• 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.

Cut and bake cookies:

• 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.

Assemble the cookies:

• 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!