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Strawberry Chocolate Sandwich Cookies

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  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes


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
  • 24 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.