Shortbread Snowman Cookies are a cute Christmas cookie recipe! Perfect for winter and holiday like Hanukkah. Soft vanilla shortbread cookies are decorated to make festive snowmen. A great cookie platter exchange addition.
edible glueor thick honey, or other edible adhesive (frosting, thick simple syrup)
Instructions
Preheat oven to 325°F with the rack in the middle position.
In a food processor, add the flour, sugar, salt, and orange zest. Pulse together a few times to mix.
2 cups all-purpose flour, ⅔ cup powdered sugar, ¾ teaspoon salt
Add the butter chunks around the flour along with the vanilla extract and water. Pulse again until the dough starts to come together. Do not over process. It should still look crumbly. The dough should stick together when squeezed. If too dry, add a little more water and briefly incorporate.
1 cup unsalted butter, ½ Tablespoon vanilla extract, 1 Tablespoon water
Dump the dough onto a large sheet of parchment paper. Separate the dough into two groups: 3/4 cup (packed) for the head and the rest for the body.
Start pressing it together into a log shape, both about 7 inches long. The head will be around 1.5 inches wide and the body around 1.75 inches wide (it seems really similar but is big enough of a difference).Roll the parchment or saran wrap around it to cover the logs. Twist the ends and place in the refrigerator to chill for at least 30 minutes.
Remove the dough log from the paper and using a serrated knife, slice the dough into 1/4 inch pieces. You should end up with 10 slices of each not counting the ends.
Arrange one small circle directly against one large circle to make the snowmen on the parchment or silicone mat lined baking sheets. Gently push them toward each other to attach.
Use the mini chocolate chips to make eyes and buttons as desired. (Push them on pointy side down for a cleaner look).
⅓ cup mini chocolate chips
If making arms, break one small pretzel stick in half and press each arm into the snowman at the desired angles.
Bake approximately 20 minutes, until the bottom edges that touch the baking sheet are just starting to turn a golden brown.
Remove the cookies from the oven. Place the cookies on a wire rack to cool.
Cut a sour belt in half lengthwise. Use one half horizontally around the neck and the other half behind it, folded in half, as the scarf ends. Secure the ends in back and the hanging ends with your honey or edible glue.
20 candy belt strips
Store in an airtight container for up to two weeks.
Notes
You can also make this by hand by pinching the butter into the flour mixture, or using a pastry cutter or fork. If it gets too warm from your hands, chill for a few minutes before continuing.If desired, make a flavored cookie such as our lemon shortbread. Use the citrus juice in place of the water. No substitution needed for including citrus zest.