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SNICKERDOODLE SANDWICH COOKIES

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Ingredients Method

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

Method
 

For the cookies:
  1. In the bowl of an electric mixer, cream together butter and sugar until fluffy. 
  2. Add in vanilla and eggs. 
  3. In a seperate bowl, stir together flour, salt, baking powder, bakin soda, and cream of tartar. 
  4. Slowly add flour mixture to the butter and sugar until combined. 
  5. Roll the dough in to balls, then into the cinnamon and sugar mixture.
  6. 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:
  1. In the bowl of electric mixer, cream the butter until fluffy. 
  2. Stir in the salt and vanilla.
  3. Gradually add in the powdered sugar until fully incorporated. 
  4. Fold in the marshmallow fluff.
  5. hen turn the mixer to high and let whip for 2-3 minutes.
To assemble:
  1. Transfer the marshmallow buttercream to a piping bag or sandwich bag.
  2. Pipe a generous amount of icing onto the back of half the cookies. 
  3. Place another cookie on top and press slightly.    

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