Halloween Chocolate Sandwich Cookies
1 1/2 cups flour
3/4 cups cocoa powder
1 tsp. baking powder
1/4 tsp. salt
3/4 cups unsalted butter, room temp.
1 cup + 2 Tbsp. sugar
Click Here For My Vanilla Buttercream Recipe (this is the filling for the filling that I used - just add orange food dye!)
Preheat the oven to 400° F and line a cookie sheet with parchment paper or a silicone mat. Set aside.
In a medium sized bowl, whisk together the dry ingredients. Set aside.
In a separate, large bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar until smooth.
Add in the egg and continue to mix until well combined.
Add the dry ingredients into the wet and mix until a nice dough has formed. If you are doing this step by hand you may want to turn the dough onto your work surface to bring it together since it takes some work to mix by hand.
Once the dough is nice and formed, roll it out very thin on parchment paper.
Use a cookie cutter (I used pumpkins and witches hats) to cut out all of the dough. I rerolled my scraps until everything was used up. If your dough is super soft and hard to work with, let it chill in the fridge for about 15 minutes after rolling it out!
On half of the pumpkins, carve out a jack o' lantern face. On half of the witches hats, carve a small square where the buckle would be. Make sure to use the video above to help guide you.
Make sure to leave about 1" of space between each cookie (they won't spread much).
Bake for 6-10 minutes or until fully baked.
Transfer the cookies to a cooling rack and make the buttercream in the meantime. Click here for my vanilla buttercream recipe.
Make sure to dye the buttercream whatever color you want showing for the filling of these sandwich cookies.
Once the cookies have cooled, pipe or use a butterknife/ offset spatula to spread the frosting out on top of one of the cookies (not the cookies with holes cut out).
Place the cookie with the designs cut out on top of the buttercream to form the sandwich cookie. VOILA!