Smiling Snowmen Cookie Stacks (recipes)

Sugar Cookies

Adapted from

 Makes enough dough for 7-8 snowmen


1 cup butter, room temperature

1 ½ cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

½ teaspoon salt

¾ teaspoon baking powder

4 (or 4 ½ cups) all purpose flour


  • Pre heat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In the bowl of an electric mixer, cream butter and sugar just until combined.
  • Mix in eggs and vanilla. Then mix in baking powder and salt.
  • Gradually add flour, 1 cup at a time. If making the cookies right away, use 4 ½ cups of flour. If refrigerating dough for use in several hours or several days, use only 4 cups of flour.
  • Roll out on a lightly floured surface to slightly less than ½” thick ( about 3/8”)
  • Cut out circles in snowman sets of 8 circles ( 2 large, 2 medium, 2 small, 2 tiny).
  • Transfer to prepared baking sheet and bake for 7 minutes.
  • Cool on baking sheet for 5-10 minutes then transfer to a wire rack to cool completely.

Faux Royal Icing


 Makes enough for about 12 snowmen



4 cups confectioners sugar

3 tablespoons milk

3 tablespoons light corn syrup

1 teaspoon vanilla 


  • In a medium bowl, combine sugar and milk until smooth.
  • Add corn syrup and vanilla. Continue beating together until smooth and glossy. Add additional milk in tablespoon increments until desired consistency. (Icing consistency should be thin enough to spread easily but thick enough not to drip off the cookies. It should resemble a thin paste  but not glue.)
  • Spoon icing into piping bags or ziplock bags. 


 Marshmallow Fondant


Makes enough for about 8 snowmen


1 (16 ounce) package mini marshmallows

4 tablespoons water

1 teaspoon vanilla extract

2 pounds (about 8 cups) confectioners sugar

2 tablespoons butter or shortening (for hands, not mixed into fondant) 


  • In a large microwave safe bowl, microwave marshmallows and water for 30 seconds on high. Stir in water and vanilla extract. Continue microwaving in 30 second intervals then stirring until melted and smooth.
  • Gradually stir in the confectioners sugar, 1 cup at a time reserving 1 cup for kneading.
  • Grease hands with butter and knead like dough. Turn marshmallow mixture out onto a counter lightly dusted with confectioners sugar. Add remaining confectioners sugar to fondant until no longer sticky, and forms a smooth ball (8-10 minutes).
  • Double wrap the fondant in plastic wrap and refrigerate overnight.
  • Bring to room temperature before using. Refrigerated marshmallow fondant, well wrapped in plastic to prevent drying,   will remain fresh for several weeks.

Smiling Snowman Cookie Stacks was originally published on

all content and photos © 2013 themondaybox