Moon Pie Cookies
This is more of a traditional version of the classic Moon Pie. Regular all purpose wheat flour and traditional Graham Crackers can be substituted for my gluten free options using the same measurements.
Moon Pie Cookies
This is a more traditional Moon Pie Cookie minus preservatives found in store bought cookies. Regular all purpose flour and regular Graham crackers can be substituted for my gluten free products.
Ingredients
- 6 oz butter, softened
- 1/4 c brown sugar, packed
- 1/4 c cane syrup ( I substituted corn syrup)
- 1/4 t vanilla extract
- 2 T milk
- 1 1/2 c all purpose flour (I used King Arthur Measure for Measure Gluten free flour)
- 1 1/4 c Graham Cracker crumbs, ( I used gluten free Schar Graham crackers)
- 3/4 t salt
- 1/2 t baking powder
- 1/2 t baking soda
- 1/4 t cinnamon (optional)
Instructions
- In a mixing bowl cream together butter, brown sugar, syrup, vanilla extract and milk for one minute. Set aside.
- In another mixing bowl whisk together flour, Graham cracker crumbs, salt, baking powder, baking soda and cinnamon.
- Add dry mix into creamed mixture in stages.
- Remove from bowl and form into a disc and wrap in plastic wrap and place into the refrigerator for one hour.
- Preheat oven to 325F (162.7C)
- Remove dough from plastic wrap and place on a floured surface. Roll cookies to 1/4" thick. Place cookies on a parchment paper covered cookie sheet. Place in the oven and bake 11 - 13 minutes.
- Remove from oven and let sit for 15 minutes before transferring them to a wire rack. Let cool completely.
- Using a knife scoop out some marshmallow cream and place on one cookie. Top with a second cookie. Place on a plate.
- When all cookies are stuffed place plate into the freeze for at least 30 minutes.
- Meanwhile, melt your chocolates according to the package directions.
- Dip frozen cookies into the melted chocolate and place on parchment paper to let harder. Store in a covered container.