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1
18 ounce package refrigerated sugar or chocolate chip cookie dough
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1
recipe Royal Icing (see recipe below)
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Miniature semisweet chocolate pieces, miniature candy-coated milk chocolate pieces, and/or gumdrops
1. Preheat oven to 375 degrees F. Cut cookie dough into 15 equal pieces. Divide each dough piece into graduated-size balls: about 1 inch, 3/4 inch, and 1/2 inch in diameter. On an ungreased large cookie sheet, arrange each set of balls into a snowman shape, placing balls 1/4 inch apart and snowmen at least 3 inches apart.
2. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 3 minutes. Transfer cookies to a wire rack and let cool.
3. Spread cooled cookies with Royal Icing. Decorate as desired with chocolate pieces and/or candies.
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3
tablespoons meringue powder
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1/3
cup warm water
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1
16 ounce package powdered sugar
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1
teaspoon vanilla
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1/2
teaspoon cream of tartar
In a mixing bowl, combine meringue powder and warm water. Add powdered sugar, vanilla, and cream of tartar. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until very stiff. When not using icing, keep it covered with plastic wrap. If necessary, thin icing with a little water.
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