Easy Decorated Snowman Cookies

No fancy decorating needed with these adorable & super EASY decorated snowman cookies! Use your favorite cut out sugar cookie recipe, white icing, and some mini M&M’s to create the cutest snowman faces!

Course Dessert

Cuisine Cookies

Keyword decorated snowman cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings Cookies (Makes ½ cup icing)

Calories 234kcal

Author Melissa Rose

Ingredients

Cut Out Sugar Cookie Dough
2 cups powdered sugar
2-3 tablespoons water (luke-warm) can also use milk
1 teaspoon vanilla extract
⅛ teaspoon salt optional, see notes

Toppings

Miniature M&M’s
White sanding sugar optional

Instructions

Cut sugar cookie dough into circles, bake according to recipe instructions, and let cool.
To make icing, combine powdered sugar (2 cups), lukewarm water (2-3 tablespoons), a pinch of salt, and vanilla extract (1 teaspoon) in a medium-sized bowl. Mix until smooth.
Add more water or powdered sugar until it reaches your desired consistency. If using a piping bag, about 2 tablespoons of water is best (you want the icing to be about the consistency of pancake batter). If dipping or drizzling the icing, 3 tablespoons of water will likely be needed. See notes below for storing and freezing notes.
To decorate, immediate press M&M's into wet icing.
Have an adult cut 12 brown mini M&M’s in half to create the smiling mouth. To decorate the snowman faces, press on 2 brown M&M’s for the eyes, 1 sideways orange M&M for the carrot nose, 2 red M&M’s for the rosy cheeks, and then finish it off with the half brown M&M. If desired, you can add 2 green M&M’s to a blank cookie to create a button body.
For an added touch, once faces have been added, sprinkle on a small amount of white sanding sugar.

Notes

Work Quickly: If you're using the powdered sugar icing in the recipe below, you need to work fast and press the candy M&M's into the icing right after icing the cookie. Because the icing hardens fast, waiting too long will create cracks in the icing when you press on the candy.
Storage: Store in an airtight container for 2-3 days.
Freezing: While this quick icing does freeze, it does get a bit sticky upon thawing. If you plan to freeze the iced cookies, wait until they are hardened and then layer between pieces of parchment. When it's time to serve, remove from freezer and immediately lay the cookies in a single layer on a cookie sheet. Again, note that the icing will likely have moisture and be a bit sticky. If you plan to freeze your cookies, I'd recommend using my buttercream Christmas Cookie Frosting instead.
Salt: while this is naturally a sweet icing, you can mix in ⅛ teaspoon salt to cut the sweetness.

Decorating Tips:

Consistency for Drizzling: If you are using it to drizzle over brownies, cookies, bundt cakes, or quick breads then you will want it a bit thinner (closer to 2 tablespoons of water)
For Dipping Sugar Cookies: For dipping, you want it to have a thinner consistency (closer to 3 tablespoons of water)
For Piping or Spreading on Sugar Cookies: For decorating sugar cookies, you will want it a bit thicker like pancake batter so that it doesn't run off the cookies (closer to 2 tablespoons of water).

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