Ingredients
Scale
For the Cookies
- ½ c butter (,softened at room temp)
- 1 c granulated sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 1 egg
- ½ c Dutch blend cocoa powder
- 3 tbsp dark cocoa powder
- 1 ¾ c all-purpose flour
For the Creme Filling
- 2 ½ c powdered sugar
- ¼ c vegetable shortening
- ¼ c butter (,softened at room temp)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375 degrees and line baking sheets with parchment paper.
- In a large bowl, combine the butter and sugar until totally smooth, using a hand mixer.
- Mix in the vanilla & salt, ensuring to scrape down the bottom and sides of the bowl using a spatula.
- Add the egg and mix well, scraping down the bowl again.
- Gently stir in the cocoa powder until just combined.
- Lastly, mix in the flour on low speed until a dough forms. Do not over mix the dough. The dough should be on the thicker side and shouldn't be too moist. (it shouldn't stick to the sides of the bowl). The dough should be fairly easy to handle. If it's sticky, add a little more flour, if it is too dry, add a teaspoon or two of milk.
- Roll out the dough on a floured surface until it is 1/8 inch thick. Use a ruler to measure to be exact.
- Use a round 2" cutter to cut out the cookies. Place them on the prepared trays (these don't spread much so you can place them about 1 1/2 inches apart).
- Bake cookies for about 10-13 minutes or until the edges look and feel crisp all the way through. My tip is to start off with a test cookie, to see how long they will need to bake in your oven. After you cool down your test cookie, it should be crisp all the way through but not too hard.
- As the cookies cool, prepare the frosting. Combine all ingredients in a bowl using a hand mixer. If the icing is too thick, add a teaspoon of water until you reach the desired consistency (stiff, but still able to flatten it between the two cookies).
- Spread the icing and sandwich the cookies together. Store for up to 1 week in an airtight container.
Notes
Recipe by Owlbbaking.com