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Snowman Cookies

Snowman Cookies
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These soft and adorable Snowman Cookies are perfect for beginners, featuring a melt-in-your-mouth texture and simple decorating for a festive treat.

Ingredients

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  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup (4 oz) full fat cream cheese, room temp
  • 1 1/2 cups granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract or vanilla bean paste
  • 3 cups all-purpose flour
  • 1 Tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 cup unsalted butter, room temperature (for frosting)
  • 1 Tbsp vanilla extract or vanilla bean paste (for frosting)
  • 1/2 tsp fine salt (for frosting)
  • 3 1/2 cups powdered sugar
  • 1/4 cup heavy whipping cream, room temperature
  • orange gel food coloring
  • 1 cup coarse sanding sugar
  • Round, black sprinkles

Instructions

  1. Beat 3/4 cup butter and 1/2 cup cream cheese in a large bowl or stand mixer on medium speed until smooth.
  2. Add 1 1/2 cups granulated sugar and mix on medium-high speed for a couple of minutes until lighter in color.
  3. Add 1 large egg and 2 tsp vanilla extract. Mix on medium speed until fully incorporated.
  4. Whisk together 3 cups all-purpose flour, 1 Tbsp cornstarch, 1/2 tsp baking powder, and 1/2 tsp fine salt in a separate bowl.
  5. Add the flour mixture to the butter mixture in two additions, mixing on low speed until just incorporated.
  6. Scrape the sides of the bowl with a rubber spatula between additions.
  7. Divide the dough in half and wrap each portion in plastic wrap, flattening into a 1/2 inch thick rectangle.
  8. Chill the dough in the fridge for about 2 hours, in the freezer for 30 minutes, or in the fridge overnight.
  9. Preheat oven to 350°F (175°C) about 30 minutes before rolling out the dough.
  10. Line two large baking sheets with silicone baking mats or parchment paper.
  11. Take one piece of chilled dough from the fridge, leaving the other to chill.
  12. Unwrap the dough and lay the plastic wrap flat on your counter.
  13. Dust both sides of the cookie dough and your rolling pin with flour.
  14. Roll the chilled dough to 1/3 inch thick.
  15. Cut out 2 1/2 inch circles with a flour-dusted cookie cutter (or a mason jar lid/round glass).
  16. Brush any excess flour off the cookies using a kitchen brush.
  17. Place cookies about 1 inch apart on the prepared baking sheets.
  18. Chill the cut-out cookies in the fridge for 15 minutes or freezer for 5 minutes.
  19. Bake one sheet of cookies at a time for 12-14 minutes on the top rack of your oven.
  20. Rotate the tray halfway through baking for even cooking.
  21. Remove cookies from the oven before the edges start to brown.
  22. Let baked cookies cool on the pan for about 15 minutes.
  23. Transfer cooled cookies to a wire rack to finish cooling completely.
  24. Knead together cookie dough scraps and rewrap them in plastic wrap.
  25. Chill the dough scraps in the fridge.
  26. Repeat steps 9-25 with the second chilled dough portion and then with the chilled dough scraps.
  27. Beat 1 cup butter on medium speed for 30 seconds with a paddle attachment until smooth.
  28. Mix in 1 Tbsp vanilla paste/extract and 1/2 tsp salt on low speed.
  29. Gradually mix in 3 1/2 cups powdered sugar and 1/4 cup heavy cream.
  30. Scrape the sides and bottom of the bowl as needed.
  31. Beat on low speed until frosting is fully incorporated and desired consistency is reached.
  32. Add more cream (1 Tbsp at a time) if frosting is too thick, or more powdered sugar (1/4 cup at a time) if too thin.
  33. Scoop 1/4 cup of frosting into a small bowl.
  34. Color the 1/4 cup frosting orange with gel food coloring.
  35. Put the orange frosting into a small piping bag fitted with a small round tip (Wilton 10) or snip a 1/4 inch opening at the base.
  36. Seal the top of the orange frosting bag with a rubber band or clip.
  37. Place the remaining uncolored frosting into a large piping bag fitted with a large round piping tip (Wilton 1A) or cut a 1/2 inch opening at the base.
  38. Seal the top of the white frosting bag with a large rubber band.
  39. Pour about 1 cup of coarse sanding sugar into a small bowl.
  40. Pipe a thin layer of white frosting on top of a fully cooled cookie.
  41. Gently press the frosted cookie into the sanding sugar until the entire top is covered.
  42. Use small black sprinkles to add eyes and a mouth.
  43. Use the orange frosting to pipe on a carrot nose.
  44. Repeat decorating steps with the remaining cookies.

Notes

Ensure all dairy ingredients are at room temperature for a smooth, cohesive dough and frosting.
Chill the dough thoroughly at each stage; this prevents spreading and helps cookies hold their shape.
Do not overmix the dough once flour is added to keep the cookies tender and soft.
Bake cookies until edges are just set and centers are still pale to maintain that signature soft texture.

Nutrition

Find it online: https://pinchofwarmthbakes.com/easy-snowman-cookies/