Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Dipped Snowman Sprinkle Cookies
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- Level: Intermediate
- Total: 3 hr (includes chilling and cooling time)
- Active: 50 min
- Yield: 24 to 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27 servings
- Calories
- 193
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 21 mg
- Sodium
- 65 mg
This recipe is sponsored by Ghirardelli. These cheerful snowmen are dressed in wintry shades of blue and white, each one crowned with a delicious semi-sweet chocolate-dipped top hat. The classic sugar cookie dough is rich and buttery, with white chocolate chips and sprinkles mixed right in for a festive confetti look. Refrigerating the rolled dough makes it a cinch to work with — you can prepare it well ahead of time and cut and bake these jolly guys up fresh for parties, gift tins or cookie swaps.
- Level: Intermediate
- Total: 3 hr (includes chilling and cooling time)
- Active: 50 min
- Yield: 24 to 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27 servings
- Calories
- 193
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 21 mg
- Sodium
- 65 mg
Ingredients
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Directions
Special equipment:
a 4-inch-tall snowman with top hat cookie cutter; a disposable piping bag or resealable plastic bag- Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and egg in a small bowl. Set both aside.
- Beat together the butter, granulated sugar and confectioners' sugar in a stand mixer fitted with the paddle attachment on low speed until incorporated. Increase the speed to medium and beat, stopping to scrape down the sides of the bowl as needed, until creamy, about 3 minutes. Reduce to low again, slowly add the egg mixture and beat until combined. Beat in the flour mixture until combined. Increase the speed to medium high and beat until the dough is very smooth, about 2 minutes. Add the white vanilla baking chips and sprinkles and beat on low until just combined, scraping down the sides of the bowl so they’re distributed evenly.
- Turn the dough out onto a work surface and fold it together with your hands. Divide it into 2 equal pieces. Shape each piece into a flat square, wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
- When ready to bake, position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Dust another large sheet of parchment with flour and put 1 dough piece on top. Dust with more flour and top with another sheet of parchment. Roll out the dough between the parchment into a rectangle about 1/4 inch thick. Refrigerate while you roll out the second dough piece.
- Remove the top piece of parchment from the dough sheets. Use a 4-inch-tall snowman with top hat cookie cutter to stamp out cookies, dipping the cutter in flour as needed so it doesn’t stick. Divide the cookies between the prepared baking sheets. Roll the dough scraps together, wrap and refrigerate until firm.
- Bake the cookies, rotating the baking sheets from front to back and top to bottom about halfway through, until the cookies are barely golden around the edges, 12 to 13 minutes. (The cookies will stay pale and slightly soft, so if you like a bit more crunch and color, you can add another minute to the baking time.) Let the cookies cool completely on the baking sheets set on wire racks, about 30 minutes. Roll, cut and bake more cookies from the dough scraps.
- To decorate, microwave the semi-sweet chocolate chips and coconut oil in a small microwave-safe bowl on 50 percent power in 30-second intervals until almost melted, 1 to 1 1/2 minutes, then stir until smooth. Dip the snowman hats in the melted chocolate. Transfer to parchment paper to firm up.
- Microwave the orange melting wafers in a second small microwave-safe bowl on 50 percent power in 30-second intervals until melted, 1 to 2 minutes. Transfer to a disposable piping bag or resealable plastic bag and snip a small corner from the tip. Pipe a small carrot nose on each cookie. Let the chocolate set, about 30 minutes. (Or place in the refrigerator to firm up faster.) Store the cookies in an airtight container for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
