Ingredients
For the cookies:
- 1 Cup Butter
- 1 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 3/4 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 tablspoon cinnamon
- 1/4 cup sugar
For the marshmallow buttercream:
- 3/4 cup marshmallow fluff
- 1 cup butter
- pinch of salt
- 1 teaspoon vanilla
- 1 pound of powdered sugar
- cream or milk to thin if needed
Instructions
For the cookies:
- In the bowl of an electric mixer, cream together butter and sugar until fluffy.
- Add in vanilla and eggs.
- In a seperate bowl, stir together flour, salt, baking powder, bakin soda, and cream of tartar.
- Slowly add flour mixture to the butter and sugar until combined.
- Roll the dough in to balls, then into the cinnamon and sugar mixture.
- Place on a silpat or parchment lined baking sheet. Bake for 10 to 12 minutes or until the egdes are slightly golden at 350 degrees.
For the marshmallow buttercream:
- In the bowl of electric mixer, cream the butter until fluffy.
- Stir in the salt and vanilla.
- Gradually add in the powdered sugar until fully incorporated.
- Fold in the marshmallow fluff.
- hen turn the mixer to high and let whip for 2-3 minutes.
To assemble:
- Transfer the marshmallow buttercream to a piping bag or sandwich bag.
- Pipe a generous amount of icing onto the back of half the cookies.
- Place another cookie on top and press slightly.
