Sandwich Cookie Recipes

ITALIAN SANDWICH COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer on medium speed, cream together the butter, sugar and salt until very fluffy, about 4 minutes. Add the vanilla and eggs and continue to beat very well for an additional 4 minutes, scraping down the sides at least once. Turn the mixer on low speed and add the flour and baking powder, and mix until just combined.
• Put the dough into a pastry bag or cookie press fitted with a star tip. On an ungreased cookie sheet, pipe cookies in 2-inch lines, spaced at least 1 inch apart. Place in the freezer for 5 minutes (this will help them retain their shape when baking).
• Bake until golden brown, 15 minutes. Let cool on the cookie sheets 3 minutes, then transfer to wire racks to cool completely. Spread a little more than half a teaspoon of jam on half of the cookies, then top with the remaining cookies to make sandwiches. Place in the freezer for another 5 minutes to help set while you prepare the chocolate.
• Toss together the chocolate and the oil and place in a microwave-safe mug. Microwave in 30-second increments, stirring occasionally, until completely melted. Put the rainbow sprinkles onto a plate.
• Working quickly, dip the cookies halfway into the chocolate, then roll in the sprinkles. Place finished cookies on a tray lined with either wax or parchment paper to set completely. Cookies will keep in an airtight container for about 1 week.

CARROT CAKE SANDWICH COOKIES RECIPE

Steps:

• Process the oats in a food processor by pulsing 3-5 times. The oats should still have pieces that are approximately ½ the size of original oats (not fully ground); set aside.
• Grate the carrots and place the grated carrots on 3-4 layers of paper towels. Top the carrots with more paper towels and tightly roll up the carrots, squeezing as you roll to remove as much moisture as possible; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, coconut oil, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes at medium speed.
• Add the salt and vanilla and beat another 2 minutes at medium speed until fully incorporated, smooth, and fluffy.
• On medium-low speed, add the eggs, one at a time, scraping down the bowl after adding each egg. Mix just until fully incorporated, about 30 seconds per egg.
• In a large bowl, sift the all-purpose flour, bread flour, baking soda, baking powder, cinnamon, apple pie spice, and ground ginger together. Add the flour mixture to the wet ingredients in one addition and mix on low speed until the flour is incorporated and no dry flour can be seen. (Don't mix too long or too much gluten will form, making the cookies a little tough.)
• Add the oats, coconut, grated carrots, raisins, and pecans and mix on the lowest speed just until incorporated.
• Cover the dough and refrigerate for 30 minutes before scooping and baking.
• While the dough rests in the refrigerator, adjust the oven rack to the middle position, heat the oven to 350°F, and line 2 baking sheets with parchment.
• When ready to bake, scoop cookie dough using a #40 scoop (a 2-tablespoon scoop) and place scoops of cookie dough 2 inches apart onto the lined cookie sheets.
• Bake 12-15 minutes, rotating the cookie sheet halfway through baking. The cookies should be slightly darker in color with slightly firm edges and centers still slightly soft to the touch.
• Let the cookies cool for 1 minute on the baking sheet, then use a spatula to transfer the cookies to a wire rack to completely cool.
• While the cookies cool, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the powdered sugar, cream cheese, and butter together for 3 minutes on medium speed, or until light and fluffy.
• Add sour cream, vanilla extract, ground ginger, salt, lemon juice and zest, and orange juice. Beat on medium speed until smooth and fully incorporated, about 1 minute.
• The frosting can be used immediately. If making ahead, the frosting will keep refrigerated in an airtight container for up to 3 days. When ready to use, let the filling come to room temperature and fluff it up using an electric mixer with a paddle attachment at medium speed for 1 minute before using.
• To assemble the cookies, spread about 1½ tablespoons of the cream cheese filling onto the flat side of 24 cookies and top with a second cookie (flat sides together). Slightly press the sandwich cookie together so both sides stick together.

CHOCOLATE SANDWICH COOKIES

Steps:

• Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
• Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
• Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.