Peppermint Mocha Sandwich Cookies
Peppermint Mocha Sandwich Cookies are a delightful holiday treat that combines rich chocolate and invigorating peppermint flavors in a soft sandwich cookie format. These indulgent cookies are filled with a creamy mocha-infused buttercream, making them perfect for sharing during the festive season or enjoying with a warm cup of cocoa.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking soda | 1 tsp |
| Baking powder | ½ tsp |
| Salt | ½ tsp |
| Unsalted butter (softened) | ½ cup (1 stick) |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| Peppermint extract | ½ tsp |
| Semi-sweet chocolate chips | 1 cup |
| Heavy cream | 2 tbsp |
| Powdered sugar | 2 cups |
| Instant coffee or espresso | 1 tbsp |
| Crushed peppermint candies | for garnish |
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This will be your dry mixture.
- Cream the Butters and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and peppermint extract, blending until combined.
- Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing on low speed until combined. Be careful not to overmix. Stir in the semi-sweet chocolate chips by hand.
- Scoop the Dough: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set. The centers may look slightly underbaked, which is perfect. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Filling: In a separate bowl, whip the heavy cream until soft peaks form. Gradually add in the powdered sugar and instant coffee or espresso, and continue mixing until the filling is fluffy and spreadable.
- Assemble the Cookies: Once the cookies are completely cooled, spread or pipe a generous amount of the mocha filling on the flat side of half of the cookies. Top each filled cookie with another cookie to form a sandwich.
- Garnish and Serve: If desired, sprinkle the crushed peppermint candies on top of the filling for added flavor and festive look. Enjoy your Peppermint Mocha Sandwich Cookies with friends and family! Store leftovers in an airtight container for up to a week.
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Gingerbread Cream Cheese Sandwich Cookies
Gingerbread Cream Cheese Sandwich Cookies are a delightful twist on the classic gingerbread flavor, featuring soft, spiced cookies that are perfectly complemented by a rich cream cheese filling. These cookies are perfect for the holiday season, offering a cozy and festive taste that is sure to delight friends and family alike.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Ground ginger | 2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ¼ tsp |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter (softened) | ¾ cup |
| Brown sugar | 1 cup |
| Granulated sugar | ½ cup |
| Large egg | 1 |
| Molasses | ¼ cup |
| Vanilla extract | 1 tsp |
| Cream cheese (softened) | 8 oz |
| Powdered sugar | 2 cups |
| Milk | 1-2 tbsp |
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper and set them aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. This will be your dry mixture.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Egg and Molasses: Beat in the egg until well incorporated, then add the molasses and vanilla extract, mixing until fully combined.
- Combine Mixtures: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be cautious not to overmix.
- Scoop the Dough: Use a tablespoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes until the edges are firm and the centers look slightly puffed. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Make the Filling: In a separate bowl, combine the softened cream cheese and powdered sugar. Mix until smooth and creamy. If the mixture is too thick, add a little milk (1-2 tablespoons) to reach your desired consistency.
- Assemble the Sandwiches: Once the cookies are completely cool, spread or pipe a generous amount of cream cheese filling on the flat side of one cookie, then top it with another cookie, flat side down to create a sandwich. Repeat until all cookies are filled.
- Serve and Enjoy: You can serve the Gingerbread Cream Cheese Sandwich Cookies immediately or refrigerate them for a firmer filling. Enjoy this delightful holiday treat!
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Eggnog Snickerdoodle Sandwich Cookies
Eggnog Snickerdoodle Sandwich Cookies are a festive and delightful treat that combines the classic flavors of snickerdoodles with the creamy, holiday essence of eggnog. These cookies feature soft and chewy cinnamon-sugar cookies that are sandwiched together with a rich, spiced eggnog frosting. Perfect for holiday gatherings, these cookies embody the spirit of the season in every bite.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Baking soda | 1 tsp |
| Cream of tartar | 2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
| Unsalted butter (softened) | ¾ cup |
| Granulated sugar | 1 ½ cups |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| Eggnog (store-bought or homemade) | ¼ cup |
| Powdered sugar | 2 cups |
| Ground cinnamon (for coating) | 2 tbsp |
| Extra eggnog (for frosting) | 2-4 tbsp |
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, and salt. Set this dry mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Flavors: Beat in the large eggs one at a time, mixing well after each addition. Then add the vanilla extract and ¼ cup of eggnog, mixing until well incorporated.
