No fancy decorating needed — these adorable, super-easy decorated snowman cookies use any cut-out sugar cookie recipe, white icing, and mini M&M’s to create the cutest snowman faces.
These snowman cookies are a simple, fun holiday project to bake with kids or to make when you want cute but fuss-free decorated cookies. The idea is straightforward: cut round cookies, coat them with white icing, and press on small candies to form eyes, a carrot nose, rosy cheeks, and a smiling mouth. They’re quick to assemble, look festive, and are easy enough for young helpers.
Materials for Decorated Snowman Cookies:
- Cut-out sugar cookie dough — use your favorite homemade recipe or a premade dough. A standard sugar cookie recipe works well.
- White cookie icing or frosting — a simple powdered sugar icing provides a smooth finish; buttercream creates a fluffier look. (Recipe details appear below.)
- Mini M&M’s — use assorted colors for eyes, cheeks, nose, and buttons.
- White sanding sugar (optional) — a light sprinkle adds shine and a frosty look.
- Round cookie cutter or glass — about 2.5″ works well, but any round cutter will do.
How to Make Easy Snowman Sugar Cookies
Step 1: Roll Out Dough & Bake
Roll your sugar cookie dough to roughly 3/8″–1/2″ thickness and use the round cutter or glass to cut circles. Place the cut cookies on a parchment-lined baking sheet and bake according to your cookie recipe instructions. Because these are round cookies and a little spread is fine, you don’t need to chill the dough unless your recipe recommends it.
Step 2: Frost or Ice Cookies
Once the cookies are completely cool, spread, pipe, or dip them into white icing or frosting. For a smooth, glossy finish, use a simple powdered sugar-and-water icing and dip the cookie tops, allowing the excess to drip off before setting them down. For a softer, creamier finish, use buttercream frosting. After icing, pop any air bubbles with a toothpick while the surface is still wet so the finish stays smooth.
Step 3: Add M&M Faces
While the icing is still wet, decorate each cookie using mini M&M’s:
- 2 brown M&M’s for the eyes
- 1 orange M&M placed sideways for the carrot nose
- 2 red M&M’s for rosy cheeks
- One brown mini M&M cut in half for a smiling mouth (an adult should cut the candies)
If you want a simple button body on some cookies, press two green mini M&M’s below the face. For extra sparkle, sprinkle a little white sanding sugar over the top once the candies are set into the icing.
Note: If you use a quick powdered sugar icing, work quickly. That icing hardens fast, so press the candies into the wet surface right after icing to avoid cracks when the candy is added.
Step 4: Enjoy!
Allow the decorated snowman cookies to sit for 1–2 hours so the icing fully hardens. Store finished cookies in an airtight container for 2–3 days. Arrange them on a holiday platter for serving and enjoy the compliments on how cute they look.
Frequently Asked Questions
Yes. Substitute mini chocolate chips for the eyes and mouth and pipe an orange nose with icing. You can also use carrot-shaped sprinkles for a nose. If you prefer to pipe the whole face, use a stable frosting like buttercream or royal icing; the quick powdered-sugar icing will not hold detailed piping as well.
Easy Decorated Snowman Cookies
Ingredients
- Cut-out sugar cookie dough (homemade or store-bought)
- 2 cups powdered sugar (for quick icing)
- 2–3 tablespoons lukewarm water or milk (adjust for consistency)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt (optional)
- Miniature M&M’s (assorted colors)
- White sanding sugar (optional)
Before you begin: if you try this recipe, please consider leaving a review and rating to share how it turned out. Reviews help keep small recipe blogs going and allow me to keep sharing recipes.
Instructions
- Cut the sugar cookie dough into circles, bake according to your cookie recipe, and let the cookies cool completely.
- To make the simple icing: whisk together 2 cups powdered sugar, 2–3 tablespoons lukewarm water, 1 teaspoon vanilla extract, and 1/8 teaspoon salt (optional) until smooth. Adjust water or powdered sugar to reach the desired consistency. For piping or spreading, aim for a thicker, pancake-batter-like texture (about 2 tablespoons water). For dipping, thin it a bit more (closer to 3 tablespoons).
- Dip, spread, or pipe the white icing onto cooled cookies. If dipping, allow excess to drip off before returning the cookie to the rack. Pop any air bubbles with a toothpick immediately while the icing is wet.
- While the icing is still wet, press the candies into place: 2 brown minis for eyes, 1 orange on its side for the carrot nose, 2 red for cheeks, and a half brown mini for the smiling mouth. Optionally add green minis as body buttons. Sprinkle sanding sugar if desired. Work quickly: the powdered-sugar icing sets fast, and waiting too long can cause cracking when candies are pressed in.
- Let the cookies set until the icing is firm, about 1–2 hours. Store in an airtight container.
Notes from Melissa
- Work quickly: Press candies into wet icing right away to prevent cracking as the icing hardens.
- Storage: Store cookies in an airtight container for 2–3 days.
- Freezing: The quick powdered-sugar icing can be frozen but may become slightly sticky when thawed. If you plan to freeze iced cookies, let the icing harden fully, layer between parchment, and be aware the surface can have some moisture when thawed. For freezing, a buttercream frosting freezes and thaws with better texture.
- Salt: Adding 1/8 teaspoon salt to the icing can help balance sweetness if desired.
Decorating Tips:
- Drizzling consistency: Use a thinner icing (closer to 2 tablespoons water) for drizzling over cakes or brownies.
- Dipping: Use about 3 tablespoons water for a consistency suited to dipping cookies.
- Piping or spreading: For cookie tops that hold candies and details, use a thicker consistency (about 2 tablespoons water) so the icing doesn’t run off.
Nutrition
Carbohydrates: 37 g,
Protein: 2 g
Did you make this?
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