These Marshmallow topped cookies are perfect for the holidays. Everyone gets a kick out of the final presentation and they are fun for kids to help decorate. The recipe below is a time saving store bought version. If you have extra time in the kitchen, then start from scratch with your sugar cookies. Here is a recipe idea for you Sugar Cookies >
Quick (pre-made) Recipe Ingredients:
- 1 package Betty Crocker Sugar Cookie Mix
- 10 large marshmallows
- Betty Crocker Cooking Icing (white and orange)
- Wilton Decorating Icing tubes in Black, Red, Green, and Pink
OR, make your own Icing
- 3 tb Wilton meringue powder
- 1 lb Sifted powdered sugar
- 6 tb Water
Icing from Scratch Directions:
1. beat the meringue powder, powdered sugar and water together at a low speed for 8 minutes until icing starts forming peaks. A hand held mixer will probably take more like 12 minutes.
2. Once the peaks become stiff, transfer 1/2 of the finished icing into another bowl. Start adding a 1/2 a teaspoon of water at a time to one of the bowls of icing. Keep stirring until the consistency is slightly runny.
3. Test the runny icing consistency by dipping a utensil into the icing and letting it drip back down into the bowl. The drips of icing should slowly disappear into the rest of the icing so there is no indication of where they landed.
4. Put both finished batches of icing into a container covered with a wet paper towel and a lid.
1. Make the sugar cookie dough as directed by the package or from your favorite sugar cookie recipe.
2. With the finished dough, scoop out golfball sized chunks and squish them down onto a baking sheet until they are between and 1/4 — 1/2 inch thick.
3. Bake the cookies as directed and then let them cool.
4. Once cooled, place the cookies on a flat surface of parchment paper and load them up with a soft or runny icing. Smooth out the icing with a knife and let it set.
5. Grease a microwave safe plate, wax-paper or other cooking surface to place your large marshmallows on. Cook the mallows for 20-30 seconds, watching them very closley so they down melt down too far.
6. Carfuly remove the warm marchmallows with a spatual or butter knife and place them onto of your frosted cookie.
7. Finish the cookie by decorating as you please with your colored frosting.