Snowman Sugar Cookies

Learn how to make adorable snowman and snowflake sugar cookies with royal icing! Christmas cookies recipe on

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!

Learn how to make adorable snowman and snowflake sugar cookies with royal icing! Christmas cookies recipe on

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.

Learn how to make adorable snowman and snowflake sugar cookies with royal icing! Christmas cookies recipe on

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?

How to make snowman sugar cookies on

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

Then bake them.

How to make snowman sugar cookies on

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.

How to make royal icing with meringue powder on

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.)

Decorating sugar cookies on

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!

Learn how to make adorable snowman and snowflake sugar cookies with royal icing! Christmas cookies recipe on

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!

Learn how to make adorable snowman and snowflake sugar cookies with royal icing! Christmas cookies recipe on

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

snowman sugar cookies on a 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 (280g) 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.

Learn how to make beautiful and easy snowman and snowflake sugar cookies with royal icing! Christmas cookies recipe on
Learn how to make adorable snowman and snowflake sugar cookies with royal icing! Christmas cookies recipe on


  1. Hi Sally! I love your site! I have a question about the cookies before I attempt the recipe. What is the texture of this cookie if baked to the recipe, soft and chewy, or crisp? Especially after a few hours on the counter.


    1. Soft centers, slightly crisp edges 🙂 Don’t overbake… then the whole cookie will be crisp! (Unless that’s what you want, of course.)

  2. These are super cute! I like your snowflakes the most <3 I'm not confident in designing cookies (and cakes) because I'm not artistic lol (they always turn out messy that you may want to flip the table) but I will remember these tips the next time I try making sugar cookies again.

  3. Hi Sally!
    Will adding food coloring to the sugar cookies work? I want to make blue whales, not sure if this will work out ?

    1. Hi Jessica, I would recommend a gel food coloring so that you aren’t adding extra liquid to the batter!

  4. Hi Sally! How far in advance can I make the dough? And how is it best stored? I have a day off from work and want to get doughs ready for after school fun with the kids next week- how should I store the unbaked dough?

    Thanks so much!!

    1. Yes you can freeze it! See the “make ahead tips” at the bottom of the recipe 🙂

  5. A lot of bakers use thicker royal icing to outline the cookies and then flood the inside with thinner royal icing. Do you use this technique? I’m going to try out the cookies this weekend! 

  6. You always make me feel so inspired and like I can totally make cookies look this good! Thanks for the challenge, I can’t wait to get started 🙂

    1. You can! You can!

  7. These are the cutest cookies ever — I admire your skill and patience. I’ve never made this kind of cookie before, but those snowflakes and snowmen are an inspiration!

    1. Thank you so much Lisa. You can absolutely do this! Just take your time 🙂

  8. Hi Sally, Can a flavor extract like vanilla or almond be added to the royal icing without compromising its quality? I have had “professionally decorated” cookies w/ royal icing before that had zero or a bad taste. I make sugar cookies every year, but have not done royal icing, but want it to have that same flavor profile with the cookies. Thanks!

    1. Yes you can add some! You might need a bit less water as the flavor adds liquid 🙂

      1. Thanks so much! I already ordered some royal icing supplies and am going to test it out!

  9. Hi sally I really like your recipes ☺
    I have a question about the daugh that remains after you cut the cookies. .you roll it again??

  10. These are so adorable! I plan on making these soon. I had to buy the meringue powder on amazon using your link because my grocery store didn’t carry it, so I hope you get a small kickback for that. 🙂 Have a great weekend!

  11. Is the challenge only sugar cookies? I was thinking of making Gingerbread cutouts instead and decorating those. Or I’ll do both. Lol. Nice job with those snowmen!

    1. It is, yes! But you can make any cookie form my cookie paloozas over the years and that includes my gingerbread men! 🙂

  12. I just make this and the icing did not turn out ANYTHING like royal icing – taste or texture. It was way too thick, I added more water but no matter how much water I added, it never dropped off the whisk. I am disappointed to say the least.

    1. Hi Katy! It’s strange that the icing would never thin out, no matter how much water you added. It’s bound to thin out at some point, you would think! Sometimes I add up to 10 Tbsp, depending on how dry it is. Sorry you had trouble with it.

  13. I just made these cookies and they don’t appear overbaked but they are dry and taste like flour more than sugar cookie. Maybe too much flour when rolling them out? Also do you have a trick for knowing when you are at 1/4″?

    1. Hey Dorothy! Did you leave out the vanilla or almond extract? Those are the main flavors you should taste. Did you reduce the sugar by chance?
      If you followed the recipe, then I would assume it’s a little too much flour when rolling out. That’s ok though– can you add icing to have them taste a little better?

  14. Hi Sally,  i have a question about putting the rolled dough on parchment paper and chilling? Mine always comes out sticky for some reason. Am i doing something wrong? Should i be adding more flour? 

    Thank you!

    1. Hi Monica! Are you saying that the cookie dough is sticky *after* chilling? I would maybe add a little more flour to the whole thing as you are rolling it out before chilling it. How do the final cookies taste?

      1. Hi Sally! Thank you for replying. I left my dough in the fridge overnight and when i took it out it got sticky after a few minutes and The dough was not able to hold the shape of the cookie cutter. Please help! These are too cute and I need to make them perfect! 

        Thank you!

      2. I’m having the exact same problem, the weird thing is I’ve made your recipe before and I was able to cut out the shapes. This time it’s super sticky and won’t hold shapes, I left the dough chilling for 2 days and after a few minutes it gets sticky again, help!

