Marshmallow stuffed blizzard cookies are big marbled sugar cookies with a melting marshmallow center and a crust of blue sprinkles, ready in 1 hour 35 minutes. That makes them an easy snow day bake for Christmas trays, school treats or a winter party, since one batch makes twelve giant cookies.
Use vegan marshmallows, because they contain no gelatin and stay fluffy right through the bake. Gelatin marshmallows melt to a thin syrup instead, which runs out of the seam and leaves a hollow.
Half the dough is tinted blue and the two colors are spooned together before scooping, so each cookie comes out marbled rather than solid. Sprinkles go on the top only, which keeps the swirl visible around the sides.
Two numbers to fix first. The ingredient list calls for a quarter teaspoon of baking soda that no step ever uses, so leave it out. And scoop a third of a cup rather than a quarter, since the dough weighs about 952 grams and quarter cup balls give fifteen cookies for only twelve marshmallow halves.
Marshmallow Stuffed Blizzard Cookies
Course: DessertCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalBlue and white dough marbled together, scooped into big balls around a marshmallow half, sealed shut and rolled in sprinkles before baking.
Ingredients
3 cups all-purpose flour, spooned and leveled
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Blue gel food coloring
6 vegan marshmallows, cut in half
1/2 cup blue decorative sprinkles
Directions
FAQs
What happened to the baking soda in the ingredient list?
Nothing, and that is the problem. The original lists a quarter teaspoon of baking soda, then the method whisks only flour, baking powder and salt. It is never added, so leave it out and the cookies bake exactly as the photos show.
Should I scoop a quarter cup or a third of a cup?
A third. The dough weighs around 952 grams, and quarter cup balls of about 62 grams each would give you fifteen cookies. Six marshmallows halved makes twelve halves, so twelve is the yield the recipe intends and the scoop is the number that is wrong.
Why vegan marshmallows specifically?
They are set with starch or agar rather than gelatin, so they hold their foam at baking temperature. Gelatin melts to a loose syrup at around 95 degrees and seeps out of the seam. If regular marshmallows are all you have, freeze them solid first and pinch the dough very firmly.
How do I stop the marshmallow bursting out of the top?
Seal the seam properly, then roll the ball smooth so there is no thin spot where the dough was pinched. The 15 minute chill before baking also matters, because cold dough sets before the marshmallow expands. If one does crack, it settles back as the cookie cools.
Can I make the dough ahead?
Yes, stuff and shape the balls, then refrigerate them a day or freeze them a month and bake from frozen with a few extra minutes. Big scooped cookies take well to this, the same way our pan banging pecan snickerdoodle cookies do. For a smaller cookie on the same tray, try our Trisha Yearwood snickerdoodles.
