• For the Cookie Base:
• Preheat your oven to 350°F/175°C. Line a baking sheet with parchment paper.
• In a food processor, combine flour, powdered sugar, and salt. Pulse a few times to combine. Add cubed butter and pulse in short bursts to mix butter throughout. Similar to a pie crust, leave small bits of butter throughout this mixture.
  1 cup all-purpose flour, ¼ cup powdered sugar, ⅓ teaspoon salt, ½ cup vegan butter
• Add 1 tablespoon of chilled vodka along with the vanilla extract and pulse in short bursts to combine. If the mixture is still dry, add ½ tablespoon more chilled vodka and pulse in short bursts to create a malleable dough.
  1 ½ tablespoons vodka
• Roll and Cut Method: Roll the dough between two pieces of parchment to about ¼-inch thickness. Cut into 2-inch circles using a cookie cutter.
  
• Ball and Press Method: Grab a piece of dough and roll into a ball. Place on prepared pan. Dip the bottom of a glass in flour and press the dough to create a 2-inch circle.
  
• Place cookies on prepared sheet and bake for 8–10 minutes, or until lightly golden. Let cool completely.

For the Marshmallow Layer:

• In a stand mixer, whip aquafaba and cream of tartar on high until stiff peaks form (about 7–10 minutes).
  ½ cup aquafaba, ½ teaspoon cream of tartar
  
• Meanwhile, in a small saucepan, combine sugar, water, and agar agar. Bring to a boil, then simmer for 2–3 minutes, stirring constantly.
  ⅔ cup granulated sugar, ⅓ cup water, 1 tablespoon agar agar powder
• Carefully pour the hot sugar mixture into the aquafaba while beating on medium speed. Add vanilla extract and beat until glossy and thick, another 3–5 minutes.
  1 teaspoon vanilla extract
• Transfer immediately to a piping bag and pipe a tall swirl of marshmallow onto each cooled cookie. Refrigerate for 30–45 minutes until set.
  

For the Chocolate Coating:

• Melt chocolate and coconut oil together using a double boiler (or microwave in short bursts), stirring until smooth. Reheat as necessary to keep the chocolate thin enough to drizzle over cookies.
  1 ½ cups dairy-free chocolate chips, 1 tablespoon coconut oil
• Drizzle the bottom and top of cookies with melted chocolate and place on a pan lined with parchment or waxed paper. Alternatively, use a fork or dipping tool to carefully dunk each marshmallow-topped cookie into the melted chocolate to coat. Tap excess chocolate off and place on parchment-lined tray.
• Chill for at least 15–20 minutes, or until chocolate is fully set

For Storage:

• Store in an airtight container in the fridge for up to 1 week. For longer storage, freeze and thaw in the fridge before serving.