Originally I was going to make these as cupcakes this year. However, on the day I was making the snowflake cookie dough, I realized it would be just as easy to make a second batch of dough and just make the snowmen into the traditional cookies. You can use any cookie dough you wish. I used my favorite basic sugar cookie dough. I used a flower shaped cutter that I sometimes cut 'off' the dough, so only half of the cookie cutter was on the dough. I also over cut into each other and for the cookies that were full sized, I pulled and stretched them a little so each cookie was unique shaped. I have no idea how others make their cookies or what they use, I've never read any recipe for them. I've just always used my own favorite recipes to improvise. For mine, you will need an edible rice or sugar paper for the little scarves, but I suppose you could use frosting as well. (I use Wilton Sugar Sheet and chose red this year. Use any color you wish!)
1 1/2 c granulated sugar
1 1/2 c butter, soft
2 tablespoons vanilla extract
4 c flour
1 t baking soda
1 t cream of tartar
1 t salt
Combine sugar and butter, beat until creamy with your electric mixer. Add eggs and vanilla. Beat well. Add dry ingredients and mix until blended. Chill dough until it's easy to work with; 30-60 minutes. On lightly floured surface roll the dough to 1/4 inch thickness. Cut out cookies. Bake at 350 until the edges just start to turn golden brown, about 10 minutes. Cool on wire racks.
2 1/2 c powdered sugar
2 T water
1 T butter, softened
1 T light corn syrup
1/2 t almond extract or vanilla
Combine powdered sugar, water, butter, corn syrup and vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary to reach desired spreading consistency. Glaze cooled cookies and let stand until hardened (6 hrs. or overnight).
Royal Icing for the outline and nose
4 c confectioners' sugar
3 large egg whites
1/2 t cream of tartar
1/2 t vanilla
1 T water
Beat 4-6 minutes on high. (Add more or less water depending on stiff it is and how stiff you want it). Will be very hard when it dries.
Fondant Heads (Halve this recipe or use the leftover in another recipe)
3 c powdered sugar
1 - 7 oz. jar marshmallow creme
1 t vanilla
1/4 t almond
Mix with a paddle attachment in an electric mixer or knead by hand, adding a bit more powdered sugar if you need to to keep it from being too sticky. It will be like play-doh when it's ready.
Wilton Sugar Sheet
After you bake and cool your cookies, use a royal icing and small round icing tip to pipe around the outside of you puddled cookie. Use the glaze icing to fill in the puddle. Let harden completely and usually takes overnight. During this time you can make your homemade fondant (or use store bought - White Rolled Fondant) and use it to form little round balls that will be the snowman heads. Let them dry completely. I put them on powdered sugar sprinkled foil. They can take up to a day or two to dry depending on the humidity in your house.
You can use the royal icing tinted black for little eyes and dotted smiles, or use a toothpick dipped in food color. Use royal icing tinted orange with the small round tip again to make the little carrot noses. Cut the edible sugar sheets into strips about 1/4" - 1/2" inches wide (depending on how big you made your snowman heads) - you want the heads and scarves to complement each other. I cut them randomly about 1 1/2" long.
Attach the scarves to the dry cookies with a dab of extra frosting. Attach the heads the same way. Let set to harden. Do not stack and be careful handling. Their little carrot noses might break off!
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