Snowman Cookies Recipes

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add licorice for band of earmuffs and candies for ear "covers" and snowman face.

Steps:

• In a large bowl, cream butter, cream cheese and 2 cups sugar until blended. Beat in egg and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, at least 30 minutes or until firm enough to shape., Preheat oven to 325°. Place remaining sugar in a shallow bowl. For each cookie, shape dough to make one 1-in. ball, one 3/4-in. ball and one 1/2-in. ball; press together to form a snowman. Gently coat with sugar. Repeat with remaining dough. Place snowmen 2 in. apart on ungreased baking sheets., Break pretzel sticks in half; press into snowmen for arms. Bake 15-18 minutes or until bottoms are light brown., Cool on pans 1 minute. Remove to wire racks to cool completely. Pipe icing on snowmen to form scarves, eyes, buttons and mouths. Use icing to attach gumdrops for noses.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter in a bowl using an electric mixer until fluffy, about 2 minutes. Beat white sugar, baking powder, and salt into butter until just combined. Beat egg, milk, and vanilla extract into butter-sugar mixture; add flour and mix until dough is just combined. Cover bowl with plastic wrap and refrigerate until dough is slightly chilled, about 10 minutes.
• Scoop dough into balls slightly larger than golf balls; flatten into cookies. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges are golden brown, 10 to 20 minutes. Cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely, at least 30 minutes.
• Butter a microwave-safe plate. Place marshmallows on the prepared plate.
• Microwave marshmallows until slightly puffed, 10 to 15 seconds. Gently press marshmallows until bottoms slightly ooze.
• Whisk confectioners' sugar and water together in a bowl until icing is slightly thicker than drizzle-consistency. Pour icing over cookies so it runs over the edges, reserving about 1 tablespoon.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl, about 30 seconds. Pour melted chocolate into a piping bag with a small tip or a plastic bag with a corner snipped.
• Press 1 marshmallow close to an edge of each cookie to be the snowman's head. Draw 'stick arms' onto the icing using the melted chocolate.
• Divide the reserved 1 tablespoon icing into 2 small bowls. Mix red food coloring into 1 of the bowls and orange food coloring into the other bowl. Decorate the snowmen with scarves or ties using the red icing and yellow icing.

Steps:

• Follow baking directions on sugar cookie pouch, dividing dough evenly into 12 round cookies.
• On cooled cookies, draw a "snow puddle" with Betty Crocker™ White Cookie Icing. TIP: Draw the outline of the puddle, then go back and fill in the shape.
• While the icing is still wet, immediately place a marshmallow to one side of the cookie.
• MAKE THE ARMS: Once the icing and marshmallow have set, pipe two "branches" onto each cookie using black gel. Add fingers with chocolate sprinkles.
• MAKE THE FACE: Using a small dot of white cookie icing, stick two "coal" eyes and a nose onto the marshmallow with Rainbow Chips. Pipe a small dot for the mouth with black gel.
• MAKE THE SCARF AND BUTTONS: Using blue, red, or green cookie icing; carefully draw scarves around the base of the marshmallow. Using a small dot of white cookie icing, stick three "coal" buttons beneath the scarf with Rainbow Chips.
• Allow cookies to set for at least one hour before serving.

Steps:

• Line 3 rimmed baking sheets with parchment; set aside.
• Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed after each addition until incorporated.
• Scoop heaping tablespoonfuls of the batter with a cookie scoop onto the prepared baking sheets, spacing them 2 inches apart (12 cookies per sheet). Use your palm to gently flatten each dough ball to level the surface.
• Transfer the marshmallow creme to a piping bag or resealable plastic bag and snip the tip. Pipe about 2 teaspoons of the creme on top each cookie, directly in the center. Refrigerate until chilled, about 30 minutes.
• Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F.
• Bake the cookies, 1 baking sheet at a time, until the bottoms and edges are barely golden brown and the marshmallow creme has puffed and spread on top of each cookie, 12 to 14 minutes. Let cool for a few minutes on the baking sheets (the creme should deflate slightly), then transfer the cookies to a wire rack to cool completely.
• Once the cookies are cool, decorate the face of each one as follows: affix 1 peanut butter cup, cut-side down, to the head for the snowman's hat; add 2 brown candy-coated chocolates for the eyes and 1 orange candy-coated chocolate for the nose; arrange 5 black nonpareils for the mouth and 2 red or green confetti sprinkles for the buttons. Finally, attach 1 pretzel piece on each side for the arms.
• The cookies can be stored in an airtight container for up to 3 days. Make sure to separate the cookies with wax paper to prevent them from sticking together.

Steps:

• Beat egg whites lightly in a large bowl using an electric mixer until frothy. Slowly beat enough confectioners' sugar into egg whites to make icing that will hold shape; blend in lemon juice until desired consistency is reached.
• Arrange cookies about 1-inch apart on a large sheet of waxed paper. Spread icing onto each cookie, allowing icing to drip over edges to look like melting snow.
• Grease a microwave-safe plate. Place 1 marshmallow onto plate.
• Microwave marshmallow until it starts to puff up, 20 to 30 seconds. Immediately place marshmallow on the edge of 1 cookie while the icing is still wet to look like a melted snowman. Repeat with remaining marshmallows and iced cookies.
• Decorate 'melted snowmen' by piping 'twig-like arms' using black decorating gel on the icing. Make 'coal eyes' and a 'mouth' on the marshmallow using black decorating gel. Make a 'carrot nose' under the 'coal eyes' using orange decorating gel. Make 'coat buttons' by arranging silver nonpareils down the middle of the icing. Make 'scarves' or 'bow-ties' using red decorating gel or green decorating gel.
• Allow cookies to fully dry before removing from waxed paper, at least 1 hour.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in water and extract. Gradually beat in 2 cups flour and mix well; if needed add remaining flour, 1 tablespoon at a time until dough is pliable but not dry. Place 1/3 cup each in 2 small bowls. Add red food coloring to 1 and green to the other; set aside. , Shape remaining dough into twelve 1-in. balls and twelve 1-1/2-in. balls. Place 1 smaller ball above 1 larger ball on ungreased baking sheets; flatten slightly. , For each snowman, shape 2 teaspoons of colored dough into a hat; place above head. For scarf, shape 1/4 teaspoon of each color into a 3-in. rope; twist ropes together, leaving 1 end untwisted. Place scarf around snowman's neck. Insert jimmies for eyes and nose. , Bake at 350° for 10-12 minutes or until set. Cool on baking sheets.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. With a 2-in. round cookie cutter, cut out 18 circles. Repeat with 1-1/2-in. and 1-in. round cookie cutters. Place 1 in. apart on parchment-lined baking sheets. Repeat with remaining dough. Bake 7-10 minutes or until edges are set. Cool completely on wire racks., Meanwhile, in a small bowl, combine confectioner's sugar, meringue powder, 1/3 cup water and, if desired, extract; beat on low speed just until combined. Beat on high 4-5 minutes or until stiff peaks form. Add enough remaining water until icing no longer holds a peak. Keep unused icing covered at all times with a damp cloth. Using a pastry bag and #2 round tip, pipe icing over cookies. Let stand at least 5 minutes before gently stacking cookies to create snowmen. Let stand at room temperature several hours or until frosting is dry and firm. Using a new fine-tipped paintbrush, decorate snowmen with food coloring as desired.