Every December, my kitchen turns into a tiny cookie factory, and the star of the show is always these Melted Snowman Cookies. I stumbled on the idea years ago when my royal icing flooded a little too much—and instead of a perfect snowman, I got a puddle. My kids laughed, we added a face, and a tradition was born.
Advertisements1
These cookies are basically a soft, buttery sugar cookie base topped with a marshmallow 'head' and a puddle of white icing that looks like melting snow. They're ridiculously forgiving: if your icing spreads, that's the point! Even if you're not a decorator, you can pull these off.
The best part? You don't need fancy tools. A zip-top bag with the corner snipped works for piping, and the kids can help with the faces. Let's make some happy little puddles.
Why You'll Love This Recipe
About the Ingredients
2 3/4 cups (345g) all-purpose flour
Spoon and level for accuracy. For a gluten-free version, substitute a 1:1 gluten-free baking blend.
1 teaspoon baking soda
Make sure it's fresh—old baking soda won't give the cookies a good rise. Check by dropping a pinch in vinegar; it should fizz.
1/2 teaspoon fine salt
Balances the sweetness. If using salted butter, reduce to 1/4 teaspoon.
1 cup (227g) unsalted butter, softened
Room temperature butter creams better. If you only have salted, omit the added salt.
1 1/2 cups (300g) granulated sugar
For a slightly deeper flavor, swap 1/4 cup with light brown sugar.
2 large eggs
Let them come to room temperature for smoother mixing. Flax eggs work as a substitute: 2 tablespoons ground flax + 6 tablespoons water.
1 1/2 teaspoons vanilla extract
Pure vanilla is best, but imitation works in a pinch. Try almond extract for a different twist.
4 cups (480g) powdered sugar
Sift it to avoid lumps. For a dairy-free icing, use water instead of milk.
3-4 tablespoons whole milk
Adjust to get a thick but spreadable consistency. Any milk or non-dairy milk works.
12 large marshmallows
Standard size. For a fun twist, use flavored marshmallows like vanilla bean.
Black decorating gel or mini chocolate chips
Use gel for easy drawing, or mini chips for a no-fuss face. You can also use melted chocolate.
Orange sprinkles or small orange candies
For the carrot nose. If you can't find orange sprinkles, cut a small piece of orange fruit leather.
Tips & Tricks
Chill the dough
After mixing, chill the dough for at least 30 minutes to prevent spreading and make rolling easier.
Icing consistency
You want the icing to be thick like honey—if it's too runny, add more powdered sugar; if too stiff, add a teaspoon of milk.
Marshmallow magic
Place the marshmallow on the cookie while the icing is still wet so it sticks, but wait a few minutes before adding the face so it doesn't slide.
Work in batches
Keep un-decorated cookies in an airtight container and decorate only what you'll eat or gift that day.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
4. Add eggs and vanilla
Beat in the eggs one at a time, then the vanilla, mixing until fully incorporated.
5. Form dough
Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Do not overmix. The dough will be soft.
6. Chill and roll
Chill the dough for 30 minutes. Roll out on a floured surface to 1/4-inch thickness. Cut into 3-inch circles and place on prepared baking sheets, spacing 2 inches apart.
7. Bake cookies
Bake at 350°F (175°C) for 8-10 minutes, until the edges are just barely golden. The centers will look soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Make icing
In a medium bowl, whisk powdered sugar and milk until smooth. The icing should be thick but spreadable, like honey. Adjust with more sugar or milk as needed.
9. Assemble snowmen
Spread about 1 tablespoon of icing on each cooled cookie, letting it drip slightly over the edges to look melted. Immediately place a marshmallow near the top for the head. Let set for 10 minutes.
10. Decorate faces
Use black decorating gel or mini chocolate chips for eyes and mouth, and an orange sprinkle for the nose. Let icing set completely before storing.
Delicious Variations
Chocolate Melted Snowman
Add 1/4 cup cocoa powder to the dough for a chocolate cookie base, and use chocolate icing.
Lemon Melted Snowman
Add 1 tablespoon lemon zest and 1 teaspoon lemon extract to the dough for a citrusy twist.
Gluten-Free Melted Snowman
Substitute the all-purpose flour with a 1:1 gluten-free baking blend and add 1/2 teaspoon xanthan gum if needed.
How to Store Melted Snowman Cookies
Refrigerator
Store decorated cookies in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before serving.
Freezer
Freeze undecorated cookies in a zip-top bag for up to 3 months. Thaw at room temperature before decorating.
Reheating
These cookies are best enjoyed at room temperature. If refrigerated, let sit out for 15 minutes to soften.
Frequently Asked Questions
Q: Can I use store-bought cookie dough for melted snowman cookies?
Yes, you can absolutely use store-bought sugar cookie dough to save time. Just roll it out and cut circles as directed, then bake according to the package instructions.
Q: How do I keep the marshmallow from sliding off?
Place the marshmallow on the cookie while the icing is still wet so it adheres. Let the icing set for a few minutes before adding the face to avoid shifting.
Q: Can I make these cookies ahead of time?
Yes, you can bake the cookies up to 3 days in advance and store them in an airtight container. Decorate them the day you plan to serve for the best appearance.
Q: What can I use instead of royal icing?
A simple powdered sugar glaze works perfectly for the melted look. Mix powdered sugar with a little milk or water until you get a thick, pourable consistency.
Q: How do I get the icing to look like melting snow?
Spread the icing in a circular motion and let it naturally drip over the edges. You can also use a toothpick to pull some icing downward for a dripping effect.
I hope these Melted Snowman Cookies bring as much joy to your kitchen as they do to mine. Whether you're baking with kids or just for fun, remember that imperfection is part of the charm. Give them a try and tag me in your photos—I'd love to see your little snowmen! You're doing better than you think.
Melted Snowman Cookies
Melted Snowman Cookies are adorable, easy sugar cookies with royal icing that look like melting snowmen—a festive hit for holiday baking with kids.
🧂 Ingredients
- 2 3/4 cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (227g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 4 cups (480g) powdered sugar
- 3-4 tablespoons whole milk
- 12 large marshmallows
- Black decorating gel or mini chocolate chips
- Orange sprinkles or small orange candies
📋 Instructions
- 1Preheat and prep — Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2Mix dry ingredients — In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3Cream butter and sugar — In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
- 4Add eggs and vanilla — Beat in the eggs one at a time, then the vanilla, mixing until fully incorporated.
- 5Form dough — Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Do not overmix. The dough will be soft.
- 6Chill and roll — Chill the dough for 30 minutes. Roll out on a floured surface to 1/4-inch thickness. Cut into 3-inch circles and place on prepared baking sheets, spacing 2 inches apart.
- 7Bake cookies — Bake at 350°F (175°C) for 8-10 minutes, until the edges are just barely golden. The centers will look soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- 8Make icing — In a medium bowl, whisk powdered sugar and milk until smooth. The icing should be thick but spreadable, like honey. Adjust with more sugar or milk as needed.
- 9Assemble snowmen — Spread about 1 tablespoon of icing on each cooled cookie, letting it drip slightly over the edges to look melted. Immediately place a marshmallow near the top for the head. Let set for 10 minutes.
- 10Decorate faces — Use black decorating gel or mini chocolate chips for eyes and mouth, and an orange sprinkle for the nose. Let icing set completely before storing.
Sofia writes about parenting and family wellness, exploring the messy, joyful reality of raising kids. She offers relatable stories and practical advice on everything from sleep training to managing screen time, always with a dose of humor.
