First, prepare the frosting. By hand, or with a mixer on low speed, cream the butter until smooth.
Then, add in the powdered sugar and almond extract and cream together until smooth and creamy. I have found the most success with dairy-free buttercream when mixing by hand. Dairy-free butter can become soft very quickly when using a mixer, so just go slow and err on the side of under-mixing to begin with. Place in the refrigerator until ready to use.
Preheat your oven to 350.
Using a fork, cream together your butter and sugar until nice and creamy.
Then, add in the egg yolk and almond extract, and mix again until creamy and well incorporated.
Next, add in your dry ingredients and mix until the dough comes together and is holding its shape.
Using a large cookie scoop (3 tbsp), scoop out the cookies and place them on a parchment paper lined cookie sheet. Place the cookies in the oven and bake for 13-14 min until JUST slightly starting to lightly brown. Light sugar cookies= the best sugar cookies. You do not want your sugar cookies to “brown” or they lose the desirable chewy texture.
Now for the fun part, decorating! Add the frosting to the cookies in a ‘puddle’ shape. Cut a marshmallow in half, paint or pipe on colored frosting or food coloring to make a cute little snowman face. Place the marshmallow on the cookie, then paint or pipe on a few little snowman buttons in the puddle. Add any extra details you would like!