Sandwich cookies need to be worth the effort. They involve multiple steps and components. There is often rolling and stamping and re-rolling involved. On top of that, usually they should look matchy-matchy, each cookie the same as the next. So yeah, there is effort and precision involved in achieving that. These are worth the fuss. A poppy-flecked, brown sugar dough has a mellow, full sweetness. The butter in the dough browns just enough in the oven to be fragrant, melding vanilla and sugar notes. Chocolate functions as binding bridge between two wafer-thin coins. They’re wonderful and worth it.
Brown Sugar Sandwich Cookies: Tips & tricks
Here's what you're going for. Thin cookies, thin smear of chocolate. Crisp and snappy. There's nothing complcated about making these cookies, but there are a few tricks to making these cookies extra good. Listen up.
Make it thin: The first tip is simple - roll the cookie dough out very, very thin. Not parchment thin, but certainly Saltine cracker thin. The resulting cookies will be crisp, elegant, and lovely to look at. Like the photo below.
Restraint: Resist going overboard with the chocolate. You want just a bit of chocolate sandwiched between just a bit of cookie. Have a look at the photo below. Too much cookie and the ratio gets thrown off.
Bake it right: The last important thing to be mindful of is baking time. You want these cookies to bake until they are beautifully golden, particularly on the bottom edges where the cookies meet the baking sheet. This will give you snap and structure once the cookies have cooled. Don't turn your back while they’re baking, cookies this thin will go from blond to burned in a heartbeat. Go for golden!
More cookie recipe:
Brown Sugar Sandwich Cookie
Feel free to substitute unbleached all-purpose flour here, spelt flour might work as well although I haven't tested it in this recipe. I also think these cookies might be great with some sort of spice infusion, but haven't played around with that angle yet either.
- 2 1/2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- scant 1 teaspoon salt
- 2 tablespoons + 1 teaspoon poppy seeds
- 6 ounces (1 1/2 sticks) unsalted butter, room temperature
- 2/3 cup brown sugar
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 2-3 tablespoons milk
- 1 tablespoon big flaky sea salt (optional)
- 1 tablespoon turbinado sugar (optional)
- 6-7 ounces dark chocolate, chopped
Preheat oven to 350°F - rack in the top 1/3 of the oven.
In a medium bowl whisk together the flour, baking powder, salt and poppy seeds. Set aside. In a separate bowl, either by hand or with an electric mixer, beat the butter until it is fluffy and creamy. Add the sugar and mix some more, scraping the sides of the bowl once along the way. Mix in the egg yolks and vanilla extract, scraping the sides again if needed. Being careful not to over-mix, stir in the flour mixture by hand. If the dough is on the dry side stir in the milk as well. Turn the dough out onto the counter-top, knead it once or twice (just so it comes together) and form one large ball. Cut the dough into four quarters, then shape each piece into a ball. Flatten each of the four balls into 1/2-inch thick pancakes, and wrap each piece individually in plastic before chilling in the refrigerator for at least a half an hour.
Roll out the dough thin as can be on a lightly floured surface - wafer thin, about 1/8-inch, and stamp out using the cookie cutter. Arrange cookies 1-inch apart on prepared baking sheets before sprinkling with a small pinch of salt and sugar. Bake for about seven minutes on a parchment-lined baking sheet or until the cookie edges are golden brown. Remove from oven and cool completely on a rack.
When you are ready to assemble the cookies, place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt. Spread about 1/2 teaspoon of melted chocolate onto the center of the flat side of one cookie. Top with another cookie - matching flat side to flat side. Repeat with the remaining cookies, setting them aside to let the chocolate set.
Makes 2 dozen 1 1/2-inch sandwich cookies.