Cinnamon Shortbread Cookies
Cinnamon Shortbread Cookies already bring so much warmth to a winter kitchen, and turning them into melting snowmen makes them even more fun. The base is a buttery, lightly spiced shortbread that bakes up soft and tender, and once they cool, a layer of smooth white chocolate melts gently across the top to create the perfect little “snowy puddle”. Each cookie cookie gets its own marshmallow snowman set right in the center. They’re guaranteed to make everyone smile.
These melting snowman cookies are the perfect treat for the holiday season. They come together with just a handful of ingredients, but they still look adorable once they’re all dressed up. They’re the perfect addition to cookie platters, gift boxes, or a holiday bake swap.
Looking for more holiday cookies this season? Try my Best Kitchen Sink Christmas Cookies, Hershey Kiss Sugar Cookies, and Gingerbread Latte Cookies.
Why You’ll Love These Cinnamon Shortbread Cookies
- Warm and buttery- These shortbread cookies have a tender, buttery texture that just melts in your mouth.
- Adorably festive- The little melty marshmallow snowmen on top make them playful and perfect for adding a bit of holiday cheer.
- Simple ingredients- You only need a few everyday ingredients, so they’re easy to make even during the busy holiday season.
- Perfect for gifting- They’re cute, festive, and just the right size to pop into a box or plate to share with friends, neighbors, or anyone you want to surprise this holiday season.
Ingredient Notes For Snowmen Cookies
- Butter- I use unsalted butter, but feel free to use salted if that’s what you have on hand. Just hold back some of the salt in the recipe. Make sure the butter is softened at room temperature before mixing.
- Powdered sugar- Helps keep the cookies soft and gives them that delicate melt in your mouth texture.
- All-purpose flour- Measure carefully by spooning into your cup and leveling off for the best results.
- Vanilla- I use vanilla bean paste, but you can also use pure vanilla extract.
- Cinnamon- Gives these cookies a warm, cozy flavor.
- White chocolate- For the “snowy topping”. Use a good-quality bar rather than chips if you can. It melts more smoothly and spreads easily over the cookies. I recommend using Lindt or Ghirardelli white chocolate bars.
- Jet-puffed Marshmallows- They make the perfect snowmen toppers! Use some black and orange icing to pipe the nose, eyes and mouth. I was able to find some already premade.
- Mini M&M’s- Perfect for making the snowmen buttons.
- Chocolate Jimmies- Use these to create the snowman’s arms.
Step By Step Instructions
STEP 1: Cream the butter. Place the butter, powdered sugar, and vanilla bean paste in a large bowl. Using an electric hand mixer, beat the ingredients together until light and fluffy, about 2-3 minutes.
STEP 2: Add the dry ingredients. In a separate bowl, whisk together the flour, salt, and cinnamon. Then, gradually add the flour mixture to the butter mixture, mixing until just combined. The dough is ready when it’s crumbly but holds together when squeezed in your fingers.
STEP 3: Chill the dough. Place the dough ball between two sheets of parchment paper. Gently roll the dough out to about 1/4-inch thick. Then, transfer the dough onto a baking sheet and refrigerate for at least 60 minutes.
STEP 4: Cut the cookies. After chilling, preheat oven to 350℉. Carefully remove the top sheet of parchment off of the cookie dough. Then, use a round cutter to press out cookies. Place the cookies onto a baking sheet, lined with parchment paper.
STEP 5: Rework the scraps. Gather any leftover dough into a ball and roll it out between parchment sheets to the desired thickness. Then, pop it back in the refrigerator for 15-20 minutes to firm up again before cutting out more cookies.
STEP 6: Bake the cookies. Bake for 9-11 minutes, or until the edges are just starting to turn a very light golden brown. Remove from the oven and let the cookies cool completely on the baking sheet for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
STEP 7: Create snowman face. Use an edible marker or black and orange store-bought icing to draw the snowman’s eyes, mouth, and carrot nose. Set aside to dry.
Assemble and Decorate Melty Snowmen Cookies
STEP 1: Melt the white chocolate. Chop the white chocolate and place in a microwave-safe bowl. Heat in 15-30 second increments, stirring until completely smooth. Then, spoon about a teaspoon of the melted white chocolate onto the center of each cookie. Use the back of the spoon to gently spread it into a loose, “puddle-like” shape that looks a little messy.
STEP 2: Add toppings. Place the decorated marshmallows at the top of each cookie for the snowman’s head. Then, arrange the chocolate jimmies on each side to form the arms, and press three mini M&M’s down the center for the buttons. If you have sanding sugar, sprinkle a little over the melted white chocolate to give the cookies a sparkling, snowy effect.
