Oh, how I love a sandwich cookie. It’s the ultimate two-for-one special and I’m V into it. These strawberry chocolate sandwich cookies are easy peasy, require minimum ingredients, and also can double as the perfect chocolate cut out cookie recipe. Let’s just get right to it, shall we?
How to make Strawberry Chocolate Sandwich Cookies
Make the Chocolate Sugar Cookie Dough
Preheat the oven to 375 degrees. In a medium bowl, whisk together the flour, salt, and cocoa powder. Set aside.
Combine the butter and sugar in the bowl of a stand mixer with the paddle attachment. Cream together until fully incorporated and fluffy, about 3 minutes. You don’t want to over beat at this step, because that will incorporate too much air into the cookie and could cause spreading in the oven.
Add egg and vanilla, mix to combine. Add the flour mixture in two batches, mixing after each addition just enough to combine. Don’t over mix. You can leave a few streaks of flour remaining, and then bring the dough together on your counter top when you roll it out.
Roll, Cut, and Bake the Chocolate Sugar Cookies
Roll out the dough on a lightly floured surface. I like to roll the dough pretty thick – close to 1/2 inch. For this recipe, I cut out circles using my 2 1/4 inch biscuit cutter, but you can use any cookie or biscuit cutter you like! (If your dough seems to warm, pop it in the fridge to firm up a bit, but if you work quickly this step isn’t necessary.)
Cut out your cookies, then roll the dough and cut again until no dough remains. Line cookie sheets with parchment and arrange the cookies on the sheet. Leave some space in between each cookie, but they won’t spread much.
Pop the entire prepared cookie sheet into the freezer for about 10 minutes. This will help to ensure they don’t spread in the oven. Bake cookies for 8-10 minutes. I usually bake mine for exactly 9, but every oven in different. You wan’t to take them out of the oven when they still look pretty dough-y. They will continue to bake and firm up on the hot cookie sheet. Let cool completely.
Make the Fresh Strawberry Buttercream
Beat the butter in the bowl of a stand mixer with the paddle attachment for 7-10 minutes. Add salt and vanilla, mix to combine. Add powdered sugar in two batches, mixing for 3 minutes after each addition. Add in the fresh strawberry puree, mix to combine.
If your buttercream is still too thick after adding the strawberry puree, add heavy cream 1 TBSP at a time until you reach your desired consistency. I like to keep it fairly thick so that it holds it’s shape when I pipe it onto the cookies.
Fit a piping bag with your favorite piping tip – here I used a Wilton 8B. Fill the piping bag with buttercream. Once cookies are completely cool, pipe buttercream swirls onto half of the cookies, then sandwich them together. You could totally stop here and dig right in, but I of course wanted to dunk them in more chocolate. I melted down some Ghirardelli semi sweet chocolate chips, and dunked each cookie half way in the chocolate, then let the chocolate set up on some parchment paper. Optional, but encouraged.Print
Perfectly fluffy fresh strawberry buttercream, sandwiched between two chocolate sugar cookies, then dunked in more chocolate for good measure.
For the Chocolate Sandwich Cookies
- 1 C (2 Sticks) Unsalted Butter, at room temperature
- 1 C Granulated Sugar
- 1 Lg Egg
- 2 tsp Pure Vanilla Extract
- 2 C All Purpose Flour
- 3/4 C Dark Cocoa Powder
- 1/2 tsp Salt
For Fresh Strawberry Buttercream
- 1/4 C Fresh Strawberry Puree (about 1/2 pint fresh strawberries, pureed)
- 1/2 C (1 Stick) Unsalted Butter, at room temperature
- 1/2 tsp Salt
- 1 tsp Pure Vanilla Extract
- 2 C Powdered Sugar
- 2–4 TBSP Heavy Cream (Optional)
For Chocolate Sugar Cookies
- Preheat the oven to 375 degrees and line two cookie sheets with parchment paper
- In a medium bowl, whisk together the flour, cocoa powder, and salt, Set aside.
- In a stand mixer with the paddle attachment, cream butter and sugar for 3 minutes.
- Add egg and vanilla, mix to combine.
- Add the dry ingredients, 1/2 at a time and mix until just combined.
- Roll out the dough on a lightly floured surface. Roll to about 1/2 inch thick. Cut out your desired shape. I used a 2 1/4 inch biscuit cutter.
- Place the cookies on prepared cookie sheets, and freeze for 10 minutes, then bake for 8-10 minutes.
- Let cookies cool completely on the cookie sheet.
For Fresh Strawberry Buttercream
- Puree the strawberries in a blender or food processor. Strain out the seeds.
- In a stand mixer with the paddle attachment, beat the butter for 7-10 minutes.
- Add salt and vanilla, mix to combine.
- Add powdered sugar in two batches, mixing for 3 minutes after each addition.
- Add strawberry buttercream, mix to combine.
- If you want to thin your buttercream even more, add heavy cream 1 TBSP at a time until you reach your desired consistency.
- Fit a piping bag with your favorite tip. I used a Wilton 8B here. Fill piping bag with buttercream.
- Once cookies are completely cool, pipe swirls onto half of the cookies, then sandwich together.
- Optional: Dunk each cookie into melted semi sweet chocolate.
Keywords: sandwich cookies, chocolate cookies, strawberry buttercream
Make sure to check out my Vanilla Bean Sugar Cookie Bars which feature a freeze dried strawberry buttercream that’s to-die-for. And if you want more chocolate cookies (and honestly, who doesn’t?) check out these Brookies!