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+ servings

Spring Sugar Cookies with Marshmallow Buttercream

The perfect soft sugar cookie is topped with the most delicious marshmallow buttercream. Everyone will love these amazing sugar cookies.

Course Dessert
Keyword spring sugar cookies
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Servings 24 cookies


Cream Cheese Sugar Cookies

  • 1 cup butter or margarine {softened}
  • 8 oz. cream cheese {softened}
  • 2 cups granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 3 1/4 cups all purpose flour

Marshmallow Buttercream

  • 7 oz. marshmallow fluff
  • 1/2 cup butter {softened}
  • 1 cup powdered sugar
  • 1 tsp vanilla extract



Cream Cheese Sugar Cookies

  1. In a mixing bowl beat butter or margarine and cream cheese with an electric mixer on medium speed until combined.  Add sugar and beat until light and fluffy.  Beat in egg, vanilla extract and baking powder.  Beat in flour gradually, until completely combined.  Divide dough in half, wrap each half in saran wrap and refrigerate for 3 hours {and up to 3 days} or until easy to handle.

  2. On a lightly floured surface roll dough to about 1/4" thickness. Using a cookie cutter of choice, cut shapes out and place on a silicone mat {or parchment} lined baking sheet. Bake in a preheated 375 degree oven for 9-10 minutes or until the bottoms are lightly browned. Allow the cookies to cool on the cookie sheet for 10 minutes before moving to a cooling rack to cool completely.

Marshmallow Buttercream

  1. Combine the marshmallow fluff and butter in a medium bowl with a hand held mixer until creamy. Once that happens add the powdered sugar and vanilla, continue to mix until you have a creamy frosting. Add the mixture to a piping bag fitted with a star tip.

  2. Pipe a rosette on each cookie starting on the outside and continuing in a circular motion to the middle of the cookie. Top with sprinkles if desired. Allow to set up and serve.