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–+ servings
5 from 1 vote

Melting Snowman Cookies (Old Version)

Soft and chewy brown sugar cookies decorated with a melting snowman on top!
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Prep Time:30 minutes
Cook Time:10 minutes
Chilling Time:30 minutes
Total Time:1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: brown sugar cookies, christmas cookies, holiday cookies, small batch
Servings: 8 cookies

Ingredients

Brown Sugar Cookies

  • 90 g unsalted butter room temperature (6 ⅓ tbsp.)
  • 150 g dark brown sugar (¾ c.)
  • 1 egg room temperature
  • 1 tsp. vanilla
  • 160 g all purpose flour (1 ⅓ c.)
  • 1 tsp. baking powder
  • ½ tsp. salt

Melting Snowman Topping

  • 330 g powdered sugar (2 ¾ c.)
  • 4-5 tbsp. milk
  • 8 large marshmallows
  • 1 ½ tsp. cocoa powder
  • drop of orange food dye
  • 24 gold and white pearl sprinkles

Instructions

Brown Sugar Cookies

  1. With a hand mixer or a stand mixer fitted with the paddle attachment, beat together the butter and sugar until the mixture is light and fluffy (2-3 min.)
  2. Beat in the egg and vanilla until well combined.
  3. Add in the flour, baking powder, and salt. Use a rubber spatula to fold the ingredients together just until no flour streaks remain.
  4. Cover the dough and leave it in the fridge to chill for at least 30 minutes.*
  5. Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.
  6. Use a 3 tbsp. cookie scoop to dish out the cookies on the prepared cookie sheet, placing them at least 2” apart to allow room for spreading. Bake for 10-12 minutes, until the sides of the cookies start to turn golden brown.
  7. Immediately after taking the cookies out of the oven, you can take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.

Decorating

  1. Mix together the powdered sugar and milk, adding in one tablespoon of milk at a time until it's thick enough to pipe.
  2. Remove ~1 tbsp. of the thick frosting into a small bowl, and ~3 tbsp. into another small bowl.
  3. Into the 1 tbsp. bowl, mix in orange food coloring. To the 3 tbsp. bowl, mix in the cocoa powder. If either of the colored frostings seems too thick, you can add a bit of powdered sugar in to thicken it up.
  4. Slice off a bit of the bottom of each marshmallow so that you have a shorter head. The sliced-off side will be the side that sticks to the icing on the cookie. Transfer the orange and brown icing to piping bags fitted with small round tips, then make the faces on the marshmallows.
  5. Add a bit more milk to the remaining white icing to thin it out a bit so that it can spread easily on the cookie.
  6. Use a spoon or a piping bag fitted with a larger round tip to drizzle the white icing all over the cookies, allowing some parts of the cookie to remain exposed.
  7. Place the decorated marshmallow onto the cookie. Use the remaining brown icing to draw arms on each of the cookies, then place 3 sugar pearls as buttons on each cookie.
  8. Serve and enjoy!

Notes

*You can leave the dough covered tightly in the fridge for up to 2 days before baking. If you're leaving the dough in the fridge for more than a couple of hours, you'll want to make sure you take the dough out to sit at room temperature for at least 20 minutes before baking, until it's soft enough to scoop.