Thumbprint Snowman Cookies
Double Thumbprint Snowman Cookies- because 2 cookies are always better than one. GUEST POST by Munchkin Munchies
I am so happy to be here with Katrina for the “I’ll Bring the Cookies” 3rd Annual Event!
Christmas and cookies just go together, don’t they? I sure think so! Thumbprint cookies are one of my favorite kinds of cookies. I have made them with jam, made them into hearts, and I even made them into shamrocks with tinted lemon curd. So, when I put my thinking cap on about what kind of cookie to make, thumbprint cookies popped into my head, this time as snowmen:) I love them! Simple and cute, that’s my mantra.
This photo is the snowmen cookie with bodies, which is a fun option. Simply put two balls of dough together, press your thumbprint in the center of each, and bake. I made half of the cookies this way, and half with heads only. It’s up to you.
Fill each center with the icing, let it dry and then comes the fun part, simple decorations to turn them into snowmen.
They are decorated with royal icing for the nose, buttons and carrot nose. I am kind of smitten. Wouldn’t these look festive on a cookie platter, or be fun to give as gifts? I think they’d bring a smile to anyone.
Thanks so much for having me, Katrina, and putting this cookie event together despite the trials you have been through with your health; you’re a trooper! 🙂
Thumbprint Snowman Cookies
Cute double thumbprint cookies made into adorable snowmen- because two cookies are always better than one.
1/2 cup butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Icing (to fill cookies)
1 1/4 cups powdered sugar
2 Tablespoons milk
1/2 teaspoon almond extract or vanilla (optional)
Gel paste food coloring (black, orange) for decoration
- Preheat oven to 375° F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
- Shape dough into 3/4-inch balls. For each full snowman cookie, on an ungreased or parchment paper-lined cookie sheet, place 2 dough balls side by side with one side touching. Press thumbs into each ball to form an indentation in each. Repeat with remaining dough balls, leaving about 2 inches between cookies. For heads only, use one dough ball.
- Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. Let cookies cool. Fill each indentation with the icing (I used decorating bags and #2 or #3 tip. Let icing dry for several hours.
- Tint some of the royal icing black, and some orange. Using a small decorating (#1) tip and black icing, apply buttons and eyes. With the orange, add a carrot nose.
- Let cookies dry completely, ENJOY!
- To Store: Place filled cookies in a single layer in covered storage containers and store at room temperature up to 3 days or freeze up to 3 months.
GUEST POST by Munchkin Munchies, recipe adapted from Better Homes & Gardens February 2005
This post is part of our Third Annual I’ll Bring the COOKIES Virtual Blogger Cookie Swap. Be sure to check back here every day in December leading up to Christmas where some of the best bloggers will be sharing their favorite cookie recipe! You can also follow along Facebook, Twitter, Instagram, and Google+ with the hashtag #BringtheCOOKIES. Thank you to OXO for being our exclusive #BringtheCOOKIES sponsor. Be sure to visit Sue’s blog, Munchkin Munchies to enter a sweet OXO Baking Prize Pack.