The following recipe is a guest post from Jaymee Sire who blogs over at e is for eat. Jaymee is a sports reporter/anchor for CSN Bay Area who is eating her way through the alphabet on her blog. Here, Jaymee shares M, for Melted Snowman Cookies! How can you not melt when you look at these adorable cookies?
Please note – Images and content courtesy of Jaymee Sire unless otherwise referenced.
…. I have been eyeing these melted marshmallow snowmen cookies I saw on Pinterest for a few weeks. It turned out to be a fun project, as we played around with different icings and used our Great Aunt Ruth Kitchell’s sugar cookie recipe.
“A Snowman in Paris” (Basic icing and fondant scarf and hat)
Melted Snowman Sugar Cookies
- 1 cup butter
- 1 1/2 cups sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 2 1/2 cups flour
- icing of your choice (see options below)
- decorations such as: mini chocolate chips, mini M&Ms, or dragees
- Pre-heat oven to 375 degrees.
- Using a stand mixer fitted with paddle attachment, combine butter, sugar, egg, vanilla, almond extract, cream of tartar and baking soda. Add flour and mix until it reaches a doughy ball.
- If using cookie cutters, chill in the fridge for at least two hours.
- Since they are melted snowmen, they can be roughly formed and baked for 7-8 minutes. Allow to cool a couple of minutes on cookie sheet before transferring to rack to cool completely.
- Prepare your icing of choice (see recipes below). Frost cookies. It’s OK if some of it drips over the edge, as it will add to the “melted” effect.
- Spray a microwave-safe plate with cooking spray, place marshmallows on it and microwave for 15-20 seconds. Watch them carefully and remove before they start to puff up too much.Once marshmallows and icing has set up, decorate as desired!
For Erin’s Basic Sugar Cookie Frosting:
- 3 cups confectioners’ (powdered) sugar
- 3 tablespoons milk
- 3 teaspoons vanilla
- Using an electric stand mixer or hand mixer, beat all ingredients together until creamy.
- Add more milk if necessary to get the desired consistency.
For Royal Icing with Egg Whites:
(courtesy: Joy of Baking)
- 2 pasteurized egg whites
- 2 teaspoon fresh lemon juice
- 3 cups confectioners’ (powdered) sugar
- In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined.
- Add the sifted powdered sugar and beat on low speed until combined and smooth. (The right consistency to cover or “flood” sugar cookies is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. Add more sugar to make thicker or water to thin it out.)
For Royal Icing with Meringue Powder:
(courtesy: Joy of Baking)
- 4 cups confectioners’ (powdered) sugar
- 3 tablespoons meringue powder
- 1/2 teaspoon extract (vanilla, almond, or lemon)
- 1/2 to 1/3 cup warm water
- In the bowl of your electric mixer (or with a hand mixer), beat the confectioners’ sugar and meringue powder until combined.
- Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to7 minutes). If necessary, to get the right consistency, add more powdered sugar or water.
- 1/4 cup butter
- 1 (16 ounce) package miniature marshmallows
- 4 tablespoons water
- 1 teaspoon vanilla extract
- 2 pounds confectioners’ sugar, divided.
- Place the butter in a shallow bowl, and set aside.
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows.
- Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners’ sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners’ sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight.
Prep Time: 00:30
Cook time: 00:08
After covering your cookies with your frosting of choice (we tried out all three), you’ll want to attach the marshmallows before the icing has a chance to dry completely. To do this, spray a microwave-safe plate with cooking spray and microwave marshmallows 15-20 seconds until they just start to puff up (don’t allow them to start melting). Spray cooking spray on your fingers to keep them from sticking and plop marshmallows onto the frosted cookies to make the “heads.”
From here, let your creativity take over! Using food coloring, dye some of the leftover icing. If using royal or basic frosting, transfer into pastry bags fitted with a 1 or 2 tip. If you don’t have a pastry bag, you can do what we did and put the colored frosting into a small baggie and cut a VERY tiny hole in the corner. You can use brown to make arms, faces, etc. For the carrot noses, use orange icing and just sort of pull away from the marshmallow as you squeeze out the frosting. Use mini chocolate chips, mini M&M’s or colored dragees to make buttons.
OR…if you decided to make the fondant, you can make all of the snowman parts simply by using different colors of fondant. We had a LOT of fun with these…making scarves, mittens…even berets! (There are French snowmen, right?)
Here is what the different frostings look like side by side. Basic frosting on the left with the purple scarf, royal in the middle with the cowboy hat, and fondant on the right with the necktie. We decided we liked the taste of the basic frosting best, but the fondant was definitely the most fun and easiest to work with. It also took a little more effort to make. Pick whichever you like best.
No matter what frosting you choose, the opportunities are endless. Cookie decorating would also be a great activity for kids. Get creative and have fun making your snowmen!
Thank you very much Jaymee for sharing this recipe! Check out more of Jaymee’s recipes on e is for eat. Like Jaymee on Facebook, follower her on Twitter and check out what she is pinning on Pinterest!
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