Snowman Sugar Cookies

snowman sugar cookies on a red plate

Today is kind of a big deal. It’s day 1 in 2017’s Sally’s Cookie Palooza. If you’re new around my blog this year, my annual cookie palooza hits right after Thanksgiving. It’s a huge cookie fiesta as we countdown until Christmas. 10 new cookie recipes in a row, unapologetically full of all the butter, sugar, sprinkles, and chocolate you could imagine.

And this is year 5. 5 years of cookie paloozas. Can you believe it? So let’s do things real big. Dust off those cookie cutters and get your mixers revved up!

decorated snowman and snowflake sugar cookies

We’re kicking off the 5th annual cookie palooza with DECORATED SUGAR COOKIES!

Start with my sugar cookie recipe and cut into holiday shapes. Any shape or size holiday cookie will do– I chose snowmen and snowflakes. But mostly snowmen because they’re so darn cute! Since the cookie shape is completely up to you, I really want you to focus on working with royal icing. I know decorating cookies with royal icing can be intimidating, but here’s what I’ve learned: set your expectations appropriately. Don’t expect to create a fancy intricate design if this is your first time. Start small and go from there. A lot of the decorated sugar cookies I create are extremely simple.

But again, you have to start somewhere. You CAN do this. Watch me make the cookies, shape the cookies, and decorate them:

Sugar Cookie Steps

  1. make cookie dough
  2. divide in two pieces
  3. roll out cookie dough
  4. chill rolled out cookie dough
  5. cut into shapes
  6. bake & cool
  7. decorate

Whenever I decorate sugar cookies, I always begin with a quality homemade sugar cookie recipe. A recipe that I can always depend on, so all I have to “worry” about is decorating. My go-to sugar cookie recipe produces soft sugar cookies with slightly crisp edges. It starts with butter and sugar creamed together. Add 1 egg and vanilla (sometimes almond extract, yum!), then flour + baking powder + salt. That’s it. Only 7 basic ingredients.

decorated snowman sugar cookies

My Sugar Cookie Trick

Notice in the video that I roll out the dough BEFORE chilling it in the refrigerator? That’s my trick! Why? The dough is so much easier to roll out before it’s chilled. But why are we chilling it? So the cookies keep their shape when baked. Wait, why divide in 2? Because it’s difficult to roll out a huge mass of dough. Dividing into smaller sections makes rolling out more manageable.

Roll out the doughs until to about 1/4 inch thickness. I like to do this directly on a silicone baking mat. Why? Because you have to chill the rolled out dough in the fridge. And you can’t really pick up a mass of dough you rolled out on the counter, right? Nor can you cut into shapes when the dough is this warm. So roll out on a nonstick surface that you can literally pick up, put on a baking sheet, and place in the fridge. So… make dough, divide in 2, roll out, chill. Got it?

rolled out sugar cookie dough with snowman cookie cutter

After the dough is chilled (you’ll have two of these rolled out doughs ↑↑), cut into shapes.

Then bake them.

snowman and snowflake sugar cookies on a baking sheet

Let’s Talk Royal Icing

Now let’s make royal icing. There are many ways to prepare royal icing and my favorite method is with meringue powder. Meringue powder takes the place of raw egg whites, which is found in traditional royal icing recipes. Both create a very sturdy and stable icing that hardens quickly on top of cookies. It’s awesome. Meringue powder eliminates the need for raw fresh eggs, but still provides the EXACT same consistency. You can find meringue powder in some baking aisles, most craft stores with a baking section, and online. I just buy it on Amazon in the 8 ounce container. Super inexpensive and it lasts me awhile.

This royal icing is just 3 ingredients: confectioners’ sugar, meringue powder, and water. The trickiest part is landing on the perfect consistency. Sometimes I need more water, sometimes I need less water. But the wonderful thing is that you can manipulate the icing to get the proper consistency by adding more water or more confectioners’ sugar. It’s awesome.

royal icing in mixing bowl

You can also make an easy glaze icing that I paired with my Christmas sugar cookies. This icing doesn’t set/dry as quickly as royal icing and it’s not as easy to decorate with. That being said, sometimes it’s just the more convenient option! So give it a try if you prefer. (It will dry in about 24 hours, where the royal icing recipe below dries in about 1-2 hours.)

gel food coloring bottles, piping tips, and decorated snowman sugar cookies

Let’s Decorate Snowman Cookies

Like I mentioned above, I’m not a super fancy cookie decorator. Whenever I decorate sugar cookies, I grab a couple basic piping tips: a thin Wilton #1 tip and a wider Wilton #4 tip or Wilton #5 tip. I use the wider tip for big designs, outlining, and flooding. The white snowman’s body and red scarf are done with this wider tip, as well as the snowflakes. I use the thinner tip for smaller detail like the snowman hat, eyes, buttons, and nose.

