These S’mores Spritz Sandwich Cookies are definitely something to write home about! They’re everyone’s favorite summer treat wrapped up in a delicious buttery spritz sandwich cookie!
Lately, I’ve been all about the beautiful summer fruits. But today I’m going to share a spin on everyone’s summer favorite…the s’more!
I mean come on, summer wouldn’t be summer without s’mores around the campfire right?! Well, it’s been roasting hot in my neck of the woods, so I skipped the campfire and made some crazy delicious S’more Spritz Sandwich Cookies in my air-conditioned kitchen for you guys!
And I even went above and beyond, because I didn’t use a cookie press. I used my sturdy piping bag and my Ateco #826 1/2 inch Open Star Pastry Tip to hand pipe all the cookies. I have to say I was quite proud of myself, because to be totally honest, I usually opt for the easiest way to do things. Not that making them without the cookie press was the hardest thing ever, just that it took a bit more time. I know they turn out perfectly with the cookie press, but I wanted the pretty shell look for the cookies, because, you know, it’s The Beach House Kitchen.
You can certainly make these cookies using a cookie press, but if you are going to hand pipe them into a shape of your choice just make sure you use a sturdy pastry bag. The dough is somewhat stiff, so the sturdier the bag the better. Flimsy disposable plastic ones will not work. Take it from me.
Now that we’ve got all the details out of the way, on to how delicious these little sammies are! They’re buttery, graham crackery cookies sandwiched together with a marshmallow buttercream that’ll knock your socks off! Then they’re dipped in some melted semisweet chocolate and then mermaid-dusted with a smidge of extra graham cracker crumbs! Yes, they’re as good as they sound. Totally worth writing home about, and perfect for your next summer campout! Enjoy!
- 1 3/4 cups all-purpose flour
- 1/2 cup graham cracker crumbs, plus a bit extra for garnish
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 cup butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- Marshmallow Buttercream:
- 1/2 cup butter, softened to room temperature
- 2 Cups confectioner's sugar, sifted
- 1 tsp. vanilla extract
- 1 cup Marshmallow Fluff
- Chocolate Dip:
- 1 cup semi-sweet chocolate chips
- 1 Tbsp. shortening
- Cookies: Heat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, graham cracker crumbs, cinnamon and salt. Set aside.
- In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla and continue to mix until well combined, scraping down the sides of the bowl when needed. Turn the mixer to low, and add the entire flour mixture. Mix until just combined.
- Fit your heavy duty pastry bag with open star pastry tip (or use a cookie press) and add your dough. Pipe cookies on prepared sheet about 1 inch apart. Bake at 350 degrees for 10-12 minutes until cookies are lightly browned around the edges. Cool cookies completely, then spread some marshmallow buttercream on the bottom of one cookie and sandwich with another. Dip the tip of each sandwich cookie in melted chocolate and place on a piece of parchment to set. Dust with extra graham cracker crumbs, if desired.
- Marshmallow Buttercream: In the bowl of a stand mixer fitted with paddle attachment, cream butter at medium speed until light and fluffy, about 3 minutes. Add the vanilla and mix until combined. Turn the mixer on low and slowly add the confectioner's sugar until fully incorporated. Remove bowl from mixer and fold in the Marshmallow Fluff until well combined.
- Chocolate Dip: Melt the chocolate chips and shortening in a microwave safe bowl at 50 percent power in 20 second intervals until smooth. Dip the tip of each sandwich cookie (as pictured) in the melted chocolate. Place on piece of parchment to set. Dust with additional graham cracker crumbs, if desired.