Melted Snowman Sugar Cookies with Marshmallow Heads

Melted Snowman Sugar Cookies

Each melted snowman starts with a thick, round sugar cookie. A white icing puddle leaves the pale-golden edge visible, while a whole marshmallow stands upright as the head. Dark eyes, an orange nose, and three red-and-green icing buttons finish the design.

Let the cookies cool completely before decorating. The icing should spread into a puddle but stay thick enough to hold the marshmallow in place.

Ingredients for Melted Snowman Sugar Cookies

For the cookies

• 1/2 cup (1 stick) unsalted butter, softened (115g)
• 3/4 cup granulated sugar (150g)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour (300g)
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt

For the icing and decorations

• 2 cups powdered sugar (240g)
• 2 to 3 tablespoons milk, as needed
• 1 teaspoon light corn syrup
• 12 large marshmallows
• A small amount of black decorating icing or black gel food coloring
• A small amount of orange decorating icing or orange gel food coloring
• A small amount each of red and green decorating icing or gel food coloring

If using gel colors, tint small portions of the white icing, adding the color gradually. Keep the icing for the faces and buttons thick enough to hold a small raised dot.

How to Make Melted Snowman Sugar Cookies

1. Make the dough: Cream the butter and sugar until smooth, then mix in the egg and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture and mix just until no dry flour remains.
2. Chill and cut: Flatten the dough into a disk, wrap it, and refrigerate for about 30 minutes. Roll to about 1/2 inch thick and cut twelve rounds about 3 inches across. Chilling makes the dough easier to cut and helps the cookies keep their thick, round shape.
3. Bake: Preheat the oven to 350°F (175°C) with a rack in the center. Place the rounds about 2 inches apart on a parchment-lined rimmed baking sheet. Bake one sheet at a time, uncovered, for about 10 to 12 minutes. Start checking at 10 minutes; remove the cookies when the edges are set and just lightly golden but the tops remain pale. Thickness and oven differences can affect the timing.
4. Cool completely: Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack. Wait until they are cool all the way through before decorating; warmth can soften the icing and make the marshmallows slide.
5. Mix the icing: Stir the powdered sugar, corn syrup, and 2 tablespoons of milk together. Add more milk a little at a time until the icing is thick but spreadable and flows slowly rather than running off a cookie. Reserve small portions for the colored details.
6. Make the puddles: Spread an irregular puddle of white icing over each cookie, leaving a visible golden border. While the icing is still tacky, set a marshmallow upright on its flat end near the back half of each puddle. Keep the cookies flat as the icing begins to set.
7. Add the details: Pipe two dark eyes and a short orange nose onto the front of each marshmallow. Once the white puddle is tacky rather than very wet, pipe three small, alternating red-and-green buttons in a row below the head. Leave the cookies flat until the decorations set.

How to Keep the Marshmallow Heads Upright

If a marshmallow leans, the white icing may be too thin or may have started to set before the marshmallow was placed. The icing should reach the marshmallow’s base and be firm enough to support it. Set each head into the freshly spread puddle, then avoid moving the cookie until the icing holds it securely.

Can You Use Store-Bought Sugar Cookies?

Yes. Use fully baked sugar cookies about 3 inches across and cool them completely before decorating. Keep the same white icing puddle, upright marshmallow head, face, and three red-and-green buttons.

How to Store Melted Snowman Sugar Cookies

Once the icing has set, store the cookies in an airtight container. Keep them in a single layer or separate layers with parchment, leaving enough room that the marshmallow heads do not press against the lid. You can also bake the cookies ahead, keep them covered, and decorate them later. Serve at room temperature.

Nutrition

Approximate nutrition per cookie, based on 12 cookies: 315 calories, 3g protein, 9g fat, and 56g carbohydrates. Per 100g: about 395 calories, 4g protein, 11g fat, and 70g carbohydrates. Values vary with cookie size and the amount of icing used.