sandwich cookie

You don't have to hunt down specialty "black" cocoa to make authentic Oreos; the only essentials are Dutch cocoa powder and a little baking soda to alkalinize the dough. Together, they make crispy wafers as inky and intense as the original, with a hint of bitterness to balance the sweet vanilla filling.

Homemade Oreo Cookies Recipe | BraveTart

For the Chocolate Wafers:

unsalted butter

sugar (about 1/2 cup; 100 grams)

golden syrup (about 3 tablespoons; 55 grams),

baking soda

coconut extract (optional)

flour

cocoa

For the Filling:

unsalted butter (about 12 tablespoons; 170 grams)

vanilla extract

Diamond Crystal kosher salt

sugar

For the Chocolate Wafer Dough: Combine butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using) in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy and light, about 5 minutes, pausing to scrape bowl and beater about halfway through.

Sift flour and cocoa together. (If using cup measures, spoon into the cups and level with a knife before sifting.) With mixer running on low speed, sprinkle flour/cocoa mixture into butter mixture. It will seem dry and mealy at first, but continue mixing to form a smooth dough. Knead against sides of bowl to form a smooth ball, then divide in half and flatten into disks. Use immediately or wrap in plastic and refrigerate up to 1 week; soften cold dough 30 minutes at room temperature, then knead on a bare surface until pliable and smooth.

For the Wafers: Adjust oven rack to middle position and preheat to 350°F (180°C). On a cocoa-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle both sides with cocoa and roll until 1/4 inch thick; generously dust with cocoa and continue rolling to 1/8 inch (see note). Alternatively, roll dough to 1/8 inch using an embossed pin. Slide an offset spatula under dough to loosen, brush away excess cocoa, and stamp into 1 1/2–inch rounds. 

Arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between wafers. Gather scraps, knead, re-roll, and cut as before. Repeat with remaining dough as well. Any remaining scraps can be discarded or baked to grind for crumbs. Bake until wafers are firm and dry, about 15 minutes, and cool to room temperature on the baking sheet. Fill immediately or store in an airtight container up to 1 week at room temperature. 

For the Filling: Before making the filling, flip half the chocolate wafers upside down so they can be filled immediately after preparing the filling, as it will quickly set.

In a 2-quart stainless steel saucier, completely melt butter over medium-low heat. Simmer, stirring with a heat-resistant spatula, while butter hisses and pops; if you notice brown bits forming along the edges, reduce heat to low. Continue cooking and stirring until butter falls silent, then strain into the bowl of a stand mixer fitted with a paddle attachment.

Add vanilla and salt, followed by powdered sugar. Mix on low to moisten, then increase to medium and beat until creamy and soft, about 5 minutes. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately; this filling cannot be made in advance.

To Sandwich the Wafers: Pipe a generous dollop of filling in the center of each upturned wafer (just shy of 1 tablespoon, or a little more than 1/4 ounce). Sandwich with remaining halves, transfer to an airtight container, and stand at room temperature until filling has set, about 30 minutes. The cookies will keep for up to 1 week at room temperature, up to a month in the fridge, or 3 months if frozen; serve at room temperature.

A delicious combination of crumbly sugar cookies sandwiched together with dulce de leche.

Alfajores (dulce de leche sandwich cookies)

unsalted butter (115 grams, 1 stick)

sugar (40 grams)

tsp vanilla extract

all purpose flour (1/2 cup plus 2tbsp)

cornstarch (cornflour, 1/2cup plus 2tbsp)

tbsp dulce de leche (approx)

Cream together the sugar and butter in a food processor/stand mixer or with a hand mixer. Add the egg yolk and vanilla and blend in. Add the flour and cornstarch, mix and bring together into a ball. Wrap in cling wrap/film and chill for 30 minutes.&nbsp;

Part way through cooling, preheat the oven to 350F/175C.&nbsp;

Once the dough has cooled, roll out the dough relatively thinly (approx 1/4in/2-3mm) and cut small circles and place on a lined cookie sheet/baking sheet/tray. Repeat with the rest of the dough. Bake the cookies for approx 1-12 minutes until they are just starting to brown very slightly. They should still be very pale. Leave to cool a minute before transferring to a cooling rack.&nbsp;

When the cookies are cool, put a small spoonful of dulce de leche on one cookie and press another on top. Make sure you press them together holding the middle of the cookie so the cookies don't break. If needed, twist them slightly to spread out the dulce de leche. While I didn't here, you can roll the outside in coconut if you like, or lightly dust with confectioner's/icing sugar.

Irresistible Butterball Cookies! They're sandwiched together with seedless raspberry jam and rolled in aromatic vanilla sugar for a sparkly appeal.

Butterball Cookies

unsalted butter (softened)

all-purpose flour

raspberry jam

vanilla sugar

Using a mixer fitted with a whisk attachment, beat the butter on medium speed for about 3 to 5 minutes until the butter is light and fluffy. Mix in the sugar until well blended then add in the flour and continue mixing until the dough is formed. Wrap the dough with saran wrap and chill the dough for about 3 hours. Chilling the dough will prevent the cookies from spreading out too much when baked.

Preheat the oven to 375*F.

Use a small spoon to tear out small pieces of dough and use the palm of your hands to roll them out into small balls about the size of a hazelnut. Place them on a cookie sheet and chill them in the freezer for 30 minutes.

Line 3 cookie sheets with parchment paper. Place the cookies 2 inches apart on the prepared cookie sheets (cookies will spread). Bake one sheet at a time for 8 to 10 minutes or just until the cookies are firm and pale golden in colour. Keep the remaining cookie sheets chilled till ready to bake the next batch.

Spread the flat side of half the cookies with the jam and then top with remaining cookies to form a sandwich. Once you have paired them and formed little sandwich cookies, roll them in vanilla sugar to coat all over.

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Top 3 sandwich cookie recipes from across the web

The most viewed sandwich cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed sandwich cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine