Melted Snowman Cookies

An fun & easy decorating idea to delight kids and adults alike!

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Prep Time: 2 hours Servings: Makes 15
  • ¾ cup unsalted butter, softened

    1 cup sugar

    1 tsp vanilla extract

    1 egg

    2 ½ cups Edmonds standard flour

    ½ tsp Edmonds baking powder

    ½ tsp salt


    ½ cup icing sugar, sifted

    3 tsp milk, approximately


    15 white marshmallows

    10 snake lollies

    45 chocolate candies

    1 black edible food pen

  • 1. Cream butter and sugar until fluffy and pale, about 5 minutes. Beat in vanilla and egg.

  • 2. Sift in flour, baking powder and salt, mixing until a soft dough forms.

  • 3. Divide dough into two equal parts. Flatten each portion into a disk and wrap well in plastic wrap. Chill for about 45 minutes.

  • 4. Preheat your oven to 170°C conventional. Line two baking trays with baking paper.

  • 5. Remove one disk and unwrap. On a lightly floured work surface, roll the dough out to about 5mm thick. Cut out as many circles as you can using a 7cm round cutter. Place rounds on the prepared baking trays, spacing them 3cm apart. Repeat with the rest of the dough.

  • 6. Bake for 12-14 minutes, or until edges are golden brown. Transfer baking trays to a wire rack to cool.

  • 7. To make the white icing, stir together icing sugar and milk until smooth. Add up to 1 teaspoon more milk as needed to get a thick spreading consistency. Spread icing over cooled cookies and press a marshmallow at the top of each cookie.

  • 8. To start decorating your cookies, cut down the spine of the snake lolly to produce two long thinner pieces. Wrap each piece around the base of the marshmallows to form scarves.

  • 9. Using an orange snake lolly, cut small triangles to form the Snowman’s nose. Dip in the icing sugar mixture and fix the nose to the middle of the marshmallow.

  • 10. Place three mini round coloured chocolate candies down the centre of the cookie to form buttons.

  • 11. Using the black food pen, style your snowman’s face, and draw two arms.

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