The cutest little chocolate snowman cookies you've ever seen. And delicious too!
If you are attending a cookie swap this year, and want to win, these snowman cookies are the ones to take.
Wait, what was that? Cookie swaps aren't competitions? News to me!
Totally kidding. I love cookie swaps for the variety, and I love the events where you get the recipes at the end. So fun to leave with a slew of new holiday recipes!
In all seriousness, these Chocolate Snowman Cookies are darling and smiley, chocolaty and sweet. They are sure to make everyone happy. I developed these for All You magazine . It was sadly their last issue, but I was thrilled that my little guys made the cover.
Chocolate Snowman Cookies use a simple round cutters and sweet royal icing!
I made a rich chocolate cookie, almost a shortbread, but not as crumbly. It's a mix between shortbread and a chocolate sugar cookie. Super chocolatey and delicious on it's own!
The secret to these snowy sweet men are concentric cookie cutters. You need three different sizes. I love my nested round cookie cutter set, and it's perfect for this recipe.
Order my favorite from Ateco here. Then frost with white Royal Icing (so it gets hard and the cookies travel well!), snip dried mangos for noses and licorice laces for their eyes and buttons. The little smile is made once the icing has set and dried, using a food marker. Below is the printable recipe, and here is the page from the magazine with extra information.
Chocolate Snowman Cookies
- 3 cups all-purpose flour
- 1¼ cups unsweetened cocoa powder
- ¼ tsp salt
- 1½ cups (3 sticks) unsalted butter room temperature
- 3 cups confectioners' sugar
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- Royal Icing recipe below
- Dried Mango
- Licorice laces
- Food-safe marker
- Make cookies: Whisk together flour, cocoa powder and salt. In a separate large bowl, using an electric mixer on medium speed, beat butter and sugar until fluffy. Beat in eggs, one at a time, then vanilla. Reduce Speed to low and gradually add flour mixture; mix until just combined. Divide dough in half. Form each half into a disk and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
- Preheat oven to 350°F. Working with 1 disk at a time, roll out dough to ¼-inch thickness on a lightly floured sheet of parchment. Brush off excess flour, transfer parchment to a baking sheet and freeze dough until firm, about 15 minutes.
- Use cookie cutters to create 28 cookies of each size: 2¼", 1¾", and 1". Re-roll scraps as needed. Transfer cookies to new parchment-lined baking sheets. Bake until cooked through, 12 to 14 minutes. Let cookies cool completely on sheets.
- Make royal icing: Add water 1 Tbsp at a time, until icing is the consistency of honey. Fill a piping bag with icing. (or spoon into a ziplock bag; using scissors, cut a small hole in corner.) Cover top of each cookie with icing, Slice small rectangular pieces of dried mango for snowman noses and press on center of smallest iced cookies. Slice off tiny pieces of licorice laces to create eyes and buttons; place on iced cookies.
- Let icing set, about 2 hours. Add a dab of icing on bottom of all 1-inch and 1¾-inch cookies; stack 1 cookie of each size to make snowman. Using a food-safe marker, draw a smile below nose. Repeat with remaining cookies.
Royal IcingMake Royal Icing by mixing together 4 cups confectioners' sugar, 4 tbsp meringue powder and 1/3 cup water. Mix until icing is the consistency of cold honey. Cover or use immediately.
More impressive holiday cookie ideas! These glorious Clementine Almond Cookies are light, crispy, chewy and unique all at once. They are a fabulous take on a classic Macaron.
The kids will absolutely love helping with these red-nosed reindeer. Rudolph is almost too cute to eat. But these Rudolph Reindeer Cookies are a peanut butter lovers dream.
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Recipe and Food Styling by Tara Bench
Photography Jonny Valiant
Prop Styling Blake Ramsey Murray
Original version published in All You Magazine Dec 2015