Small Batch Crispy Marshmallow Sugar Cookies
Small batch crispy sugar cookies made with marshmallow cream for a snappy bite and light vanilla-marshmallow flavor. An easy rolled sugar cookie dough that is simple to make, requires a brief chill, and makes one dozen cut-out cookies, ready to be decorated.
Servings: 12 Cookies
Calories: 129kcal
Ingredients
Marshmallow Sugar Cookies
- 5 tablespoons unsalted butter, room temperature
- 5 tablespoons marshmallow cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Royal Icing
- 1 cup powdered sugar
- 2 to 4 teaspoons milk or water
- ¼ teaspoon vanilla extract
- ⅛ 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, marshmallow cream, sugar, and vanilla. Beat on medium-high speed until light and creamy - at least 3 minutes. Scrape down the sides of the bowl as needed, until smooth and creamy.5 tablespoons unsalted butter, room temperature, 1/4 cup granulated sugar, 5 tablespoons marshmallow cream, 1 teaspoon vanilla extract
- Sprinkle the flour, baking powder, and salt over the butter mixture. Mix on medium-low speed until a thick dough comes together. Note - If the weather is warm or dry, the dough may be crumbly. Add a teaspoon of milk at a time until a dough ball forms.1 cups all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking powder
- Form the dough into a ball with your hands and place it on the parchment paper from one of the prepared baking sheets. Roll the dough out to almost 1/4-inch thick. Place back onto the baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position.
- Remove the baking sheet from the fridge and use a cookie cutter to cut out your shapes. Save the scraps to re-roll. Bake the cookies for 10 to 11 minutes or until the bottom edges start to turn light golden. The cookies will crisp up as they cool, so I do not recommend over-baking them. Note – I find I don't need to flour the dough or parchment. However, if your dough is sticking to your rolling pin, lightly flour the top of the dough.
- While the first batch of cookies is baking, re-roll the dough scraps onto the second piece of parchment paper, place back onto the baking sheet, and cut out your shapes. Loosely cover and refrigerate until ready to bake – again, for 10 to 11 minutes.
- Cool the cookies on the baking sheet(s) set on a wire cooling rack for 10 minutes, then transfer to the 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.1 cup powdered sugar, 2 to 4 teaspoons milk or water, 1/4 teaspoon vanilla extract, 1/8 teaspoon salt
- Divide the icing into the number of colors you are using into separate bowls and color as you like. Decorate with icing and sprinkles.food coloring, sprinkles
Notes
- Serving Size - This is a small batch recipe that can be doubled.
- Yield - The number of cookies in your batch will depend on how thick you roll out your dough and the size of your cookie cutters.
- Stand Mixer – You can use your stand mixer, and will have to scrape down the sides of the bowl a few times as the butter will stick. Or, use your standard mixer and attachment with a smaller, 3-quart mixing bowl.
- Cookie Texture - The marshmallow cream contributes to a crisp sugar cookie. For a slightly softer cookie, try cutting the cookies thicker and baking about 1 minute less.
- Marshmallow - The marshmallow cream serves multiple purposes in the cookies: it adds flavor, it makes the cookies crispy, and it works as a binder since the cookies are made without and egg.
- Rolling the Dough – I find it is easier to roll the dough on a piece of parchment paper before chilling it. However, you can form the dough into a disc, wrap it, and chill. You will just need to bring it out of the fridge a few minutes before you plan to roll it, so it is easier to roll.
- Storage - Store the cookies in a single layer, separated by parchment and covered at room temperature for up to one week. Don't store the crispy cookies with soft cookies, or the moisture from the soft cookies may soften them.
- Freezing the Cookie Dough - Shape the dough into a disc, wrap tightly with plastic wrap, then place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator.
- 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.
Nutrition
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