Now these are the kind of sandwiches I can get on board with. Icing sandwiched between cookies. Yes please!
I got home a little earlier from work than I normally do, so I whipped through together some dough and these pretty little cookie sandwiches were done in an hour and half. Decorated and all. It’s because I roll dough at super sonic speed to 1/8″.
Then I cut the dough like a maniac…and pierce a little design on them for good measure. Not required, but I ended up poking them with a toothpick. Your choice.
I like these cookies to be a touch soft so I bake them for about 8 minutes. IF you desire a crispier cookie, bake them a few minutes more…or roll them even thinner.
Whilst the cookies are cooling, whip up the sugar frosting middles. Whipping up sugar frosting should only take a few minutes. The cookies will still be hot when you’re done making the frosting. Giving you enough time to tidy up your kitchen..unless you have kitchen fairies like I do. LOL.
Once the cookies have cooled down, pipe some sugar frosting on the cookies and sandwich them up! 😉
Oops, back up. I dip the edges in sprinkles and THEN I sandwich them up. The sprinkles are optional of course, but why would you skip this fun step? It makes them look even prettier!
Pretty, right? Simple, right? Delicious, right?
They make the cutest little treats for your Valentine(s).
What you need
- 2 cups all-purpose flour *
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 cup sugar
- 1 egg (large)
- 2 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mat.
- In a bowl, stir together the flour, cocoa powder and baking powder.
- With a stand mixer using a paddle attachment or with a hand mixer,cream together the butter and the sugar until fluffy then beat in the egg and vanilla.
- Slowly add in the flour and mix until a dough forms. *If the dough is too soft add a tablespoon of flour at at time until dough is firm enough for rolling.
- Roll the dough out to 1/8" and cut with heart cookie cutters.
- Option: pierce the cutouts with a toothpick to make a design.
- Make sure you place the cookies at least 1/4" apart from each other and bake for 8-10 minutes. Bake up to 3-4 minutes longer if you want crispy cookies.
- Cool the cookies for at least 10 minutes before frosting.
This recipe is slightly adapted from Brown Eyed Bakers verion of Homemade Oreos.
For the Sugar Frosting Filling , you’ll need:
1/2 cup butter, softened
2 cups icing sugar (powdered sugar)
1 tablespoon whipping cream or evaporated milk
1 teaspoon vanilla
pink food colour (optional)
With an electric mixer, beat the butter until it is smooth. Add the icing sugar, milk, and vanilla. Mix medium speed for 2 minute until smooth. If the icing is too stiff, add a little more milk. If the icing is too soft add a few tablespoons of icing sugar until you reach the consistency soft enough to pipe. Add food colouring and tint to your liking.
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