Fluffy, chewy sugar cookie sandwiches filled with a smooth and creamy homemade marshmallow fluff and a decadent chocolate ganache. The perfect dessert for any time of the year.
Fluffy Sugar Cookie Sandwiches
I don’t think it’s any secret around here that I absolutely love meringue anything. It’s simply one of the best additions to any dessert. But what do I love more than just a meringue by itself??? When it’s sandwiched between 2 delicious sugar cookies, of course. And what could make it even better??? When it’s also paired with a decadent chocolate ganache. Need I say more???
What are Sugar Cookie Sandwiches?
There’s just something about a sugar cookie for me that just keeps me coming back for more. Like in my sugar cookie cutout recipe, I could literally eat these cookies all day long. It probably has something to do with the large amount of butter aka my favorite ingredient of all time. Call me a southern belle lol.
In this recipe I’m using a super smooth and fluffy Italian meringue to add to the centers of these sandwiches. Italian meringue is one of my fav things to make – it’s kind of a dance, but it’s so satisfying once you finally finish it. The texture is also just unbeatable imo. I used it in this s’mores tart recipe as well, which is another delicious one. Anyways, the combination of the cookies and the meringue needed a little something extra – which is why I also added some chocolate ganache, because you can’t go wrong with chocolate (obviously).
Ingredients for Sugar Cookie Sandwiches
- Butter
- Sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Cream of tartar
- Kosher salt
- Honey
- Heavy cream
- Semisweet chocolate
Tips for Making This Recipe
- Make sure your bowl for the meringue is very clean. If you’re anything like me, you use the bowl of your stand mixer constantly, which means that butter and oil – aka grease – will buildup on the sides of your bowl. For a meringue to whip up properly and hold its shape your bowl needs to be as clean as possible. I like to wipe down the sides of my bowl with vinegar then wash it again. Trust me – this makes such a difference!!!
- Use a piping bag for the meringue. Meringues are very sticky, so the best thing to do is use a piping bag to distribute onto each cookie. Not only do you make less of a mess – you’ll also get a nice, smooth look on the sandwich cookies!
- Heat the cream for the ganache in a saucepan. I know, it’s tempting to just stick the cream straight in the microwave to heat it up before pouring it over the chocolate – but I highly recommend doing it in a saucepan. It’s really easy to end up with a scalding cream, especially when you’re using a microwave. Heating the cream in a saucepan guarantees an even amount of heat being distributed throughout.
I served these cookies at a little get together we did with some of Noah’s siblings.. we had dinner, played our favorite game (catan), and ate these delish cookies. They were a hit, so I hope you all love them as well!! If you make them for your next game night (or just because), be sure to tag me on socials @sarahsdayoff so I can see them!!
Love,
Sarah
Fluffy Sugar Cookie Sandwiches
Ingredients
For the Sugar Cookies
- 1 cup butter at room temperature
- 1 1/2 cups sugar divided
- 2 large eggs at room temperature
- 1 Tbsp vanilla bean paste or use pure vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp kosher salt
For the Italian Meringue
- 1/3 cup water
- 3/4 cup sugar
- 3/4 cup honey or use light corn syrup
- 3 large egg whites at room temperature
- 1/2 tsp cream of tartar
- 1 1/2 tsp pure vanilla extract
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 (4-oz) bar semisweet chocolate finely chopped
Instructions
For the Sugar Cookies
- Beat butter and 1 cup sugar in the bowl of a stand mixer 2 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Whisk flour, baking soda, cream of tartar, and salt in a large bowl. Gradually beat into butter mixture until fully combined, being careful to not overmix.
- Cover cookie dough and chill 2 hours or up to 2 days. Preheat oven to 375°F. Add remaining 1/2 cup sugar to a small shallow bowl.
- Roll cookie dough into 1-inch balls, drop in sugar and roll to evenly coat. Place cookie dough balls on a parchment paper-lined baking sheets about 2 inches apart.
- Bake 10 to 12 minutes or until edges are golden brown; cool 2 minutes on pans before moving to cool completely on wire racks.
For the Italian Meringue
- Stir water, sugar, and honey in a medium, high-walled saucepan. Insert a candy thermometer into the pan and set over medium-high heat. Cook, stirring occasionally until mixture reaches 240°F.
- Meanwhile, place egg whites and cream of tartar in the bowl of a stand mixer. Make sure the bowl is very clean. Beat on high speed 3 to 4 minutes or until egg whites look slightly foamy and can hold soft peaks.
- With the mixer running on medium speed, pour hot syrup into the bowl in a very slow, steady stream.
- Once the sugar syrup is mixed in, increase mixer speed to high and continue to whip until mixture can hold stiff peaks, about 7 to 8 minutes. Beat in vanilla.
For the Chocolate Ganache
- Bring cream to a simmer in a small saucepan set over medium heat.
- Meanwhile, place chocolate in a bowl. Pour hot cream over chocolate and let stand 5 minutes. Stir until smooth.
Cookie Sandwich Assembly
- Pipe a ring of meringue onto the edges of half of the cooled cookies. Fill the center with ganache. Top with remaining cookies.
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