This week, Michelle and I baked some delicious cookie sandwiches! Even though it was late at night and we were half falling asleep we coupled the baking with some white wine and it was a great night! These sandwich cookies are delicious and the sprinkles make them look festive! It’s a great combination if you want something chocolate-y but not TOO chocolate-y! It’s also not too sweet so it’s a great snack for any time of the day. Enjoy!
- 10 1/2 Tablespoons (2/3 cup) butter, softened
- 1/2 cup granulated sugar
- 1/4 cup unsweetened dark cocoa powder
- 1/4 tsp baking soda
- 1/8 tsp kosher salt
- 1 large egg
- 1 tsp vanilla
- 1 1/4 cups all purpose flour
- 1 cup rainbow sprinkles
Preheat oven to 375 degrees. Line two large cookie sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy.
Add granulated sugar, cocoa powder, baking soda and salt. Mix well until combined. Mix in the egg and vanilla extract. Scrape the sides of the bowl down with a rubber spatula as needed. Beat in the all purpose flour. Dough should not be sticky.
Fill a small bowl with the rainbow sprinkles.Measure out dough by the level tablespoons. Roll into a ball between your palms and roll dough ball in sprinkles until completely coated.
When all of dough has been rolled into balls and sprinkle-coated, place in refrigerator for 30 minutes.
Bake for 12 minutes.
- 8 tbsp (1 stick) unsalted butter, softened
- 1-1 1/2 cups powdered sugar
- 1 tsp vanilla
Beat butter and powdered sugar in a large bowl with a hand mixer on low speed. When almost incorporated, add vanilla and beat on high speed until light and fluffy.
Transfer to a piping bag and fill cookies, or fill by spreading frosting on cookies with a small spatula.
Note: Sandwich them with frosting or don’t – they are good either way.
Thanks to Michelle for finding this week’s recipe!