I have a problem. Maybe you have the same problem too. When I bake sugar cookies, to decorate them, I bake too many. And most of the time I don’t feel like decorating 30+ cookies. (Not only does my hand cramp at that point, but it takes up most of my afternoon.) Usually, I just leave the “leftovers,” and my husband and I munch on them. But I thought that turning them into little sandwiches cookies sounded like a fun idea and a good way to use these leftover cookies.
I was out the other evening at our yearly “Back to School Night” at the high school where I work, and when I walked in the door at 9 PM, my husband asked what I had done to the cookies. Not sure if this was a good thing or a bad thing, I asked him to clarify. He went on the tell me that he ate the other half of a cookie I had left, (inadvertently, mind you, as I was trying to be on-time), another one from the cookie jar, and was going to share the last one with me (which usually means I get one bite). Apparently they were a bit addicting.
As I said before, I make my cookies using Cookie Craft’s recipe, and you can check it out here. Since the chocolatey-goodness is sandwiched in, it’s probably best to make a vanilla-flavored sugar cookie. However, I am sure you could use a chocolate sugar cookie with the filling, but I haven’t tried that yet, so I can’t recommend it. (It sounds good in my head though.)
Anyway, the chocolate filling is super easy to make, with ingredients you already have. (Well, you might not have espresso powder, but you don’t have to put that in. I like to use it because it brings out the chocolate flavor. Even if you don’t like the taste of coffee, you won’t taste it in the filling, I promise.)
Use any cutter you like. I used the square cookie cutter because it was simple, but you could use anything that suited your fancy, for whatever occasion you’re making them. Whomever you make these cookies for will love them, and I promise you there won’t be any leftovers. (Because there certainly aren’t any in my household.) Enjoy! xoxo
Sugar Cookie Sandwiches
¼ c butter, melted and slightly cooled
1 c powdered sugar, sifted
3 T cocoa powder, sifted
¼ t vanilla extract
¼ t espresso powder (optional)
In a bowl, combine all ingredients and mix until a paste forms. Spread between the undersides of two sugar cookies. Sprinkle with powdered sugar and serve. Store in an air-tight container up to 5 days. (You can double or triple this recipe, depending how many you’d like to make.)
Frosts 6 sandwiches
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