These adorable shortbread cookies are delicious. This amazing recipe is inspired by the Starbucks snowman cookie recipe. The cookies are so cute and topped with chocolate rather than icing sugar. Shortbread cookies are love and you will enjoy every bite.
Ingredients
- 2 cups flour
- 16 oz of dark chocolate wafers
- 1 cup unsalted butter (at room temperature)
- 3/4 cup powdered sugar
- 1 tablespoon vanilla
- 1 teaspoons baking powder
- Edible gold dusting powder
Royal icing:
- 3 ounces pasteurized egg whites
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
Add butter and powdered sugar to the mixing bowl and mix until light and fluffy. Add vanilla and mix again.
Now add flour and baking powder and mix at a slow speed until the mixture is well combined.
Transform the mixture into a ball and wrap with a plastic wrapper and keep it in the refrigerator for about 30 minutes.
Make chocolate toppers:
Melt chocolate in the microwave. Pour it into a zip-top bag and seal it.
Place mold on a cookie sheet and carefully fill the molds with chocolate. Freeze them for 5 to 7 minutes until they can be peeled out of the molds. Repeat this process for 24 to 30 toppers.
Squeeze extra chocolate in a bowl.
Preheat the oven to 350 degrees F.
Place the cookie dough on a floured surface, roll out and cut the cookies into snowman shapes. Place them on a cookie sheet.
Bake the cookies for 10-12 minutes. Remove from oven.
Royal icing:
Beat egg whites and vanilla until frothy. Add sugar gradually and mix at a low speed until the mixture is combined and shiny. Then turn the speed high and beat for 7 to 8 minutes until the mixture forms stiff, glossy peaks. Transfer the icing to a pastry bag.
Re-heat the extra chocolate to use it as a binding for chocolate toppers.
Place the melted chocolate onto the back of the chocolate topper and place it on the top of the cookie.
Brush chocolate dusting powder over each chocolate piece.
Let the cookies rest for few minutes before serving. Enjoy!
Starbucks Snowman Cookie Recipe
Ingredients
- 2 cups flour
- 16 oz of dark chocolate wafers
- 1 cup unsalted butter (at room temperature)
- 3/4 cup powdered sugar
- 1 tablespoon vanilla
- 1 teaspoons baking powder
- Edible gold dusting powder
Royal icing:
- 3 ounces pasteurized egg whites
- 1 teaspoon vanillaextract
- 4 cups confectioners'sugar
Instructions
- Add butter and powdered sugar to the mixing bowl and mix until light and fluffy. Add vanilla and mix again.
- Now add flour and baking powder and mix at a slow speed until the mixture is well combined.
- Transform the mixture into a ball and wrap with a plastic wrapper and keep it in the refrigerator for about 30 minutes.
Make chocolatetoppers and royal icing:
- Melt chocolate in the microwave. Pour it into a zip-top bag and seal it.
- Place mold on a cookie sheet and carefully fill the molds with chocolate. Freeze them for 5 to 7 minutes until they can be peeled out of the molds. Repeat this process for 24 to 30 toppers.
- Squeeze extra chocolate in a bowl.
- Preheat the oven to 350 degrees F.
- Place the cookie dough on a floured surface, roll out and cut the cookies into snowman shapes. Place them on a cookie sheet.
- Bake the cookies for 10-12 minutes. Remove from oven.
Royal icing:
- Beat egg whites and vanilla until frothy. Add sugar gradually and mix at a low speed until the mixture is combined and shiny. Then turn the speed high and beat for 7 to 8 minutes until the mixture forms stiff, glossy peaks. Transfer the icing to a pastry bag.
- Re-heat the extra chocolate to use it as a binding for chocolate toppers.
- Place the melted chocolate onto the back of the chocolate topper and place it on the top of the cookie.
- Put royal icing on the cookie. Brush chocolate dusting powder over each chocolate piece.
- Let the cookies rest for few minutes before serving. Enjoy!
