Okay, here’s my blog post about making vanilla and chocolate sandwich cookies:
So, I’ve been on a real baking kick lately, and I decided to tackle sandwich cookies. I wanted to do something a little more interesting than just plain chocolate, so I went with a mix of vanilla and chocolate cookies. Sounds good, right?
Getting Started
First things first, I gotta gather all my ingredients. I grabbed:
- Flour (of course)
- Sugar (granulated and powdered)
- Butter (the good stuff, unsalted)
- Eggs
- Vanilla extract
- Cocoa powder
- Baking soda
- Salt
I made sure my butter was softened – that’s key for getting everything to mix well. Nobody wants lumps of butter in their cookies!
Making the Dough
I split the process into two separate doughs, one vanilla and one chocolate.
For the vanilla dough, I creamed together the softened butter and granulated sugar until it was all fluffy. Then, I beat in the egg and vanilla extract. In a separate bowl, I whisked together the flour, baking soda, and salt, then gradually added that to the wet ingredients. I mixed it all until it was just combined – you don’t want to overmix it, or the cookies will be tough.
The chocolate dough was pretty similar. I did the same butter and sugar thing, then added the egg and vanilla. The dry ingredients were flour, cocoa powder, baking soda, and salt. Mixed it all together the same way as the vanilla dough. Easy peasy!
Chilling Out
This part is important: I wrapped both doughs in plastic wrap and stuck them in the fridge for at least an hour. Chilling the dough makes it easier to work with and helps prevent the cookies from spreading too much when they bake. Plus, it lets those flavors get real cozy with each other.
Rolling and Cutting
Once the dough was nice and chilled, I pulled it out and got to work. I lightly floured my countertop and rolling pin, then rolled out each dough separately to about 1/4 inch thick. I used a round cookie cutter, but you can use whatever shape you like. Get creative!
Baking Time
I preheated my oven to 350°F (175°C) and lined a baking sheet with parchment paper. I placed the cookie cutouts on the sheet, leaving a little space between them. Then, into the oven they went! They baked for about 8-10 minutes, until the edges were lightly golden.
It’s a visual game. The first time I did them a bit too long.
The Filling
While the cookies were cooling, I whipped up a simple buttercream frosting. Just butter, powdered sugar, a splash of milk, and a little vanilla extract. Beat it until it’s light and fluffy.
Assembly Required
Finally, the fun part! I paired up the cookies, one vanilla and one chocolate, and spread a generous layer of frosting on one side. Then, I sandwiched them together. Boom! Vanilla and chocolate sandwich cookies!
They turned out pretty darn good, if I do say so myself. The cookies were soft and chewy, and the frosting was the perfect sweetness. Definitely a winner in my book!
