Spring has finally arrived, and what better way to celebrate the season than with a batch of delightful Spring Sugar Cookies topped with luscious Marshmallow Buttercream? These cookies are not just a treat for the taste buds; they’re a feast for the eyes, bursting with color and flavor that will brighten any gathering. With a soft, chewy texture and a creamy frosting that melts in your mouth, these cookies are sure to become your new favorite springtime indulgence. Ready to impress your friends and family? Let’s dive into this easy and delicious recipe that will leave everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 3/4 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1 cup of unsalted butter, softened
- 1 1/2 cups of white sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1 cup of marshmallow fluff
- 1/2 cup of powdered sugar
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and white sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the marshmallow buttercream, beat marshmallow fluff and powdered sugar together until smooth and creamy.
- Once cookies are completely cool, spread or pipe the marshmallow buttercream onto the cookies.
- Optional: Decorate with spring-themed sprinkles or pastel-colored sugar for added festivity.
- Store cookies in an airtight container at room temperature for up to 5 days.
Tips
- Chill the Dough: For even softer cookies, consider chilling the dough for 30 minutes before baking. This helps prevent spreading and enhances the flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Watch the Baking Time: Keep an eye on your cookies as they bake. They should be lightly golden around the edges but still soft in the center when you take them out of the oven.
- Decorate with Flair: Get creative with your marshmallow buttercream! Use a piping bag to add swirls or rosettes, and sprinkle with colorful sprinkles or edible glitter for a festive touch.
- Storage Tips: Store your cookies in an airtight container at room temperature to keep them fresh for up to 5 days. You can also freeze the cookies (without frosting) for up to 3 months—just thaw and frost when you’re ready to enjoy!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
