Name: Soft Sugar Cookies With Marshmallow Creme Frosting
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 cup butter (softened); 1 cup sugar; 3/4 cup powdered sugar; 2 large eggs; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 4 cups all-purpose flour; 1 cup butter (softened); 16 oz Marshmallow Creme; 4 cups powdered sugar (SIFTED); 2 teaspoons vanilla extract; 2 Tbsp. milk

↓ Jump to Recipe

These soft sugar cookies melt in your mouth, and are even better with marshmallow creme frosting! No chilling or rolling required. This is an update of a post originally shared in 2012. This post contains an affiliate link.

You might also like these delicious sugar cookie bars. All the deliciousness of a sugar cookie, without any shaping or rolling!

Watch our step by step video!

These sugar cookies are amazingly soft, moist, and melt-in-your mouth. And they should be. They have butter AND oil in them. I love my bakery style sugar cookie recipe, but these soft sugar cookies are right up there on the yummy-scale---and no rolling required. A yummy variation, and better than the store bought ones.

Pair these sugar cookies with a batch of marshmallow frosting, and it's the perfect confection. My kids will vouch for that. They love these cookies and love helping me make them.

Soft Sugar Cookies Recipe

1 cup butter
1 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon almond extract
½ cup oil
¾ cup powdered sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cream of tartar
4 cups flour

Preheat oven to 325 degrees.

Beat butter until nice and fluffy, continue to beat (lowering speed) and add in sugars.

Stop mixer and scrape the sides of the bowl. Add eggs, 1 at a time, followed by vanilla and almond extract, then oil. Add baking soda, cream of tartar and salt.

Add flour 1 cup at a time, mixing thoroughly.

Roll dough into walnut sized balls (or drop onto baking sheets using a cookie scoop) and bake on an ungreased cookie sheet for 12 minutes

Cool 1 minute on pan and transfer to a rack. Store in an airtight container.

Marshmallow Frosting

This marshmallow frosting is an adaptation of the vanilla frosting recipe that I use for icing my rolled sugar cookies, with a jar of marshmallow creme mixed in. It's the same frosting that I use to fill my homemade Hostess cupcakes! You can spread it or pipe it onto the cookies.

1 c. butter
4 c. powdered sugar
2 Tbsp. milk
2 tsp. vanilla
1 (16 oz.) jar marshmallow creme

(I used a 1A large round tip which makes frosting the cookies SUPER easy!)

Mix butter and powdered sugar together using an electric mixer until fluffy.

Stir in vanilla, milk, and marshmallow creme and mix well.

Spread or pipe over cookies.

Note: If you'd like to frost the cookies with tips, make a full batch of frosting. If you'd prefer to spread them with frosting using a butterknife, you can make a half batch (piping frosting with tips uses more frosting).