Homemade Sandwich Cookies Recipe

I seem to start a lot of my recipe posts with, the hubby had a meeting…. Well, he did and he asked me to bake something for snacks. It’s what I do, I guess. I don’t do the rabble rousing he does but I support it with treats. This time I decided to try a cookie I’ve been wanting to make for a while, homemade sandwich cookies. I read several different recipes as I am usually wont to do and ended up  – after a little trial and error on size – with the final result below.

Homemade Sandwich Cookies

2 1/2 cups all purpose flour
1 1/2 cup Dutch process cocoa
2 tsp baking soda
1/2 tsp baking soda
3/4 tsp salt
3 cups sugar plus more for rolling cookies
2 1/2 sticks unsalted butter at room temperature
2 eggs, at room temperature

Filling
1 stick unsalted butter at room temperature
1 cup shortening
7 cups confectioner’s sugar
a little milk, maybe 2 TBS as needed
1/2 tsp salt
2 tsp peppermint extract
2 tsp vanilla bean paste or two vanilla beans, scraped
couple of drops of green food coloring

Preheat oven to 375°
Line cookie sheets with parchment or silicone mats
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
In the bowl of a stand mixer with the paddle attached cream the butter and sugar until light and fluffy.
Add the eggs, one at a time beating well after each addition.
Add the flour mixture and mix until just combined.
Using a small scoop (about 2 Tsp) drop rounds into granulated sugar

Place cookie balls on the prepared cookie sheets.
Flatten the cookie balls with a glass
Bake the cookies in the preheated oven for 10 – 12 minutes rotating the sheets halfway through baking.
Cool on wire racks.
Make the Filling:
Cream the butter and shortening until well combined.
Add the confectioner’s sugar and salt
If needed add the milk a little at a time until you have the consistency of stiff frosting.
Divide the mixture in half.
To one half add the vanilla bean paste and mix well.

To the other half add the peppermint extract and green food coloring and mix well.

Make the sandwiches:

Pair up the cookie halves so they are evenly matched.

Spread the filling on half of the cookies – half of them vanilla, half of them mint
Cover.

Cookies will last up to two weeks in an air tight container.

How Were The Homemade Sandwich Cookies?

Oh my. These are some tasty cookies. The outside cookie is crispy and chocolately and the cream inside tastes just like that famous cookie. I was afraid that they would get soggy but they don’t. I had one almost a week later and it was still crisp. This is definitely a keeper of a recipe. I can imagine creating different flavors for the center.

Other Cookie Recipes:

Chewy Molasses Crinkles

Heirloom Vanilla Sugar Cookies

Thumbprint Cookies

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Homemade Sandwich Cookies Recipe

• Author: Patty@brokenteepee.com
• Category: Dessert

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Ingredients

• 2 1/2 cups all purpose flour
• 1 1/2 cup Dutch process cocoa
• 2 tsp baking soda
• 1/2 tsp baking soda
• 3/4 tsp salt
• 3 cups sugar plus more for rolling cookies
• 2 1/2 sticks unsalted butter at room temperature
• 2 eggs, at room temperature
• Filling
• 1 stick unsalted butter at room temperature
• 1 cup shortening
• 7 cups confectioner’s sugar
• a little milk, maybe 2 TBS as needed
• 1/2 tsp salt
• 2 tsp peppermint extract
• 2 tsp vanilla bean paste or two vanilla beans, scraped
• couple of drops of green food coloring

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Instructions

1. Preheat oven to 375°
2. Line cookie sheets with parchment or silicone mats
3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
4. In the bowl of a stand mixer with the paddle attached cream the butter and sugar until light and fluffy.
5. Add the eggs, one at a time beating well after each addition.
6. Add the flour mixture and mix until just combined.
7. Using a small scoop (about 2 Tsp) drop rounds into granulated sugar
8. Place cookie balls on the prepared cookie sheets.
9. Flatten the cookie balls with a glass
10. Bake the cookies in the preheated oven for 10 – 12 minutes rotating the sheets halfway through baking.
11. Cool on wire racks.
12. Make the Filling:
13. Cream the butter and shortening until well combined.
14. Add the confectioner’s sugar and salt
15. If needed add the milk a little at a time until you have the consistency of stiff frosting.
16. Divide the mixture in half.
17. To one half add the vanilla bean paste and mix well.
18. To the other half add the peppermint extract and green food coloring and mix well.
19. Make the sandwiches:
20. Pair up the cookie halves so they are evenly matched.
21. Spread the filling on half of the cookies – half of them vanilla, half of them mint
22. Cover.
23. Cookies will last up to two weeks in an air tight container.

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