Rainbow S'moreo Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">90g cocoa powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">200g marshmallow fluff</li><li class="ingredients-single-item">75g graham crackers, finely crushed</li><li class="ingredients-single-item">Gel food coloring (red, orange, yellow, green, blue, purple)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">Piping bags</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or stand mixer, cream together the softened butter and sugar for about 3-4 minutes until light and fluffy. This extended beating incorporates air into the mixture, creating a better-textured cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg and vanilla extract to the butter mixture, then beat until completely incorporated, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. The cocoa powder provides the rich, dark chocolate flavor reminiscent of Oreo cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, which could develop too much gluten and make the cookies tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the dough firm up, making it easier to roll and ensuring the cookies maintain their shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper or silicone mats.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the dough to about 3mm (1/8 inch) thickness. Use a 5cm round cookie cutter to cut out circles. Re-roll scraps as needed. You should get about 32 cookies for 16 sandwiches.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the cut cookies to prepared baking sheets, spacing them about 2.5cm apart. Bake for 10-12 minutes until the edges are set but the centers still appear slightly soft. This ensures your cookies will be crisp outside but still have some give when bitten into.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cookies cool, prepare the rainbow filling. Divide the marshmallow fluff into 6 small bowls. Color each with a different gel food coloring (red, orange, yellow, green, blue, and purple), stirring gently to create vibrant rainbow colors without deflating the fluff.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Fold the crushed graham crackers into the colored marshmallow fluff, dividing evenly among the colors. The graham crackers add the essential s'mores flavor and a pleasant textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer each colored marshmallow mixture to a separate piping bag. Alternatively, you can use a small offset spatula for spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To assemble, turn half of the cookies upside down. Pipe or spread a ring of each color in concentric circles on each cookie bottom, starting from the outside with red and moving inward through the rainbow colors, ending with purple in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Gently press the remaining cookies on top to create sandwiches, being careful not to squish the filling too much. The filling should just reach the edges without oozing out.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>For the best flavor and texture, allow the cookies to rest for about 30 minutes before serving, giving the filling time to slightly set and the flavors to meld. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.</li></ol>