Fluffy Sugar Cookie Sandwiches
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.
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.