Best Stacked Snowman Cookies Recipes

STACKED SNOWMAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. With a 2-in. round cookie cutter, cut out 18 circles. Repeat with 1-1/2-in. and 1-in. round cookie cutters. Place 1 in. apart on parchment-lined baking sheets. Repeat with remaining dough. Bake 7-10 minutes or until edges are set. Cool completely on wire racks., Meanwhile, in a small bowl, combine confectioner's sugar, meringue powder, 1/3 cup water and, if desired, extract; beat on low speed just until combined. Beat on high 4-5 minutes or until stiff peaks form. Add enough remaining water until icing no longer holds a peak. Keep unused icing covered at all times with a damp cloth. Using a pastry bag and #2 round tip, pipe icing over cookies. Let stand at least 5 minutes before gently stacking cookies to create snowmen. Let stand at room temperature several hours or until frosting is dry and firm. Using a new fine-tipped paintbrush, decorate snowmen with food coloring as desired.

STACKED SNOWMAN COOKIES

Steps:

• Make cookies: Whisk together flour, cocoa powder and salt. In a separate large bowl, using an electric mixer on medium speed, beat butter and sugar until fluffy. Beat in eggs, one at a time, then vanilla. Reduce speed to low and gradually add flour mixture; mix until just combined. Divide dough in half. Form each half into a disk and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
• Preheat oven to 350°F. Working with 1 disk at a time, roll out dough to 1/4-inch thickness on a lightly floured sheet of parchment. Brush off excess flour, transfer parchment to a baking sheet and freeze dough until firm, about 15 minutes.
• Use cookie cutters to create 28 cookies of each size: 21/4", 13/4" and 1". Reroll scraps as needed. Transfer cookies to new parchment-lined baking sheets. Bake until cooked through, 12 to 14 minutes. Let cookies cool completely on sheets.
• Make royal icing: Add water 1 Tbsp. at a time, until icing is the consistency of honey. Fill a piping bag with icing. (Or spoon into a ziplock bag; using scissors, cut a small hole in corner.) Cover top of each cookie with icing. Slice small triangular pieces of dried mango for snowman noses and press on center of smallest iced cookies. Slice off tiny pieces of licorice laces to create eyes and buttons; place on iced cookies.
• Let icing set, about 2 hours. Add a dab of icing on bottom of all 1-inch and 1 3/4-inch cookies; stack 1 cookie of each size to make snowman. Using a food-safe pen, draw a smile below nose. Repeat with remaining cookies.
• GIVE THEM Place snowman cookies in a box lined with tissue or parchment paper.