Itty Bitty Sandwich Cookies
Photo by Mark Weinberg
MAKES
36 tiny sandwich cookies
TAKES
Prep time: 45 minutes (includes chill time)
Cook time: 15 minutes
Total: 1 hour
✻ ABOUT THIS RECIPE
These cookies are meant to be eaten by the handful! Each bite size sandwich cookie boasts two rich, buttery cocoa cookies sandwiched with a thin layer of cream cheese frosting. This classic combination is completely irresistible in this sweet miniature form. Perfect for everything from parties to lunchboxes. Bag a few handfuls up to give as a gift or party favor, or just sneak one for yourself any time you need a lil treat!
INGREDIENTS
Cookies
113 g / ½ cup unsalted butter, at room temperature
99 g / ½ cup granulated sugar
14 g / 1 large egg yolk
5 g / 1 teaspoon pure vanilla extract
180 g / 1 ½ cups all purpose flour
28 g / ⅓ cup cocoa powder
2 g / ¼ teaspoon baking soda
2 g / ¼ teaspooon fine sea salt
Filling
57 g / 4 tablespoons unsalted butter, at room temperature
57 g / 2 ounces cream cheese, at room temperature
5 g / 1 teaspoon pure vanilla extract
21 g / 1 ½ tablespoons heavy cream
More Baking Tips and Tricks:
METHOD
1. Make the Cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes. Add the egg yolk and vanilla; mix to combine.
2. In a medium bowl, whisk the flour, cocoa powder, baking soda and salt together to combine. Transfer to the bowl of the mixer and mix until the dough comes together. Form into a 1 inch / 2 ½ cm thick disk and wrap tightly in plastic wrap. Refrigerate for 20 to 30 minutes.
3. Roll out the dough between two sheets of parchment paper until the dough is ⅛ inch / 3 mm thick. Use a 1 inch / 2 ½ cm round cookie cutter to cut the dough into tiny circles, then transfer the circles to a parchment-lined baking sheet. (You can place the cookies close together; they won’t spread much.)
4. Repeat until all the dough is used, re-rolling the dough several times if needed. Press the tips of a fork into the center of each cookie to keep them from puffing up too much while baking.
5. Preheat the oven to 350°F / 177°C. Bake the cookies until they appear set, 6 to 9 minutes. Cool completely. Turn half of the cookies over so the fork marks are facing down.
6. Make the Filling: In the bowl of an electric mixer, cream the butter, cream cheese and confectioners’ sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and heavy cream; mix until well combined. Transfer to a pastry bag or a large zip-top plastic bag. Cut a ¼ inch / ⅔ cm opening in the corner of the bag.
7. Pipe the frosting into a mound in the center of each turned-over cookie. Top with another cookie and press gently. Let the cookies sit for 10 to 15 minutes to allow the frosting to set before serving.
NOTES
Determining doneness can be trickier items that don’t visibly darken in color, like these chocolate cookies. Instead, focus on a change in other features, like the texture to help determine doneness:
Before baking, the cookies will be smooth and dry.
In the oven, the cookies will become glossy and may appear slightly darker in color overall.
When the cookies are done, they will lose the glossiness and become matte in texture - the surface will have more visible texture than before baking.
It’s always best to err on the side of under-baking them, which will yield a softer cookie.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
