These snowman cookies are just as charming as they are delicious! A rich, buttery cookie topped with creamy buttercream and shredded coconut… ideal for cold winter days paired with a mug of hot cocoa!
Hello cookie lovers! Naturally, I had to feature an irresistibly cute cookie in our 12 Days of Christmas Cookie series. I’m not really into elaborate cookie decorating anymore, but these simple snowmen? Absolutely doable. If you missed the first six days of our cookie marathon, scroll down to catch up!
Anyway, as I mentioned, fancy cookie decorating isn’t my thing these days. But once upon a time, I was obsessed. I made sugar cookies constantly. For fun. Who even was that person?
I owned piping tips, bags, couplers, cookie cutters, and bulk boxes of meringue powder. Then one day… I just stopped. And honestly, I don’t miss it. I enjoyed the decorating part, but the prep and cleanup? Not so much. My fingers were always stained with food coloring, royal icing clung to my hair, and the piping tips? The bane of my existence.
I give major props to those who can decorate cookies—it’s both an art and a test of patience. That brings me to today. I love a cute cookie, but I also love an easy one, and these snowmen check both boxes!
The base is a delicious, buttery sugar cookie that can also be used as a cut-out recipe for other shapes if you’re seeking a reliable cookie dough. I added a touch of coconut extract to boost the coconut flavor, but vanilla works too. If you’re using intricate cookie cutters, I recommend chilling the dough. For these snowmen, you can skip that since they’re just circles.
Once the cookies are baked and cooled, spread a generous layer of frosting on top…
Then simply dip the frosted cookie into flaked coconut…
Decorating is straightforward: add chocolate chips for eyes and mouth, and use orange fondant for the nose. You can also use orange taffy or Starburst, which are easy to shape into carrot noses. Or, if you want to keep it super simple, pop an orange M&M on there and call it done!
Seriously, these are adorable and guaranteed to bring smiles!
Coconut Snowman Cookies
- Author: Shelly
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 large cookies
Ingredients
Cookies
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon coconut extract (or vanilla)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 cups flour
Frosting
- 1/2 cup butter, room temperature
- 3 cups powdered sugar
- 2-3 tablespoons milk
Decorations
- 1 1/2 cups flaked coconut
- 1/4 cup chocolate chips
- 1/4 cup mini chocolate chips
- 1/4 cup fondant, colored orange
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy.
- Add the egg and the coconut (or vanilla) extract, mixing until combined and smooth, scraping the bowl sides as needed.
- Reduce mixer speed to low, then add the baking powder, salt, and flour. Mix until the dough comes together.
- Divide the dough in half. On a floured surface, roll each portion to 1/3-inch thickness. Using a large round cookie cutter (3 inches in diameter), cut out circles and place them on the prepared baking sheet, spacing 1 1/2 inches apart. Reroll scraps and repeat until all dough is used.
- Bake for 8–10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until creamy. Turn mixer to low, then gradually add powdered sugar and 2 tablespoons of milk. Mix for 1–2 minutes until creamy, scraping the bowl as needed. Add the remaining tablespoon of milk if you prefer a softer frosting.
Decorating
- Spread frosting over each cooled cookie.
- Pour the coconut onto a plate. Dip each frosted cookie into the coconut, pressing gently so it adheres.
- Press 2 chocolate chips into the frosting for eyes, and 5 mini chips to form a mouth.
- Shape the orange fondant into 1/2-inch cones for noses, then press one into the frosting on each cookie.
Notes
You can also use orange-colored taffy or Starburst instead of fondant—they’re easy to mold into carrot noses.
Store airtight at room temperature for up to 5 days for best freshness.
In case you missed days 1-6 of my 12 Days of Christmas Cookies, catch up below!
Day 1: 3 Ingredient Shortbread
Day 2: Double Chocolate Mocha Cookies
Day 3: Salted Caramel Pinwheel Cookies
Day 4: Perfect Spritz Cookies
Day 5: Lemon Thumbprint Cookies
Day 6: Milk Chocolate Lace Sandwich Cookies