  15. What beautiful cookies! Gotta make ’em & copy your web address to my daughter who also has a baking addiction!

  16. Hi Sally, do you think i would be able to ship these cookies as christmas gifts? I am just thinking about the icing and whether it would get ruined or not in the mail. Thanks!

    1. I would be sure let the icing dry for a full 24 hours and then package them carefully!

  17. Laura | Tutti Dolci says:

    Cutest snowmen ever, I love these!

  18. Just took these out of the oven, they turned out perfectly! I’ve been looking for a sugar cookie that doesn’t spread, and this is my new go-to 🙂
    Also a special thanks for listing the ingredients in grams as well as cups and the oven temp in Celsius- as a baker in Europe it’s always frustrating to have to convert every American recipe!

  19. Hi Sally to decorate will fondent Work on these cookies 

  20. I’ve been eyeing this cookie cutter since you posted the challenge. I couldn’t justify $6 because I already have a snowman cutter, but when I baked it the other day, it didn’t look like a snowman at all!

    After watching the cookie cutter go out of stock last week, I sprung and purchased in on Amazon prime this morning. I love supporting your affiliate links – I even ended up buying some more icing bags too. Here’s to hoping this snowman is much better, Happy Baking 🙂

    1. Thank you so much for supporting the affiliate links, that’s so kind of you. I know you don’t HAVE to buy through my links, so I appreciate it.
      You’ll really like this one. The snowmen are so cute!

  21. Made these over the weekend, and they were perfect! I weighed my flour to make sure I had just the right amount. Lightly floured my rolling surface, rolled dough out into sheets, chilled, cut shapes, chilled a bit more while I waited for my oven to preheat, and then put in the oven! The chilling really made sugar cookie dough easy to handle, which I have never had happen before!! I baked mine for 5 minutes, rotated, then another 5. They were perfect!! Soft centers, firmer edges to support my grip as I decorated my heart out. Love the recipe (and especially the instructions), thank you so much!

  22. Sally,
    Can you prepare royal icing in advance ? & where is it best stored when made?

    1. Hi Ren, Royal icing can be made in advance. But be sure it’s covered in a very airtight container so that it doesn’t dry out and can be put in the fridge. You will most likely need to give it a good stir and maybe even thin it out a bit before using it!

  23. Hi Sally,
    I made the snowflake cookies for my Sister-in-law’s baby shower and they were beautiful…but the royal icing never set. It looked just like your video in terms of texture when I put it on the cookies but even after all night in the fridge, the flooded cookies were tacky to the touch. I ended up serving them anyway and was asked what the frosting was because it tasted like fluff! Ha! Any idea what could have happened?

    I love all of your recipes–you have inspired me over the last several years!!

    Thank you!

    1. Hi Liz, royal icing doesn’t dry well in the fridge. I let them air dry on the counter at room temperature and have never had a problem!

    2. I had the same problem. Even after 24 hours of room temperature they are tacky to the touch so trying to pack them for the drive as best as I can. 

  24. Hai Sally!

    Is it okay if I substitute egg whites for meringue powder instead? I can’t seem to find the powder in my area and I feel buying it online is a waste since I hardly use them.

    Love your recipes! Thank you!

  25. I want to make halloween/fall sugar cookies, have you ever tried adding in some pumkin pie spices to your sugar cookies?

    1. Hi Theresa! I love adding 1 teaspoon of pumpkin pie spice to the cookie dough to make pumpkin spice sugar cookies. Tastes wonderful!

  26. Hey sally! Your recipes are so reliable so i always come here for my baking questions. Id love to make this an “eggnog sugar cookie” do you have recommendations on how I could substitute eggnog into this dough /royal icing? Thanks!

    1. Hi James! Thank you so much. I really wish I could help here, but I’m stumped! What about some sort of eggnog extract if you can find one? You can use it to replace 1 teaspoon of the vanilla extract.

  27. Sally, I made roll-out cookies yesterday for next weekend when I host my co-workers for a cookie decorating evening. Before I started, I remembered this blog post, so I found it and read it. I followed your directions about rolling out the dough, refrigerating it, and then cutting out the cookies. I rolled out the dough on parchment paper, stacked the dough 3 layers high on a cookie sheet, and placed in the fridge for about 30 minutes.
    I can’t tell you how much easier this method was than what I’ve done previously!!!! Thank you for the awesome tips!!!!!

  28. Making these with little kiddos tmw (minus the royal icing) and wondering, if they’re all cutting at the same time, would the pans of yet to be baked cookies need to go in the fridge while waiting their turn to bake? (I’ve made 2 batches of dough, so 4 sheets) Thanks!

    1. Hi Jillian! Cold shaped cookies always hold their shape better, so if it’s taking a few extra minutes to shape all the cookies, placing them in the refrigerator for a few minutes right before baking is a good idea.

  29. Ohhh Sally, what a beautiful recipe.
    I have been baking for approx. 37 years. This has to be one of the most delightful cut out sugar cookie recipes I have come across. Made them last night and they are great!
    Thank you for sharing.
    Diane Taylor

    1. I’m so happy that you tried these and enjoyed them so much, Diane!!

  30. Cathy Davidson says:

    LOVE this cookie! By following your directions, they cut out beautiful and sharp. Made 26 snowmen for my grandsons Christmas party. I think the children will be happy! There is a learning curve on the consistency of the icing, but turned out pretty good. The cookie is not too sweet and perfect with the sweetness of the royal icing. Husband gave me a rolling pin a couple years ago that has spacers on either end, so you can get an exact thickness product and it was perfect for this type cookie. THANK YOU for sharing this great recipe!!

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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