These soft, cakey sandwich cookies are the kind of treat that disappears fast — pillowy vanilla rounds hugging a cloud of buttery marshmallow filling that's genuinely hard to stop eating. For anyone navigating a low-histamine approach, classic baked goods can be a minefield of fermented ingredients, aged dairy, and additives that quietly cause problems. This recipe sidesteps all of that by keeping things beautifully simple: fresh whole milk, unsalted butter, pasteurized eggs, and pure vanilla extract do all the heavy lifting without a single ingredient that should raise red flags. The marshmallow creme filling whips up into something almost ethereal — light, sweet, and perfectly balanced against the tender cookie. Baking them in a single-sheet rotation means even heat and consistent results across all 24 rounds, so every sandwich comes out looking bakery-worthy. With 12 servings, this batch is generous enough to share or stash a few for later in the week while they're still fresh.
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Learn more →12 servings
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
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