One of the best Christmas cookies I’ve had! Fun to make, so delicious and just too cute. They would be the perfect gift to give this year.
Ingredients
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2 1/3 cups (330g) all-purpose flour*
- 2 1/2 Tbsp (24g) cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, softened but still slightly firm
- 1 cup (200g) granulated sugar
- 1 large egg
- 1/2 cup (120g) sour cream (don’t use light)
- 1 tsp vanilla extract
- 1/4 tsp almond extract
Frosting and decorations
- 12 Tbsp (170g) unsalted butter, softened
- 3 3/4 cups (360g) powdered sugar
- 1/4 cup half and half
- 1 tsp vanilla extract
- Pretzel sticks, for arms
- Red, green and black store-bought or homemade icing,** for eyes, mouths and scarves
- Orange slice candy, for noses
Instructions
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In a large mixing bowl whisk together flour, cornstarch, baking powder baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended.
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Mix in egg then blend in sour cream, vanilla extract and almond extract. With mixer set on low speed slowly add in flour mixture and mix until combined.
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Cover bowl and chill until firm enough to roll, about 2 hours. Preheat oven to 350 degrees during last 10 minutes of chilling.
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Line two baking sheets with silicone baking mats or parchment paper. Remove half of the dough from refrigerator.
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Shape dough into 9 (1 1/4-inch) balls, 9 (1-inch) balls and 9 (3/4-inch) balls (spray hands with non-stick cooking spray if needed if dough is slightly sticky).
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For each snowman, place 3 balls in decreasing sizes with edges just touching on prepared baking sheets spacing them about 3-inches apart. Flatten balls right between 1/2-inch and 1/4-inch.
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Bake in preheated oven until nearly set, about 10 – 12 minutes (they should not be doughy). Let cool on baking sheet about 5 minutes then transfer to a wire rack to cool (I like to transfer to an airtight container about halfway through cooling so they don’t dry).
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Stick one pretzel stick in each side of cookies for arms. Repeat process with remaining dough. Once cool frost with vanilla frosting (I like to add a small amount of frosting to each round then spread outward with an offset spatula).
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For the frosting: in the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, powdered sugar, half and half and vanilla until light and fluffy.
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Cut or tear a small piece of orange candy then roll and shape into a tiny carrot nose and add to cookies. Decorate with icing as desired. Add mini M&M’s for buttons.
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Store cookies in an airtight container in a single layer.
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*To measure flour (don’t fluff flour first) scoop measuring cup into container then level top with a butter knife. If you are in high humidity you made need to add a few extra tablespoons of flour so dough is manageable.
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**I transferred mine to piping bags with Wilton #3 tips to get a finer detail for the eyes then used a Wilton #46 tip for the scarves.
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Recipe source: adapted from my favorite sugar cookies
