Peeps Sugar Cookies with Marshmallow Frosting
Cut-out cookies are a staple for holidays at our house. Peeps Bunny Sugar Cookies with marshmallow frosting and sprinkles are the perfect treat to make when you want something cute for Easter.
I used my favorite cut-out sugar cookie base with marshmallow frosting and colorful sanding sugar. I love the tiny 4mm black pearl sprinkles for the eyes and nose, but you can also use mini chocolate chips.
Sanding sugar is the glittery sugar that you see in all different colors in the baking aisle.
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My sugar cookie recipe uses almond extract that pairs perfectly with the delicious marshmallow creme icing. Even if you don't like peeps (especially if you don't like peeps) you won't be able to pass up these Easter sugar cookies.
Ingredients for the sugar cookies
- butter- salted butter, soft at room temperature
- sugar
- flour
- almond extract is the secret to these cookies being a standout recipe.
- salt
- baking soda
See the recipe card for quantities.
Ingredients for marshmallow frosting
- butter, soft at room temperature
- marshmallow creme
- powdered sugar
- heavy cream
Instructions for sugar cookies
*remember that this dough does not need to be chilled before baking. These cookies hold their shape perfectly in the oven.
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer, use the paddle attachment to cream together butter and sugar on medium speed until just mixed. Add the egg and mix again just until combined. You don't have to over mix this dough.
- Add in the dry ingredients and mix on medium speed until evenly combined and the dough is smooth.
- Lightly flour your countertop or table and roll out your dough with a rolling pin. Roll to ¼ to ½ inch thick. Cut with your favorite cookie cutters. Place cookies about 2 inches apart on the prepared baking sheet and bake one sheet at a time for 8-10 minutes. Cookies will look set and dry but will not be golden brown. Don't overbake them.
- Remove from oven and place on a wire rack to cool. Let cookies cool 10-15 minutes before removing from the pan.
- Use a piping bag or a ziplock bag with the corner cut out to pipe on the frosting.
- Place colored sprinkles on a plate, and press the top of the frosting-covered cookie face down in the sprinkles. Press lightly.
- Lay out cookies and add eyes and nose. Let it set to dry for about 2 hours or enjoy it right away.
Note about using a hand mixer
You can use a large bowl and a hand mixer, but the shape of the beaters makes the dough very crumbly. When everything is mixed, just use your hands to knead the dough together. It will soften and hold into a ball from the warmth of your hands.
The marshmallow frosting gives the sweetest marshmallow taste without the sticky texture of a marshmallow. I love this frosting between cakes and on cupcakes as well.
Use a zip-top bag to pipe on the frosting and press the top into a plate of sprinkles. This hides any imperfections in the frosting and makes a perfect decorating choice for kids.
Use 4mm pearl sprinkles or mini chocolate chips to get the right size for eyes and a nose.
Special Supplies for Peeps Sugar Cookies
I found the cutest bunny cookie cutter set and the tiny black pearl sprinkles online. I ordered a box of my favorite gel food coloring and 3 colors of sanding sugar sprinkles.
- Peeps bunny cookie cutter
- sanding sugar
- gel food coloring
- Pearl sprinkles for eyes (or mini chocolate chips)
- Marshmallow Creme
Storage
These cookies will stack and store well. After the frosting and sprinkles have set for about 2 hours, you can stack them with layers of parchment paper in between. They will keep in an airtight container at room temperature for 3-5 days, and you can freeze them for up to 4 months.
Related
Looking for more celebration cookie recipes like this? Try these:
Peeps Sugar Cookies with Marshmallow Frosting
ByIngredients
- 1 cup salted butter soft at room temperature
- 1 cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¾ teaspoon almond extract
- 2 teaspoon baking powder
- 3 cups flour
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
- Add in egg, vanilla extract, and almond extract. Mix until well combined.
- Add in baking powder and flour and mix on low to medium speed until the dough is soft and cleans off the sides of the bowl.
- Lightly sprinkle flour on a flat surface and divide the dough in half. Using a rolling pin, roll out dough to ¼ - ½ inch thickness. Cut using your favorite cookie cutters.
- Place cut cookies on your prepared baking sheet 2 inches apart and bake 6-8 minutes. These cookies will be white and look set, but they will not brown on top. If you like a more crisp cookie, add 2-3 minutes more baking time.
- Gather up scraps of dough, knead together and continue to roll out and cut. Continue this until you have used up all of your dough.
- Let cookies cool completely before frosting.
Marshmallow Fluff Frosting
ByIngredients
- ½ cup unsalted butter, soft at room temperature
- 13 oz marshmallow cream
- 3 cups powdered sugar
- 2-3 tablespoon milk *optional as needed
Instructions
- Mix butter and marshmallow cream until smooth with an electric mixer.
- Slowly add in powdered sugar and mix on low.
- Add in milk and turn speed to medium. Mix until smooth and fluffy.