How long do Snowman Sugar Cookies last?

These cookies stay soft and delicious for about 5 days at room temperature when stored in an airtight container. Refrigerating them can extend their shelf life up to 10 days.

Can I use other extracts instead of almond in this recipe?

Absolutely! I’ve tried maple, peppermint, lemon, and coconut extracts with delicious results. Each adds a unique twist to the flavor. Just use about 1 teaspoon or adjust to taste, and be sure to keep vanilla too for balance.

What’s the best way to decorate if I’m new to royal icing?

Start simple! Pipe a smooth white base first and let it set before adding details. Use small piping bags and practice on parchment first to get comfortable. Remember, it’s all about fun and creativity, not perfection. Using thicker royal icing for outlines and thinner for filling helps the process.

Can I make these cookies ahead of time for parties?

Definitely! You can bake and decorate these cookies a few days before your event. Just store them in an airtight container at room temperature to keep them fresh. For longer storage, freeze them once decorated and thaw the night before.

Snowman Sugar Cookies - Festive Holiday Treats

Description

These Snowman Sugar Cookies are soft, festive, and perfect for holiday decorating. The buttery dough is flavored with vanilla and optional almond extract, rolled out, cut into charming snowman shapes, baked to perfection, and decorated with colorful royal icing details for a fun and delicious treat.

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
1/2 teaspoon almond extract (optional, but makes the flavor outstanding)

For Decorating

Royal Icing
Red gel food coloring
Black gel food coloring
Orange gel food coloring

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Instructions

Mix Dry Ingredients: Whisk the 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, about 2 minutes.
Add Wet Ingredients: Add the egg, vanilla extract, and almond extract (if using) to the butter-sugar mixture and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
Combine Dry and Wet: Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be soft. If too sticky for rolling, add 1 more tablespoon of flour.
Divide and Roll Dough: Divide the dough into 2 equal parts. Place each portion onto lightly floured parchment paper or silicone baking mat. Roll dough to about 1/4-inch thickness with a lightly floured rolling pin. The dough shape can vary but thickness must be even.
Stack and Chill Dough: Lightly dust one rolled dough with flour, place parchment paper on top, then place the second rolled dough on top. Cover with plastic wrap or foil and refrigerate for at least 1-2 hours and up to 2 days.
Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone mats.
Cut Cookies: Remove top dough from fridge carefully. Using a snowman cookie cutter, cut shapes. Re-roll scraps and continue cutting until all dough is used. Repeat with second dough piece.
Bake Cookies: Arrange cookies on baking sheets 3 inches apart. Bake for 12 minutes until lightly browned around edges. Rotate baking sheets halfway if needed. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
Prepare Colored Royal Icing: Divide royal icing into 4 portions: keep one white, color one red, one black, and one orange using gel food coloring. Adjust colors to desired shades.
Decorate White Base: Fit piping bag with Wilton tip #5 or #4. Pipe white icing border around cookie edges, then flood inside leaving space for hat. Allow icing to set; place in refrigerator to speed drying if desired.
Decorate Details: Use piping bags with Wilton tip #1 for black icing to pipe hat, eyes, mouth, buttons. Use same tip for orange icing to pipe nose. Use Wilton tip #5 or #4 with red icing to pipe scarf.
Set Icing: Allow icing to fully set at room temperature for 2-3 hours before serving or storing. Cookies stay soft for 5 days covered tightly at room temperature or up to 10 days refrigerated.

Notes

Freezing: Cookies freeze well up to 3 months whether plain or decorated. Ensure icing is fully set before freezing layered between parchment paper.
Dough Freezing: Dough can be frozen after step 3, divided in disks, wrapped tightly. Thaw in refrigerator, then at room temperature about 1 hour before rolling.
Flavor Variations: Substitute almond extract with 1 teaspoon maple, coconut, lemon, or peppermint extract. Add 1 teaspoon pumpkin pie spice or ground cinnamon for seasonal flavor.
Room Temperature Ingredients: Use cool-to-touch room temperature butter and room temperature egg for optimal dough texture.
Tools: Recommended tools include electric mixer, rolling pin, snowman cookie cutter, silicone baking mats or parchment paper, baking sheets, cooling rack, food coloring, piping bags and tips.
Storage: Decorated or plain cookies should be stored in airtight containers to maintain softness.

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 12 g
Sodium: 60 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 25 mg