Jolly Snowman Cookies Recipes

Steps:

• In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 325°. Shape dough into forty-eight 1-in. balls, forty-eight 3/4-in. balls and forty-eight 1/2-in. balls. On ungreased baking sheets, place one ball of each size, side by side, for each snowman., Bake 18-20 minutes or until light brown. Remove from oven; cool on pans 2 minutes. Press on chocolate chips for eyes and M&M's for buttons. Carefully remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat confectioners' sugar, extract and enough milk to reach a piping consistency. If two colors of frosting are desired, transfer half of the frosting to another bowl and tint each with a different food coloring., Cut a small hole in a corner of a food-safe plastic bag; fill with frosting. Pipe scarves on snowmen. Use frosting to attach chocolate kisses for hats.

Steps:

• Follow baking directions on sugar cookie pouch, dividing dough evenly into 12 round cookies.
• On cooled cookies, draw a "snow puddle" with Betty Crocker™ White Cookie Icing. TIP: Draw the outline of the puddle, then go back and fill in the shape.
• While the icing is still wet, immediately place a marshmallow to one side of the cookie.
• MAKE THE ARMS: Once the icing and marshmallow have set, pipe two "branches" onto each cookie using black gel. Add fingers with chocolate sprinkles.
• MAKE THE FACE: Using a small dot of white cookie icing, stick two "coal" eyes and a nose onto the marshmallow with Rainbow Chips. Pipe a small dot for the mouth with black gel.
• MAKE THE SCARF AND BUTTONS: Using blue, red, or green cookie icing; carefully draw scarves around the base of the marshmallow. Using a small dot of white cookie icing, stick three "coal" buttons beneath the scarf with Rainbow Chips.
• Allow cookies to set for at least one hour before serving.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box for 24 cupcakes. Stir in 1/4 cup candy sprinkles. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Place 1/4 cup frosting each in 3 small bowls, and tint 1 bowl blue, 1 bowl green, and 1 bowl red with food colors. Place 1 tablespoon vanilla frosting in small bowl, and tint brown with food color to desired color. Spoon brown colored frosting into small resealable food-storage plastic bag; partially seal bag, and set aside.
• On each cupcake, spread 2 teaspoons of the remaining vanilla frosting to cover two-thirds of cupcake; place 2 candy eyeballs, and 1 orange triangle for nose. Cut off tiny corner of brown frosting bag, and squeeze bag to pipe a half circle under nose for a smile. For hat, spread generous teaspoon of blue frosting on cupcake, and immediately sprinkle with white sprinkles on colored edge to make brim. Place 1 marshmallow for pom pom. Repeat frosting for hat and sprinkles with remaining cupcakes and colored frostings (use photo as guide).
• Store loosely covered at room temperature.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.
• On lightly floured surface, place heaping tablespoon of dough; roll dough into a 10-inch rope. On ungreased cookie sheet, loosely coil 1 end of rope into circle to make head. Loosely coil other end of rope in opposite direction for body. Repeat with remaining dough, placing cookies about 2 inches apart.
• Sprinkle each cookie with coarse sugar. Add cinnamon candies for buttons, multicolored candies for nose and chocolate chips for eyes.
• Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Pipe black gel for mouths. For each hat, on surface sprinkled with sugar, flatten gumdrop into hat shape; attach to head of snowman with small amount of frosting.

Steps:

• 1. PLACE cookies on work surface, one above the other one, to resemble snowman. Attach cookies to each other with vanilla frosting
• 2. CUT 1 end of 1 of the sticks of gum to resemble the fringe on a scarf. Trim other end to 3/8-inch width. Wrap scarf around snowman's neck.
• 3. CUT 2 triangles from remaining stick of gum; attach to snowman with frosting for the eyes. Place small dot of the remaining frosting in the center of each triangle; sprinkle with blue sugar. Add chocolate chip for the nose and roll candies for buttons on the body, securing each piece with the remaining frosting. Draw a mouth on the snowman's face with the red icing. Let stand at least 1 hour or until frosting is dry.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add licorice for band of earmuffs and candies for ear "covers" and snowman face.