Homespun Chocolate Sandwich Cookies
These cookies closely resemble the classic store-bought version but use high-quality ingredients and offer the option to customize the icing color, making them perfect for any occasion or mood.
Ingredients
- 1¼ cups all purpose flour
- ½ cup cocoa powder Dutch process cocoa will make these nice and dark
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 cup sugar
- 11 tbsp butter cubed, room temperature
- ½ cup icing sugar for dusting
Filling
- ½ cup butter room temperature
- 2 cups icing sugar sifted
- 1 tsp vanilla extract
- food colouring have fun with the colours
Instructions
- Preheat your oven to 350 and line two baking sheets with silpat mats or parchment paper.
- Sift together flour, cocoa powder, baking soda, and baking powder.
- Mix in sugar.
- While mixing on low speed, add the butter and egg.
- Continue mixing until dough forms.
- Scoop 1 tbsp balls and arrange 12 per sheet. Using a glass or jar with a flat bottom, dip first in icing sugar, then use to flatten dough balls.
- Bake 10 minutes and allow to fully cool before filling.
Filling
- Cream the butter, sugar and vanilla extract until smooth.
- Refrigerate while cookies cool.
- Cover the base of one cookie with the filling and cover with second cookie. Repeat until all cookies have been filled.
Notes
The dough will turn out more or less firm depending on how cold or close to room temperature the butter is. Both ways have been tested and they produce similar results, the cookies do not spread.
The filling can be made thicker by adding more sugar or thinner by adding a drop of two of milk.