These Melting Snowman Cookies are a classic! I started making them with my daughter when she was little and they’re still a favorite. Baking these cookies is a breeze especially when you find out my secret weapon – premade sugar cookies!
This little shortcut makes it so easy to whip these up in an afternoon for a family gathering, cookie exchange, or a cozy afternoon watching Christmas movies. Whether you’re a seasoned baker or a novice in the kitchen, these cookies are sure to warm your heart and add a touch of winter wonder to your celebrations.
Check out this adorable snowman treat board too!
Melting Snowman Cookies
I used to feel guilty about not baking the sugar cookies from scratch. Isn’t that silly? Sure, baking your own cookies can be great, but when you’re pressed for time and stressed from the all the holiday activities going on, why not take a shortcut that allows you to have some fun and create something the kids are going to love?
Scroll down for a printable recipe card.
Difficulty: Easy
Prep time: 10 minutes
Bake time: 13-18 minutes
Servings: 24 cookies
Ingredients:
Premade sugar cookies
Large marshmallows
Dark chocolate chips
Milk chocolate chips
Orange candy melts
Powdered sugar, divided
Corn syrup
Vanilla, divided
Meringue powder
Directions:
Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment, set aside.
Unwrap the premade cookies and place on the baking sheets at least 2 inches apart.
Bake in the preheated oven for 13-18 minutes or until just slightly golden brown around the edges. Allow to cool.
In the bowl of a stand mixer, combine 2 cups of powdered sugar, the meringue power, 1 t of vanilla and 3 T. of water. With the paddle attachment, mix on low speed until combined. Bump up the speed to med/high and mix for an additional 5-7 minutes or until the mixture is smooth and lighter in color – should still be a stiff consistency. Transfer to another bowl.
Using the first stand mixer bowl, combine the remaining powdered sugar, corn syrup, vanilla and 2 tablespoons of water. Mix until combined with the whisk attachment.
Combine the two icing mixtures into one mixing bowl. Mix on low speed until combined. Stop the machine, scrape the sides and mix again. Bump up the speed to medium for an additional 2-3 minutes of mixing time.
If needed to thin the icing, add additional water to the icing one teaspoon at a time until it is thin and a drizzling consistency. Cover the bowl with plastic wrap until ready to decorate.
Melt the dark chocolate in a microwave safe bowl, heating in 15 second increments and stirring until smooth. Transfer to a piping bag, set aside.
Melt the milk chocolate in a microwave safe bowl, heating in 15 second increments and stirring until smooth. Transfer to a piping bag, set aside.
Melt the orange candy melts in a microwave safe bowl, heating in 15 second increments and stirring until smooth. Transfer to a piping bag, set aside.
Cut a small hole in the end of the dark chocolate bag and carefully pipe two eyes on a marshmallow followed by five smaller circles to shape the mouth. Repeat with remaining marshmallows.
Cut a small hole in the end of the orange candy melt bag and carefully pipe a triangular nose in between the eyes and the mouth on each marshmallow. Set aside.
Scoop out a spoonful of icing and spread it on each cookie. Get it close to the edge so occasionally, some icing will spill over but not in excess. Use the back of the spoon to spread where it’s needed. Immediately place your marshmallow head toward the back of the cookie so that the icing is considered the body of the snowman. Repeat with remaining cookies.
Cut a small hole in the end of the milk chocolate bag and pipe the stick arms on either side of the marshmallow head on each cookie. Repeat with remaining cookies.
Using the dark chocolate bag again, pipe the coal buttons down the front of the body toward the middle of the cookie. If desired, scatter the “buttons” to reiterate that the snowman is melting and the buttons are askew.
Allow the icing to set overnight before stacking.
Storage: Cookies can be stored in an airtight container up to 3-5 days.
Looking for more delicious and easy to make cookies? Check out these Copycat Girl Scout Caramel Brownie Thumbprint Cookies.
Melting Snowman Cookies
Ingredients
- 1 package premade sugar cookies
- 24 large marshmallows
- ¼ c dark chocolate chips
- ¼ c milk chocolate chips
- ¼ c orange candy melts
- 4 c powdered sugar divided
- 2 T. corn syrup
- 2 t. Vanilla divided
- 1 T. meringue powder
Instructions
- Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment, set aside.
- Unwrap the premade cookies and place on the baking sheets at least 2 inches apart.
- Bake in the preheated oven for 13-18 minutes or until just slightly golden brown around the edges. Allow to cool.
- In the bowl of a stand mixer, combine 2 cups of powdered sugar, the meringue power, 1 t of vanilla and 3 T. of water. With the paddle attachment, mix on low speed until combined. Bump up the speed to med/high and mix for an additional 5-7 minutes or until the mixture is smooth and lighter in color – should still be a stiff consistency. Transfer to another bowl.
- Using the first stand mixer bowl, combine the remaining powdered sugar, corn syrup, vanilla and 2 tablespoons of water. Mix until combined with the whisk attachment.
- Combine the two icing mixtures into one mixing bowl. Mix on low speed until combined. Stop the machine, scrape the sides and mix again. Bump up the speed to medium for an additional 2-3 minutes of mixing time. If needed to thin the icing, add additional water to the icing one teaspoon at a time until it is thin and a drizzling consistency. Cover the bowl with plastic wrap until ready to decorate.
- Melt the dark chocolate in a microwave safe bowl, heating in 15 second increments and stirring until smooth. Transfer to a piping bag, set aside.
- Melt the milk chocolate in a microwave safe bowl, heating in 15 second increments and stirring until smooth. Transfer to a piping bag, set aside.
- Melt the orange candy melts in a microwave safe bowl, heating in 15 second increments and stirring until smooth. Transfer to a piping bag, set aside.
- Cut a small hole in the end of the dark chocolate bag and carefully pipe two eyes on a marshmallow followed by five smaller circles to shape the mouth. Repeat with remaining marshmallows.
- Cut a small hole in the end of the orange candy melt bag and carefully pipe a triangular nose in between the eyes and the mouth on each marshmallow. Set aside.
- Scoop out a spoonful of icing and spread it on each cookie. Get it close to the edge so occasionally, some icing will spill over but not in excess. Use the back of the spoon to spread where it’s needed. Immediately place your marshmallow head toward the back of the cookie so that the icing is considered the body of the snowman. Repeat with remaining cookies.
- Cut a small hole in the end of the milk chocolate bag and pipe the stick arms on either side of the marshmallow head on each cookie. Repeat with remaining cookies.
- Using the dark chocolate bag again, pipe the coal buttons down the front of the body toward the middle of the cookie. If desired, scatter the “buttons” to reiterate that the snowman is melting and the buttons are askew.
- Allow the icing to set overnight before stacking.
Notes
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
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