- Combine Dry and Wet Mixtures: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Scoop the Dough: Use a tablespoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes until the edges are slightly golden and the centers are set. Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a medium bowl, combine the softened butter and powdered sugar. Mix using an electric mixer until creamy. Gradually add 2-4 tablespoons of eggnog until you achieve your desired frosting consistency. Add additional ground nutmeg if desired for an extra holiday flavor.
- Assemble the Sandwich Cookies: Once the cookies are completely cooled, take one cookie and spread a generous amount of the eggnog frosting on the flat side. Top it with another cookie, flat side down, creating a sandwich. Repeat this process until all cookies are filled.
- Finish with Cinnamon Sugar: In a small bowl, combine the extra granulated sugar and ground cinnamon. Roll the edges of each sandwich cookie in the cinnamon sugar mixture for added sweetness and flavor.
Enjoy your Eggnog Snickerdoodle Sandwich Cookies as a delightful treat for your holiday celebrations!
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Dark Chocolate Raspberry Sandwich Cookies
Dark Chocolate Raspberry Sandwich Cookies are a decadent and delightful treat that pairs rich, dark chocolate cookies with a luscious raspberry filling. These sandwich cookies embody a perfect balance of sweet and tart, making them an irresistibly indulgent dessert for special occasions or a luxurious snack.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter (softened) | ½ cup |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| Dark chocolate chips | 1 cup |
| Fresh raspberries (for filling) | 1 cup |
| Powdered sugar | 1 cup |
| Heavy cream | ¼ cup |
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then incorporate the vanilla extract, mixing until thoroughly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips with a spatula until evenly distributed throughout the dough.
- Scoop the Dough: Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly soft. Remove the sheets from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Raspberry Filling: In a medium bowl, mash the fresh raspberries with a fork until mostly smooth. Stir in the powdered sugar until well combined. If the mixture feels too thick, add in the heavy cream slowly to achieve a spreadable consistency.
- Assemble the Sandwich Cookies: Once the cookies are completely cooled, spread a generous amount of the raspberry filling on the bottom side of one cookie and top it with another cookie to create a sandwich. Press gently to adhere and repeat with the remaining cookies.
- Serve and Enjoy: Enjoy your Dark Chocolate Raspberry Sandwich Cookies immediately, or store them in an airtight container in the refrigerator for up to 3 days. These cookies are sure to impress with their elegant taste and presentation!
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Vanilla Bean Pudding Sandwich Cookies
Vanilla Bean Pudding Sandwich Cookies are a delightful treat that combines soft, buttery cookies with a creamy, flavorful vanilla bean pudding filling. These sandwich cookies offer a sweet and satisfying experience that is perfect for celebrations, holiday gatherings, or simply to enjoy with a cup of coffee or tea. The rich vanilla flavor paired with the tender texture makes them an irresistible snack that everyone will love.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter (softened) | ½ cup |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Large eggs | 1 |
| Vanilla extract | 1 tsp |
| Vanilla bean (split and scraped) | 1 |
| Heavy cream | 1 cup |
| Instant vanilla pudding mix | 1 (3.4 oz) box |
| Powdered sugar | 1 cup |
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg until fully incorporated, and then mix in the vanilla extract and the scraped seeds from the vanilla bean.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Take care not to overmix.
- Scoop the Dough: Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Vanilla Pudding Filling: In a separate bowl, combine heavy cream and the instant vanilla pudding mix. Whisk together until it thickens, then add the powdered sugar and continue to mix until smooth.
- Assemble the Sandwich Cookies: Once the cookies are completely cooled, spread a generous amount of the vanilla pudding filling on the flat side of one cookie and top it with another cookie, flat side down, to create a sandwich.
- Serve and Enjoy: Enjoy your Vanilla Bean Pudding Sandwich Cookies fresh or store them in an airtight container in the refrigerator for up to 3 days.
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Maple Pecan Pie Sandwich Cookies
Maple Pecan Pie Sandwich Cookies are a delightful twist on traditional pecan pie, transformed into charming and tasty sandwich cookies. These cookies feature a rich, maple-flavored filling studded with crunchy pecans, all nestled between two soft, buttery cookies. Perfect for holiday gatherings or as a sweet treat, these cookies will surely impress any dessert lover.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Unsalted butter (softened) | ¾ cup |
| Granulated sugar | ½ cup |
| Brown sugar | ½ cup |
| Large egg | 1 |
| Maple syrup | ¼ cup |
| Vanilla extract | 1 tsp |
| Chopped pecans | 1 cup |
| Pecans (for topping) | ½ cup |
| Powdered sugar | 1 cup |
| Milk | 2-3 tbsp |
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg, Maple Syrup, and Vanilla: Beat in the egg, maple syrup, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Gradually mix the dry ingredient mixture into the wet mixture, stirring until just combined. Be careful not to overmix. Gently fold in the chopped pecans.
