Years ago, I made these cookies, but our youngest was still allergic to eggs at the time. He can eat eggs now, and when I want to make cookies, we enjoy having our hens’ eggs in them. These are hand-sized filled cookies filled with homemade buttercream. Think of them like a huge handcrafted Oreo, and imagine how great they will taste. They are sweet, though, so they are a treat in moderation.
Chocolate Buttercream Sandwich Cookies
Ingredients:
Cookies –
- 150 grams all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp baking powder
- 1½ cups granulated sugar
- 10 Tbsp unsalted butter, room temperature
- 1 large egg
Buttercream Frosting –
- ¼ cup unsalted butter, room temperature
- ¼ cup shortening
- 2 cups powdered sugar
- 2 tsp pure vanilla extract
- Milk, as needed (used 4 tsp)
Directions:
Preheat the oven to 350° and line 2 baking sheets with parchment paper.
In a stand mixer, beat the sugar and butter till fluffy; add the egg and beat till smooth.
In a small mixing bowl, whisk the dry ingredients together. With the mixer on low, add the dry ingredients slowly, until thoroughly mixed, turning up the speed on the mixer as needed. Scrape as needed. The dough will be firm.
Using a 1 Tablespoon disher, scoop out balls. Drop 12 at a time on the prepared baking sheets and gently flatten each cookie with your palm.
Bake for 10 minutes. The cookies will still appear a bit wet but will harden up upon cooling. Let sit for 5 minutes, transfer to a cooking rack gently, using a metal spatula.
Let cool fully,
Frosting:
Whip the butter and shortening until light and fluffy in a stand mixer bowl. Add the powdered sugar and beat on low. When fully incorporated, beat in the vanilla and enough milk to be spreadable.
To finish:
Spread the frosting on half of the cookies. Press a second cookie on top to spread the frosting between the two cookies. Let the cookies sit to harden. Store covered.
Makes approximately 13 finished cookie sandwiches. (Made 27 cookies)
~Sarah