These spiced sugar cookies stuffed with hazelnut chocolate spread are such a quick and easy Christmas treat, that is super fun to make with the kiddos or as a foodie gift for a favourite friend on teacher.
Spiced Reindeer Sandwich Cookies
These spiced sugar cookies stuffed with hazelnut chocolate spread are such a quick and easy Christmas treat, that is super fun to make with the kiddos or as a foodie gift for a favourite friend on teacher.
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Ingredients
- ½ Cup Unsalted Butter (115g) Softened to room temperature
- ½ Cup Brown or golden castor sugar
- 1 Medium Egg
- 3 Cups All-purpose/Cake flour
- 1 tsp Ground Cinnamon*
- ¼ tsp Ground Allspice*
- Pinch of ground nutmeg*
- 2 tsp Baking Powder
- ¼ tsp Salt
- Chocolate Hazelnut Spread Or any other spread of your choice
Instructions
- Preheat the oven to 180°C and prepare two large baking sheets by lining with baking paper. Set aside
- In a large bowl or the bowl of your stand mixer, cream together the softened butter and sugar until smooth and creamy
- Add the egg and mix through, then sift in all the dry ingredients and mix through until incorporated and a smooth dough forms
- I prefer to wrap the dough in plastic wrap and place it in the fridge for around 10 – 15 minutes to help it not be too soft to transfer after cutting, but this is optional. You can roll and cut immediately, just use lots of flour or roll on the baking paper
- Divide the dough in half for ease of use and cover the remainder with plastic wrap. Flour your surface well and roll the dough to around 50mm / ½cm thick (as these are sandwich cookies you need them thin). Use an approx. 5cm round cookie cutter to cut out the cookies and place on the prepared baking sheet, leaving around 2cm between each
- If you would like the cut outs as I did, then use a smaller (approx. 2cm) round cookie cutter to cut out holes in the lower half of the cookie. Ensure you have the same amount of tops and bottoms
- Bake for 6 – 8 minutes. You do not want them to brown, they should just look 'dry' on top. Leave the cookies to cool on the baking sheet for around 5 minutes, then transfer to a wire cooling rack to cool completely (The cookies will be soft when first removed from the oven but will crisp up during cooling)
- Repeat in batches with the remaining dough
- When completely cooled, match up the tops and bottoms of the cookies according to size
- Place around ½ teaspoon of chocolate spread on the bottom half and spread with a knife to smooth out. Leave a slight rim around the edges to avoid leakage when sandwiched together. Place the top on and gently push together
- Decorate as you wish with royal icing or melted chocolate and coloured candy balls or sweets such as Skittles, M&Ms or smarties for the noses
Notes
*If you would like plain sugar cookies without the spices, feel free to leave them out and substitute with 1 teaspoon vanilla and/or ½ teaspoon almond extract
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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