STEP 3: Let set. Allow the chocolate to set completely at room temperature so everything stays in place before serving.
Tips For Success
- Measure the flour correctly. Spoon the flour into your measuring cup. Do not scoop directly with the cup, which can pack it down. Then, level it off with the flat edge of a knife. This ensures you don’t add too much flour, which can make the cookies dry and crumbly.
- Chill the dough. Refrigerating the dough allows the butter to firm up, which helps the cookies hold their shape while baking. It also makes the dough easier to cut out.
- Use good-quality white chocolate. Choose a white chocolate bar instead of chips. Most chips contain stabilizers that prevent them from melting smoothly. I recommend Lindt or Ghirardelli.
- Let the chocolate set. Allow the white chocolate and all the decorations to fully set before moving or serving the cookies. This makes them easier to handle or package.
FAQ’s
Yes! You can bake the cookies a few days in advance and store them in an airtight container at room temperature. Decorate them the day you plan to serve for the freshest look.
Absolutely. Roll the dough between parchment sheets, then wrap tightly with plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator before cutting and baking.
Powdered sugar gives the cookies their tender, melt in your mouth texture. Using granulated sugar may result in a slightly firmer texture.
Yes! You can add a pinch of nutmeg, fresh orange zest, or a few drops of almond extract.
Store in a single layer in an airtight container at room temperature. Keep them away from heat or humidity so the chocolate doesn’t soften.
Did You Make This Recipe
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Cinnamon Shortbread Cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 2 cups all purpose flour, spooned and leveled
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 8 oz white chocolate, chopped
- 22 large marshmallows
- mini M&M's
- black and orange gel food coloring , to decorate the face
- chocolate jimmies, for the arms
- sanding sugar (optional), for sprinkling on top
Instructions
- Place the butter, powdered sugar, and vanilla bean paste in a large bowl. Using an electric hand mixer, beat the ingredients together until light and fluffy, about 2-3 minutes.
- In a separate bowl, whisk together the flour, salt, and cinnamon. Then, gradually add the flour mixture to the butter mixture, mixing until just combined. The dough is ready when it's crumbly but holds together when squeezed in your fingers.
- Place the dough ball between two sheets of parchment paper. Gently roll the dough out to about 1/4-inch to 1/2-inch for thicker cookies. Then, transfer the dough onto a baking sheet and refrigerate for at least 60 minutes.
- After chilling, preheat oven to 350℉. Carefully remove the top sheet of parchment off of the cookie dough. Then, use a round cutter to press out cookies. Place the cookies onto a baking sheet, lined with parchment paper.
- Gather any leftover dough into a ball and roll it out between parchment sheets to the desired thickness. Pop it back in the refrigerator for 15-20 minutes to firm up again before cutting out more cookies.
- Bake for 9-11 minutes, or until the edges are just starting to turn a very light golden brown. Remove from the oven and let the cookies cool completely on the baking sheet for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- Use an edible marker or black and orange store-bought icing to draw the snowman's eyes, mouth, and carrot nose. Set aside to dry.
- Chop the white chocolate and place in a microwave-safe bowl. Heat in 15-30 second increments, stirring until completely smooth. Spoon about a teaspoon of the melted white chocolate onto the center of each cookie. Use the back of the spoon to gently spread it into a loose, "puddle-like" shape that looks a little messy.
- Place the decorated marshmallows at the top of each cookie for the snowman's head. Arrange the chocolate jimmies on each side to form the arms, and press three mini M&M's down the center for the buttons. If you have sanding sugar, sprinkle a little over the melted white chocolate to give the cookies a sparkling, snowy effect.
- Allow the chocolate to set completely at room temperature so everything stays in place before serving.
Notes
- Yield: Cookie yield will vary depending on how thick you roll the dough and the size of your cookie cutter. I rolled mine about 1/4-inch thick and used a 3-inch round cutter.
- Measure the flour correctly. Spoon the flour into your measuring cup. Do not scoop directly with the cup, which can pack it down. Then, level it off with the flat edge of a knife. This ensures you don’t add too much flour, which can make the cookies dry and crumbly.
- Chill the dough. Refrigerating the dough allows the butter to firm up, which helps the cookies hold their shape while baking. It also makes the dough easier to cut out.
- Use good-quality white chocolate. Choose a white chocolate bar instead of chips. Most chips contain stabilizers that prevent them from melting smoothly. I recommend Lindt or Ghirardelli.
- Let the chocolate set. Allow the white chocolate and all the decorations to fully set before moving or serving the cookies. This makes them easier to handle or package.