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S'mores Spritz Sandwich Cookies
Prep Time
35 mins
Cook Time
12 mins
Total Time
47 mins
 
Servings: 2 dozen sandwich cookies
Author: MaryAnn Dwyer
Ingredients
  • Cookies:
  • 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
Instructions
  1. Cookies: Heat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together flour, graham cracker crumbs, cinnamon and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.