Sugar Cookie Marshmallows

1. Lightly grease a 9×13 pan. Line with parchment paper, allowing some to hang over the sides for easy removal. Grease the parchment paper. 
2. In a small bowl, combine confectioners’ sugar and cornstarch. Whisk to remove lumps. Set aside for dusting. 
3. In the bowl of a stand mixer, combine 3/4 cup cold water and gelatin. Stir, then let sit for 10 minutes to bloom. 
4. While the gelatin blooms, combine granulated sugar, corn syrup, and 1/2 cup water in a medium saucepan. Cook over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring. Attach a candy thermometer to the side of the pan. Cook until the syrup reaches 240°F. 
5. Once the syrup reaches 240°F, immediately remove from heat. With the mixer on low speed, carefully and slowly pour the hot syrup into the gelatin mixture. Increase speed to medium-high and beat for 10-12 minutes, or until the mixture is thick, fluffy, and glossy. 
6. Add the sugar cookie emulsion and vanilla extract and beat for another 30 seconds to combine. 
7. Pour the marshmallow mixture into the prepared pan. Spread evenly with a greased offset spatula. Sprinkle the top with some of the confectioners’ sugar mixture. 
8. Let the marshmallows sit at room temperature for at least 4 hours, or preferably overnight, until firm. 
9. Once firm, use the parchment paper overhang to lift the marshmallow slab out of the pan. Place on a cutting board. Lightly grease a knife or pizza cutter and cut the marshmallows into 1-inch squares. 
10. Place the remaining confectioners’ sugar mixture into a large bowl. Toss the cut marshmallows in the mixture to coat all sides. Enjoy!