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Ginger Melted Snowman Cookies

Ginger melted snowman cookies with a marshmallow belly, peanut butter cup hat and chocolate chips for the eyes. Such a creative and kid-friendly dessert for the holidays!

Melted snowman cookies.
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Kid-Friendly Snowman Cookies

If you’re looking for fun holiday baking recipes to enjoy with your kids, these easy snowman cookies are perfect! They taste similar to gingerbread man cookies or these soft molasses cookies, but with the adorable melted snowman face on top. Aren’t they just the cutest thing ever?

My kids loved helping me make these snowman cookies. They aren’t usually fans of gingersnap cookies, but they gobbled these right up. I don’t like my ginger cookies too gingery, if you know what I mean. They have just the right amount of spice and are super soft.

Plus, the snowman topping makes them irresistible. The little Reese’s peanut butter cup hats are my favorite and add a yummy addition to the cookie. One of our favorite Christmas cookies to make and decorate together each season!

Four snowman cookies.

How to Make Melted Snowman Cookies

  • Make the dough. Start by beating the butter and sugar until creamy. Then mix in the egg, molasses and vanilla until smooth. In a separate bowl, whisk together the dry ingredients. Then slowly add dry mixture to wet mixture and stir until combined.
  • Bake in oven. Scoop the dough onto a parchment lined baking sheet using a medium cookie scoop. Bake at 350ºF for 7-8 minutes, or until the centers are set. Remove from oven and place a marshmallow on top of each cookie. Place back in oven and cook an additional 2 minutes.
How to make snowman cookies.

Decorating the Snowman

They are easier than you think! The frosting on top doesn’t need to be perfect. That’s the beauty of these cookies. They’re melted snowman! :)

  1. Place marshmallows on top. Remove cookies from the oven and move to a cooling rack. Using a spatula, press down on the marshmallow until it slightly flattens. Let cool completely.
  2. Add the hat and eyes. Make the icing by whisking together powdered sugar and water. Add more or less of each until the consistency is thick, yet still smooth. Then spoon the icing over the marshmallow and immediately add the Reese’s cup hat and chocolate chip eyes.
  3. Draw on the nose. Mix orange food coloring with the remaining icing and add to a zip top bag. Cut off one of the ends and pipe the nose on each of the cookies.
Melting snowman cookies.

Tips for Success

  • Make sure the cookies have cooled completely before decorating. You don’t want the decorations to melt!
  • Once you’ve spooned the icing on top, immediately add the hat and eyes. They won’t stick once the icing hardens.
  • I also added sprinkles to give my cookies that shimmery snow look. This is optional, but it makes them look extra festive!
  • Instead of piping on the nose, you could also use an orange sprinkle.
  • These cookies will stay fresh for up to 3 days. Just make sure to store in an airtight container.
Snowman cookies with a bite taken out.

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Melted Ginger Snowman Cookies - with a marshmallow belly, Reese's Peanut Butter Cup hat and chocolate chips for the eyes. Such a creative and kid-friendly dessert for the holidays!

Melted Snowman Cookies

5 from 6 votes
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Author: Jamielyn Nye
Ginger melted snowman cookies with a marshmallow belly, peanut butter cup hat and chocolate chips for the eyes. Such a creative and kid-friendly dessert for the holidays!
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 24



  • ¾ cup unsalted butter , softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 3 Tablespoons molasses
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoons salt


  • 1 cup powdered sugar
  • 1 Tablespoon warm water


  • 12 large marshmallows , cut in half
  • Miniature Reese’s peanut butter cups , cut in half
  • mini chocolate chips
  • orange food coloring , for noses
  • sprinkles , optional


  • Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat and set aside. Cream together the butter and sugar in a large bowl. Add in the egg, molasses and vanilla and mix until smooth.
  • In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda and salt. Slowly add to the sugar mixture, and stir until combined.
  • Using a medium scoop or spoon, place the dough onto the baking sheet. Bake for 7 to 8 minutes, or until the center is no longer doughy. Place the marshmallow on the top of the cookies and place back in the oven for 2 minutes.
  • Remove from oven and allow to cool on a cooling rack. Press the marshmallows down with a spatula, to flatten slightly.
  • Once the cookies have cooled, mix together the powdered sugar and water in a medium size bowl. You want the icing to be pretty thick, yet still smooth. Add more water or powdered sugar if needed. Then spoon the icing on top of the marshmallow. Immediately put the Reese’s on top of the cookie and then chocolate chips for the eyes.
  • Mix the orange food coloring into the icing and then place in a zip top bag. Snip the very tip of the bag and draw on a nose.
  • Store in an air tight container. Stays fresh for 3 days.


Calories: 168kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 102mg | Potassium: 61mg | Sugar: 17g | Vitamin A: 185IU | Calcium: 14mg | Iron: 0.8mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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