These holiday Marshmallow Sugar Cookies are soon to become Santa’s favorite. This small batch of crisp sugar cookies are delicately flavored with marshmallow creme for the perfect taste of vanilla. Cut out and decorate the cookies for a festive holiday cookie!
Marshmallow Sugar Cookies
We are getting closer to the big day! And I certainly couldn’t let this Christmas go by without a batch of decorated cut out sugar cookies for Santa.
This year, I wanted to do something a little different with the classic sugar cookie. Truth – I’ve never really been a big fan of a plain sugar cookie. So I decided to add one of my favorite ingredients – marshmallow cream. I figured it has a lot of the same ingredients you would find in a sugar cookie: eggs (whites), sugar and vanilla.
That said, you may be wondering what a marshmallow sugar cookie tastes like. Answer – a toastier vanilla version of the classic sugar cookie. There is a distinct flavor of marshmallow and it comes through in these cookies without overpowering them.
A Small Batch Of Cookie Cut Outs For Santa
First things first – I am not a professional cookie decorator. Or, as I have heard, these pros are often called a ‘Cookier’. I’m just not that talented when it comes to decorating my bakes. Though I love Christmas because it gives me time to practice!
And with my decorating mediocrity, I will press on and make the quintessential cookie for Santa!
What I think Santa will like about these cookies:
- They are crisp – This way he is (probably) getting a good mix of soft and crisp while he works.
- Marshmallow – What!!?? Not just for cocoa anymore. Adding it to a cookie gives you a kiss of marshmallow flavor in your holiday cookie.
- Vanilla flavor punch – From the marshmallow creme and vanilla extract.
- Small batch – Yes, I plan to put out the entire 12 cookies this batch made. He can save them for later, or freeze them while he is on vacation.
- Made with love – Corny. But it is true. With all of my (or lack of) decorating skills, it took me a few hours to decorate a dozen cookies. I consider it practice.
EAsy Ingredients To Make Marshmallow Creme Sugar Cookies
- Unsalted Butter
- Marshmallow Cream
- Granulated Sugar
- Egg Yolk
- Vanilla Extract
- All-Purpose Flour
- Salt
- Royal Icing
- Holiday Sprinkles
Tips For Making Marshmallow Sugar Cookies
- Chill the dough – The dough is crumbly because it is basically my Butter Cookie dough, with marshmallow creme added. Chilling it allows all of the ingredients to meld together.
- Room temperature for rolling cutting – Rolling fresh from the fridge dough is next to impossible. Allow the dough to sit on the counter for a few minutes (like at least 20) before you start to roll it. It will roll much easier.
- Cookie yield – This is a small batch recipe and made a dozen cookies for me. That said, the number of cookies you yield from the recipe depend on how thick you roll the dough, and the size/shape of cookie cutters you use.
- Rotate the baking sheet while baking – This may be the only cookie recipe which I recommend rotating the baking sheet while baking. For an even bake.
- 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.
- Keep an eye on the baking cookies – I provide bake time ranges because all ovens are different. I have (personally) found sugar cookies to be very persnickety on their doneness. One bake may be 9 minutes, the next may be 10.
- Decorate as you like – To reiterate, I am not a professional cookie decorator. And my royal icing recipe is very generic. I realize there are proper ways to make the icing – I have opted to keep it very simple. If you prefer a full decorated cookie with an outline and flooding, there are a ton of wonderful proper royal icing recipes out there.
- Have fun – After all, it is the holidays and hopefully you are making decorated cookies with loved ones.
I’m keeping my fingers crossed Santa will like these cookies this year!
More Christmas Cookie Recipes
- Candy Cane Cookies (Small Batch)
- Frosted Butter Cookies
- Gingerbread Cookies with Apple Cider Icing
- Snickerdoodle Cookies (Small Batch)
- Chocolate Crinkle Cookies (Small Batch)
- Soft Apple Cookies With Caramel Icing
Marshmallow Sugar Cookies
Yield: 1 Dozen (approx.)
These holiday Marshmallow Sugar Cookies are soon to become Santa's favorite. This small batch of crisp sugar cookies are delicately flavored with marshmallow creme for the perfect taste of vanilla. Cut out and decorate the cookies for a festive holiday cookie!
Ingredients
Sugar Cookie
- 4 tablespoons unsalted butter (room temperature)
- 4 tablespoons marshmallow cream
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 and 1/4 cups all purpose flour
- 1/4 teaspoon salt
- sprinkles
Royal Icing
- 1/2 cup powdered sugar
- 2-4 teaspoons milk or water
- 1/4 teaspoon vanilla extract
- food coloring
Instructions
- In the work bowl of a stand mixer fitted with the paddle attachment – Add the butter and sugar and beat on medium speed until light an fluffy. Add the egg yolk and vanilla extract and beat until mixed, then add the marshmallow creme – scraping down the sides of the bowl as needed.
- Turn the mixer down to low speed and sprinkle in the salt, then flour in a few increments – letting the flour mix in before adding the next increment. Scrape down the sides of the bowl as needed. After adding the last increment of flour, let the dough mix for about a minute until it starts to form a rough dough. The dough will be crumbly.
- 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.
- 20-30 minutes before you are ready to bake the cookies – Remove the dough from the refrigerator and to 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 cut outs 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 9-11 minutes – rotating the baking sheet half way through – or until the edges just start to golden. High altitude – check the cookies at 9 minutes as they may not take as long to bake. 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, vanilla extract, and 2 teaspoons of milk or water, and stir to combine. Add a teaspoon milk/water at a time get your desired icing consistency. Note – depending on how you are decorating your cookies, you may need more or less icing. This amount yielded enough for the cookies as they are pictured in this post.
- Divide the icing into the amount of colors you are using into separate bowls and color as you like.
- Decorate completely cooled cookies – with icing and sprinkles as you like. Happy Holidays!
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RECIPE NOTES
- Room temp dough for rolling – Allow the dough to sit on the counter for a few minutes (at least 20) before you start to roll it. It will roll much easier.
- Cookie yield – This is a small batch recipe and made a dozen cookies for me. The number of cookies you yield from the recipe will depend on how thick you roll the dough, and the size/shape of cookie cutters you use.
- Rotate the baking sheet while baking – This may be the only cookie recipe which I recommend rotating the baking sheet while baking. For an even bake.
- 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.
- Keep an eye on the baking cookies – I provide bake time ranges because all ovens are different. I have (personally) found sugar cookies to be very persnickety on their doneness. One bake may be 9 minutes, the next may be 10.
- Royal icing – The recipe I have provided is very ‘generic’. I have provided a link in the post to ‘proper’ royal icing recipes – if you prefer.
- Freezing the Cookie Dough – The cookie dough can be frozen – for up to 3 months. Shape the dough into a disc, wrap generously in plastic wrap, and place in a Ziploc bag to freeze.
- Freezing Baked Cookies – Baked and un-decorated cookies can be frozen for up to 3 months. Either in a Tupperware, or gently placed in a Ziploc bag. Defrosting the cookies can take 1 to 3 hours.
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!
hi, looks like a delicious recipe! i want to try it, but i’d prefer to use a whole egg instead of just the yolk if i can get away with it. is there a reason why you decided to go with just the yolk? tia 🙂
Hi Tia! Because it is a small batch, I only use the yolk. The egg white may add unnecessary liquid causing the texture of the cookie to be different than a crispy sugar cookie. Also, the marshmallow adds a little egg white as well. You could certainly try using the whole egg, I just can’t say for certain how the texture of the cookies will be.