Helen'S Special Sugar Cookies
Soft, sweet sugar cookies topped with melted marshmallows and a hint of vanilla, perfect for satisfying cravings or sharing with friends and family during special occasions.
Ingredients
Instructions
- Cream together eggs, shortening, and sugar.
- Add the remaining ingredients and mix well.
- Bake at 350°F until cookies are baked but not brown.
- Remove from oven and place half a marshmallow on top of each cookie.
- Put the cookies back in the oven and bake until the marshmallows are soft.
- Remove from oven and flatten the marshmallows with your finger dipped in water.
- Cool the cookies and optionally top with additional decorations or frosting.
Tips & Substitutions
For a lighter texture, ensure you cream the shortening and sugar thoroughly. If you're out of shortening, butter works as a substitute, but it may change the flavor slightly. You can also add a teaspoon of almond extract for a different twist. If the dough is too sticky, refrigerate it for about 30 minutes before shaping. To enhance the sweetness, sprinkle granulated sugar on top before baking.
Serving Suggestions
These cookies are perfect for parties or holiday gatherings, and they pair beautifully with a glass of milk or a warm cup of tea. Consider serving them alongside other treats like Gram'S Cinnamon Toast or a selection of fresh fruits. For a festive touch, drizzle melted chocolate over the marshmallows or top with colorful sprinkles for special occasions.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. Just make sure to layer them with parchment paper to prevent sticking. When ready to enjoy, thaw at room temperature or warm briefly in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Helen'S Special Sugar Cookies contains roughly 1670 calories, with 2g protein, 45g carbohydrates, and 121g fat. It is an excellent source of calcium (24% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2263mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it will result in a denser cookie. Start with half whole wheat and half all-purpose to find the right balance while still achieving a soft texture.
What can I do if my cookies spread too much while baking?
If your cookies spread too much, try chilling the dough before baking. Additionally, ensure you're measuring the flour correctly, as too little flour can lead to excessive spreading. Adjusting the baking powder and soda can also help maintain their shape.
How do I know when the cookies are done baking?
The cookies should be baked until they are set but not brown. A good indicator is when the edges are firm, and the centers still look slightly soft. They will continue to firm up as they cool, ensuring a perfect texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).