These soft sugar cookies melt in your mouth, and are even better with marshmallow creme frosting! No chilling or rolling required.
You might also like these delicious sugar cookie bars. All the deliciousness of a sugar cookie, without any shaping or rolling!
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 nice 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. I made a huge batch of these for the primary kids at church. It went along with a lesson that I prepared for them last Sunday and they were a HIT!
Marshmallow Frosting
I’ve tried a couple of marshmallow frosting recipes over the years. One from Martha Stewart that required beating the frosting for quite a long time, but—it was DELICIOUS!
And this one. 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. Much easier than the version mentioned above, and super delicious. You can spread it or pipe it onto the cookies, and play around with the consistency by adding more/less powdered sugar.
Soft Sugar Cookies With Marshmallow Frosting
Soft Sugar Cookies With Marshmallow Creme Frosting
These soft sugar cookies melt in your mouth and are even better with marshmallow creme frosting! No chilling or rolling required.
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Servings: 50
Calories: 152kcal
Ingredients
Cookies
- 1 cup butter softened
- 1 cup sugar
- 3/4 cup powdered sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 4 cups all-purpose flour
Frosting
- 1/2 cup butter softened
- 7 oz Marshmallow Creme
- 2 cup powdered sugar SIFTED
- 1 teaspoon vanilla extract
- 1 Tbsp. milk
Instructions
- Preheat oven to 325 degrees.
- To make nice fluffy cookie dough, keep your kitchen mixer going the entire time. 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 and bake on an ungreased cookie sheet for 11 minutes, or until bottoms are slightly brown.
- Cool 1 minute on pan and transfer to a rack. Store in an airtight container.
Frosting
- Mix butter and powdered sugar together using an electric mixer until fluffy.
- Stir in vanilla, milk, and marshmallow creme and mix well.
- If you want a thicker frosting add a bit more powdered sugar. If you'd like it thinner, add more milk 1 tsp. at a time.
- Spread or pipe over cookies.
Nutrition
Calories: 152kcal
This is an update of a post originally shared in 2012.
Oh.My.Gosh. These look dangerously delicious!!
Hope you have a great day!
Michelle
http://www.delicateconstruction.com
Store bought are so expensive, and everything homemade tastes better! Thank you for the recipe can’t wait to make these 🙂
I am forever searching for a good soft sugar cookie recipe and yours sounds so wonderful! I can’t wait to try it!!! I love the frosting too! YUM-E!
These were a dream to make. They taste so light & fluffy. And I haven’t even frosted them yet! Thanks for a delicious & easy cookie! Definitely a keeper!
So glad to hear!! 🙂
Does the frosting dry enough that you could stack these in a treat bag?
The frosting sets up a bit after a day (like store bought frosting does). Probably enough to add a couple to a treat bag.