I asked my son two days ago what kind of cookies we should make. He told me he wanted "Frosty the Snowman was a jolly, happy soul" cookies. He never just says Frosty, always the entire first line of the song. I typed in snowman cookies into a google search for some inspiration and only found some tacky looking snowmen. Look for yourself.
Though I'm sure my son would have enjoyed those corny looking snowmen . I wanted a snowman cookie recipe that would look classy and beautiful. Something nice enough that would even look nice at a fancy Christmas party. So I continued looking at more snowman cookie pictures but couldn't find anything to inspire my next vegan adventure.
I then gave up and decided we would just make crescent moon cookie I like to make each year. However while shaping these cookies, I realized they would be excellent (and tasty) as snowmen as well.
I was planning on adding these to our Christmas dinner centerpiece but I'll need to make some more. After leaving to run some errands Hubbs had eaten all of these up. I have to add that this was after he had told me he doesn't like vegan cookies and that he would rather have me make different ones. I'm sure I won't hear that complaint from him again.
Snowman Cookies
Prep time: 25 minutes
Bake time: 11-14 minutes
Ingredients:
- 1 ½ cup Pastry Flour
- 1 ¼ cup Whole Wheat Flour
- ¾ cup Whole Cane Sugar
- 1 cup Vegan Butter (very soft, but not melted) - needs to be a high quality vegan butter
- ¾ cup Ground Nuts ( I used ½ cup Hazelnuts and ¼ cup Almonds)
- 1 teaspoon Vanilla
- ½ teaspoon Salt
- Powdered Sugar
- 4 ounces Vegan Dark Chocolate bar or chips (melted)
Directions:
- Preheat oven to 355F (180C) and line a cookie sheet with parchment paper.
- Combine flours, sugar, butter, nuts, vanilla, and salt in a medium mixing bowl. Mix for 4 minutes using a dough hook or knead with your hands until the mixture is well combined and there are no large chunks of butter.
- Using your hands, form 3 different sized balls ( 1 ¾ inch, 1 ¼ inch, ¾ inch). Place the large balls at the back of the cookie sheet and the smaller towards the front when placing in the oven. Bake for 11-14 minutes. The cookies should gain a slight amount of brownish color.
- Remove cookies from oven and allow them to cool completely on a cookie rack.
- Once cookies have cooled. Melt chocolate over a double boiler or microwave.
- Fill melted chocolate into a pastry bag with a medium sized round tip and place a small amount of chocolate on the top of a large ball. Quickly place a medium sized ball on top, add chocolate and finish with the smallest ball. Continue this until you have used up all the cookie balls.
- Allow for Chocolate to melt completely, then cover in powdered sugar. Enjoy!
Notes:1)Feel free to make the balls as small or as large as you would like. Make sure to adjust the bake time accordingly. 2) You may use as little or as much chocolate between the cookie layers. Make sure you allow the chocolate to melt completely before you try to move them too much. 3) Once you have covered them in powdered sugar it is hard to move them without leaving finger prints all over the cookies. I found it is best to use small tongs, chopsticks or even large tweezers. 4) Not all powdered sugar is vegan. Make sure your powdered sugar is!
Snowmen cookies - edible decorations
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Ingredients
- 1 ½ cup Pastry Flour
- 1 ¼ cup Whole Wheat Flour
- ¾ cup Whole Cane Sugar
- 1 cup Vegan Butter very soft, but not melted - needs to be a high quality vegan butter
- ¾ cup Ground Nuts I used ½ cup Hazelnuts and ¼ cup Almonds
- 1 teaspoon Vanilla
- ½ teaspoon Salt
- Powdered Sugar
- 4 ounces Vegan Dark Chocolate bar or chips melted
Instructions
-
Preheat oven to 355F (180C) and line a cookie sheet with parchment paper.
-
Combine flours, sugar, butter, nuts, vanilla, and salt in a medium mixing bowl. Mix for 4 minutes using a dough hook or knead with your hands until the mixture is well combined and there are no large chunks of butter.
-
Using your hands, form 3 different sized balls ( 1 ¾ inch, 1 ¼ inch, ¾ inch). Place the large balls at the back of the cookie sheet and the smaller towards the front when placing in the oven. Bake for 11-14 minutes. The cookies should gain a slight amount of brownish color.
-
Remove cookies from oven and allow them to cool completely on a cookie rack.
-
Once cookies have cooled. Melt chocolate over a double boiler or microwave.
-
Fill melted chocolate into a pastry bag with a medium sized round tip and place a small amount of chocolate on the top of a large ball. Quickly place a medium sized ball on top, add chocolate and finish with the smallest ball. Continue this until you have used up all the cookie balls.
-
Allow for Chocolate to melt completely, then cover in powdered sugar. Enjoy!
Recipe Notes
1)Feel free to make the balls as small or as large as you would like. Make sure to adjust the bake time accordingly. 2) You may use as little or as much chocolate between the cookie layers. Make sure you allow the chocolate to melt completely before you try to move them too much. 3) Once you have covered them in powdered sugar it is hard to move them without leaving finger prints all over the cookies. I found it is best to use small tongs, chopsticks or even large tweezers. 4) Not all powdered sugar is vegan. Make sure your powdered sugar is!
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