Looking for a Christmas cookie recipe the kids can really get stuck into? This melting snowman cookie recipe was shared with us by young baker Rosie as part of a MyKidsTime Christmas cookie competition, and it’s stayed a firm festive favourite ever since.
The cookies themselves are a simple, classic butter biscuit — the fun part is decorating them into cheerful little snowmen, each with a marshmallow “head” melting into a puddle of icing. It’s a lovely one to do with kids of all ages, as little hands can take over once the biscuits are baked and cooled.
Ingredients
- 100g (4 oz) butter
- 100g (4 oz) caster sugar
- 1 egg
- 225g (8 oz) plain flour
To Decorate
For water icing:
- 100g (4 oz) icing sugar
- 1–2 tablespoons of hot water
- Food colouring
For royal icing:
- 100g (4 oz) icing sugar
- 1 egg white
- Food colouring
You’ll also need:
- Marshmallows
- Icing pens
Equipment
- 2 baking trays
- A bowl or electric whisk
- Spatula
Method
1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
2. Use a paper towel to grease the baking trays with a little butter. Put the butter into a bowl, add the sugar, and mix together until light and fluffy.
3. Add the egg and mix in well.
4. Sift the flour into the bowl and gently mix it in, then use your hands to bring the mixture together into a smooth dough. Wrap the dough in clingfilm and pop it in the fridge for fifteen minutes.
5. Put the dough onto a floured surface and sprinkle a little flour onto your rolling pin. Roll out the dough (not too thin) and cut into circles. Place the biscuits onto a tray and bake for 10 minutes, until golden brown. Lift onto a wire rack to cool completely before decorating.
Decorating the Cookies
Ice the cooled cookies with either royal icing or water icing — water icing tends to give a smoother, glossier finish. Pop one marshmallow at the top of each iced cookie so it looks like it’s “melting” down into the icing. Then use icing pens to add eyes, a nose, a mouth, arms and a scarf to bring your little snowmen to life.
If you’re not used to weighing ingredients in grams, a quick online conversion table can help translate these measurements into cups or ounces.
Frequently Asked Questions
Can I make the icing in advance?
Water icing is best made just before you need it, as it can thicken slightly if left standing. Royal icing can be made a little ahead and kept covered in the fridge, then given a quick stir before use.
Can I freeze the cookie dough?
Yes — this type of butter biscuit dough freezes well. Wrap it tightly in clingfilm and freeze for up to a month, then defrost in the fridge before rolling and baking as usual.
What can I use instead of marshmallows?
If you don’t have marshmallows to hand, a small dollop of extra royal icing shaped into a round “head” works well too, though it won’t have quite the same soft, melting look.
How do I stop the cookies spreading too much in the oven?
Chilling the dough before rolling (as in the recipe) helps a lot. Rolling the dough to an even thickness and not too thin also helps the cookies keep their shape.
More Christmas Baking to Try
If you enjoyed this one, take a look at Summer Picnic Recipe: Emma’s Chocolate Chip Cookies, our Cranberry & White Chocolate Chip Cookies recipe, or browse 15 Easy Christmas Recipes for more festive baking inspiration.
Have you tried this snowman cookie recipe, or do you have your own favourite Christmas cookies? We’d love to hear about them in the comments below.
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