• Ingredients: 22
  • Serves: 1

Sugar-cookie snowmen with candies for decorating: mini m&ms, black licorice twists, cherry pull-apart shoestring licorice, red cinnamon candies.


For cake

  • 1 stick unsalted butter, softened, plus additional for greasing pan
  • 1 1/2 cups all-purpose flour plus additional for dusting pan
  • 1 1/2 tsps. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 3/4 cup well-mashed very ripe bananas
  • 1/4 cup sour cream
  • 1/2 tsp. vanilla

For coconut frosting

  • 3 oz cream cheese, softened
  • 3 tbsps. unsalted butter, softened
  • 1/3 cup confectioners sugar
  • 3 tbsps. well-stirred canned cream of coconut such as Coco López
  • 1 tsp. dark rum
  • 1/3 cup sweetened flaked coconut

Crust and Filling

  • 4 pints coffee ice cream, softened slightly

For ganache

  • Special equipment: an 8-inch springform pan; parchment paper

Chocolate bark:

  • *Available in the baking section of most supermarkets and at specialty foods stores.
  • **Italian cream cheese; available at many supermarkets and Italian markets.


  • Special equipment: A 9-inch springform pan; a small offset metal spatula


  1. Step 1 In electric mixer, beat butter and sugar at medium-high speed until fluffy, about 5 minutes. Add vanilla, baking soda, and salt and beat at medium speed until incorporated.

    For this step you will need

  2. Step 2 Beat in egg. Add flour and mix at low speed until just combined. Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper.

    For this step you will need

  3. Step 3 Arrange racks in upper and lower thirds of oven and preheat to 375°F. Line 2 heavy large baking sheets with parchment paper.

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  4. Step 4 Remove 1 dough disk from refrigerator. On lightly floured work surface, roll out dough to 1/4-inch thickness.
  5. Step 5 Using 5- to 6-inch snowman cookie cutter, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cut out additional cookies.

    For this step you will need

  6. Step 6 Bake until golden and somewhat firm to touch, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely.
  7. Step 7 To decorate cookies: Transfer royal icing to pastry bag fitted with #3 or #4 plain round tip. (Alternatively, place icing in sturdy plastic bag and snip off tiny hole from one corner.) Pipe outline around edge of cookie, then make dots for eyes, nose, and mouth and place mini M&M on each.
  8. Step 8 Pipe 3 lines across hat area, cut black licorice to fit, and place to make hat. Pipe 3 dots for buttons and place cinnamon candy on each.

    For this step you will need

  9. Step 9 Let icing dry completely (about 1 hour, depending on humidity). Wrap cookies individually in cellophane bags tied with ribbon.