Sugar cookie flavored marshmallows are inspired by traditional sugar cookies. The classic and versatile type of cookie known for their simple yet delicious flavor. Sugar cookie marshmallows are apart of the "cookies turned into marshmallows" mini series. In this series, I've taken the top five American cookies and turned them as marshmallows.
These marshmallows have a light and crisp flavor, topped with sanding sugar and rainbow non-pareil sprinkles.
Looking for more marshmallows? Check out these red velvet marshmallows or pumpkin spice marshmallows or peanut butter marshmallows!
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Are marshmallows easy to make?
Yes. Marshmallow are easy to make, especially for the home baker, since most home bakers already have all of the ingredients and equipment needed to make homemade marshmallows. Homemade marshmallows are easier than you think to make and the results are so WORTH IT! Bouncy and full of flavor, they blow store bought marshmallows away.
What is in homemade marshmallows?
Marshmallows have a long history! Modern marshmallows are made of: sugar, a syrup (corn, glucose, tapioca, etc), gelatin, and flavoring. Some marshmallows are made using egg whites to incorporate air while others are made using gelatin. A few marshmallow recipes will call for both!
Ingredients
- unflavored gelatin
- water
- dark brown sugar: deepens the marshmallow base flavor vs. white sugar
- corn syrup
- vanilla
- LorAnn Princess cake and cookie emulsion (tip- this is available at Hobby Lobby and Michaels for around $5)
- butter flavor extract
- coarse sanding sugar
- rainbow nonpareils
- confectioners sugar: for dusting marshmallows after cutting
See recipe card for quantities and ingredient prep.
Instructions
Prepare all of your ingredients and equipment and have them ready to use.
Line 10 x 10 square baking pan with greased parchment paper.
Bloom gelatin in cold water.
Cook light brown sugar, corn syrup, and water on medium high heat until the temperature reaches 252F.
Cool syrup mixture undisturbed until it reaches 210F.
Turn mixer to low, slowly stream cooled syrup over bloomed gelatin. Once it is all incorporated, whip on high for 10 minutes.
Turn mixer on low, add in vanilla, princess extract, and butter extract.
Pour into prepared pan. Top with sprinkles and nonpareils.
Set up for 12 hours.
Cut into squares.
Roll in powdered sugar.
Store in airtight container.
Hint: fold in your macadamia nuts BEFORE the frozen white chocolate chips. The cold chips will cause the marshmallow to stiffen up, giving you limited time to spread it in your pan.
Equipment
- five quart stand mixer
- candy thermometer
- 10 x 10 square baking pan
- parchment paper
- high heat spatula
Looking for more candy making equipment? Check out my favorite equipment for at home candy making!
Marshmallow set up time
Marshmallows need plenty of time to dry out and set at room temperature. 12 hours or overnight is ideal - prior to cutting. Do not put these in the fridge because it causes the mixture to deflate and the sugar structure of the marshmallows to change.
Storage
Store marshmallows in an air tight container at room temperature to maintain their softness and texture.
Marshmallows will stay fresh for about a month.
Top tip
I've tested A LOT of unflavored gelatins and the Great Value Unflavored Gelatin is my favorite by a mile. It is truly unflavored without that typical gelatin scent.
FAQ
Yes. You need to measure the end temperature for cooking marshmallows and the cooling syrup temperatures. For example, if your end temperature is too low, you will make marshmallow fluff. Consequently, if your end temperature is too high, your marshmallows will be tough and not fluffy. If your cooling syrup is too hot, the marshmallows will not set up correctly. However if your cooling syrup is too cold, it will turn into a hard block in your mixer and not whip.
Yes, homemade marshmallows are gluten free. However, the equipment used to make marshmallows is also used to make items containing gluten so cross contamination may be an issue. Please make sure to check with your marshmallow maker for information on their particular recipe and kitchen.
Homemade marshmallows will stay good for approximately one month at room temperature and stored in an air tight container.
No. Do not refrigerate marshmallows because it causes changes to the texture.
Sticky marshmallows can be from incorrect cooking temperatures or improper storage. After cutting with a knife, coat the marshmallows in powdered sugar to reduce stickiness.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Recipe
Sugar Cookie Flavored Marshmallows
Equipment
Ingredients
Gelatin
- 40 grams unflavored gelatin
- 230 grams cold water
Syrup Slurry
- 680 grams dark brown sugar
- 560 grams corn syrup
- 170 grams water
Flavors & Inclusions
- 1 Tablespoon vanilla
- 1 teaspoon LorAnn Princess cake and cookie emulsion
- ¾ teaspoon Butter flavored extract
After spreading in pan
- 75 grams course sanding sugar
- 50 grams rainbow nonpareils
Post cutting
- 100 grams powdered sugar
Instructions
Prep work!
- Line a 10 x 10 x 2 " pan with lightly oiled parchment paper, making sure the parchment covers the sides.
- Weigh and measure all ingredients and have them ready to go.
Hydrate Gelatin
- Whisk 40 grams of gelatin and 230 grams of cold water in the bottom of your 5 quart mixing bowl. Set aside to hydrate while you cook your syrup.
Cooking Syrup
- In a heavy duty thick bottomed pot, combine 680 grams sugar, 560 grams corn syrup, and 170 grams of water. Heat over high heat, stirring constantly, until 252F.
- Remove from heat. Cool until 210F, undisturbed.
Making Marshmallows
- Once syrup has cooled to 210F, add to gelatin.
- Using the whisk attachment, start mixer on low, bringing it up to high speed so syrup doesn't splash out of mixer. Mix on high for 10 minutes. Marshmallow will double in size.
- Turn mixer to low. Add in vanilla, princess extract, and butter extract.
- Spread into prepared pan. Sprinkle with course sanding sugar and non pareils.
- Top with additional sheet of lightly oiled parchment. Set aside for 12 hours before cutting.
Cutting
- Cut into desired size.
- Roll in powdered sugar mix after dusting. Store in an airtight container.
Did you make this recipe? Let me know!