Cookie Sandwiches
Prep. Time
45 minutes
Cook Time
15 minutes
Servings
25 cookies
Difficulty
Easy
This recipe is a fun and creative way to make delicious, delicate impressive cookies. I love using a cookie press with stainless steel disks from OXO to create the shapes, which makes the process so much more enjoyable (you can have your kids participate too!). Of course, if you don’t have a cookie press, you can always use cookie cutters and still get a wonderful result. The dough comes together quickly in a food processor, resulting in a soft, crumbly mixture that’s easy to work with. Once baked, the cookies are soft and tender, perfect for sandwiching together with jam or chocolate. A dusting of powdered sugar on top adds the finishing touch, making these cookies not just tasty, but also beautiful. Enjoy the process of shaping, baking, and assembling your very own sweet treats!
Ingredients
20oz (560g) all-purpose flour
7oz (200g) sugar powder
7oz (200g) vegan butter (follow my recipe here, or use a store-bought option), cut to cubes
2 tsps vanilla extract
3.9oz (110ml) plant-based milk
For filling use either strawberry jam or chocolate of your choice. Sprinkle some sugar powder (using a strainer) on top for a nicer look!
Step by Step
For this recipe I use a cookie press with stainless steel disks by OXO to create the cookie shapes I like. If you purchase this from a good brand, it makes the preparation part so much fun! However, you can simply use cookie cutters and get a great result too.
Start by placing the flour, butter & sugar powder in a food processor with a steel blade, similar to how we make shortcrust roulade or chocolate pocket.
Process the ingredients until you get a crumbly mixture (it takes about 10 seconds), and then gradually add the milk and vanilla extract. At this point switch to 'pulse'. The dough is ready when the ingredients form one unified chunk.
Preheat the oven to 350ºF/ 170ºC.
If you're working with a cookie press - use it on top of a non-coated surface, to allow the cookies to detach from the disk and adhere to the surface. If the surface is greasy or coated (like parchment paper is), the cookie will get stuck on the disk.
If you're using a cookie cutter, move to the next step. If you're using a cookie press, place the dough in the cylinder and choose the disk you want to use (OXO's kit includes several shapes, but if you have only one shape, that works too!). Then make a certain number of shapes that match (for example, a flower-shaped cookie with and without a hole in the middle). This way you can make a 'sandwich' out of them both, where the back and the front of it will look the same, except for the hole in the front - out of which the filling will stick out.
Flatten the dough using a rolling pin to about 0.5 inch thick layer, and using a cookie cutter, cut out circles (or a different shape, depending on the shape of the cookie cutter you have). Place all your cut-out cookies on a baking surface lined with parchment paper, and repeat this whole step with dough leftovers, until you used up all your dough.
Bake your cookies for 10 minutes. The cookies WILL NOT get a golden color, and should remain relatively-soft when out of the oven
Let the cookies cool down, and then - like making a sandwich, simply spread jam or chocolate on one cookie, and lay another cookie on top.
Place confectioners' sugar in a strainer, and sprinkle it on top of the cookies.
Keep refrigerated in a sealed box for up to a week.