Halloween Chocolate Sugar Cut Out Cookie Sandwiches

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5 from 1 vote

Halloween Chocolate Sugar Cut Out Cookie Sandwiches

Halloween Chocolate sugar cookie sandwiches

Prep Time45

Cook Time10

Chilling Time1

Total Time1 55

Course: Dessert

Cuisine: chocolate

Servings: cookies

Calories: 200kcal

Author: Heather Perine

Ingredients

For the cookies

2 1/4 cups (270 g) all-purpose flour spooned and leveled, plus more for dusting
1/2 cup (42 g) unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks, 170 g) unsalted butter at room temperature
1 1/4 cups (250 g) granulated sugar
1 large egg room temperature
1/2 teaspoon vanilla extract
3 ounces semisweet or bittersweet chocolate melted

For the frosting:

1 1/4 cups (2 1/2 sticks, 283 g) unsalted butter softened to room temperature
2 1/2 cups (283 g) confectioner sugar
2 Tablespoon heavy cream
2 teaspoons vanilla extract
pinch of salt
food coloring optional
sprinkles. optional

Instructions

Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth.
Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated.
Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour or up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment. Roll out the dough about 1/4 inch thick.
Using a round cookie cutter (2-inches in diameter) cut out shapes. For every other cookie, use a small Halloween cookie cutter and cut out the center of each cookie (don't throw these away! Bake these too for a quick snack or top a cupcake with them!) Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.
Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.
Meanwhile, make your frosting. In a stand mixer, cream your butter until light and fluffy. Add in your powdered sugar 1 cup at a time with the mixer on low. Add in your heavy cream and vanilla extract and combine. Mix on high for 8 minutes until light and fluffy. Divide into 3 bowls, and add food coloring to 2 of them (I used orange and purple. You could leave it white or just use one color and skip the dividing part). Spread the frosting on the cookie without the center cut out. Top with the cut out center half. Roll the sides in sprinkles if you so choose. Store at room temperature in an airtight container for up to 3 days.
*this recipe was adapted from Food Network

Notes

Freezing: You can freeze these cookies baked or unbaked for up to 3 months. I like to freeze the cookies solid on a baking sheet, then transfer to a plastic bag, or you can wrap these up individually as well. When ready to eat, or frost, let thaw at room temperature uncovered for a few minutes.
Storage/Make ahead: Store these cookies at room temperature, covered, for up to 3 days. The dough can be made up to 3 days ahead of time. Just know that it will take longer for the cookie dough to soften before you can roll it out. You can also make the frosting up to 5 days ahead of time, and store covered in the fridge. Simply re-whip it again so it's spreadable. You can also bake these cookies up to 2 days ahead of time when you plan to decorate and serve.
Cookies spreading: This might be because your butter was too soft during the creaming process, or your dough warmed up too much. Try to not handle the dough too much when rolling out as well. Read my 10 Reasons Your Cookies Spread Too Much for more help!
Cookies are tough, cakey, or dry: This is probably because you added too much flour when you made the dough or when rolling out the dough. Make sure to spoon the flour into your measuring cup and level it off. Do not pack it down or scoop from the bag. And make sure to only lightly flour your surface when rolling out the dough.

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