Melted Snowman Cookies
These adorable winter treats capture the whimsy of a snowman who has met its untimely demise in the warmth. Perfect for gatherings or gifting, these cookies are guaranteed to cause a smile.
Ingredients
225 g unsalted butter, chilled, cubed
200 g caster sugar
1 egg
2 tsp vanilla extract
450 g plain flour
3 g baking powder
3 g salt
For the icing
350 g icing sugar
45 g water
For decoration
150 g icing sugar
2 Tbsp water
black food colouring, as needed
orange food colouring, as needed
24 marshmallows
Instructions
STEP 1/4
Fit the Creaming Beater.
Add butter and caster sugar into the Appliance bowl, fit the splashguard.
Mix for 3 minutes, speed 2.
Then add egg and vanilla extract.
Mix for 1 minute, speed 2, then scrape the bowl.
Add baking powder, flour and salt.
Mix for 1 minute, speed 1.
Wrap the dough in plastic wrap.
Chill in the fridge for 30 minutes.
STEP 2/4
Preheat the oven to 180ºC.
Place the dough on a lightly floured work surface.
Using a rolling pin, roll out until 0.5 cm thick.
Using a 7.5 cm round cutter, cut out circles.
Place the dough rounds on the baking tray.
Bake until lightly golden for 10 minutes, 180ºC.
Remove from the oven and let cool completely.
STEP 3/4
Clean the Appliance bowl and fit the Whisk Tool.
Add 350 g icing sugar and 45 g water into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Min.
Spoon the icing onto the cookies.
(Tip: Cover ¾ of each cookie with the icing to create the melted effect.)
While the icing is semi set, place a marshmallow on each cookie.
Let the icing set completely.
STEP 4/4
Add 150 g icing sugar and 2 Tbsp water into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Min.
Divide the icing between small bowls.
Add black food colouring into one bowl and orange food colouring into the second one.
Mix until combined and desired colour achieved.
Transfer the icing into two piping bags and cut 0.2 cm from the tip.
Pipe eyes, nose, buttons and arms using the icing.
Let the icing dry.
Serve
Store at room temperature in an airtight container for up to one week. This recipe makes around 24 cookies, however, the dough can be made and frozen in batches for convenience.
Melted Snowman Cookies
These adorable winter treats capture the whimsy of a snowman who has met its untimely demise in the warmth. Perfect for gatherings or gifting, these cookies are guaranteed to cause a smile.
Ingredients
225 g unsalted butter, chilled, cubed
200 g caster sugar
1 egg
2 tsp vanilla extract
450 g plain flour
3 g baking powder
3 g salt
For the icing
350 g icing sugar
45 g water
For decoration
150 g icing sugar
2 Tbsp water
black food colouring, as needed
orange food colouring, as needed
24 marshmallows
Instructions
STEP 1/4
Fit the Creaming Beater.
Add butter and caster sugar into the Appliance bowl, fit the splashguard.
Mix for 3 minutes, speed 2.
Then add egg and vanilla extract.
Mix for 1 minute, speed 2, then scrape the bowl.
Add baking powder, flour and salt.
Mix for 1 minute, speed 1.
Wrap the dough in plastic wrap.
Chill in the fridge for 30 minutes.
STEP 2/4
Preheat the oven to 180ºC.
Place the dough on a lightly floured work surface.
Using a rolling pin, roll out until 0.5 cm thick.
Using a 7.5 cm round cutter, cut out circles.
Place the dough rounds on the baking tray.
Bake until lightly golden for 10 minutes, 180ºC.
Remove from the oven and let cool completely.
STEP 3/4
Clean the Appliance bowl and fit the Whisk Tool.
Add 350 g icing sugar and 45 g water into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Min.
Spoon the icing onto the cookies.
(Tip: Cover ¾ of each cookie with the icing to create the melted effect.)
While the icing is semi set, place a marshmallow on each cookie.
Let the icing set completely.
STEP 4/4
Add 150 g icing sugar and 2 Tbsp water into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Min.
Divide the icing between small bowls.
Add black food colouring into one bowl and orange food colouring into the second one.
Mix until combined and desired colour achieved.
Transfer the icing into two piping bags and cut 0.2 cm from the tip.
Pipe eyes, nose, buttons and arms using the icing.
Let the icing dry.
Serve