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Melted Snowman Cookie with Marshmallow Head

These playful Melted Snowman Cookies are sweet, buttery, and topped with a fluffy marshmallow head, perfect for festive occasions and family baking days.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 3 hours 55 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1/2 cup butter, softened Use softened butter for best results.
  • 1 cup granulated sugar
  • 1 large egg
  • 2 to 3 tablespoons milk Whole or 2% milk can be used.
  • 1 1/2 teaspoons clear vanilla extract Pure vanilla extract can be substituted.
  • 2 cups all-purpose flour Add more if the dough is sticky.
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt Reduce if using salted butter.
For the royal icing
  • 4 cups powdered sugar
  • 3 tablespoons meringue powder Can use store-bought vanilla icing as an alternative.
  • 5 to 7 tablespoons warm water Adjust for desired consistency.
For decoration
  • 30 large marshmallows Can use mini marshmallows for smaller snowmen.
  • orange and black gel food coloring
  • assorted candies for buttons
  • licorice for scarves
  • sprinkles (optional)

Method
 

Make the Cookie Dough
  1. Beat the butter, sugar, egg, milk, and vanilla together in a medium bowl.
  2. Add the flour, baking powder, and salt, and mix until the dough is smooth. If it feels very sticky, add a little extra flour.
Chill and Prep the Dough
  1. Divide the dough in two parts, wrap each one, and chill for about 1 hour until firm.
  2. Meanwhile, heat the oven to 375°F so it is ready when the dough is easy to roll.
Roll and Cut the Cookies
  1. Let the chilled dough sit for a few minutes so it rolls easily.
  2. Roll it to 1/4 inch thick on a floured surface and cut circles with a 2 1/2-inch round cutter.
  3. Re-roll the scraps, and place the cookies about 2 inches apart on ungreased baking sheets.
Bake and Cool
  1. Bake the cookies for 7 to 10 minutes, starting to check at 5 minutes. The edges should look lightly golden.
  2. Let the cookies cool completely on racks so the icing will set properly.
Make the Royal Icing and Decorate
  1. Sift the powdered sugar and meringue powder into a clean, grease-free bowl.
  2. Add 5 tablespoons of warm water and beat on high for about 10 minutes until the icing is thick but still slowly spreadable. If needed, add a few drops of water.
  3. Spoon the icing onto the center of each cookie and spread it outward to resemble a melted snow puddle.
  4. Press a marshmallow into the wet icing for the head, add candy buttons immediately, and let the icing dry for about 2 hours.
  5. Tint a little icing black for eyes and arms, tint some orange for the nose, and finish with licorice scarves and sprinkles if desired.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months, allowing icing to dry completely first. Warm cookies briefly in the microwave for a soft texture.