These melted snowman cookies are too cute! This recipe features a sugar cookie, 2 ingredient icing and marshmallow. They are so fun and festive for the Christmas holiday season and winter. Serve them as a fun dessert, gift as a Christmas present or add to a charcuterie board!

Melted snowman cookies.

Why You’ll Love This Recipe

  • These melted snowman cookies are so fun.
  • No dough chilling.
  • The sugar cookies are buttery and sweet.
  • In addition, the cookies are soft and gooey.
  • The icing is made from only 2 ingredients.
  • You can decorate, frost and ice these any way.
  • This recipe can be made with gluten free flour. For gluten free, double check that the marshmallow ingredients are gluten free.
  • For a thicker option, try these Gluten Free Sugar Cookies!

Ingredients & Substitutions

These are the main ingredients and substitutions for melted snowman cookies. Scroll down to the recipe card for full ingredients list and instructions.

Cold butter adds the signature buttery flavor to these cookies. Use cold butter straight from the refrigerator. Do not use melted or softened butter. I have not tried making these with dairy free butter.

Sugar adds sweetness. Use white sugar. Do not brown sugar. I do not recommend substituting a sugar alternative or low carb sweetener in this specific recipe.

Two egg yolks help bind the cookies together. Egg yolks help make these cookies more dense and less cake like. Do not substitute for the eggs in this recipe. For an eggless recipe, try these Pumpkin Sugar Cookies.

Vanilla extract adds a cozy homemade flavor.

Both gluten free flour and all purpose flour work well. Do not use almond flour, coconut flour, cassava flour or oat flour. These alternative flours will alter the cookies significantly.

Baking soda helps these cookies rise very slightly.

Powdered sugar and milk make up the icing. Any type of milk works. Alternatively, use melted white chocolate to create the melting effect.

Large jumbo marshmallows make up the snowman. Be sure that the ingredients are gluten free if needed. If you have extra, make this S’mores Dip!

Lastly, decorate with sprinkles or frosting if desired.

Ingredients for snowman cookies.

Taste & Texture

These melted snowman cookies are sweet and buttery. The icing is also sweet.

The cookies are thin, with chewy edges and a soft gooey center. Additionally, the icing is smooth and creamy.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2

In the bowl of a stand mixer, add the cold butter and granulated sugar. Mix on high for 2 minutes.

Beaten butter and sugar.

Step 3

Then, add in vanilla and egg yolks. Stir to combine.

Butter creamed in bowl.

Step 4

Add in baking soda and flour. Stir to combine.

Thick sugar cookie dough.

Step 5

Roll dough into 10 equally sized dough balls. Place at least 3 inches apart on baking pan. Do this in two batches.

Five balls of dough on pan.

Step 6

Bake for 9 to 10 minutes or until edges of cookies are set and middles still look soft.

Baked sugar cookies on pan.

Step 7

Remove the baking pan from the oven.

Step 8

Once cookies are cooled, mix powdered sugar and milk in a small bowl.

Icing in bowl.

Step 9

Spread icing on top of cooled melted snowman cookies. Top with half of a large marshmallow. Decorate as you want.

Expert Tips & Tricks

Measure all ingredients correctly.

Use cold butter from the fridge. Do not use melted or softened butter.

Beat the cold butter and sugar until no clumps of butter remain. This usually takes 2 to 3 minutes in a stand mixer.

Do not try to mix this by hand.

Use two egg yolks, not two whole eggs. Discard or repurpose the egg whites.

Do not bake too long. The cookies will slightly firm up while they cool.

Add icing once melted snowman cookies have cooled completely. Do not ice warm cookies. The icing will melt.

If needed, add a little more milk or powdered sugar to the icing.

Instead of the homemade icing, consider using melted white chocolate.

Snowman cookie with icing.

How to Serve & Store

Serve melting snowman cookies once iced and decorated.

They are great as a Christmas present, part of a charcuterie board or kids winter birthday.

Serve with hot chocolate, coffee, tea or even ice cream.

Store in an airtight container for up to 3 days.

Do not freeze these melted snowman cookies.

Frequently Asked Questions

How do you make a melted snowman?

Make a melted snowman with vanilla icing and marshmallows.

How long do snowman cookies last?

These cookies last about 3 days.

How long to cool cookies before icing?

Make sure cookies are completely cool. This takes at least 20 minutes.

Is this recipe gluten free?

Use gluten free flour and gluten free marshmallows.

Can I decorate them?

Sure! Feel free to decorate them with sprinkles, frosting, icing and more.

Snowman cookies on pan.

You May Also Like

If you make this holiday melted snowman cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes or these Winter Recipes.

Melted snowman cookies.
At a Glance:
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 20 minutes
Total Time: 40 minutes

Get the Recipe: Melted Snowman Cookies

These melted snowman cookies are so fun! They feature a buttery sugar cookie, homemade icing and marshmallow. These cookies are great for Christmas, the holiday season, and winter!
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Ingredients

10 cookies
  • ⅔ cup cold butter
  • ⅔ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 egg yolks
  • 1 tsp baking soda
  • 1 ½ cups flour, all purpose or gluten free
  • ¼ cup powdered sugar
  • 1 tbsp milk
  • 5 large marshmallows, cut in half
  • frosting, to decorate

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • In the bowl of a stand mixer, add cold butter and sugar. Mix on high for 2 minutes, until no clumps of butter remain.
  • Then, add in vanilla and egg yolks. Mix to combine.
  • Add in baking soda and flour. Stir to combine. Batter will be thick.
  • Roll dough into 10 equal sized balls. Place at least 3 inches apart on baking pan. Do this in two batches.
  • Bake for 9 to 10 minutes or until edges of cookies are set and middles still look soft.
  • Remove pan from oven. Allow cookies to fully cool before icing and decorating.
  • Once cookies are cooled, mix powdered sugar and milk in a small bowl.
  • Spread icing on top of cooled cookies. Top with half of a large marshmallow. Decorate as you wish.

Notes

  • Use cold butter right from the fridge.  Do not use softened or melted butter.
  • Beat the butter and sugar for at least 2 minutes, until creamy.
  • This recipe will not work mixed by hand.  An electric hand mixer or stand mixer is vital.
  • Use 2 egg yolks, not the whole egg.
  • The dough will be somewhat thick.
  • Do not over bake.  The cookies will slightly firm up once cooled.
  • Making icing once cookies have completely cooled.
  • You may need to add a little more powdered sugar or more milk to achieve creamy consistency.
  • Store cookies in an airtight container for up to 3 days.
  • Do not freeze cookies.
Calories: 295kcal, Carbohydrates: 41g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 72mg, Sodium: 220mg, Potassium: 31mg, Fiber: 1g, Sugar: 24g, Vitamin A: 433IU, Calcium: 14mg, Iron: 1mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

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