Sugar-Cookie Snowmen
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Sugar (confectioners')2 tsps
Vanilla Extract1 tsp
Baking Soda1 tsp
Salt1 large
Egg2.666667 cups
Unbleached All-Purpose FlourDirections:
1
In electric mixer, beat butter and sugar at medium-high speed until fluffy, about 5 minutes
2
Add vanilla, baking soda, and salt and beat at medium speed until incorporated
3
Beat in egg
4
Add flour and mix at low speed until just combined
5
Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper
6
Chill until firm, at least 1 hour or up to 2 days
7
Arrange racks in upper and lower thirds of oven and preheat to 375°F
8
Line 2 heavy large baking sheets with parchment paper
9
Remove 1 dough disk from refrigerator
10
On lightly floured work surface, roll out dough to 1/4-inch thickness
11
Using 5- to 6-inch snowman cookie cutter, cut out cookies; transfer with spatula to baking sheets
12
Gather and reroll scraps and cut out additional cookies
13
Chill cookies 10 minutes
14
Bake until golden and somewhat firm to touch, about 15 minutes
15
Cool on pans 5 minutes, then transfer to racks and cool completely
16
Repeat with remaining dough
17
To decorate cookies: Transfer royal icing to pastry bag fitted with #3 or #4 plain round tip
18
(Alternatively, place icing in sturdy plastic bag and snip off tiny hole from one corner
19
) Pipe outline around edge of cookie, then make dots for eyes, nose, and mouth and place mini M&M; on each
20
Pipe 3 lines across hat area, cut black licorice to fit, and place to make hat
21
Pipe 3 dots for buttons and place cinnamon candy on each
22
Pipe horizontally across neck and cut and fit red licorice in place for scarf
23
Let icing dry completely (about 1 hour, depending on humidity)
24
Wrap cookies individually in cellophane bags tied with ribbon
25
In electric mixer, beat butter and sugar at medium-high speed until fluffy, about 5 minutes
26
Add vanilla, baking soda, and salt and beat at medium speed until incorporated
27
Beat in egg
28
Add flour and mix at low speed until just combined
29
Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper
30
Chill until firm, at least 1 hour or up to 2 days
31
Arrange racks in upper and lower thirds of oven and preheat to 375°F
32
Line 2 heavy large baking sheets with parchment paper
33
Remove 1 dough disk from refrigerator
34
On lightly floured work surface, roll out dough to 1/4-inch thickness
35
Using 5- to 6-inch snowman cookie cutter, cut out cookies; transfer with spatula to baking sheets
36
Gather and reroll scraps and cut out additional cookies
37
Chill cookies 10 minutes
38
Bake until golden and somewhat firm to touch, about 15 minutes
39
Cool on pans 5 minutes, then transfer to racks and cool completely
40
Repeat with remaining dough
41
To decorate cookies: Transfer royal icing to pastry bag fitted with #3 or #4 plain round tip
42
(Alternatively, place icing in sturdy plastic bag and snip off tiny hole from one corner
43
) Pipe outline around edge of cookie, then make dots for eyes, nose, and mouth and place mini M&M; on each
44
Pipe 3 lines across hat area, cut black licorice to fit, and place to make hat
45
Pipe 3 dots for buttons and place cinnamon candy on each
46
Pipe horizontally across neck and cut and fit red licorice in place for scarf
47
Let icing dry completely (about 1 hour, depending on humidity)
48
Wrap cookies individually in cellophane bags tied with ribbon