Crisp, buttery little Chocolate Shortbread Sandwich Cookies filled with chocolate buttercream and topped with icing and SPRINKLES!!!
I made these lovely little sandwich cookies a couple of weekends ago. I was messing around with a shortbread recipe and decided I felt like chocolate. One thing led to another and these babies were born, hehe.
These sandwich cookies are chocolate on chocolate. I’ve used Dutch Processed Cocoa powder here which gives them a very dark appearance and also a slight bitterness which I like but added with a yummy sweet icing and chocolatey frosting in the middle, they were perfect and sweet. Feel free to use normal cocoa here though. I took them to work the next day and they were gone in mere minutes.
The recipe makes quite a lot so you could share them around like I did or you can freeze some and save them all for yourself 🙂
And who doesn’t love some sprinkle action? 🙂 they went everywhere FYI and I was still finding them days later, but no matter, sprinkles are always worth it.
Chocolate Shortbread Sandwich Cookies
- 230 g unsalted butter, softened
- 1/2 cup 100g / 3.5oz) caster (superfine) sugar
- 2 cups (260g) plain (all-purp) flour, sifted
- 1/4 teaspoon salt
- 1/3 cup dutch processed cocoa powder
- 1 teaspoon vanilla
- 1 cup icing sugar, sifted
- 2 tablespoons milk (note 1)
- colouring, optional
- sprinkles, optional
- 125 g unsalted butter, softened
- 1 cup icing (powdered / confectioners) sugar, sifted
- 1/2 cup cocoa, sifted
- 1/4 cup milk
For the cookies, beat the butter and sugar until light and fluffy (2-3 minutes).
In the meantime, in a bowl, mix together the flour, salt and cocoa.
Scrape down the sides of the mixing bowl with the butter and sugar mixture, then add the vanilla. Mix through until combined. Add the flour mixture a little at a time until just combined. It will form a thick dough. Tip the dough out onto a piece of plastic wrap. Form into a disc, wrap and refrigerate for 1 hour.
When ready to bake the cookies, line 2 baking trays with baking paper and preheat the oven to 160C. Roll the dough out onto a lightly floured surface to about 6mm thick. Keep moving it around and adding flour underneath if required to stop it from sticking. Cut out the cookies using a cookie cutter and transfer to a baking tray. They do spread a little, so make sure to leave a gap of about 1.5cm between them. Bake for about 12 minutes.
Remove from the oven and let them cool for a minute or two before transferring to a cooling rack.
Icing; Whisk together the icing ingredients in a bowl. If necessary, add a tiny bit more milk to get a spreadable consistency. Ice half of the cookies and top with sprinkles, if using.
For the buttercream, beat together the butter and sugar until light and fluffy. Add the cocoa and milk and beat again until well combined.
Sandwich 1 plain cookie and one iced cookie together with the buttercream and press down to push the buttercream to the edges.
The icing will take about 24 hours to set hard. You can let them set at room temperature, then refrigerate or freeze as desired.
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).