Take the mirror cake trend to your cookies, with the help of marshmallows!
I accidentally discovered this several years ago, when I was home for Christmas. I used melted marshmallows to cover a cake because frosting was too sweet. When it solidified, it looked like it was straight out of Doctor Seuss!
This year, I was left without a paintbrush for traditional sugar cookie icing, but then I remembered my marshmallow trick! Made of only 10 ingredients, and a lot of love, these whimsical and delicious cookies brighten and accent any occasion.
Step 1: Easy Sugar Cookies
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour – in Germany, you can use 1050 or 405. It results in great cookies either way. If you use the 1050, you’ll have to knead the dough until it is soft and uniform. Don’t be alarmed by the “sandy texture”. When it warms up from your kneading, it will feel “normal.”
- 2 teaspoons baking powder
- 1 teaspoon salt
- In a large bowl, cream butter and sugar until smooth.
- Add eggs and vanilla to mixture.
- Slowly add flour, baking powder, and salt.
- To be debated: You can cover and chill for at least 1 hour, overnight, or for a few days. OR you can roll and bake immediately, as suggested below.
Shape the Cookies
- Choose your desired cookie cutter shape(s).
- Lightly flour a flat surface for rolling the dough. Lightly flour the dough to ease the rolling process.
- Roll dough to approximately 1/4 inch (1 cm) thick. If you so desire, thicker dough yields thicker cookies. I don’t recommend any thicker dough than 1/2 inch (~1.25 cm).
- Cut cookies using your desired cookie cutters.
- Tip: You can make round sugar cookies with the rim of a glass. It’s great if you don’t have any cookie cutters.
- When cut or rolled into the desired shape, bake at 400 F (200 C) until the bottom is golden brown.
- Cool completely on wire rack
When the cookies are completely cool…
Step 2: Marshmallow Mirror
- 1 tbsp butter per 2 cups marshmallows
- Marshmallows – large or small, as long as they are unflavored
- Food coloring of choice
- In a sauce pan, place the marshmallows and butter and heat over medium heat while stirring.
- When mixture appears to be half melted, add your desired food coloring and continue to heat, while constantly stirring.
- Once mixture is fully melted, turn heat to lowest setting and stir occasionally in between covering cookies.
- Using a rubber spatula, spread warm mixture over cookies and set back on wire rack.
- Enjoy when completely cooled.
Place chocolate of choice in microwave safe bowl and microwave until melted. Stir at 30 second intervals.
When marshmallow mirror topping is completely cooled, use a small spoon to cover marshmallow with melted chocolate.
Place back on wire rack and cool completely.