Ingredients
- 1 roll refrigerated sugar cookie dough 16.5 ounces
- White cookie icing as needed
- Orange cookie icing as needed
- Black cookie icing as needed
- 16 regular-size marshmallows
- 32 M&Ms
Equipment
- Baking sheets
- Cooling rack
- Toothpicks
- Small decorating tips or icing tubes with fine tips
Instructions
- Preheat the oven according to the sugar cookie dough package directions. Divide the dough into 16 portions and arrange on baking sheets with the recommended spacing.
- Bake according to the package instructions, approximately 12 minutes, or until done as directed. Allow the cookies to cool completely.
- Spread white cookie icing onto each cookie to form an uneven melted-snow puddle, leaving a small border. Use a toothpick to guide the icing.
- While the white icing is wet, gently press one marshmallow near the back of each cookie. Add two M&Ms below it for buttons.
- Let the cookies set for about 30 minutes, or until the white icing is firm enough to decorate without smearing.
- Use black icing to add eyes and a mouth to each marshmallow and stick arms to the white icing.
- Use orange icing to add a carrot nose to each marshmallow face.
- Let the cookies rest flat for another 30 minutes, or until the icing details are set, before serving or packaging.
- Notes
Nutrition
Notes
Notes
- Dough directions: Use the package oven temperature and baking instructions. The 12-minute bake time is approximate.
- Cooling: Cool the cookies completely before adding icing.
- Icing: Use cookie icing that sets as it dries. Drying time varies by brand, thickness, and humidity.
- Storage: Keep in a single layer in an airtight container at cool room temperature, subject to the icing label’s storage directions. For best quality, serve within a day or two of decorating.
- Make ahead: Bake the bases a day ahead, or freeze undecorated cookies for longer preparation.