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Sugar Cookie Snowmen

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  • Prep 1 hr 30 min
  • Total 1 hr 30 min
  • Servings 21
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Sugar cookies with no rolling needed! Making balls of cookie dough to create snowmen is kid fun and friendly.
Updated Apr 8, 2011
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Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 21 pretzel sticks, broken in half
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Assorted candies
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.
  • 2
    Shape dough into 21 (1 1/4-inch) balls, 21 (1-inch) balls and 21 (3/4-inch) balls. For each snowman, place 3 balls in decreasing sizes with edges just touching on ungreased cookie sheet; flatten balls slightly. Place snowmen about 3 inches apart.
  • 3
    Bake 7 to 9 minutes or until edges are light golden brown. Remove from oven; immediately insert pretzel sticks into sides of middle balls for arms. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 4
    Frost cookies and decorate with candies.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sprinkle serving platter with powdered sugar to look like snow and invite kids for some friendly finger licking.

Nutrition

200 Calories, 9g Total Fat, 1g Protein, 29g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Frosted Cookie (Undecorated)
Calories
200
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
3 1/2g
17%
Trans Fat
2g
Cholesterol
20mg
6%
Sodium
115mg
5%
Potassium
25mg
1%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
19g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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