- Scoop the Dough: Use a tablespoon or cookie scoop to drop rounded portions of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Maple Pecan Filling: In a separate bowl, mix together the powdered sugar and enough milk to achieve a smooth, spreadable consistency. Stir in additional chopped pecans if desired.
- Assemble the Sandwich Cookies: Once the cookies are completely cool, spread a generous layer of the maple pecan filling on the flat side of one cookie, then top with another cookie to form a sandwich. Repeat with all cookies.
- Serve and Enjoy: Enjoy these delightful Maple Pecan Pie Sandwich Cookies with family and friends during your holiday gatherings or as a special treat for yourself!
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White Chocolate Cranberry Sandwich Cookies
White Chocolate Cranberry Sandwich Cookies are delightful treats that beautifully combine the sweetness of white chocolate with the tangy flavor of cranberries. These soft and chewy cookies are filled with a luscious white chocolate ganache, making them a perfect addition to your holiday dessert platter or as a sweet gift for loved ones.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter (softened) | ¾ cup |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| Dried cranberries | 1 cup |
| White chocolate chips | 1 cup |
| Powdered sugar | 1 cup |
| Heavy cream | ½ cup |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisk together until evenly blended. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Gently fold in the dried cranberries and white chocolate chips.
- Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the White Chocolate Ganache: In a heatproof bowl, combine the white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and the mixture is smooth. Allow it to cool slightly until it thickens.
- Assemble the Sandwich Cookies: Take one cookie and spread a generous amount of the white chocolate ganache on the bottom. Top it with another cookie to create a sandwich. Repeat with the remaining cookies.
- Serve and Enjoy: Allow the ganache to set before serving. Enjoy your White Chocolate Cranberry Sandwich Cookies with a warm beverage or as a festive treat!
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Chocolate Mint Shortbread Sandwich Cookies
Chocolate Mint Shortbread Sandwich Cookies are a delightful holiday treat that captures the essence of winter with their rich chocolate flavor and invigorating mint essence. These buttery shortbread cookies are perfectly paired with a creamy mint filling, making them an irresistible indulgence that’s perfect for sharing during festive gatherings or as a sweet gift for friends and family.
| Ingredient | Quantity |
|---|---|
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | ½ cup |
| Brown sugar | ½ cup |
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | ½ cup |
| Baking powder | ½ tsp |
| Salt | ¼ tsp |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| Peppermint extract | ½ tsp |
| Powdered sugar | 2 cups |
| Heavy cream | 2 tbsp |
| Green food coloring (optional) | A few drops |
Cooking Steps:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
- Cream the Butters and Sugars: In a large mixing bowl, use an electric mixer to beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg and Flavorings: Add the egg, vanilla extract, and peppermint extract to the butter mixture, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to form a dough.
- Shape the Cookies: Roll the dough into small balls, approximately 1 tablespoon in size, and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass or your palm.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they are set and slightly firm to the touch. Allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Mint Filling: In a mixing bowl, beat together the powdered sugar, heavy cream, and a few drops of green food coloring (if desired) until the mixture is smooth and creamy.
- Assemble the Sandwich Cookies: Once the cookies are completely cooled, spread a generous amount of the mint filling on the bottom side of one cookie and top with another cookie to create a sandwich. Press gently to seal.
- Serve or Store: Arrange your Chocolate Mint Shortbread Sandwich Cookies on a plate to serve. If you’re not serving them immediately, store them in an airtight container at room temperature for up to a week. Enjoy!
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Coconut Cream Sandwich Cookies
Coconut Cream Sandwich Cookies are a delightful twist on traditional cookie favorites, featuring a cheerful coconut flavor complemented by a luscious cream filling. These cookies embody the essence of the tropics, making them a perfect treat for festive gatherings or casual snacking. The chewy texture of the cookie pairs beautifully with the creamy, sweet filling, ensuring that each bite is a delightful experience.
| Ingredient | Quantity |
|---|---|
| Unsalted butter (softened) | ¾ cup |
| Granulated sugar | ½ cup |
| Brown sugar | ½ cup |
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Salt | ¼ tsp |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| Shredded coconut | 1 cup |
| Powdered sugar | 2 cups |
| Heavy cream | 3 tbsp |
| Coconut extract (optional) | ½ tsp |
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butters and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Egg and Flavorings: Incorporate the egg and vanilla extract into the butter mixture, mixing until they are well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Then, fold in the shredded coconut gently until evenly distributed throughout the dough.
