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melting snowman cookies on wooden cake stand (5)

Melting Snowman Cookies

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  • Author: Mimi
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cookies (approx.)


These adorable melting snowman cookies are such a fun and festive cookie to make for Christmas! The sugar cookie dough has that authentic chewy texture, but ready in less than half the time. No need to chill the dough in the fridge or freezer at all - just whip up the dough and they're ready to cut & bake!


for the no chill sugar cookies:

  • 1/2 cup (1 stick / 115g) unsalted butter, softened to room temperature *see notes
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 & 1/2 cups (180g) all-purpose flour, spoon and leveled
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

for the icing and decorations:

  • 2 cups (260g) powdered sugar
  • 2 to 4 tablespoons water
  • black, orange, and red gel food coloring
  • 12 regular size marshmallows
  • mini chocolate chips


  1. Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper, and set aside.

Make the no chill sugar cookies:

  1. In a large bowl, combine butter and sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon or spatula by hand, cream together until you no longer see any dry granules of sugar and it's lightened in color. This will take about 3 to 4 minutes by hand or 1 to 2 minutes with an electric mixer set to medium speed.
  2. Add the egg and vanilla. Whisk to combine.
  3. Add in your flour, cornstarch, baking powder, and salt. Mix together until you have a soft cookie dough.
  4. Lay a large piece of parchment paper on your counter and sprinkle with flour. Place your cookie dough onto the floured work surface and lightly flour the top. Roll the cookie dough out until it reaches about 1/4 inch thick. Every so often, rotate the dough as you roll it to make sure the bottom doesn't stick. The cookie dough will be soft, so try to be gentle!
  5. Use a 2 to 3 inch round cookie cutter to cutout circles. Use an offset spatula to gently lift the cutouts up and onto your parchment lined baking sheets. Leave about 2 inches of space on the baking sheet between each cookie to allow for air to evenly circulate.
  6. Gather the cookie dough scraps and repeat the rolling and cutting process until all the dough is used up.
  7. Bake the cookies in the center of your preheated 350°F oven for 12 to 15 minutes, or until the edges turn golden brown. Cool the cookies for 5 minutes on the baking sheets, then transfer onto a wire rack to cool completely before decorating.

make the icing & decorate!

  1. In a medium bowl, whisk together powdered sugar and 2 tablespoons water until smooth. If needed, gradually whisk in more water until it reaches your desired consistency.
  2. Portion out about 1 tablespoon of icing and dye black, another 1 tablespoon of icing to dye red (or whatever color you'd like the snowman scarves to be), and around 1/2 a tablespoon of icing to dye orange. Transfer the 3 colored icings to separate plastic bags or piping bags, and cut a tiny hole at the tip. Leave the remaining icing plain white.
  3. To decorate, spoon white icing onto your cooled cookies and spread into a messy, puddly looking shape. Let sit for about 5 to 10 minutes to form a slight crust on top so your other decorations don't slip, slide, and sink!
  4. While you wait, prep the marshmallow snowman heads. On the side of your marshmallows, pipe dots of black icing for the eyes and mouth, and pipe a little orange nose.
  5. Gentle press the marshmallow heads on the top of your cookies to stick it into the icing. Drop a few mini chocolate chips for the snowman buttons.
  6. Set aside the cookies for another 10 to 15 minutes, or until the white glaze has set. Once set, pipe little snowman stick hands on the sides and add a scarf around the marshmallow head. If you try to do this while the white icing is still wet, the colors can bleed into each other.
  7. Serve and enjoy!


* Because this cookie dough is no chill, avoid leaving your butter out for too long or it may over soften - which will lead to excessive spreading as the cookies bake. 1 to 2 hours at room temperature (depending on how cold your home is) should be the perfect amount of time to soften the butter. 

  • Prep Time: 30 minutes
  • Bake Time: 12 minutes
  • Category: Cookies