Gluten Free Chocolate Melting Snowman Cookies | Easy Holiday Treat

Gluten Free Chocolate Melting Snowman Cookies

If you’re looking for a show-stopping Christmas cookie that is as fun to make as it is to eat, you’ve found it. These Gluten Free Chocolate Melting Snowman Cookies are always the first to disappear at cookie exchanges. They look complicated, but with my simple decorating tips, anyone can make them.

Why these melting snowman cookies are great:

• The Perfect Contrast: You get a deep, dark chocolate cookie paired with sweet, bright white icing.
• Kid-Friendly: This is the perfect recipe to get the little ones involved. They love “puddling” the icing and drawing the faces.
• Naturally GF: By using a high-quality gluten-free flour blend, nobody will even know these are “special” cookies.

Ingredient Notes:

• Gluten-Free Flour: Use a blend that includes xanthan gum (like King Arthur Measure for Measure or Cup4Cup).
• Cocoa Powder: Use unsweetened Dutch-process cocoa for that extra dark, “homestyle” chocolate look.
• Marshmallows: These act as the snowman’s head. Standard large marshmallows work best.
• Royal Icing or Thick Glaze: This creates the “melted puddle” look.
• Food Coloring/Gels: You’ll need orange for the carrot nose and black for the eyes, buttons, and stick arms.

Step-By-Step Photos and Directions:

• Bake the Base: Prepare your chocolate cookie dough, roll into balls, and bake until the edges are set. Let them cool completely before decorating, or your snowmen will truly melt away!

• Prep the “Puddle”: Make a thick white icing. It should be thin enough to spread slightly but thick enough to hold its shape at the edges.

• The Marshmallow Head: Microwave a marshmallow for just 3–5 seconds until it starts to puff. Place it near the edge of the cookie.

• Pour the Icing: Drizzle the white icing over the marshmallow and onto the cookie to look like a puddle.

• Decorate: Once the icing is slightly tacky, use your black and orange gels to draw the face, stick arms, and coal buttons.

Frequently Asked Questions:

• Can I make these dairy-free? Yes! Just use vegan butter and a dairy-free milk alternative in the cookie dough and icing.
• My icing is running off the cookie! Your icing is likely too thin. Add more powdered sugar, one tablespoon at a time, until it reaches a “heavy cream” consistency.
• How do I store them? Store in a single layer in an airtight container. If you stack them, the snowmen might get squished!

Love This Recipe?

Leave a comment below and let me know how your snowmen turned out! Don’t forget to tag us in your photos!

Gluten Free Chocolate Melted Snowman Cookies

Equipment

• Baking Sheets
• Parchment Paper
• Piping Bags or toothpick for decorating

Ingredients 1x2x3x

• 1 ½ cups GF All-purpose Flour
• ½ cup Unsweetened Cocoa Powder
• 1 cup Sugar
• ½ cup Unsalted Butter (softened)
• 1 Egg
• 1 tsp Vanilla Extract

Icing:

• 2 cups Powdered Sugar
• 2–3 tbsp Milk (adjust for thickness)
• ½ tsp Vanilla Extract

Decorating

• 12 Large Marshmallows
• Orange & Black Decorating Gel

Instructions

1. Cream butter and sugar, then add egg and vanilla.
2. Mix in dry ingredients and bake at 350°F for 8–10 mins. Cool completely.
3. Place a marshmallow on each cookie.
4. Spoon white icing over the marshmallow so it drips down.
5. Draw the face and arms with decorating gels.

Notes

Let the cookies sit for at least 2 hours to allow the icing to harden completely before moving them.

SPECIAL NOTE

If you’re in a hurry, you can use a gluten-free boxed brownie mix and bake them as cookies!

Nutrition

Nutrient	Amount Per Cookie
Calories	215 kcal
Total Fat	8g
Saturated Fat	5g
Cholesterol	25mg
Sodium	110mg
Total Carbohydrates	34g
Dietary Fiber	2g
Sugars	24g
Protein	3g

Nutrition Disclaimer

Please Note: The nutritional information provided is an estimate based on an online nutrition calculator. These figures should be used for informational purposes only. Factors such as specific brand choices (especially with gluten-free flour blends and cocoa powders) and the amount of icing used for decorating can significantly alter the final count. For the most accurate results, we recommend calculating the macros based on the exact ingredients you have in your kitchen.