Snowman Sugar Cookies

Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 4, then chill as directed in step 5—no need to chill for 1-2 hours, 45 minutes should be plenty.

Electric Mixer (Handheld or Stand Mixer) | Rolling Pin or Adjustable Rolling Pin | Snowman Cookie Cutter | Silicone Baking Mat or Parchment Paper | Baking Sheet | Cooling Rack | Americolor Food Coloring Kit | Piping Bags (Reusable or Disposable) | Couplers | Wilton #1 Piping Tip | Wilton #4 Piping Tip or Wilton #5 Piping Tip

I love flavoring this cookie dough with 1/2 teaspoon almond extract as listed in the ingredients above. For lighter flavor, use 1/4 teaspoon. Instead of the almond extract, try using 1 teaspoon of maple extract, coconut extract, lemon extract, or peppermint extract. Or add 1 teaspoon pumpkin pie spice or ground cinnamon. If using lemon extract, you can also add 1 Tablespoon lemon zest.

I used this snowflake cookie cutter, the Wilton #4 piping tip, a big blue sprinkle bead in the center, and sprinkled white sparkling sugar on top.

Room temperature butter is essential. If the dough is too sticky, your butter may have been too soft. Room temperature butter is actually cool to the touch. Room temperature egg is preferred so it’s quickly and evenly mixed into the cookie dough.

Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.