Cinnamon-Sugar Sandwiches With Fluffy Maple Filling

Let's Cook

1. Step 1.

   In a food processor, pulse 2½ cups cinnamon crunch cereal until fine crumbs form, about 8 to 10 pulses (you should have 1¼ cups). In a medium bowl, whisk together 2¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, and 2 teaspoons cream of tartar; set aside.

2. Step 2.

   Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (room temperature) and 1½ cups sugar in a large bowl on medium speed until light and fluffy, 3 to 4 minutes. Add 2 large eggs, one at a time, beating until just blended after each addition. Reduce speed to low and gradually add the flour mixture. Add ¾ cup of the finely crushed cereal, mixing until just combined. Cover the dough and refrigerate for 2 hours or up to 3 days.

3. Step 3.

   Heat oven to 350°F. Line 2 baking sheets with parchment paper. In a small bowl, stir together 2 tablespoons ground cinnamon, the remaining ½ cup crushed cereal, and the remaining ¼ cup sugar. Measure level tablespoonfuls of dough; roll into balls. Drop dough balls into the cereal-sugar mixture and roll to coat. Place balls onto the prepared sheets, spacing them 3 inches apart.

4. Step 4.

   Bake, in batches, until golden brown on edges but still slightly soft in the center, 10 to 11 minutes. Transfer cookies to a cooling rack to cool completely.

5. Step 5.

   While the cookies cool, make the filling: Using an electric mixer, beat ½ cup (1 stick) unsalted butter (room temperature) in a large bowl on medium speed until creamy, 1 to 2 minutes. Slowly add 2 cups confectioners’ sugar, 3 tablespoons maple syrup, ½ teaspoon ground cinnamon, and ½ teaspoon kosher salt, mixing until smooth, 1 to 2 minutes. Fold in one 7-ounce jar marshmallow cream until just combined.

6. Step 6.

   Assemble sandwiches: Spread filling onto the bottom of half the cookies, dividing evenly, then top with remaining cookies. Roll the edges of the cookies in additional lightly crushed cereal.