Sunday Night® Sugar Cookie Sandwiches
These soft, buttery sugar cookies are on constant repeat at Eileen’s house, and a multiple award-winner. Double them up with a chocolate sauce filling and they become irresistible.
20 sandwich cookies
3 cups unbleached all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar, divided
¼ cup (2 ounces) cream cheese, softened
1 large egg, room temperature
1 teaspoon vanilla
¼ teaspoon almond extract
1 jar (9.2 oz or 10 oz) Sunday Night® Premium Dessert Sauce, any chocolate flavor, room temperature
Preheat the oven to 375°F. Lightly grease two cookie sheets or line with parchment paper. In a medium bowl whisk together flour, baking powder, salt, and baking soda; set aside.
In a mixer bowl beat butter, 1¼ cups of the sugar, and cream cheese with an electric mixer on medium-high until light and fluffy. Beat in the egg, vanilla, and almond extract. Scrape the sides and bottom of the bowl with a rubber spatula. Slowly add the dry ingredients, beating on low speed until the mixture is fully incorporated (do not overmix).
Place the remaining ¾ cup sugar on a large plate. Roll tablespoons of dough into balls. Roll in sugar, covering all sides. Place balls on the prepared cookie sheets, leaving 2 inches between balls. With the bottom of a glass that has been dipped in sugar, flatten the cookies to about ½-inch thick. Bake for 8 to 10 minutes or until the cookies are set but not brown. Cool cookies on the pans for 5 minutes. Transfer cookies to wire rack; cool completely.
Spread bottoms of half the cookies each with 2 teaspoons Sunday Night Chocolate Premium Dessert Sauce.** Top with remaining cookies, bottom sides down. If desired, drizzle cookie sandwiches with any remaining chocolate sauce. Store sandwich cookies in a covered container in the refrigerator for up to 3 days (filling is firmer if chilled).
Tips From Eileen
*Tip: The sauce spreads best at room temperature. If chilled, heat in the microwave on high for 10 seconds or until room temperature (not hot).
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