Small Batch Crispy Marshmallow Sugar Cookies

Sugar Cookies Made With Marshmallow

This small batch of cookies takes your classic sugar cookie and puts a twist on it.  We replace some of the sugar and butter and swap it with marshmallow cream!  And yes, they taste just as delicious as they sound.

The marshmallow cream makes the cookies crisp and adds notes of marshmallow flavor: smooth vanilla and balanced sweetness. Additionally, because of the egg whites and sugar in marshmallow, the cookies are crisp.

And if this batch of sugar cookies has sent you into a cookie-baking frenzy, be sure to try my softer sugar cookie recipes: the cut-out gluten free sugar cookies, or the popular pumpkin spice small batch sugar cookies (just omit the spice).

Easy Ingredient List

• Unsalted Butter – I opt for unsalted butter because we add salt.
• Marshmallow Cream – The key ingredient in this small batch of marshmallow cookies.  You can use any brand you like (or that is convenient).
• Granulated Sugar – Because it is a sugar cookie, I’m going to say we have to stick with granulated sugar.  If you want to try a refined sugar-free cookie, check out my soft almond maple cookies!
• Egg Yolk – We omit the egg white for two reasons:  too much liquid will change the texture of the cookies, and the marshmallow cream is made with egg whites.  Reserve the egg white to make a half-dozen chocolate flourless cookies.
• Vanilla Extract – Even with the vanilla flavor in the marshmallow, a little more vanilla adds dimension of flavor.
• All-Purpose Flour – If you need a gluten free sugar cookie, you can try my chewy gluten free sugar cookies or the chocolate chip gluten free sugar cookie bites.
• Salt – With all of the sugar, the cookies need salt to balance the flavors.
• Royal Icing – I have provided a simple recipe in the recipe card for icing.  And the sky is the limit for how you want to color it!
• Holiday Sprinkles – Not required, but boy, sprinkles sure are fun!

Sugar Cookie Tips

• Chill the dough – Sugar cookie dough needs time to rest so the dough can hydrate. Since there is not a lot of liquid in the dough, we need to give it time to come together. Plus, it will keep the cookies from baking into puddles.
• Bring the dough to room temperature to roll and cut – If the dough is too cold, it will be crumbly and hard to roll out. Allow the dough to sit on the counter while your oven is pre-heating before you start to roll it.
• The number of cookies depends on you – This is a small batch recipe that makes 1 dozen cookies. That said, the number of cookies you yield from the recipe depends on how thick you roll the dough, and the size and shape of cookie cutters.
• Have fun – After all, it is the holidays and hopefully, you are making decorated cookies with loved ones.

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Recipe

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Small Batch Crispy Marshmallow Sugar Cookies

Yield: 12 Cookies

This small batch of crispy marshmallow sugar cookies is made with marshmallow cream! The crisp sugar cookies are delicately flavored with marshmallow and vanilla, for a rich, buttery taste. This is an easy, cut-out recipe for decorated holiday sugar cookies!

Prep15 minutes mins

Cook9 minutes mins

Chill2 hours hrs

Total2 hours hrs 24 minutes mins

Cook ModePrevent your screen from going dark

EQUIPMENT

• Baking Sheets Lined with Parchment Paper (2)
• Stand Mixer

INGREDIENTS

 

Sugar Cookie

• ▢ 5 tablespoons unsalted butter, room temperature
• ▢ 1/4 cup granulated sugar
• ▢ 1 large egg yolk, room temperature
• ▢ 4 tablespoons marshmallow cream
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ¼ cups all-purpose flour
• ▢ 1/4 teaspoon salt

Royal Icing

• ▢ 1/2 cup powdered sugar
• ▢ 2 to 4 teaspoons milk or water
• ▢ 1/4 teaspoon vanilla extract
• ▢ 1/8 teaspoon salt
• ▢ food coloring
• ▢ sprinkles

