Instructions

1. To a sifter fitted over a large bowl, add the flour, baking powder and salt. Sift together to eliminate any lumps. Set aside.
2. In another large bowl, cream the butter and brown sugar until light and fluffy using a hand mixer. 
3. Once light and fluffy, add the egg and mix to combine fully, then add the vanilla.
4. Carefully and slowly, add the wet ingredients into the dry, mixing only until no dry flour remains. Do not overmix.
5. Dump the dough onto a sheet of plastic wrap. It will be crumbly, but form the crumbles into a mound. Wrap tightly and place the cookie dough in the fridge for 30-45 minutes until very firm.
6. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
7. Divide your dough into two equal portions. Place the second portion back in the fridge. On a well-floured board or countertop, roll out your dough to ¼-inch thickness. Be sure the dough is evenly rolled.
8. Flour your snowman cookie cutter and punch out your snowman shapes. Add each cookie to the lined baking sheets, making sure to not overcrowd the sheets. 
9. Place the first cookie sheet back into the fridge while you repeat the same steps with the second portion of dough. 
10. Bake for 12 minutes in a preheated oven.
11. Remove the cookies to a wire rack to cool completely.
12. When ready to decorate the cookies, add 1 tablespoon of white icing into a small bowl. Add a drop of orange food coloring and mix with a toothpick. Set aside.
13. Ice each cookie with a coat of white and allow it to dry. Use a toothpick to spread the white icing if needed. This will create a smooth base.
14. Then, create the eyes, mouth, and buttons with the black icing. Next, create the hat and scarf with the red dye. Create the orange nose as a final touch.
15. Allow the icing to harden before serving.