Melted Snowman Cookies
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Sugar cookie slices flattened unevenly to mimic puddles, topped with melted icing. Toasted marshmallows squished down for snowman heads. Candy buttons and piped frosting arms, faces, details built in layers. Large sheet baking, few at a time to avoid crowding. Icing warmed for flow, marshmallows inflated then dimpled before placement. Frosting tubes and plastic nozzles for varied details. A twist on frozen sweets, balancing gooey marshmallow softness with brittle icing and chewy cookie base. Baking time adjusted slightly to retain some chewiness.
Prep:
7 min
Cook:
11 min
Total:
18 min
Servings:
12 servings
#holiday cookies
#marshmallow treats
#cookie decorating
#winter baking
#easy cookies
Big, thick cookie slices flattened into sloppy puddles of dough. Baked with edges just browned and center soft but not raw—watch it closely. Icing warmed just enough to become a flowing blanket over each cookie, dripping messy and irregular. Candy buttons pressed before icing sets, anchoring them in place. Marshmallows blasted in the microwave until halfway inflated, then dimpled for snowman heads. Tubed frosting squeezed through tiny plastic nozzles for arms, scarves, eyes—detailed beyond basic blobs. Coconut oil swaps in for butter, lending subtle tropical notes and tender chew. This isn’t your typical tidy cookie game. It’s messy, playful, wobbly with goo, snaps of hardened icing, and fluffy marshmallow tops. Baking times and icing temps shifted slightly because I learned over many runs that exact time kills chewiness and flushes flavor. Snapping off frozen cookie bars and fitting marshmallow heads—you’ll see when it’s right.
Ingredients
- 1 package sugar cookie dough (approx 16 oz), sliced into 12 thick pieces
- Wilton Cookie Icing (tub), approx 1/2 cup
- 12 large marshmallows
- Candy buttons or colored candies for decoration
- Tubed cake frosting (white and colors)
- Cooking spray
- Optional twist ingredient: substitute butter for 2 tablespoons of coconut oil in dough before slicing
About the ingredients
Sugar cookie dough is your base. Store-bought is fine; homemade dough works too, but watch thickness. Coconut oil swap softens crumb and adds delicate flavor but melts differently, so chill dough before slicing. Marshmallows absolutely must be big or giant size for puff-play, smaller ones vanish or dry out. Wilton Cookie Icing is cheap and sturdy—homemade royal icing willing but tricky on flow. Candy buttons can be swapped: use red hots, mini M&Ms, even colored sugar sprinkles stuck in fresh icing. Cooking spray on microwave plate prevents marshmallows from sticking and getting ruined when lifting. Tubed frosting durability varies, but cheap ones pipe easy and snap hard when dry. Keep extras handy for touch-up. Store tight to avoid humidity melting the candy and frosting details.
Method
- Preheat oven as indicated on sugar cookie dough packaging, usually around 350°F. Slice dough evenly into 12 pieces, roughly 1/2 inch thick. Consistency here matters; if too thick they won’t puff right, too thin and too crispy.
- Lightly spray a large cookie sheet to avoid sticking. Place 6 dough slices spaced generously apart. Press each slice down with the palm to flatten irregularly — think puddles, uneven edges like melted ice. Not neat circles. This dough spreads, so unevenness is your friend.
- Slide into oven. Watch cookies closely starting around 10-11 minutes. Edges should brown lightly, centers still soft but holding shape. Avoid overbaking or they turn brittle and lose chew. Pull when the surface looks matte, a bit puffed but starting to settle. Cool on rack, repeat with remaining slices.
- Once cookies fully cooled (critical or icing slides off), set a baking rack over a cookie sheet to catch drips. Heat Wilton Cookie Icing in microwave in short bursts totaling about 25-30 seconds, massaging bottle between to warm evenly. Pour icing generously atop each cookie, letting some drip down edges for that melted look. No need for nozzle here — slow pour speeds it up.
- If adding candy buttons, stick them now directly onto still-wet icing. Cookie icing hardens solid, so add all decorations at once or you’ll need frosting glue later. Good time to plan placement; buttons, eyes, anything small getting trapped works best here.
- To create heads, spray a microwave-safe plate with cooking spray. Microwave 6 marshmallows for ~28 seconds, watch them swell just before going too hot. Pull at first puff, wait 5 seconds. Then push thumb into top to create dimple. Use white tubed frosting to spot-adhere marshmallow heads to cookie centers gently. Repeat for second batch.
