Ingredients
Units
For the chocolate cookies:
- 1 1/4 cups (190g) all-purpose flour
- 2 tablespoons (15g) unsweetened cocoa powder
- Pinch of salt
- 1/3 cup (50g) powdered sugar
- 1/2 cup (115g) unsalted butter, cold and in small pieces
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- Ice water if needed (see Notes below)
For the frosting:
- 2.5oz (70g) regular cream cheese, at room temperature
- 2 tablespoons (30g) unsalted butter, at room temperature
- 1 cup powdered sugar (you might need more)
- 1/4 teaspoon pure almond extract
Instructions
For the chocolate cookies:
- In the food processor: put dry ingredients in the processor's bowl. Mix to combine.Â
- Add butter cubes and pulse a few times to mix. The butter should be the size of peas, roughly.Â
- Add the egg yolk and vanilla if using, and pulse a few times until it moistens the mixture but be careful not to start making a ball.Â
- By hand: put dry ingredients in a large bowl. Stir to combine.Â
- Scatter butter cubes on top. Use your hands or a pastry cutter to incorporate the butter into the flour until it's the size of peas.Â
- Add egg yolk and vanilla if using, and mix with a fork until moistened. The dough will be irregular, as it's harder to incorporate it evenly by hand.Â
- For both methods: dump the shaggy mass onto a counter or working surface.
- Start bringing it together with your hands. At first, it will appear never to bind or come together correctly. But it will.Â
- Keep turning it onto itself until you have a solid dough.Â
- Wrap it in a plastic or freezer bag and refrigerate for at least 1 hour. This is a crucial step for getting tender and flaky dough that's easily rolled.Â
For the frosting:
- In a medium bowl, beat cream cheese and butter until smooth and creamy.Â
- Add powdered sugar in parts and beat until you have a very thick filling that is lump-free. You might need more or less of sugar depending on the butter and cream cheese you use.Â
- Add extract, beat until smooth and keep refrigerated covered, until ready to use.Â
Assembling the sandwich cookies:
- Take the chocolate dough from the refrigerator until you can roll it. It has to be cold, and it will be tough at first to roll.Â
- Preheat the oven to 350°F/180°C.
- Line a baking sheet with parchment paper or butter the pan.Â
- Lightly flour a clean surface and roll the dough about 1/4 inch thick. You want thin cookies as they will be filled.Â
- Cut cookies with your designated cookie cutter and place them on the baking sheets, separated an inch from each other.Â
- Bake for 10-12 minutes, until dry and slightly soft. They will harden when they cool.Â
- Let cool for a few minutes and carefully lift them with a spatula, and transfer to a wire rack. Let cool completely.
- Fill one cookie with 1/2 to 1 teaspoon of cream cheese filling and press another cookie on top to make a sandwich.Â
- Keep in airtight containers. See Notes below on how to store them.
Notes
- Ice water:Â this recipe doesn't use liquid, and though it might seem like the dough will never come together into a ball, it does. But, if you make it by hand, it might be harder to form into a ball as the butter distributes differently than when using the food processor. You can add ice water by teaspoons at a time (put some ice cubes in a glass, cover it with water, and use the cold water) which will help everything bind together. Don't add too much that you end up with wet dough.
- Cookie cutters: you can use any cookie cutter you want. Besides the regular round cookie cutter used for sandwich cookies, I also use flowers and stars. Metal or plastic cutters both work fine.
- Thickness: how thick you roll the dough depends on what you want to bake. I suggest no more than 1/2 inch for filled cookies such as these ones. If you want single cookies, I say up to 1 inch is fine.
- Airtight containers: I like to use metal tins to store the cookies before being filled. But any container with an airtight lid will work. If you store already-filled cookies, they will soften as the days go by because the moisture from the cream cheese seeps into the dough.
- Freezing: you can freeze the cut cookies before baking. I put the whole baking sheet in the freezer and bake it directly.Â
- Flavoring: I use almond extract, but you can choose other flavors like ground cinnamon, coconut extract, coffee extract, chocolate, and peanut butter.
- Prep Time: 20 minutes
- Refrigeration time: 60 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1/15
- Calories: 191
- Sugar: 15.9 g
- Sodium: 31.4 mg
- Fat: 9.8 g
- Carbohydrates: 24.6 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 37.5 mg