It seems to be a tradition for me to make some version of sandwiched sugar cookies for every holiday or celebration. I absolutely love Linzer cookies for their nuttiness since they use nut flour in the dough. They also lend so well to filling them with fruity curds or jams. These simple sugar cookies to me work super well filled with chocolate spread. Whether it’s hazelnut chocolate spread or dark chocolate spread for those of us who prefer a slightly less sweet version. To me, these Chocolate Sandwich Cookies are the perfect Easter cookie.
Feel free to make these Chocolate Sandwich Cookies any shape you like. They don’t need to have the cut out either. You can also decorate them as you wish. I previously did a version dipped in chocolate and covered with sprinkles. I’ve kept these simple, but feel free to get creative. Especially if you’re making them with the kiddos. These also make a perfect foodie gift if you’re visiting family or friends for Easter.
Remember to check out some of my other fun Easter recipes for more inspo. There are loads to choose from. From simple treats, to baked goods and breads, to easy brunch ideas.
Chocolate Sandwich Cookies
- 170 grams Unsalted Butter Softened to room temperature
- ¾ Cup Castor sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 2¼ Cups All-Purpose/Cake Flour
- ½ tsp Baking Powder
- ¼ tsp Salt
- ¾ Cup Chocolate spread
- In a large bowl using a hand mixer or your stand mixer, mix the butter and sugar together until smooth and creamy. Add the egg and vanilla and mix until combined
- Sift in the flour, baking powder and salt and mix until combined and a soft dough forms
- Place the dough between two sheets of plastic wrap and roll out evenly to around ½ cm thickness. Ensure the dough is covered and place in the freezer for around 30 minutes to chill
- Note: The dough is very soft and can be sticky when warming up. Chilling is essential to make it workable. With the high butter content it should also stay chilled to prevent oiliness. Keep remaining dough covered between batches and keep chilled on warm days. Use flour to prevent sticking when rolling and cutting. Feel free to prep the dough the night before. Just leave it out for around 10 minutes after removing from the freezer before cutting
- Once chilled, preheat oven to 180°C. Line 2 large baking sheets with baking paper or silicone baking mats. Remove the plastic wrap from the dough, then place the dough onto a lightly floured surface or directly onto the baking paper. Cut the cookies out, leaving around 2 cm between each on the baking sheet as they will spread slightly
- Bake for 10 – 12 minutes, depending on the size of your cookies, until the edges just start to turn golden. You do not want the cookies to brown. Once baked, let cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating
- Note: The cookies will be soft when first removing them from the oven but will crisp up once cool, hence leaving them on the baking sheet before transferring
- Roll out the remainder of the dough while the first batch is baking, cut out and place on the second baking sheet. Repeat this process until all the dough has been used
- If doing cut outs on the top cookies, remember to have an equal number of bottoms and lids
- Once the cookies are completely cooled, stack them on top of each other to find good fits to sandwich together. Add around half a teaspoon (depending on the cookie size) of chocolate spread to each of the bottom halves and spread a little with a knife or pallet knife, leaving a tiny rim around the edge, so that the spread doesn't ooze out when the top cookie is placed on. Then place the top cookie on and press down gently
- Serve or store in an airtight container until needed
- Feel free to decorate as you wish