Vegan melted snowman cookies, adorable, delicious and easy to make. You can impress your friends and family this holiday season with these cute AND delicious cookies!
These melted snowman cookies are the perfect easy recipe to make this time of the year!
Vegan melted snowman cookies
I love making fun treats for the holidays (hence these sparkly snowflakes cookies) and this recipe is so easy and fun to make.
It’s also a great idea to entertain kids these holidays. Let me tell you, kids love these, they go crazy over them! You can have a cookie decorating station set up where the kids can make their melted snowman cookies.
You don’t have to make the same cookies I am using, you can use whatever cookie recipe you like. Store-bought cookies or shortbread works great too!
What you need to make these vegan melted snowman cookies:
- Cookies or shortbread for the base
- Vegan marshmallows for the snowman’s head
- Vegan dark chocolate for the arms and eyes
- Royal icing to make the melted part of the snowman
- Orange or red sprinkles for the nose
These are a bit of a minimalistic version but have fun with the decorating process, you can change out the colors, add buttons on top of the melted little guys, or even dress them up with fun colored scarves!
They are the perfect edible gift to share with little ones this holiday season. Plus, it’s such a fun addition to your Christmas cookie box!
What you might need to make this recipe:
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Vegan melted snowman cookies, adorable, delicious and easy to make. You can impress your friends and family this holiday season with these cute AND delicious cookies!
- 2 cup all-purpose flour
- 1 cup melted vegan butter or coconut oil
- 2 tbsp coconut sugar optional
- 1 tsp vanilla extract
- pinch of sea salt
- 1 tbsp aquafaba
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 12 vegan marshmallows
- 3 tbsp melted dark chocolate
- 1 tsp orange or red sprinkles
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Preheat your oven to 180°C (350°F). Line one or two baking sheets with parchment paper and set aside.
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In a mixing bowl, combine flour, vanilla extract, sugar (if using) melted vegan butter or coconut oil and salt. Using your hands, bring together until it forms a smooth ball. If the dough is too wet, add more flour gradually or if the dough is dry add a tsp of melted butter or oil.
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On a clean surface, spread some flour (to avoid sticking) and place your dough. Using a rolling pin, roll your dough into a circular or rectangular shape about 1/4 inch thick.
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Cut the cookie dough into circular shapes using a cookie cutter or something round like a drinking glass. Gently lift the cookies using a spatula or butter knife and place it on your lined baking sheet. Repeat the process until you finish the dough.
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Bake for about 10 minutes or until the edges are slightly golden.
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Once baked, place on a cooling rack and set aside until they reach room temperature.
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To make the royal icing, in a small mixing bowl add aquafaba. Using a fork whisk it until it gets frothy. Add powdered sugar, vanilla extract and mix until smooth. If too dry add 1/2 teaspoon of aquafaba at a time. If too wet add more powdered sugar until you get a thick but spreadable consistency.
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To make the chocolate arms, you will need to draw little arms using a pencil onto parchment paper. Place the parchment paper with the drawing down so it doesn't come in contact with the chocolate. Using a small piping bag, add the melted chocolate and draw over the lines on your parchment paper. Set aside to harden.
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With the same chocolate make dots for eyes and nose on each marshmallow. Then using the orange sprinkle, place it on top of the chocolate dot representing the nose.
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When the cookies reach room temperature, you can start decorating. Using a spoon place a small amount of royal icing on top of the cookies. Spread it to make it look like it's melting. While the royal icing is wet place a marshmallow surrounded with chocolate arms on top of each cookie. Place on a cooling rack to harden.
- Cookies can be stored in an airtight container at room temperature for up to 1 week.
- Unfrosted cookies can be frozen for up to 1 month.
Check out my other plant-based recipes
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