By: Missy Sorg
I try to not to follow every baking/cooking trend I find on Pinterest, or Facebook, or whatever other sites I happen to stumble upon. This time, however, I can’t get over how cute the melting snowman sugar cookies are. Seriously. Adorable.
Although I’ve stumbled upon this recipe through multiple sites, this is the one I landed on for a base idea: https://itkwib.wordpress.com/2010/12/03/melting-snowman-sugar-cookies-w-cake-balls/. I liked this one because she used cake balls for the head instead of marshmallows. I don’t know about you, but snowmen should have snowball-shaped heads, right? Not marshmallow shaped? I also like that she has multiple stage photos. Although the fully constructed snowman atop a sugar cookie kinda freaks me out, I like the fully melted version.
As with most things, I try to figure out my own take on things. And, I think I know how I’m doing this one different.
For starters, let’s get that base sugar cookie recipe. Although I used a different sugar cookie recipe for our BOLD Pittsburgh wedding cookie table recipe book (which you can purchase over here for a very nominal fee: http://www.boldpgh.com/books/the-bold-pittsburgh-wedding-cookie-table) I want to use my aunt’s recipe for this one.
- 3 Cups Flour
- 1 Cup Shortening
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Eggs (beaten)
- 1 Cup Sugar
- 1 Teaspoon Vanilla
- 4 Tablespoons Milk
- Preheat oven to 400°.
- In a large bowl, mix flour, shortening, soda and salt. Set aside.
- In a separate bowl, mix eggs, sugar, vanilla, and milkd.
- Add the egg mixture to the flour mixture and combine.
- Roll the dough on a flour-dusted surface to ½” thickness and use a circle cookie cutter to cut out cookie shapes.
- Place on a cookie sheet lined with parchment paper and bake 10-12 minutes, until the bottom edges are just slightly golden brown.
- Once the cookies are removed from the oven, allow them to cool for at least a minute before transferring to a cooling rack or countertop.
Once you have the cookies baked, you’re about ready to get started. You can use the cake ball method for the snowman’s head. Or, you can find some white chocolate malted milk balls or white chocolate bon-bons. I like the cake ball method because I can ice the cake ball with the same icing I’m using on the sugar cookie to give it a more cohesive snow color and consistency. If I’m in a hurry (or don’t want to deal with cake balls) you can bet your bottom dollar I’m using white chocolate balls!
Now for the icing! I’m not a fan of the pooled icing off the side of the cookie. Kudos for the extra melty effect, but I feel it’s just messy. I’ll stick to my royal icing recipe for this one. Add in some mini chocolate chip buttons, some candy bead eyes, and a tip of candy corn for the nose, and we have a snowman! For effect, I’ll even toss in a fruit strip scarf.
Again, I’m not a fan of the hat option used in the sample cookie recipe. However, that can be remedied with a chocolate melting wafer and a Rolo. Heat up the top of the melting wafer to melt the chocolate just a little bit. Stick the Rolo on top. Add a piece of string licorice as a decorative hat band (and to cover the seam between the chocolate pieces), and you have a Grade-A top hat! If you’re worried about it lying flat on the snowman’s head, use a knife to cut off the top of the cake ball or candy you’re using for the snowman’s head. Heat up the bottom side of the melting wafer to melt the chocolate and stick it atop the now flattened head of the snowman.
Have fun making some snowmen – from the warmth and comfort of your home this winter. There’s no need to actually go outside in these temperatures, right?