- Shape the Cookies: Using a cookie scoop or tablespoon, drop small mounds of dough onto the prepared baking sheets, leaving enough space (about 2 inches) between each cookie. Flatten each mound slightly with your palm.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges start to turn golden but the centers remain soft. Once baked, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Filling: In a mixing bowl, combine the powdered sugar, heavy cream, and coconut extract (if using). Beat with an electric mixer until the mixture is smooth and creamy, adjusting the sugar or cream as needed to reach your desired consistency.
- Assemble the Sandwich Cookies: Once the cookies are completely cool, spread a generous amount of the cream filling on the flat side of one cookie and gently sandwich it with another cookie, flat side down. Repeat with the remaining cookies and filling until all are assembled.
Enjoy your Coconut Cream Sandwich Cookies as a delectable treat or share them with friends and family!
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Holiday Spice Sandwich Cookies
Holiday Spice Sandwich Cookies are a festive treat that combines aromatic spices with a delightful cream filling, creating a warm and inviting flavor perfect for the holiday season. These cookies are soft, chewy, and spiced with cinnamon, nutmeg, and ginger, making them a cozy addition to any holiday gathering. They can be enjoyed on their own or as a sweet sandwich filled with a creamy frosting, adding an extra layer of indulgence.
| Ingredient | Quantity |
|---|---|
| Unsalted butter (softened) | ¾ cup |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Ground cinnamon | 2 tsp |
| Ground ginger | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ¼ tsp |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| Powdered sugar | 2 cups |
| Heavy cream | 4 tbsp |
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butters and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Crack in the egg and add the vanilla extract, mixing until fully combined and smooth.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until thoroughly blended.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Be cautious not to overmix, as this could lead to tougher cookies.
- Shape the Cookies: Using a cookie scoop or tablespoon, drop small balls of dough onto the lined baking sheets, allowing about 2 inches of space between each. Slightly flatten each mound with your palm.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and golden brown while the centers remain soft. Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Cream Filling: In a mixing bowl, combine the powdered sugar and heavy cream, beating until the mixture is smooth and spreadable. Adjust consistency by adding more cream or sugar if necessary.
- Assemble the Sandwiches: Once the cookies are completely cooled, pair them up by size. Spread a generous amount of the cream filling on the flat side of one cookie, and top with another cookie, flat side down, to create a sandwich. Gently press together to secure the filling.
- Serve and Enjoy: Enjoy your Holiday Spice Sandwich Cookies fresh or store them in an airtight container for a delightful treat throughout the holiday season!
S’mores Delight Sandwich Cookies
S’mores Delight Sandwich Cookies are a delicious twist on the classic campfire treat, combining the flavors of graham crackers, chocolate, and marshmallows into a delightful cookie sandwich. These cookies feature a soft and chewy graham cracker cookie base filled with a rich chocolate ganache and fluffy marshmallow cream, making them a perfect dessert for any occasion or a nostalgic reminder of summer nights around the fire.
| Ingredient | Quantity |
|---|---|
| Unsalted butter (softened) | ½ cup |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1 ½ cups |
| Graham cracker crumbs | 1 cup |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Semi-sweet chocolate chips | 1 cup |
| Heavy cream | ½ cup |
| Marshmallow fluff | 1 cup |
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Crack in the egg and add the vanilla extract, mixing until fully combined and smooth.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt until well blended.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Take care not to overmix to keep the cookies tender.
- Shape the Cookies: Using a cookie scoop or tablespoon, drop small balls of dough onto the lined baking sheets, spacing them about 2 inches apart. Slightly flatten each mound with your fingers to create an even surface.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers look set. Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.
- Assemble the Sandwich Cookies: Take one cookie and spread a generous amount of marshmallow fluff on the bottom side. Add a spoonful of chocolate ganache on top of the marshmallow fluff, then place another cookie on top to create a sandwich. Repeat the process for all cookies.
- Finish and Serve: Allow the assembled sandwiches to set for a few minutes to firm up. Enjoy your S’mores Delight Sandwich Cookies as a delightful treat that brings the joy of s’mores to any time of the year!
