An Australian holiday favorite! The Wagon Wheel Cookie sandwiches our sugar cookie recipe with raspberry jam AND marshmallow. Then the cookies take a quick dip in bittersweet chocolate - we can't get enough of them!
Gluten Free & Allergy Friendly Wagon Wheel Cookies
Preheat oven to 350ºF. Combine all the dry ingredients in a bowl and whisk. Add the oil, egg, and vanilla. Mix to combine. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.
Roll the dough out between two pieces of parchment paper to about ¼ inch thick. Cut out your shapes. Bake for about 6 - 8 minutes, or until they start to brown.
Completely cool the cookies before you begin to assemble the sandwiches, or you’ll have a mess! Turn each cookie upside down. Slice the marshmallows in half. Then place half of a marshmallow on six cookies. Spread a teaspoon of jam on the other cookies. Sandwich the marshmallow cookie with the jam cookie.
In a small bowl, melt the chocolate in the microwave until warm - not super hot or boiling. Quickly dip each sandwich into the chocolate, coat it completely, then allow the excess to drip off. Move to a wire rack to harden the chocolate.
Note: You can use any fruit jam or jelly you want, we like raspberry the best!