Strawberry Marshmallow Cookies (Semi-Homemade)
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We love making these semi-homemade strawberry marshmallow cookies because they are so easy and delicious. From start to finish they’re ready in just 30 minutes!
And they’re pretty enough for Valentine’s Day parties and bake sales. You’ll be the rockstar Mom when you show up with a tray of these cookies (even if it’s in your own kitchen).
You can change up the jam flavor or sprinkles color to coordinate with other holidays and celebrations. You can even color the frosting if you want to.
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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
I bet you’re wondering how I can make these luscious cookies in just 30 minutes. The time saving secret is store bought cookie dough.
But don’t let that fool you – these cookies are decadent. Now you’re probably wondering how the heck that can be true. Well, we’re gonna zhuzh them up so they taste as good as scratch-made cookies.
Because we’re adding a layer of strawberry jam and topping the cookies with a homemade marshmallow frosting, there’s no need to go through the trouble of baking from scratch.
If you have leftover marshmallow fluff and you are wondering how to use it up, make a batch of Orange Flavored Marshmallow Cream Cheese Fruit Dip. It’s great for snacking and always a hit at parties.
Need More Easy Cookie Recipes?
Try these family favorites: No Bake Preacher Cookies, Strawberry Cheesecake Cookies, Coconut Lime Sugar Cookies, Flourless Peanut Butter Cookies or Mason Jar Chocolate Chip Cookies.
Ingredients Needed
Cookie Ingredients:
- ready-to-bake refrigerated sugar cookie dough – 24 pieces
- granulated sugar
- strawberry jam
- sugar sprinkles – these are optional but a pretty decoration
Frosting Ingredients:
- butter – allow time for it to soften
- marshmallow fluff – the jarred kind
- vanilla
- powdered sugar – don’t forget to sift it for a smoother frosting
Get the complete ingredients & directions in the recipe card below.
How to Make Strawberry Marshmallow Cookies
Line a baking sheet with parchment paper and preheat the oven according to the instructions on the cookie packaging.
Add the granulated sugar to a small bowl and roll each piece of cookie dough in it, then transfer to the lined baking sheet.
Bake according to the instructions on the package and allow them to cool completely on a wire rack.
While the cookies are baking, place the frosting ingredients in a mixing bowl. Beat with an electric mixer until smooth.
Add the frosting to a piping bag and set side. I like to use a round tip to pipe frosting on these cookies.
Place a dollop of strawberry jam on the center of each cooled cookie, then carefully pipe on the frosting. Add sugar sprinkles immediately if using.
Can You Use Preserves Instead of Jam?
You can. The difference between jam and preserves is that you’ll find large, chunky pieces of fruit in preserves and jam typically has a smoother texture.
Tips for Making
- Use jam without seeds for best results.
- You can use scratch made sugar cookies but using store bought cookie dough saves quite a bit of time.
- If you don’t have piping bags and tips use a plastic zip top bag instead. Add the frosting to the bag, then snip the corner for dispensing.
Variations
- Swap the strawberry jam for other flavors such as apricot, blueberry, raspberry, or blackberry.
- Decorate according to the holiday by adding a few drops of food coloring to the frosting and sprinkles in coordinating colors.
- To make sandwich cookies, pipe the frosting onto a cookie then add another on top.
How to Store Leftover Cookies
Keep leftover cookies on the counter in an airtight container for 2-3 days.
If you need to freeze the cookies, do so without the jam and frosting. Allow them to thaw in the fridge overnight, then spread the jam and pipe on the frosting.
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**Save Strawberry Marshmallow Cookie Recipe for Later**
Strawberry Marshmallow Cookies
Ingredients
Cookie Ingredients:
- ready-to-bake refrigerated sugar cookie dough, 24 pieces
- ¼ cup granulated sugar
- 1 cup strawberry jam
Frosting Ingredients:
- 1 cup butter (2 sticks), softened
- 7 ounce jar marshmallow fluff
- 1 teaspoon vanilla
- 2 ½ cups powdered sugar, sifted
- sugar sprinkles, optional
Instructions
- Preheat oven according to the directions on the cookie dough package. Line a baking sheet with parchment paper and set aside.
- Place granulated sugar in a small bowl and roll each piece of cookie dough in the sugar. Place sugared dough balls on parchment lined baking sheet.
- Bake as directed on the cookie dough package. Remove from oven and cool cookies completely before proceeding.
- While cookies are baking, combine all the frosting ingredients. Beat with an electric mixer until smooth and creamy.
- Place a medium-sized tip in a piping bag and add the frosting. Set aside.
- Use a spoon to add a dollop of jam in the center of each cooled cookie.
- Carefully pipe a swirl of frosting over the jam and add sprinkles if using.
Notes
- Swap out other jam flavors if desired: apricot, raspberry, blackberry flavors all work well.
- Don’t skip sifting the powdered sugar – it’s gives the frosting a smoother consistency.
- If you don’t have a piping bag and tip you can use a plastic zip-top bag. Place the frosting in the bag, snip off a corner before piping on the frosting.
- Store cookies in an airtight container on the counter for 2-3 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
