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Dairy Free Melting Snowman Cookie

Winter wouldn't be complete without indulging in the seasonal delights of a melting snowman cookie. But what about those who are dairy-free or gluten-free? This recipe has got you covered with two different versions of this classic treat.

First up, the dairy-free version. This cookie is made with sugar cookie mix, baking soda, salt and cocoa powder. But the secret ingredient that gives it a unique flavor and texture is mayonnaise. Mixed together with lightly beaten large eggs, pure vanilla extract and ground cinnamon, this dough is transformed into a rich and delicious treat. Finely chopped dark chocolate is added to the mix for an extra boost of flavor. The result? A chewy, chocolaty cookie that's perfect for the winter season.

For those who need to avoid gluten, the gluten-free version of this cookie uses gluten-free baking mix instead of sugar cookie mix. The remaining ingredients are similar, but with the addition of organic cane sugar. The dough is mixed together using a hand-held mixer and then dropped onto a baking sheet lined with parchment paper. After baking for seven minutes, these cookies are ready to be decorated.

Speaking of decorating, the icing is what takes these cookies from ordinary to extraordinary. Using egg whites, pure vanilla extract and powdered sugar, you can create a glossy, shiny icing that's perfect for "melting" snowmen. Once the cookies have cooled, pipe the icing onto the surface of each cookie, using a spatula to smooth it out. Then, it's time to get creative with the toppings. Use regular marshmallows, multi-color cookie decorating frosting and colorful sprinkles to create a unique and fun look for each cookie.

The end result is a delicious and visually appealing cookie that's sure to delight everyone who tries it. Whether you're dairy-free, gluten-free or just looking for a fun and festive treat, this recipe has got you covered. So, get ready to indulge in the magic of winter with these dairy-free melting snowman cookies.

Prep Time:  10 minutes  (plus 20 minutes to decorate)   |    Cook Time:  7 minutes (plus 10 minutes to cool)   |    Total Time:  47 minutes   |    Servings:  24

Ingredients:

Dairy Free Cookie:

  • 1 pouch  Baker's Corner  Sugar Cookie Mix
  • 1   1/2   teaspoons  Baker's Corner  Baking Soda
  • 1/4 teaspoon  Stonemill  Iodized Table Salt
  • 3 tablespoons  Baker's Corner  Baking Cocoa
  • 1/2 cup  Burman's  Mayonnaise
  • 2  Goldhen  Large Eggs, lightly beaten
  • 2 teaspoons  Stonemill  Pure Vanilla Extract
  • 1/4 teaspoon  Stonemill  Ground Cinnamon
  • 4.4 ounces  Moser Roth  Dark Chocolate 70% Cocoa, finely chopped

Gluten Free Cookie:

  • 1 1/2 cups  liveGfree  Gluten Free Baking Mix
  •   1   1/2 teaspoons  Baker's Corner  Baking Soda
  • 1/4 teaspoon  Stonemill  Iodized Table Salt
  • 3 tablespoons  Baker's Corner  Baking Cocoa
  • 1/2 cup  Burman's  Mayonnaise
  • 3/4 cup  Simply Nature  Organic Cane Sugar
  • 2  Goldhen  Large Eggs, lightly beaten
  • 2 teaspoons  Stonemill  Pure Vanilla Extract
  • 1/4 teaspoon  Stonemill  Ground Cinnamon
  • 4.4 ounces  Moser Roth  Dark Chocolate 70% Cocoa, finely chopped

Icing:

  • 3  Goldhen  Large Eggs, egg whites only
  • 1 teaspoon  Stonemill  Pure Vanilla Extract
  • 4 cups  Baker's Corner  Powdered Sugar, sifted
  • Baker's Corner  Regular Marshmallows
  • multi-color cookie decorating frosting
  • colorful sprinkles    

Directions:  

For the Dairy Free Cookie:

  1.   Heat oven to 375°. Line a baking sheet with parchment.
  2. In a large bowl combine sugar cookie mix, baking soda, salt and cocoa. Reserve.
  3. In a medium-sized bowl, using a hand-held mixer, cream together mayonnaise, eggs,   vanilla and cinnamon.   Mix until smooth.     Slowly add dry ingredients and mix well.     Stir in chopped chocolate until incorporated thoroughly, avoid over mixing.
  4. On a prepared baking sheet, drop tablespoon-rounded dough 2 inches apart. Bake for 7 minutes. Allow to cool for 10 minutes.

For the Gluten Free Cookie:

  1. Heat oven to 375°. Line a baking sheet with parchment.
  2. In a large bowl combine gluten free baking mix, baking soda, salt and cocoa. Reserve.
  3. In a medium-sized bowl, using a hand-held mixer, cream together mayonnaise and sugar. Add eggs, 2 teaspoons of vanilla and cinnamon and mix until smooth. Add dry ingredients to wet ingredients and mix well. Add chopped chocolate and incorporate thoroughly. Avoid over mixing.
  4. On a prepared baking sheet, drop tablespoon-rounded dough 2 inches apart. Bake for 7 minutes. Allow to cool for 10 minutes.

For the Icing:

  1. Using a mixer, combine egg whites and vanilla. Whisk until frothy. Gradually add powdered sugar,   mixing on low speed until sugar is fully incorporated and mixture is shiny. Increase speed to high and whisk until glossy and stiff peaks form. Transfer to a piping or plastic re-sealable bag, cut tip of bag to create a small hole.
  2. Pipe icing onto surface of each cookie. Spread with spatula to create a smooth surface.   Decorate cookies with marshmallows, frosting and sprinkles to create a "melted" snowman, while the icing is tacky, this will allow the decorations to adhere.    

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Recipe Courtesy of Chef Tricia, ALDI Test Kitchen