Starbucks Snowman Cookie Recipe
Adorable and delicious Copycat Starbucks Snowman Cookie that’s fun to make with the kids! Made with a shortbread biscuit and decorated with royal icing, this cookie is buttery and melt in your mouth.
Equipment
- 1 snowman cookie cutter
- Piping bags
Ingredients
Shortbread Cookie Base
- ⅓ cup butter, softened to room temperature (80 grams)
- ⅛ cup granulated sugar (35 grams)
- ½ teaspoon vanilla extract or paste
- ¾ cup all-purpose flour (90 grams)
- pinch of salt
Royal Icing
- ¾ cup powdered sugar (100 grams)
- ¼ teaspoon vanilla extract
- 1 teaspoon light corn syrup
- 1-2 tablespoons milk or water*
- gel food colouring
Instructions
Shortbread Cookie Base
- In a large mixing bowl, cream the softened butter and sugar. Using an electric mixer on high speed, combine until fluffy and pale.
- Add in the vanilla extract, salt and flour. Combine on low speed until just about combined. Do not overmix.
- Place the cookie dough in between two parchment papers. Using a rolling pin, roll out the dough to about ⅛ of an inch.
- Place the dough on a tray and refrigerate for at least 1 hour to harden the dough.
- Pre-heat oven to 350°F (180°C).
- Use a snowman cookie cutter to cut out 8 snowmen. Transfer them into two lined cookie sheets. Bake for 10 minutes or until golden brown.
- Let cookies cool down on the cookie sheet for 5-10 minutes, then transfer to a wire rack to cool down completely.
Royal Icing
- In a medium bowl sift the sugar, add the vanilla extract, corn syrup and water (or milk).
- Mix well to combine. If the mixture is too thick, add a few drops of water to make thinner. Repeat the process if the icing is still too thick.
- Divide the royal icing into 2. Place one of the halves into a piping bag. The white icing is for the snowman's body.
- Divide the remaining half into 4 different small bowls. In each bowl add black, red, blue and orange food colouring. Mix to combine, then pour each colourful icing into separate piping bags.
Decorating the snowman cookies
- Use the white royal icing to pipe the outline of each snowman cookies. Infill the outline with more white icing. Let dry for 30 minutes.
- Using the black icing, pipe 2 dots for the eyes and 3 dots for the buttons.
- Draw a line for the snowman's mouth. With the orange icing draw the carrot nose like a small rectangle.
- Using either red or blue, pipe the scarf as a line and earmuffs as two dollops connected by an arch. Let dry for 10-15 minutes.
- Pipe the scarf ends as two lines of the same colour.
- Let icing set for at least 24 hours for it to fully harden. If consuming fresh, let the icing set for 1-2 hours.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- If royal icing is too thick, add 1-2 extra drops of water/milk and mix. Repeat if needed until desired consistency is reached.
- Nutritional information is indicative only and is calculated per cookies with royal icing.
Nutrition
Calories: 160kcal
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