Toasted Marshmallow Roll-out Sugar Cookies (No-Spread Cookie Recipe)

Brown butter and toasted marshmallow might be one of my new favorite combinations. These Toasted Marshmallow Roll-Out Sugar Cookies start with real browned butter for that rich, nutty, toasted flavor, then get a generous hit of marshmallow emulsion to make the flavor really pop. They're buttery, sweet, a little nostalgic, and still made to hold their shape beautifully for decorating.

Basically, toasted marshmallows without the campfire.

Toasted Marshmallow Roll-Out Sugar Cookies

Yields: 12 cookies

Ingredients:

• 1 cup (226g) unsalted butter, browned

• 1 cup (200g) granulated sugar

• 1 large egg

• 2 teaspoons butter vanilla emulsion

• 1 tablespoon marshmallow emulsion

• 1 teaspoons corn starch

• 3 cups (375g) all-purpose flour

• ¾ teaspoon salt

• ⅛-¼ teaspoon baking powder

• Up to 1 tablespoon water, only if needed

  
  

*The butter will weigh less after browning as the water cooks off. This is normal.

Instructions:

1. Brown the butter. Add the butter to a light-colored saucepan over medium heat. Allow it to melt, stirring or swirling frequently. Continue cooking as it foams and the milk solids begin to turn golden brown. Once you see amber-brown bits at the bottom and the butter smells toasted and nutty, remove it from the heat.

2. Transfer the browned butter to a heat-safe bowl and allow it to cool. You want it cooled and beginning to thicken before making the dough, not hot and completely liquid.

3. Add the browned butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix until combined.

4. Add the egg, butter vanilla emulsion, and toasted marshmallow emulsion. Mix just until incorporated.

5. In a separate bowl, whisk together the flour, salt, corn starch, and baking powder.

6. Gradually add the dry ingredients to the butter mixture and mix just until the dough comes together.

7. Check your dough before adding anything else. Because browning butter removes water, the dough may be slightly drier than a traditional roll-out sugar cookie dough. If needed, add water 1 teaspoon at a time, up to 1 tablespoon, just until the dough comes together. Don't automatically add it if your dough doesn't need it.

8. Roll the dough between sheets of parchment paper to approximately ¼-inch thickness.

9. Refrigerate flat for at least 2 hours or overnight.

10. Preheat oven to 350°F. Cut the chilled dough into desired shapes and transfer to a parchment-lined baking sheet.

11. Bake for 10–12 minutes, or until the cookies are set and no longer shiny.

12. Allow to cool completely before decorating.

Why Brown the Butter?

You could make a marshmallow sugar cookie with flavoring alone, but browning the butter gives this cookie an actual toasted component. As butter browns, the milk solids develop a deeper, nutty flavor that pairs perfectly with marshmallow.

Just remember that browning butter also cooks off some of its water. That's why I've included the optional tablespoon of water. Let the dough tell you whether it needs it. Mine didn't.

Royal Icing Tip: I'd keep the royal icing simple here. Butter vanilla royal icing gives the cookie a creamy finish while letting the toasted marshmallow flavor stay front and center. You could also add a small amount of toasted marshmallow emulsion to the royal icing if you want to take the marshmallow flavor even further.

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Coffee, pumpkin spice, and a no-spread sugar cookie all in one? Say less. These Pumpkin Spice Latte Roll-Out Sugar Cookies are made for fall cookie sets, Halloween and Thanksgiving decorating, or eating straight off the baking sheet with your actual PSL. No spread, no boring vanilla cookie, just big fall flavor.

From baking sheets to cookie tools, shop my must-have supplies here! I feel like you'd especially love my dough sheeter! Looking for more recipes? Check out Cookie Curator's original sugar cookie recipe here! Find more deliciously perfect roll-out sugar cookie recipes on the Cookie Curator blog. For all Cookie Curator tips and tricks on making perfect sugar cookies, check out the highly-rated How to Make Sugar Cookies Course!