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!
My kids loved helping me make these snowman cookies. They aren’t usually fans of ginger 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. ;)
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! :)
My kids were laughing so hard after I told them I bit the snowman’s head off. I love their laughs. So stinkin’ cute!
You could even turn this recipe into gingerbread men and use the Reese’s pieces for the buttons. Lots of fun possibilities. Have fun!
These would make a fun addition to your cookie plates this year. Thanks for stopping by. Happy Baking!
This post is brought to you by REESE’S
Ginger Melted Snowman Cookies
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 3 Tablespoons molasses
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoons salt
- For frosting/decorating:
- 12 large marshmallows cut in half
- 1 cup powdered sugar
- 1 Tablespoon warm water
- 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.