Description
Delightfully festive Snowman Sugar Cookies with a soft texture and rich flavor, decorated with royal icing in vibrant colors to create charming snowman designs. Perfect for holiday celebrations and gifting.
Ingredients
Scale
Cookie Dough
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)
For Decorating
- Royal Icing
- Red, black, and orange gel food coloring
Instructions
- Prepare Dry Ingredients: Whisk the all-purpose flour, baking powder, and salt together in a medium bowl and set aside.
- Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until completely smooth and creamy, approximately 2 minutes.
- Add Wet Ingredients: Add the egg, vanilla extract, and almond extract if using, then beat on high speed until well combined, about 1 minute. Scrape down the bowl sides and bottom, then mix again to ensure thorough incorporation.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. If the dough feels too soft or sticky for rolling, incorporate an additional tablespoon of flour.
- Divide and Roll Dough: Split the dough into two equal portions. Place each onto a lightly floured parchment paper or silicone baking mat. Using a lightly floured rolling pin, roll each portion evenly to about 1/4-inch thickness. Dust with flour as needed to prevent sticking.
- Layer and Chill: Lightly dust one rolled dough with flour, cover with parchment paper, then place the second rolled dough on top. Cover everything with plastic wrap or aluminum foil. Refrigerate for at least 1-2 hours or up to 2 days to firm the dough for easier cutting.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Cut Cookies: Remove the chilled dough from the refrigerator. Carefully peel off the top layer. Using a snowman cookie cutter, press into the dough to cut shapes. Re-roll scraps and continue cutting until all dough is used. Place cookies 3 inches apart on baking sheets.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until cookies are lightly browned around the edges. Rotate baking sheets halfway through baking if your oven has hot spots.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Prepare Colored Icing: Divide royal icing into four portions: leave one white, mix red gel food coloring into the second, black into the third until dark gray, and orange into the last bowl to desired shades.
- Decorate Cookies: Using a piping bag fitted with Wilton #5 or #4 tip, pipe white icing borders and fills on cookies, leaving space for decorations. Chill in refrigerator to set icing.
- Add Details: With separate piping bags fitted with Wilton #1 tip, pipe red scarves, black hats, eyes, mouth, and buttons, and use orange for noses. Allow icing to set completely at room temperature for 2-3 hours.
- Serve or Store: Enjoy immediately or refrigerate for longer storage. Decorated cookies stay soft for about 5 days covered at room temperature or up to 10 days refrigerated.
Notes
- Freezing: Plain or decorated cookies freeze well up to 3 months. Freeze after icing sets, separated by parchment paper in a freezer container. Thaw in refrigerator or at room temperature.
- Cookie Dough Freezing: Dough can be frozen up to 3 months before rolling. Divide dough in half, flatten into disks, wrap and freeze. Thaw in refrigerator and bring to room temperature before rolling out.
- Flavor Variations: Substitute almond extract with maple, coconut, lemon, or peppermint extract. Add spices like pumpkin pie spice or cinnamon for seasonal flavors.
- Room Temperature Ingredients: Use butter that is cool to the touch and egg at room temperature for best mixing results.
- Decoration Tips: Use couplers on piping bags to switch between colors with the same tips easily. Allow white icing to set before adding colored details.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
