Cream Cheese Snowman Cookies

Cut-out cookies are a favorite during the holiday season. They are traditionally made with regular sugar cookie dough, which creates a thin and crispy cookie, but what if you prefer thick and soft cookies? These cream cheese snowman cookies are the perfect solution! They are simple to make and adorable when decorated with candies and chocolate morsels.

5 from 1 vote

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Course: Cookies

Cuisine: American, Christmas Cookies

Keyword: Cream Cheese Snowman Cookies

Prep Time: 10

Cook Time: 10

Chill Time: 8

Servings: Cookies

Calories: 124kcal

Ingredients

1 ½ cup sugar
1 cup 2 sticks unsalted butter, room temperature
1 8 ounce package cream cheese, room temperature
1 egg room temperature
½ teaspoon almond extract
1 teaspoon vanilla extract
3 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt

To decorate the cookies:

Sweettart Ropes pictured or Twizzlers, for the head band
Chewy Spree candies chewy Lifesavers, or gumdrops, for the earmuffs
Chocolate morsels for the eyes
Mini chocolate morsels for the mouth
Orange Slice candy cut into wedges for the nose

Instructions

For the cookies:

In a large mixing bowl, beat the butter and cream cheese at medium speed until well blended and fluffy, about 5 minutes. Scrape down the sides of the bowl.
Add the egg, almond extract, and vanilla extract. Beat again until smooth and creamy, about 5 additional minutes.
In a medium bowl, stir together the flour, baking powder, and salt. Add the flour mixture to the butter mixture, about ½ cup at a time, stirring until mixed.
Shape the dough into a rectangle and wrap with plastic wrap. Refrigerate overnight.
When ready to bake, preheat the oven 375 degrees. Prepare two or three large rimmed, baking sheets with parchment paper.
Roll out the cookie dough to ½ inch thick. Cut with cookie cutters and transfer to the baking sheet. Bake for 8 to 10 minutes or just until the edges are set and the cookies are puffed.
Allow the cookies to cool completely on the baking sheets. Decorate as desired.

To make easy royal icing from store bought:

Using a store bought container of white icing, spoon all of the icing into a medium-sized microwave safe bowl.
Place the bowl in the microwave and heat for 30 seconds. Stir well. Repeat in 15 second increments if needed until icing has thinned out.
Allow the icing to cool slightly before frosting the cookies.
For piping a line around a cookie, leave the icing slightly thick so it pours from the spoon in steady plops. For an icing loose enough to flood the cookie, heat the icing until it is even and pourable.

To decorate:

Face: Spread the royal icing over the cookie to cover the entire cookie. This will be the base that the other decorations will stick too, so it is important to add the other decorations to the cookie while the icing is still wet
Headbands: Cut sweettart ropes to make a headband and curve it around the top of the cookie. If you cannot find the sweettart ropes, Twizzlers licorice will work as well.
Earmuffs: Add the chewy Spree candies at the end of each side of the sweettart ropes. Gumdrops will also work for this step!
Eyes: Use chocolate morsel and place them with the pointed side down and flat side up on the cookie
Mouth: 5 Mini chocolate morsels placed with pointed side down on the cookie.
Nose: Cut the orange slice candies into wedges and add it for the nose.

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