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Snowman Cookies

Snowman Cookies
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Adorable and soft cream cheese snowman cookies, perfect for holiday decorating with a fluffy vanilla buttercream.

Ingredients

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  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup (4 oz) full fat cream cheese, room temp
  • 1 1/2 cups granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract or vanilla bean paste
  • 3 cups all-purpose flour
  • 1 Tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 cup unsalted butter, room temperature
  • 1 Tbsp vanilla extract or vanilla bean paste
  • 1/2 tsp fine salt
  • 3 1/2 cups powdered sugar
  • 1/4 cup heavy whipping cream, room temperature
  • orange gel food coloring
  • 1 cup coarse sanding sugar
  • Round, black sprinkles

Instructions

  1. Beat 3/4 cup butter and 1/2 cup cream cheese in a large bowl on medium speed until smooth.
  2. Add 1 1/2 cups granulated sugar and mix on medium-high speed for 2 minutes until lighter in color.
  3. Add 1 egg and 2 tsp vanilla extract. Mix on medium speed until incorporated.
  4. Whisk together 3 cups flour, 1 Tbsp cornstarch, 1/2 tsp baking powder, and 1/2 tsp salt in a separate bowl.
  5. Add the flour mixture to the butter mixture in two additions, mixing on low speed until just incorporated.
  6. Scrape the sides of the bowl with a rubber spatula between additions.
  7. Divide the sticky dough in half.
  8. Wrap each portion of dough in plastic wrap.
  9. Flatten each dough portion into a 1/2-inch thick rectangle.
  10. Chill the dough in the fridge for about 2 hours, or in the freezer for 30 minutes, or overnight in the fridge.
  11. Preheat oven to 350°F (175°C) 30 minutes before rolling out dough.
  12. Line two large baking sheets with silicone baking mats or parchment paper.
  13. Take one piece of dough out of the fridge, leaving the other to chill.
  14. Unwrap the cookie dough and lay the plastic wrap flat on your counter.
  15. Dust both sides of the cookie dough and your rolling pin with flour.
  16. Roll the chilled dough to be 1/3 inch thick.
  17. Cut out 2 1/2 inch circles with a flour-dusted cookie cutter.
  18. Brush any excess flour off the cookies with a kitchen brush.
  19. Place cookies on the prepared baking sheets, about 1 inch apart.
  20. Chill the cut-out cookies in the fridge for 15 minutes or in the freezer for 5 minutes.
  21. Bake one sheet of cookies at a time for 12-14 minutes on the top rack of your oven.
  22. Rotate the tray halfway through baking for even cooking.
  23. Remove cookies from oven before the edges start to brown.
  24. Let baked cookies cool on the pan for about 15 minutes.
  25. Transfer cookies to a wire rack to finish cooling completely.
  26. Knead together cookie dough scraps and rewrap them in plastic wrap.
  27. Chill dough scraps in the fridge.
  28. Pull out the second chilled portion of dough and repeat steps 13-27.
  29. Repeat with the chilled dough scraps.
  30. Beat 1 cup butter on medium speed for 30 seconds until smooth.
  31. Mix in 1 Tbsp vanilla paste or extract and 1/2 tsp salt on low speed.
  32. Gradually mix in 3 1/2 cups powdered sugar and 1/4 cup heavy cream.
  33. Scrape the sides and bottom of the bowl as needed.
  34. Beat on low until ingredients are fully incorporated and desired consistency is reached.
  35. Add additional cream (1 Tbsp at a time) if frosting is too thick.
  36. Add more powdered sugar (1/4 cup at a time) if frosting is too thin.
  37. Scoop 1/4 cup of frosting into a small bowl.
  38. Color the small portion of frosting orange with gel food coloring.
  39. Put the orange frosting into a small piping bag fitted with a small round tip or snip a small opening (1/4 inch) at the base.
  40. Seal the top of the orange frosting bag.
  41. Place the remaining uncolored frosting into a large piping bag fitted with a large round piping tip or cut a 1/2-inch opening.
  42. Seal the top of the white frosting bag.
  43. Pour about 1 cup of white sanding sugar into a small bowl.
  44. Once cookies are fully cooled, pipe a thin layer of white frosting on top of one cookie.
  45. Gently press the frosted cookie into the sanding sugar until the entire top is covered.
  46. Use small black sprinkles to add eyes and a mouth.
  47. Pipe on a carrot nose with the orange frosting.
  48. Repeat with the remaining cookies.

Notes

Ensure all dairy ingredients are at room temperature for the best results in both cookies and frosting.
Do not overmix the cookie dough once the flour is added; this can make cookies tough.
Chill the dough and cut-out cookies as instructed to prevent spreading and maintain shape.
Allow cookies to cool completely before frosting to prevent the frosting from melting.

Find it online: https://theflakytruth.com/easy-snowman-cookies/