I’ve got something really special for you guys today. This is going in the life-long cookie recipe list for me guys, it’s absolutely fantastic. This is a great way to shake up your sugar cookie game this Christmas, and it’s worth every single calorie, I promise.
I don’t often make sandwich cookies. Honestly, I just prefer less fussy cookies. I’m not typically a fan of rolling out cookie dough, cutting it, AND making a filling. That’s a lot to ask okay, I get it. We’re taking a few big steps here to make these worth while.
First up, the sugar cookie dough. It’s super simple, you use cold ingredients, and that means that you don’t have to chill the dough before rolling it out. I’m telling you right now, that is the worst step of cookie making.
Next order of business, the filling is SUPER simple. It’s only 4 ingredients, and it comes together literally in the microwave. You’ll actually want to make the filling first so it has time to fully cool while the cookies are rolled, cut, and baked.
I’m using a simple circle cutter here, but you can go with any cutters you prefer here- scalloped edges would be amazing.
For the filling, once it’s completely cooled, even though the base is chocolate ganache, it will actually whip up into a fluffy, stiff, and delicious frosting. It’s perfect for sandwich cookies because it holds up well enough that it won’t goosh out when you take a bite.
These are going to be a new favorite for your family, I know they are for mine. Enjoy!
In a microwave safe bowl, heat the cream in the microwave until boiling, about 1 1/2 minutes. Remove from the microwave and immediately add in the chocolate chips, salt, and vanilla to the hot cream. Let the mixture sit for 2-3 minutes, and then whisk together until the chocolate is completely incorporated and the mixture is smooth.
This mixture needs to cool completely, which will take at least at hour at room temperature. Set aside while you make the cookies.
Preheat your oven to 350 degrees, and line two large baking sheets with parchment paper. Set aside.
In a large mixing bowl, beat together the butter and sugar until light and fluffy. This will be a little more work than normal because of the cold butter, and I recommend using a stand mixer, or an electric hand mixer. Doing it by hand will be difficult.
Beat in the vanilla extract and eggs until combined. Add in the flour, salt, and baking powder, and beat until a dough forms. It will be fairly firm, and you want to beat it for several minutes to ensure that all the flour is completely incorporated.
Take about half of your dough, and form it into a ball on a floured surface. Place the other half of the dough into the fridge (in the mixing bowl is fine). Roll out the dough until it is about 1/4 inch thick, and then cut into 1 1/2 inch rounds (or your desired shape). Place the cut cookies onto your prepared pans. These don't spread while baking, so you can place them pretty close together.
Bake cookies for 8-10 minutes, or until they are just starting to become golden on the edges. Don't overbake these ones- you want them to stay soft! Continue with the remaining dough until all the cookies are baked. Cool completely.
Once your filling is completely cooled, beat the mixture for several minutes until it has lightened in color and become fluffy. If you overmix it, or if the mixture starts to become too firm while you are filling the cookies as it sets, you can microwave it for 5-10 seconds, and then repeat the whipping process.
Pipe the filling onto your cookies with a star-tipped bag, or simply spread it, and sandwich another cookie on top, pressing gently to seal. Allow the cookies to set for about 30 minutes, and then enjoy!