Starbucks Snowman Cookie Recipes

STARBUCKS SNOWMAN COOKIE RECIPE

Steps:

• To make the buttery shortbread cookies, melt the white chocolate in a bowl either in the microwave or above steam on the stove, whichever is handier for you. Mix in the flour, baking powder, and salt with the white chocolate.
• Separately, in a mixer, beat the butter and sugar for 4-5 minutes on medium. Add the egg and vanilla extract to the butter and sugar and gently mix them together. Gently form a dough from the ingredients.
• If you have enough space, roll out the dough to ½ inch thick and refrigerate it this way for an hour to chill. If you don't have much space, cover the dough ball in plastic and chill it for an hour, and after that, roll it out to the above-mentioned ½ inch thickness. Cut the cookies with a snowman cookie cutter, or any other shape you wish to make.
• Preheat the oven to 350 degrees, and place the cookies on a baking sheet lined with parchment paper. If there is too much dough to bake in one go, just keep the rest of it in the fridge until you bake them.
• Bake them for 10 minutes, and let them cool off completely before decorating. Until your fancy cookies cool off, it's time to make the royal icing.
• Beat the egg whites in a mixer with the peppermint and vanilla extract until they start to become fluffy. Start by gradually mixing in the sugar at a low speed until the icing is smooth and shiny.
• Separate the icing and mix it with the food coloring. Start by lining the body of the snowman with plain white and letting it set. Follow it with the black parts, and draw a hat, eyes, buttons, and a smile for the snowman. Leave the orange and the colorful scarf for last, because they need the least amount of icing.
• Let the cookies properly cool down, not to mess up the decorating.

MELTED SNOWMAN COOKIES

Steps:

• Beat egg whites lightly in a large bowl using an electric mixer until frothy. Slowly beat enough confectioners' sugar into egg whites to make icing that will hold shape; blend in lemon juice until desired consistency is reached.
• Arrange cookies about 1-inch apart on a large sheet of waxed paper. Spread icing onto each cookie, allowing icing to drip over edges to look like melting snow.
• Grease a microwave-safe plate. Place 1 marshmallow onto plate.
• Microwave marshmallow until it starts to puff up, 20 to 30 seconds. Immediately place marshmallow on the edge of 1 cookie while the icing is still wet to look like a melted snowman. Repeat with remaining marshmallows and iced cookies.
• Decorate 'melted snowmen' by piping 'twig-like arms' using black decorating gel on the icing. Make 'coal eyes' and a 'mouth' on the marshmallow using black decorating gel. Make a 'carrot nose' under the 'coal eyes' using orange decorating gel. Make 'coat buttons' by arranging silver nonpareils down the middle of the icing. Make 'scarves' or 'bow-ties' using red decorating gel or green decorating gel.
• Allow cookies to fully dry before removing from waxed paper, at least 1 hour.

SPIRAL SNOWMAN COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.
• On lightly floured surface, place heaping tablespoon of dough; roll dough into a 10-inch rope. On ungreased cookie sheet, loosely coil 1 end of rope into circle to make head. Loosely coil other end of rope in opposite direction for body. Repeat with remaining dough, placing cookies about 2 inches apart.
• Sprinkle each cookie with coarse sugar. Add cinnamon candies for buttons, multicolored candies for nose and chocolate chips for eyes.
• Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Pipe black gel for mouths. For each hat, on surface sprinkled with sugar, flatten gumdrop into hat shape; attach to head of snowman with small amount of frosting.

SUPER SNOWMAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until firm. , On a lightly floured surface, roll out dough to 1/4-in. thickness. With a floured 3-in. round cookie cutter, cut out 10 circles. Repeat with 2-1/2-in. and 2-in. round cookie cutters. Reroll scraps. If desired, using a paring knife, cut top hats from remaining dough. , On greased baking sheets, press together one circle of each size to form a snowman. Repeat with remaining circles. If using hats, place one on top of each snowman. , Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks., If desired, for ear muffs, dip marshmallows in corn syrup; roll in colored sugar. Let stand until dry. Frost and decorate cookies as desired using frosting, sugars, M&M's and, if using, ear muffs; insert pretzels for arms.

SNOWMEN SHORTBREAD COOKIES

Steps:

• Sift together flour and salt into a small bowl. In a food processor, pulse almonds until finely ground (do not overprocess, as nuts will turn into a paste).
• With an electric mixer on medium speed, beat butter until fluffy, about 3 minutes. Add confectioners' sugar, and continue to beat until light and fluffy, occasionally scraping down the sides of the bowl, about 2 minutes more. Beat in ground almonds and almond extract. Add flour mixture, and beat on low speed until combined, scraping down the sides of the bowl with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Turn dough out onto a piece of plastic and form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour or up to overnight.
• Roll out dough on a lightly floured surface to a 1/4-inch thickness. With a lightly floured 4-inch snowman cutter, cut dough into shapes, and arrange 2 inches apart on parchment-lined baking sheets. Re-roll scraps, and cut out more shapes, if desired. Chill 20 minutes.
• Meanwhile, preheat oven to 325 degrees. Bake until shortbread is firm and just starting to color, rotating sheets halfway through, 20 to 22 minutes. Transfer cookies on sheets to a wire rack to cool completely. Dust with sugar. Shortbread can be stored in an airtight container at room temperature up to 2 weeks.