Preheat the oven to 300 degrees. Cream butter and sugar in a large bowl until fluffy, about 5 minutes. Add the vanilla and mix to combine.

Gradually add the flour until combined. The dough will be crumbly. Place the dough on a clean work surface and knead the dough until it forms a ball, about two minutes.

Cut the dough in half. Roll half of the dough between two sheets of parchment paper to ¼ inch thickness. Use a 3-inch round cookie cutter to cut circles. Place cookies one inch apart on baking sheet covered with parchment paper. Repeat process with second half of dough.

Bake for 20-24 minutes. Cookies should be just slightly golden. Cool completely on wire racks before decorating.

Spread frosting in the shape of a puddle on each cookie. This can be done with a butter knife or a piping bag. Warming your frosting for 15 seconds in the microwave before placing it in a piping bag makes it easier to spread.

While frosting is soft, add a large marshmallow to the side of each cookie.

Peel a strip of red licorice to use as the scarf. Wrap it carefully around the base of the marshmallow and push down slightly to secure it to the frosting. Trim ends as needed.

Use a black food marker or chocolate sprinkles to make the eyes and mouth of each snowman.

Use the confetti sequins to make the buttons in the snow and use the orange sequins for the nose.