Sunday Night® Sugar Cookie Sandwiches
These soft, buttery sugar cookies are a multiple award-winner. Double them up with a chocolate sauce filling and they become irresistible. TIME SAVER: Slice and bake refrigerated sugar cookie dough!
Category
Dessert
Servings
20 sandwich cookies
Prep Time
30 minutes
Cook Time
8
Author:
Eileen Gannon
Ingredients
3 cups (375 grams) all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1 cup (2 sticks/226 grams) unsalted butter, softened
2 cups (400 grams) granulated sugar, divided
¼ cup (2 ounces/56 grams) cream cheese, softened
1 large egg, room temperature
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract
1 jar (10 ounces/284 grams) Sunday Night® Chocolate Sauce, any variety, room temperature
Made with
Directions
Preheat the oven to 350°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, mixing on low speed until fully incorporated. (Do not overmix.)
Place the remaining ¾ cup sugar on a large plate. Form tablespoons of dough into balls and roll in sugar, covering all sides. Place dough balls on prepared cookie sheets, leaving 2 inches between balls. Using the bottom of a glass that has been dipped in sugar, flatten the cookies to about ½-inch thick. Bake for 8-10 minutes or until the cookies are set but not brown. Cool for 5 minutes and then transfer to a wire rack to cool completely.
Spread the bottom half of each cookie each with about 2 teaspoons Sunday Night Chocolate Sauce.* Top with the remaining cookies, bottom sides down. If desired, drizzle the cookie sandwiches with any extra chocolate sauce. Store in a covered container in the refrigerator for up to 3 days. (Filling is firmer if chilled.)
Tips From Eileen
The sauce spreads best at room temperature. If chilled, heat in the microwave on high for 10 seconds or until room temperature (not hot).
Store cookies in a covered container at room temperature or in the refrigerator for up to 3 days or freeze, wrapped tightly, for up to 2 months.
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