Ingredients
1¾cupsall-purpose flour,plus 2 tbsp, scoop and level to measure
1cupquick oats,slightly ground in a food processor
2tspcocoa powder
1½tspcornstarch
1tspbaking powder
½tspbaking soda
¾tspsalt
¾tspcinnamon
¼tspground nutmeg
¼tspground ginger,optional
½cupbutter,softenend
½cupshortening,unflavored
1¼cupsgranulated sugar
2½tbspmolasses
2large eggs
1tspvanilla extract
⅛tspcoconut extract
gel food coloring,red and yellow, optional
½cupbutter,nearly at room temperature
¼cupshortening,unflavored
1½cupspowdered sugar
7ozmarshmallow fluff
Preparation
Preheat oven to 350 degrees F.
In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, shortening, sugar, and molasses on medium-high speed until pale and fluffy for about 2 minutes. Stir in eggs, mixing until combine after each addition.
Mix in vanilla and coconut extract. Slowly add in dry ingredients and mix until well combined. Stir in a bit of food coloring if desired
Scoop dough out about 2 tablespoons at a time and shape into balls (or drop on a cookie sheet without shaping). Transfer to a Silpat lined baking sheet, fitting 9 per sheet.
Bake in preheated oven for 10 to 12 minutes (cookies should still be soft, not fully set. Don’t overbake).
Allow to cool several minutes on the baking sheet before transferring to a wire rack to cool.
Cool completely then spread marshmallow buttercream filling along the bottom side of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy for about 3 to 4 minutes.
Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minute. Mix in marshmallow creme.
