Melting Snowmen Cookies (Gluten and dairy free)
With Christmas approaching in less than a month, I thought it was time to start posting some Christmassy recipes for you. My melting snowmen cookies are gluten and dairy free (vegan too, just make sure to use vegan marshmallows) and are great fun to make, especially for children. The cookies have a shortbread base filled with dairy free white chocolate chips and are topped with icing and a marshmallow. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which butter do you use for the shortbread?
For this recipe (and the majority of my baking) I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long will they last?
My melting snowmen cookies will last in an airtight container for up to 3 days but are always best served on the day you make them.
Which marshmallows do you use?
Any large white marshmallows would work for this recipe. I used the Dandies vanilla marshmallows which are gluten free, dairy free and vegan and available in Asda or on Amazon.
Which icing pens do you use?
For this recipe I used Black and Orange Cake Pens to draw on the marshmallow for the faces. For the buttons and arms I used writing icing. Both of these are available on Amazon and also in most major UK supermarkets.
Which chocolate chips do you use?
For this recipe and most of my baking I use the Moo Free Chocolate Drops. These are available in a white chocolate flavour in Tesco.
Melting snowmen cookies (Gluten and dairy free)
Ingredients
For the shortbread
- 100 g dairy free butter stick *See FAQ's
- 55 g caster sugar
- 175 g gluten free plain flour
- 1/4 tsp xanthan gum
- 50 g dairy free white chocolate chips *See FAQ's
For the decoration
- 75 g icing sugar + 1-2tbsps boiling water
- 12 large white marshmallows *See FAQ's
- Black and orange cake pens *See FAQ's
- Black, red, yellow and green writing icing *See FAQ's
Instructions
For the shortbread
- In a large bowl beat butter and sugar with an electric whisk until creamy. Sift in the plain flour and xanthan gum. Mix together until it looks like breadcrumbs.
- Add the chocolate chips and mix well. Use your hands to squeeze the mixture together until it forms a ball of dough. Chill in the fridge for half an hour.
- Turn out onto a lightly floured surface and roll out to around 1cm thick (don’t worry if the dough falls apart a little, press back together with your fingers). Using a cookie cutter cut rounds out of the dough and place on a baking tray. Chill the cookies in the fridge for 60 minutes before cooking.
- Pre heat the oven to 365°F (180°C). Bake the cookies for around 20 minutes until just golden on the top. Place to one side to cool.
Decorate
- Make the icing by combining icing sugar with boiling water until you get a thick but drizzleable consistency. Drizzle on the cookies in a puddle shape (it doesn't matter how messy this looks!)
- Cut the bottom of the marshmallow off so it's flat and draw the face on using the cake pens (Black for the eyes and mouth and orange for the nose). Press the marshmallow into the icing and leave to set.
- Using writing icing, draw arms and buttons on top of the iced puddle. Enjoy!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. Meaning if you use it, I will receive a small % of the money you spend.