Steam drifts from the oven as I crack open the door and catch the rich buttery aroma mingling with sweet, gooey marshmallows. These Melted Snowman Cookies—my third batch of the season—have those slightly crisp golden edges giving way to pillowy marshmallow pockets. After experimenting with chilling times and water adjustments, I discovered the secret to a tender but sturdy base that holds those smiling faces in place.

Why You’ll Love Melted Snowman Cookies

A fun twist on sugar cookies with gooey marshmallow bursts in every bite
Easy decorating—kids can press on candy eyes and sprinkle on scarfs
Butter-forward dough that browns to a light gold, offering a gentle crackle as it cools
Marshmallows have been a winter treat since 19th-century France, adding nostalgic flair

A Little Background

One cold December evening, I set out to recreate a snowman-themed cookie I’d seen online. My first batch spread too thin; the next batch never puffed. By round three, after tweaking water by teaspoons and chilling the dough briefly, I hit that sweet spot—each cookie held a marshmallow crater perfect for a smiling face.

Key Ingredients for Melted Snowman Cookies

Unsalted butter: Offers richness and structure; swap for European-style for a nuttier note.
Granulated sugar: Fuels tender chew—measure by spooning into your cup for accuracy.
All-purpose flour: Builds the dough’s backbone; spoon and level to avoid dry dough.
Miniature marshmallows: Create those signature pools—room-temp ones fold in more gently.
Candy eyes & sprinkles: Bring the snowman to life; try artisan nonpareils for extra color.

How to Make Melted Snowman Cookies

Preheat your oven to 350°F (177°C) and line two baking sheets with parchment.
In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2 minutes.
Beat in 1 large egg and 1 teaspoon vanilla extract until smooth and glossy.
In a separate bowl, whisk together 2 cups all-purpose flour, ¼ teaspoon baking soda, and ½ teaspoon kosher salt.
Gradually add the dry mix to the wet, stirring just until no streaks of flour remain.
Fold in 3½ cups miniature marshmallows. If the dough feels too dry, add 1 tablespoon water at a time (up to 3–4 tablespoons) until it holds together.
Scoop dough into 1½-inch balls and place 2 inches apart on prepared sheets; you’ll see slight indentations when they settle.
Bake for 10–12 minutes, until the edges start to turn a gentle golden brown and you hear a faint crackle.
Let cookies cool on the baking sheet for 5 minutes; marshmallows will puff and glisten.
Use the handle of a wooden spoon to press down the center of each cookie, forming a little crater.
Press on candy eyes, a dash of orange jimmies for the nose, and a trio of mini chocolate chips as buttons. Sprinkle red sugar around the “neck” to look like a scarf.
Allow cookies to cool completely on the sheet for another 10–15 minutes before transferring to a rack.

Pro Tips & Troubleshooting

I found stirring in marshmallows gently keeps them intact rather than shredding—this was my second test discovery.
If marshmallows overbrown, lower oven rack one level or reduce bake time by 1–2 minutes.
Add a pinch of cinnamon or swap half the vanilla for almond extract for a festive twist.
To double the batch, chill dough 15 minutes extra; to halve, halve everything and bake on one sheet only.

Storage & Make-Ahead Guide

Store cooled cookies in an airtight container at room temperature for up to 3 days. Refrigerate up to 1 week, layering parchment to prevent sticking—after an overnight chill I noticed edges firm up nicely. Freeze up to 1 month; thaw at room temperature 30 minutes, then warm at 300°F for 3–5 minutes if you prefer gooey centers. Keep away from direct heat and don’t let marshmallows sit out over 2 hours.

Serving Suggestions

Line a tiered platter with these Melted Snowman Cookies around mugs of steaming hot cocoa. They also pair beautifully with peppermint bark or alongside a cheese board for an unexpected holiday touch.

Frequently Asked Questions

How long do Melted Snowman Cookies last? Kept in an airtight container at room temperature, they stay fresh for 3 days; refrigeration extends them to 1 week.
Can I use homemade marshmallows in these cookies? Yes—cut them to miniature size and fold in gently, though they may brown faster.
How do I prevent marshmallows from burning? Bake on the middle rack and shorten bake time by 1–2 minutes if edges brown too quickly.
Can I prepare the dough ahead of time? Absolutely—shape into balls and freeze on a tray. Transfer to bags for up to 1 month, then bake from frozen with an extra minute or two.
What’s a good substitute for candy eyes? Mini chocolate chips or a dab of royal icing piped into dots work well.
How do I fix dough that’s too crumbly? Stir in water 1 teaspoon at a time until it just comes together; I tested adding water slowly to find the right feel.

Final Thoughts

These Melted Snowman Cookies have become my go-to winter treat—each bite melds tender edges, pillowy marshmallows, and playful decorations. I love serving them straight from the oven with a steaming cup of tea. Give them a twirl for your next cozy gathering and share your snowy creations below!

More Recipes You’ll Love

Best Carrot Cake Cookies – similarly spiced cookies that balance sweet and warm notes
Quick Pecan Pie Cookies – nutty, buttery treats echoing festive flavors
Pumpkin Snickerdoodle Cookies – a cinnamon-sugar twist perfect for cozy gatherings