I love cookies like these because they’re so easy to make festive. All you need is a little green and red food coloring and they’re transformed into pretty Christmas cookies. (Or if you’re like me, you’ve been out of red food coloring since you made a red velvet cake 2 years ago so you have to use sprinkles.) You could also add some mint flavor to the cream to make them extra Christmas-y. So many fun things you could do with these guys!

While these cookies kind of resemble oreos, they’re nothing like them. The cookie is much softer and not nearly as sickeningly sweet as an oreo.

Chocolate Sandwich Cookies
For the cookies:
  • Vegetable oil cooking spray
  • 3/4 cup all-purpose flour plus more for dusting
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1/8 teaspoon salt
  • 6 tablespoons 3/4 stick unsalted butter, softened
  • 3/4 cup confectioners’ sugar sifted
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
For the filling:
  • 6 tablespoons 3/4 stick unsalted butter, softened
  • 2 cups confectioners’ sugar sifted
  1. Line baking sheets with parchment paper; lightly coat with cooking spray. Whisk together flour, cocoa, and salt. With an electric mixer on medium-high speed, cream butter and confectioners’ sugar until pale and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture, beating to combine. Divide dough in half; form into disks, and wrap in plastic. Chill until firm, at least 2 hours, or up to 2 days. (Dough can be frozen up to 2 months; thaw in the refrigerator before using.)
  2. Working with one disk at a time, roll out dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch biscuit or cookie cutter, cut out shapes, transferring to prepared sheets (1 inch apart) as you work. Chill in freezer until firm, about 15 minutes. Brush off excess flour. Gather together scraps; roll, chill, and cut out more shapes.
  3. Preheat oven to 325 degrees. Bake cookies, rotating sheets halfway through, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack to cool completely.
  4. To make filling, beat butter with an electric mixer on high until smooth. Slowly add confectioners’ sugar and beat until light and fluffy.
  5. Spread a small amount of filling on the bottom of half the cookies. Top with remaining cookies; gently press to adhere. Assembled cookies can be refrigerated up to 2 days in an airtight container.



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