Ingredients
Equipment
Method
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line your baking sheets with parchment paper.
- Step 3: In a medium bowl, whisk together 2 ½ cups of flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and ¾ teaspoon of salt. Set aside.
- Step 4: In a large mixing bowl, beat together 1 cup of softened butter and 1 ¾ cups of granulated sugar until light and fluffy, about 2-3 minutes.
- Step 5: Add the 2 large eggs, mixing well after each addition.
- Step 6: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Step 7: In a small bowl, mix together 1 tablespoon of cinnamon and ¼ cup of granulated sugar. Roll the cookie dough balls in this mixture before placing them on the baking sheets.
- Step 8: Bake for 10-12 minutes until edges are set; let cool on baking sheets for a few minutes before transferring to cooling racks.
- Step 9: For the filling, beat together another cup of softened butter, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and ½ teaspoon of cinnamon until smooth. Fold in the marshmallow fluff.
- Step 10: Once cooled, spread the filling on the flat side of one cookie and top with another cookie.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- Freeze the assembled cookies for up to 2 months in a freezer-safe container.
- Let frozen cookies thaw at room temperature for about 30 minutes before serving.
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- Feel free to customize the filling with cream cheese frosting or whipped cream.