Want all the fun of building a snowman, without the wet hands, cold noses and frozen feet? Whip up a batch of these melting snowman and take your revenge on the blizzard that ruined your plans by watching them realize their impending doom. These melting snowman cookies are cute, fun, and use ingredients you probably have stocked in your kitchen – so no need to go running to the store in a foot of snow!
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My inspiration from these came from here, but I made them my own with fun faces and cool buttons. I used an edible ink pen (you can find it in most craft stores or baking supply stores) to make the arms and faces of my snowmen, but you can also die the spare royal icing a dark color, or use store-bought tube icing as well. When you zap the marshmallows in the microwave to place on top of the cookies as your melting head, make sure you grease up your fingers before picking them up – or you’ll end up with marshmallow goo covered hands. I just sprayed mine with a little cooking spray. You can really use all sorts of things for the buttons and faces – have fun making these snowman cookies your own!
Recipe:
Makes 15 to 20 Melting Snowman Cookies
Ingredients:
Sugar Cookies (recipe below)Royal Icing (recipe below)
15 to 20 marshmallows
Edible pen
Mini chocolate chips
Instructions:
Make and bake the cookies and icing as per the
below recipes. Let the cookies cool, and spread the thinned out icing
over the cookies, letting some drip over the edges.
Place the marshmallows on a microwave-safe plate
and zap them for 20 to 25 seconds until puffed out. With greased
fingers, carefully place them (and smoosh down slightly) on the
cookies, trying not to disrupt the icing.
If using mini chocolate chips or pearl sprinkles, carefully place three in a row below the marshmallow.
Let the icing dry completely – at least an hour.
Using the ink pen, add on arms and faces to your cookies. Enjoy!
Sugar Cookies:
1/2 cups (1 sticks) butter or margarine, softened
3/4 cup sugar
1 egg
1/2 tsp vanilla
1 1/2 cups flour
1/4 tsp baking powder
1/4 tsp salt
Beat together butter and sugar until light and creamy. Beat in eggs and vanilla.
Gradually mix in flour, baking powder and salt. Shape the dough into
two balls, flatten, and wrap in plastic wrap. Freeze for an hour or two
(or refrigerate overnight). Either pinch of pieces of dough and flatten
or roll it out and cut out shapes. Bake the cookies on an ungreased
cookie sheet for 10 to 13 minutes at 350F, without letting them get
brown. Transfer to wire racks to cool.
Royal Icing: (makes more than enough)
3 egg whites
3 teaspoons lemon juice
1 pound confectioner’s sugar
Beat the egg whites and lemon juice together.
Gradually add in the sifted sugar on low speed until smooth. Beat for several minutes until shiny.
Use immediately or cover and refrigerate or it will begin to harden.
For this recipe – thin the icing out (with
water) until you can swirl a spoon through it, and the mark will
disappear in a second or two. Only add a tablespoon or so at a time.
For more of my baking adventures and inspiration, check out www.bakingandmistaking.com
