Yeti Cookies

Total Time

Prep: 45 min. + chilling Bake: 10 min./batch + cooling


1-1/2 dozen

Updated: Nov. 22, 2023
When the weather outside is frightful, these smiley guys are so delightful. And they really know how to celebrate the season. Let it snow! —Shannon Roum, Cudahy, Wisconsin


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 can (16 ounces) vanilla frosting
  • 1 cup white sprinkles
  • 3/4 cup blue decorating icing
  • 1/4 cup black decorating icing
  • 36 candy eyes
  • Optional: Additional sprinkles and candies


  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; cover and refrigerate until firm enough to roll, about 1 hour.
  2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until light brown, 9-11 minutes. Remove from pans to wire racks to cool completely.
  3. Spread cookies with vanilla frosting and decorate with sprinkles. Add face, hands and feet with blue icing; add mouth with black icing. Use additional sprinkles for teeth; add eyes. If desired, add additional sprinkles or candies for decoration.
  4. To Make Ahead: Dough can be made 2 days in advance. Place in an airtight container; store in the refrigerator.

Nutrition Facts

1 cookie: 345 calories, 14g fat (6g saturated fat), 24mg cholesterol, 173mg sodium, 52g carbohydrate (36g sugars, 0 fiber), 2g protein.