1 roll (16.5 ounces) refrigerated sugar cookie dough
1/4 cup all-purpose flour, plus more as needed
Miniature chocolate chips
Candy-coated chocolate candies
Preheat the oven to 350 degrees. Place the roll of cookie dough into a large mixing bowl. With a fork, break it into large chunks.
Sprinkle dough with flour. Knead the flour into the dough, until the dough is fairly stiff and no streaks of flour are visible. Divide in half and place the dough in the freezer for 10 minutes.
Remove dough from freezer and shape it into 1 1/2-inch balls, using your fingers. Roll each ball into a 10-inch rope, then place the rope onto an ungreased baking sheet. Beginning with the top, coil and roll the dough into a small spiral for the head. Starting at the other end of the rope, coil a larger spiral for the body. The end result should look like one small ball attached to a larger ball.
With a sharp knife, cut gumdrops into the shape of hats. Place the hats on the snowmen’s heads. Make eyes and noses from mini chocolate chips and make buttons from the candy coated chocolate candies. Make teensy mouths from red gumdrops. Press into the cookies. Repeat with the remaining dough, spacing the cookies out on the baking sheets.
Freeze the cookies for about 10 minutes.
Bake the cookies for about 10 to 12 minutes, or until they are golden and set. Remove the baked cookies to a rack to cool completely.
These cookies will keep between layers of waxed paper in a tightly covered tin for up to 1 week. They may be frozen, tightly wrapped in freezer quality plastic wrap in a sturdy tin or plastic container, for up to 1 month.
Chilling Time: 20 minutes
Baking Time: 10-15 minutes
These cookies spread a lot during the baking, so be sure to leave at least 2 inches of space between them on the baking sheet.
You can use whatever candies you like on your snowmen. Cut larger candies, such as gumdrops, into teensy pieces to use for mini smiles and even ears if you like. For a healthier version, use raisins and sunflower seeds for the eyes, mouth and buttons.
To make sure the cookies bake evenly, rotate the baking pans from front to back and from the top shelf to the bottom shelf once during the baking time.