These holiday sugar cookies sparkle like winter snow! Vegan marshmallows don’t have gelatin in them and are the key to an ooey gooey center that stays fluffy throughout baking.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 30 min |
| Yield: | 12 cookies |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 30 min |
| Yield: | 12 cookies |
Ingredients
- Deselect All
- 3 cups all-purpose flour (see Cook’s Note)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- Blue gel food coloring
- 6 vegan marshmallows, cut in half
- 1/2 cup blue decorative sprinkles
Instructions
- Whisk together the flour, baking powder and salt in a medium bowl.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 3 minutes. Add the egg and beat until combined, scraping down the bowl as needed. Add the vanilla and beat to combine.
- With the mixer on low speed, gradually add the flour mixture and beat until incorporated. Transfer half of the dough to a medium bowl. Add 4 to 5 drops of the blue gel food coloring to the remaining dough and mix on low until combined.
- Use an ice cream scoop or large spoon to drop spoonfuls of the cookie dough into a medium bowl, alternating the colors, until all the dough has been scooped. Cover and freeze until firm, about 20 minutes.
- Line 2 baking sheets with parchment paper. Scoop 12 balls of dough (about 1/4 cup each) with a large ice cream scoop or a measuring cup onto the prepared baking sheets, spacing the dough 2 inches apart.
- Flatten each portion of dough and put a marshmallow half in the center. Fold up the cookie dough, pinching to seal, so that the marshmallow half is completely sealed. Roll into a smooth ball and roll the top in the sprinkles. Repeat with the remaining cookie dough. Refrigerate until firm, about 15 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Bake the cookies until lightly golden around the edges, 15 to 20 minutes. (If marshmallow cracks through the top, no need to worry! It will settle back down as it cools). Let cool 5 to 10 minutes on the baking sheets.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 397 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 1 g |
| Sugar | 35 g |
| Protein | 4 g |
| Cholesterol | 56 mg |
| Sodium | 139 mg |
| Serving Size | 1 of 12 servings |
| Calories | 397 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 1 g |
| Sugar | 35 g |
| Protein | 4 g |
| Cholesterol | 56 mg |
| Sodium | 139 mg |
Reviews
That looks more like a 1/2-cup measuring scoop in the video. That much cookie dough plus a marshmallow is too much for a single serving. I’ve been trying to figure out how to make them smaller (mostly how much to cut down the marshmallows). If it’s truly 1/4 cup of dough, that’s still a lot but not too bad, but 1/2 is out of the question.
Does this not seem like a LOT of ingredients for 12 cookies?? 3 cups of flour?
Can I freeze these cookies once I make them?
These cookies were yummy. I tried to make them with regular marshmallows and they just disappeared but we still ate them and they were pretty good. Not too sweet so the kids didn’t eat them too fast, left lots for mom. The directions are kind of unnecessary imo. Just mix color in half and put them together in a cookie shape. The freezing part just made it make much longer, ended up having to thaw them so I could work with it.
2nd year making them…they are delicious!
Looks SO GOOD from the picture I made it and my mouth exploded with goodness.I suggest to dip it in warm milk I did it and it tasted even better
Turned out pretty good.They never said this was a vegan recipe, they just recommended vegan marshmallows because it would turn out gooey and stretchy compared to using normal marshmallows.
Stupid…. This was listed under vegan recipes
Why would there be vegan marshmallows in the Marshmallow-Stuffed Blizzard Cookies when there is butter and eggs?
Most importantly, these cookies are delicious! They’re enormous and impressive to behold. However, as a novice baker, I would have appreciated a more carefully edited recipe and video. It was a bit misleading and didn’t even tell me what to do with the baking soda (OK, I figured it out). I made a dozen batches and gave them as gifts. I also won a cookie contest as most creative! I recommend this recipe.