- Time to decorate faces, arms, scarves — whatever. Tubed frostings with small plastic nozzles give control. Piping bags snipped fine for sharp details like twig arms or bow ties. Feel free to mix colors or double layer frosting for depth. This step brings cookie to life.
- Store completed cookies in a cool, dry place. Warm kitchens or humidity soften hardened icing and affect marshmallow texture. If that happens, a quick chill revives the firmness. If in doubt, layer wax paper between to prevent sticking.
Cooking tips
Slice dough evenly but don’t obsess over 1/2 inch; slightly thicker works better if fragile cookie dough. Flatten with palm until uneven edges form puddle shapes causing melting snow illusion. Bake on large sheet, not crowded—six at a time to avoid clumping or underbaking. Visual cues over timing here—edges golden, centers soft and matte, not shiny or raw dough. Cool well before icing, or cookie will sponge up glaze and go soggy. Warm icing gently, avoiding overheating that ruins flow. Pour quickly and messily; forced nozzle flow clogs and wastes time. Set candies in wet icing fast to avoid adhesion issues. Marshmallows hit 30 seconds max—over inflate and they get rubbery. Dimple right out of microwave to lock in snowman head look. Use white frosting for marshmallow glue—tiny dab goes far. Decorate with small nozzles or plastic bags for detail. Store in dry spot; humidity’s enemy. Frosting bloom can be fixed with brief fridge chill or patting with parchment to remove grease shine. Efficient and detailed—combine shape and texture for realistic melted snow effect.
Chef's notes
- 💡 Slice dough evenly but don’t stress 1/2 inch exact. Slightly thicker helps hold chewiness, especially if dough fragile. Flatten with palm but keep uneven puddle shapes. Uneven edges help mimic melting snow. Press firmly but keep texture varied. Bake six at a time. Crowding changes bake temp, makes edges too dark or centers too raw. Watch visuals more than clock. Centers should be soft matte, edges just golden, never fully crisp.
- 💡 Microwave marshmallows short bursts. Around 28 seconds hits perfect puff—too long they turn rubbery and lose fluff. Pull right away, wait 5 seconds then dimple top with thumb. That dimple locks snowman head shape. Use cooking spray on plate or they stick and ruin that perfect texture. White tubed frosting is marshmallow glue. Use sparingly; a little dab holds well without mess or sliding down cookie.
- 💡 Warm cookie icing gently in short intervals. Overheat and it clogs flow, becomes thick. Pour fast, messy, no nozzle to get drippy edge effect. Icing sets solid, so decorate before it hardens. Candy buttons pressed into wet icing hold firm, skimping here means frosting glue later. If decorating later, be ready for extra work. Rapid freezing or chilling keeps icing firm longer but check marshmallow texture doesn’t get chalky or sticky.
- 💡 Use small nozzles or piping bags snipped fine for details—tiny twig arms, bow ties, scarf stripes. Multiple frosting colors help bring dimension but double layers add chew time. Thin layers toughen fast; thick layers keep moist but can mask cookie flavor. Frosting can bloom under warm or humid conditions—fix by quick fridge stop or blot with parchment paper. Keep extras for touchups; frosting cracks happen fast on dry cookies.
- 💡 Store cookies in dry cool spots, never humid areas. Moisture ruins crispy icing shells, softens candy buttons, mushes marshmallow heads. Use wax paper layered between cookies to avoid sticking. If humidity hits, fridge chilling tightens icing and refreshes marshmallow puff but don’t leave too long or cookie edges toughen. Reheat marshmallows gently if they flatten before serving, short microwave bursts only.
Common questions
How thick should cookie slices be?
Around half inch works best but slight variations okay. Thicker stays chewy but risks being underbaked inside. Thin slices get crispy fast. Watch edge color; once golden pull out. Center soft matte means done even if jiggles slightly.
Best way to attach marshmallows?
Dab white tubed frosting on cookie center. Use just a tiny drop. If too wet, marshmallow slides or icing melts. Marshmallow cooling right after microwave is crucial. Dimples hold shape in place for easier attachment without squishing marshmallow.
Candy buttons fall off after baking?
Press into fresh wet icing immediately after pouring. Wait for icing to firm solid before moving cookies. If candy falls off later, use frosting glue but that’s hassle. Other options—mini M&Ms or sprinkles stuck quick before icing hardens.
How to store to keep textures?
Layer wax paper between cookies in an airtight container. Cool and dry place best. Humidity ruins icing crispness fast. Refrigerate briefly if humidity high but watch marshmallow texture doesn’t dry out. Can reheat marshmallows fast microwave bursts before serving.
