Time: 1 hour 35 minutes
Complexity: easily
Quantity: 12 cookies

These festive sugar cookies look like sparkling winter snow! Partially tinted light blue, with blue sprinkles and a crisp white filling, they're the perfect treat for winter holidays or Frozen-themed kids' parties. Vegan marshmallows are used as the filling for these cookies. Unlike classic marshmallows, they don't contain gelatin and are especially soft and chewy after baking, contrasting beautifully with the crisp cookies. Everyone will love the taste, texture, and creative look of these cookies.

Ingredients:

• 3 cups premium flour
• 3/4 tsp baking powder
• 1/4 teaspoon of baking soda
• 0.5 tsp coarse salt
• 220 g unsalted butter, room temperature
• 1.5 cups of sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• Blue gel food coloring
• 6 vegan marshmallows, cut in half
• 0.5 cup blue decorative sprinkles

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, eggs, marshmallow

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Preparation:

Step 1
• In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy, about 3 minutes.
Step 2
• Add the egg and mix, scraping down the sides of the bowl as needed. Add the vanilla extract and beat until smooth.
Step 3
• With the mixer running on low speed, gradually add the flour mixture and knead the dough. Transfer half of the dough to a medium bowl. Add 4-5 drops of blue gel food coloring to the remaining dough and mix on low speed to evenly color the dough.
Step 4
• Using an ice cream scoop or large tablespoon, scoop the cookie dough into the bowl, alternating colors. Cover and freeze until firm, about 20 minutes.
Step 5
• Line two baking sheets with parchment paper. Using a large ice cream scoop or measuring cup, scoop out 12 balls of dough (about 1/4 cup each) and place them on the prepared baking sheets, spacing them 2 inches apart.
Step 6
• Flatten each portion of dough and place half a marshmallow in the center. Fold the dough circle in half, pinching the edges to seal the marshmallow inside. Roll into a smooth ball and roll in sprinkles. Repeat with the remaining cookie dough. Refrigerate for 15 minutes.
Step 7
• Meanwhile, preheat oven to 175°C.
  
  
  When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Step 8
• Bake the cookies until golden brown around the edges, 15-20 minutes. If the marshmallows puff out on top, don't worry! They will settle as they cool. Let them cool on the baking sheets for 5-10 minutes.

Votes: 3