INSTRUCTIONS

Marshmallow Sugar Cookies

• In the work bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Beat on medium speed until light and fluffy. Add the egg yolk, marshmallow cream, and vanilla. Continue to beat, scraping down the sides of the bowl as needed, until smooth and creamy.
  5 tablespoons unsalted butter, room temperature, 1/4 cup granulated sugar, 1 large egg yolk, room temperature, 4 tablespoons marshmallow cream, 1 teaspoon vanilla extract
• Turn the mixer down to low speed. Sprinkle the flour and salt over the wet ingredients to just combine. Then turn the speed to medium and mix the dough until no dry streaks remain – scraping down the sides of the bowl as needed. The dough may be crumbly, which is ok.
  1 ¼ cups all-purpose flour, 1/4 teaspoon salt
• Turn off the mixer and gently knead the dough together with your hands until it forms a ball. Place the dough ball on a piece of plastic wrap and flatten into a disc. Tightly wrap it with the plastic wrap and refrigerate the dough for at least two hours, or overnight.
• 20 to 30 minutes before you are ready to bake the cookies – Remove the dough from the refrigerator and let it come to room temperature. Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line two baking sheets with parchment paper.
• Lightly flour your work surface and the top of the dough. Roll the dough to (at least) 1/4 inch thick. Use cookie cutters to cut out your shapes. Re-roll scraps to cut out more cookies – I recommend only re-rolling the dough (max) twice. Note – if the dough cracks or crumbles while rolling it out, it may be too cold. Let is sit at room temperature for a few more minutes.
• Place the cookie cutouts on the prepared baking sheets at least 2 inches apart. The number of cookies you get from the dough will depend on how thick you roll it and the size and shape of cookie cutters you use.
• One baking sheet at a time – bake the cookies for 9 to 11 minutes or until the edges just start to golden. Note – while the first baking sheet of cookies are baking, refrigerate the other baking sheet of cookies until ready.
• Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, then transfer to the cooling rack to cool completely.

Royal Icing

• In a small mixing bowl, add the powdered sugar, 2 teaspoons of milk, vanilla, and salt. Stir to combine. Add a teaspoon of milk at a time to get your desired icing consistency. Note – depending on how you are decorating your cookies, you may need more or less icing.
  1/2 cup powdered sugar, 2 to 4 teaspoons milk or water, 1/4 teaspoon vanilla extract, 1/8 teaspoon salt
• Divide the icing into the amount of colors you are using into separate bowls and color as you like. Decorate with icing and sprinkles.
  food coloring, sprinkles

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RECIPE NOTES

• Serving Size – This is a small batch recipe that can be doubled.  To double, I recommend 2 egg yolks vs. 1 whole egg since we add marshmallow.
• Yield – As written, the recipe will yield 1 dozen cookies.  However, the number of cookies will depend on how thick you roll the dough and the size and shape of cookie cutters.
• Cookie Texture – The marshmallow cream contributes to a crisp sugar cookie.  For a slightly softer cookie, try cutting the cookies thicker and bake about 1 minute less.  Or, try my sugar cookies with pumpkin spice (omit the spice), or the small batch of gluten free cut-out sugar cookies.
• Marshmallow – The marshmallow serves two purposes in the cookies:  it adds delicious flavor, and it will work as a binder because it is made with egg whites.
• Bake One Sheet At A Time – This is my personal preference.  Because I find baking one sheet of cookies at a time bakes more evenly.
• Freezing The Cookie Dough – The cookie dough can be frozen for up to 3 months.  Shape the dough into a disc, wrap it in plastic wrap, and place it in a Ziploc bag to freeze.
• Freezing Baked Cookies – Baked and decorated cookies can be frozen for up to 3 months.  Either in a Tupperware or gently placed in a Ziploc bag.  Thaw at room temperature.

Course: Dessert

Cuisine: American

Author: Erin Cernich

NUTRITION ESTIMATES

Calories: 129kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 50mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 138IU | Calcium: 6mg | Iron: 1mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.