For coloring the icing, I strongly recommend gel colors. I prefer Americolor’s color kit. I’ve had this for a year and haven’t even made a dent in most colors. It’s a GREAT set to have in your kitchen!

decorated snowflake sugar cookies

Snowman Cookie Decorating Tips

  • Start small– don’t attempt super intricate designs if you’re a beginner.
  • Take your time. Don’t expect to rush through it!
  • There will be some uglies. There are always some uglies. 🙁
  • Have fun. Invite friends or family over, grab your kids, whatever. Make an afternoon or evening of it.
  • Don’t stress! It’s just a cookie!

decorated snowman sugar cookies

Have fun decorating; I can’t wait to see your cookie creations!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
snowman sugar cookies on a red plate

Snowman Sugar Cookies

  • Author: Sally
  • Prep Time: 2 hours
  • Cook Time: 12 minutes
  • Total Time: 4 hours
  • Yield: 24 (4-inch) cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Christmas sugar cookies are so much fun to decorate! Here’s how to make adorable snowman sugar cookies for your holiday cookie trays.


  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 and 1/2 sticks; 180g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • optional: 1/4 – 1/2 teaspoon almond extract (yields an outstanding flavor!)

Royal Icing

  • 4 cups (480gconfectioners’ sugar, sifted
  • 3 Tablespoonmeringue powder
  • 910 Tablespoons room temperature water
  • black, orange, and red food coloring (I love this food coloring kit)


  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  5. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  6. Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a snowman cookie cutter, cut into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
  7. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. I like to decorate cookies directly on baking sheets so I can stick the entire baking sheet in the refrigerator to help set the icing. So place the cooled cookies back on baking sheets.
  8. Make the icing: Watch the video of the icing above so you get an idea of what the final consistency should be. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 1.5 – 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, add a little more water. (On particularly dry days, I use up to 12-14 Tablespoons water total.) If it’s too thin, add a little more sifted confectioners’ sugar.
  9. You’ll need 3 small bowls: one for red icing, one for black icing, and one for orange icing. Spoon 1/4 cup of icing into each bowl. The rest of the icing will remain white. Stir red food coloring into 1 bowl until you reach your desired shade. Stir black food coloring into another bowl until you reach your desired shade. (I find that black always dries darker so stop adding coloring when you reach a dark gray.) Finally, stir orange food coloring into the last bowl until you reach your desired shade. Spoon icings into piping bags.
  10. Decorate: You can watch the video of me decorating the cookies in the beginning of this blog post. Using round icing tip #5 or round icing tip #4, outline and flood the snowmen with white. (Leave room for the black hat!) Allow to set. I put the baking sheet in the refrigerator to speed it up. Using this same piping tip, pipe the scarf with red icing on top of the white icing. Using round icing tip #1, pipe the hat, eyes, and buttons with black icing. Using this same piping tip, pipe the nose with orange icing. Icing will completely set in about 2 hours at room temperature.
  11. Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.


  1. Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 4, then chill as directed in step 5– no need to chill for 1-2 hours, 45 minutes should be plenty.
  2. Almond Extract: I love flavoring this cookie dough with 1/2 teaspoon almond extract as listed in the ingredients above. For lighter flavor, use 1/4 teaspoon.
  3. Special Tools: KitchenAid Stand Mixer | Rolling Pin | Snowman Cookie Cutter | Silpat Baking Mat | Cookie Sheet | Cooling Rack | Americolor Food Coloring Kit | Piping Bags | Wilton #1 Frosting Tip | Wilton #4 Frosting Tip
  4. Snowflake Sugar Cookies: I used this snowflake cookie cutter, the round icing tip #4, an edible blue “mermaid bead” in the center, and sprinkled white sparkling sugar on top.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

See all cookie palooza recipes.


  1. Hi Sally!
    On your separate “My Favorite Royal Icing” recipe, you say to beat for 1-2 minutes, but on this one and the “Valentine’s Day Heart Cookies” you say 5 minutes.

    I tried it for 5 minutes and it never set, but when I beat it for 1-2 minutes, it set very well!

    Just wanted to point that out! Love all your recipes!

    1. 2 minutes is definitely ideal! Let me look into that and have it fixed. Thanks for bringing to my attention, Kathryn!

  2. Hi Sally! I tried the Royal Icing Recipe but i did not get the fluffy texture as i can see in the picture. Any idea why?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jinane, Royal icing actually should not be fluffy – just a nice smooth consistency so that it pipes without showing any lines. Although if you wanted it fluffier you can actually mix it faster to incorporate more air.

  3. Is there some trick to keep the parchment paper from becoming part of the dough in the fridge? This is my first cookie flop from this website … the dough was so hard to work with. (Delicious, though!)

    1. Hi Jen, let the dough sit on the counter for 20 minutes or so. As it softens up a bit, the parchment will come loose.

  4. Best cookie- I have tried a few different recipes and this one is a BOOM!

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

Skip to toolbar