Something about the end of summer and early fall just calls for s’mores. It’s so nostalgic and I’m here for it! These cut out s’mores cookies are filled with chocolate chips and marshmallow bits.

I decided to forgo adding graham cracker into the Cookie itself, as I don’t find it is needed. That said, if you want, after topping with buttercream frosting, add chocolate chips, marshmallow bits, and pieces of graham cracker for a stunning display.

To make these cut out s’mores cookies stable, we will be using dehydrated marshmallow bits. You know, the ones in hot chocolate? You get the amazing marshmallow flavor without losing the structure of the cookie.

As we know in the cookie decorating world, we need a cut out cookie that holds shape.

I learned the trick of using dehydrated marshmallows from Mel’s Kitchen Café, who makes the BEST s’mores drop cookies.

These cut out s’mores cookies can be topped with a vanilla, chocolate, or marshmallow buttercream frosting for decorating. So delicious and out of this world.

Why You’ll Love These Cut Out S’mores Cookies

• Nostalgic s’mores flavor is a winner with both adults and children
• Keep their shape when baking
• Freeze well (I’d even recommend doing a quick freeze after cooling and before decorating to keep the cookies as fresh as possible!)
• Easy to decorate (my tip for smoothing the tops is found right above the recipe card below)
• No chill recipe!

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The Best Cut Out S’mores Cookies for Cookie Decorating

Ingredients Needed for S’mores Sugar Cookies:

• All-purpose flour
• Baking powder
• Salted butter
• Granulated cane sugar
• Brown sugar (dark or light is fine)
• An egg
• Vanilla extract
• Mini chocolate chips
• Dehydrated marshmallow bits

Directions for Making Cut Out S’mores Cookies:

Let’s get started! Preheat your oven to 350 degrees Fahrenheit.

Then, in a medium sized mixing bowl, combine three cups of all purpose flour with two teaspoons of baking powder.

When measuring the flour, make sure to use the scoop and level method. That is, use a spoon to scoop flour into a measuring cup. Then, use a knife to scrape the excess flour off the top so there is a perfectly even measurement.

You may know by now, but I’m “just” a mom and didn’t go to pastry school. I enjoy decorating sugar cookies but I don’t take the time to weigh my ingredients. If you don’t have a kitchen scale we can for sure be friends.

If you do have a kitchen scale, I admire your accurateness and your cookies should come out flawless. When I look it up online, 3 cups of all-purpose flour should be 384 grams.

Set the mixing bowl aside. In a stand mixer, add in one cup of cold salted butter. I like to cube my butter first since the butter is cold.

Add in one half cup of granulated sugar and one half cup of packed brown sugar. With the paddle attachment, cream the butter and sugars together.

Once creamed, add in one egg and one tablespoon of vanilla extract. Mix until just combined.

Add in the flour and baking powder mixture slowly.

Once it is somewhat mixed, add in one half cup of mini chocolate chips, one half cup of dehydrated marshmallow bits.

You can either mix slowly (the stir speed) with the paddle attachment or mix the dough with a wooden spoon. You just want to be careful to not overmix and break the chocolate and marshmallow bits.

Now that the dough is prepared, go ahead and flour your counter and roll out the dough to 3/8″ of an inch.

I prefer 3/8″ of an inch for sugar cookies because it means more cookie in each cookie. Of course, if you prefer 1/4″ sugar cookies you can do that, too. Just lower the baking time by a couple minutes.

I use my favorite rolling pin, the Joseph Joseph adjustable rolling pin that allows me to change the height of the dough. Not only that, it makes sure that my dough is the same height throughout the dough for even baking. I may not measure my flour, but I do like to work on a flat surface when decorating cookies.

This recipe works great with a metal cookie cutter to break up chocolate chips and marshmallow bits. If you don’t have a metal one in the design you need, plastic will still work, just use a bit more muscle.

Arrange the cookies onto a lined baking sheet and bake in the oven for 8-10 minutes. The sugar cookies are done when the top of the cookie doesn’t look wet.

The bottom of the cookie will be lightly browned due to the brown sugar. That’s where we get the yummy, buttery sweet crispiness.

Pro Tip: If you will be decorating these cookies with buttercream, glaze, or royal icing, use a flat surface to smooth the top of the cookie immediately after being taken out of the oven. The chocolate chips and marshmallows will add texture to the cookie but you can create a smooth decorating surface on top easily.

Allow the cookies to cool completely prior to decorating them with your choice of frosting. Of course, you can always eat these sans frosting!

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