If there’s a single dessert that captures the magic of winter, it’s Marshmallow-Stuffed Blizzard Cookies. These whimsical cookies combine soft, sugar cookie dough marbled with icy blue swirls, sparkling sprinkles, and a gooey marshmallow center that oozes warmth with every bite. Ideal for holiday gatherings or cozy evenings in, these cookies bring the snowstorm right to your kitchen in the most delicious way possible. With their dreamy texture, vibrant appearance, and satisfying center, Marshmallow-Stuffed Blizzard Cookies are bound to become your new seasonal favorite.

Why These Cookies Are the Ultimate Winter Treat

Marshmallow-Stuffed Blizzard Cookies are more than just pretty—they’re cleverly designed for maximum enjoyment. The dual-colored dough mimics the chill of a snow flurry while delivering the familiar comfort of soft sugar cookies. Stuffed with vegan marshmallows, they offer a chewy, molten center that stays intact during baking. These cookies are easy enough for beginner bakers yet impressive enough to wow at cookie swaps. Best of all, they freeze well and make for a festive gift during the holidays.

What You’ll Need to Make Marshmallow-Stuffed Blizzard Cookies

• All-Purpose Flour: Provides structure to hold the molten center
• Baking Powder: Gives the cookies a slight lift and tender crumb
• Baking Soda: Aids in browning and balances texture
• Kosher Salt: Enhances sweetness and brings out flavor depth
• Unsalted Butter: Adds rich flavor and a soft texture
• Granulated Sugar: Sweetens and helps achieve crisp edges
• Egg: Binds the ingredients and adds richness
• Pure Vanilla Extract: Rounds out the sweet, bakery-style flavor
• Blue Gel Food Coloring: Gives the marbled “blizzard” appearance
• Vegan Marshmallows: Melt perfectly without disappearing during baking
• Blue Decorative Sprinkles: Add festive sparkle and crunch

Ingredient Swaps and Customization Options

• Gluten-Free Flour Blend: Use a 1:1 gluten-free mix to make these celiac-friendly.
• Coconut Oil Instead of Butter: For a dairy-free version, swap equal parts softened coconut oil.
• Natural Food Coloring: Try spirulina or butterfly pea powder as a plant-based blue alternative.
• Regular Marshmallows: Can be used if vegan isn’t necessary, but note they may melt completely.
• Rainbow Sprinkles: A colorful twist for birthday-themed cookies instead of winter-only aesthetics.

How to Make Marshmallow-Stuffed Blizzard Cookies: Step-by-Step

Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and kosher salt. Set aside.
Cream Butter and Sugar
In a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until fluffy (about 3 minutes). This helps create a tender crumb.
Add Egg and Vanilla
Crack in the egg and mix until incorporated. Scrape down the sides of the bowl, then add vanilla extract and beat again until smooth.
Combine Wet and Dry
Lower mixer speed to add the flour mixture gradually. Beat until a soft dough forms.
Divide and Color the Dough
Split the dough into two halves. Leave one plain. To the other half, add 4–5 drops of blue gel food coloring and mix until evenly tinted.
Create a Marbled Effect
Using a spoon or ice cream scoop, alternate scoops of blue and plain dough into a bowl. Mix gently to swirl without blending colors fully. Freeze for 20 minutes to firm up.
Stuff the Cookies
Scoop 12 large balls (approx. 1/4 cup each). Flatten slightly, place a marshmallow half in the center, then fold and seal the dough around it. Roll into smooth balls.
Decorate and Chill Again
Roll tops of each dough ball in blue sprinkles. Place on parchment-lined baking sheets, spacing 2 inches apart. Chill for 15 minutes while preheating oven to 375°F.
Bake to Perfection
Bake for 15–20 minutes or until edges are lightly golden. It’s okay if marshmallows peek through—they’ll settle as the cookies cool. Let rest on baking sheets for 5–10 minutes before serving.

Tricks for the Perfect Marshmallow-Stuffed Blizzard Cookies

• Don’t Skip Chilling: Freezing the dough helps it hold shape and prevents spreading.
• Seal Well: Make sure the marshmallow is completely enclosed to avoid leakage.
• Rotate Baking Sheets: For even baking, rotate the trays halfway through.
• Cool Before Moving: These are soft when hot; let them firm up before transferring.
• Use Vegan Marshmallows: Regular marshmallows may vanish inside the cookie due to gelatin content.

Creative Pairings and Delicious Variations

• Pair With: Hot cocoa, warm milk, or peppermint tea for the ultimate cold-weather combo.
• Add White Chocolate Chips: For a sweeter twist and creamier bite.
• Make It Festive: Swap blue sprinkles for red and green to match holiday themes.
• Add Extracts: Almond or peppermint extract can be used in place of vanilla for seasonal flair.
• Mini Version: Use 1.5 tbsp dough and mini marshmallows for bite-sized treats.

Storage Tips:
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to a month. Reheat for 10 seconds in the microwave to re-soften the center.

Marshmallow-Stuffed Blizzard Cookies are a joyful winter bake that combines nostalgic flavors with creative flair. Whether you’re hosting a holiday party, building cookie boxes, or baking with kids, this recipe adds magic to your kitchen. With their gooey centers and sparkling tops, these cookies are a surefire way to warm hearts this season.

Conclusion: A Cookie Worth the Chill

Marshmallow-Stuffed Blizzard Cookies are the perfect combination of whimsy, warmth, and winter charm. With their sparkling exteriors and gooey marshmallow centers, they’re a treat that delivers both visual appeal and comfort in every bite. Whether you’re baking for a cookie exchange, holiday celebration, or simply craving something unique, these cookies hit the sweet spot. Their fun marbled look and melt-in-the-middle texture make them a crowd-pleaser for kids and adults alike. Make a batch, share them (or don’t), and let your kitchen feel like a snowfall of sugar and joy.

Frequently Asked Questions About Marshmallow-Stuffed Blizzard Cookies

Q1: Can I use regular marshmallows instead of vegan marshmallows?
Yes, you can use regular marshmallows, but be aware that they may melt completely during baking due to the gelatin content. Vegan marshmallows are preferred because they retain a gooey, fluffy center, making them ideal for these stuffed cookies.

Q2: Why does the dough need to be chilled twice?
Chilling the dough first helps it firm up, which makes stuffing the marshmallows easier and cleaner. The second chill ensures the cookies don’t spread too much during baking, preserving their thick, soft centers and keeping the marshmallow sealed inside.

Q3: How do I prevent the marshmallow from leaking out while baking?
Be sure to fully seal the marshmallow inside the cookie dough, pinching the edges together well. Rolling the cookie dough into a tight, smooth ball before baking also helps keep the filling contained.

Q4: Can I freeze these cookies?
Absolutely. Marshmallow-Stuffed Blizzard Cookies freeze well both before and after baking. For unbaked cookies, freeze after stuffing and decorating, then bake from frozen, adding 2–3 extra minutes. For baked cookies, cool completely and store in a freezer-safe container for up to 1 month.

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