Recipe for Sandwich Cookies
I do not remember the first time I had Tiramisu but I do remember that it was love. One of the things I feared when I gave up gluten was that I would never again have Tiramisu. What a tragic life that would be! I have been contemplative of what cookies I plan to make for the holiday season. Some cookies are staples, however, I throw in new ones every year to spice it up! That is why this year Tiramisu cookies made the list. This recipe for sandwich cookies is relatively simple, and tasted like you are eating a delicious slice of Tiramisu. You will not regret making them. Let’s get started.
What do you need for this recipe for sandwich cookies?
It is going to seem like quite a few ingredients, however, it really is not. This is for the cookies and the icing that will hold them together.
- 1 ½ cups all purpose flour (gluten free or regular, this is a 1:1 recipe!)
- ¼ cup cocoa powder – try to use a good quality cocoa powder (meaning the cocoa percentage is higher. If you cannot find one, any will do!)
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ⅓ cup whole milk
- 1 tablespoon instant coffee or instant espresso powder
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter
- ¾ cup white sugar
- 1 large egg
- 6 oz mascarpone cheese (room temperature)
- 4 oz cream cheese (room temperature)
- ⅓ cup powdered sugar
How do you make them?
They are easy to make!
- Heat your oven to 350°F and line your baking trays with parchment paper.
- Whisk the flour, cocoa powder, baking soda and powder in a bowl.
- Combine the milk and espresso powder along with the vanilla in a cup and stir until dissolved.
- In your stand mixer, beat the butter and granulated sugar in a large bowl with the speed at medium/high. Once it is creamy, add the egg. Beat for one minute more. Add the dry ingredients in one batch, followed by the wet ingredients. Repeat this until fully incorporated.
- Use a cookie scooper to evenly distribute the dough onto your cookie pans. Make sure that they are at least two inches apart. Dampen your fingers to help shape them (or don’t if you prefer a more rustic cookie). Bake for 15 minutes. Check the cookies and make sure they spring bake when touched (that is the marker they are done). Let them remain on the tray for 5 minutes to cool, then transfer to a wire rack.
- While your cookies are cooling, make your icing. Beat the mascarpone cheese along with the icing, confectioners sugar. You should add a bit of vanilla here, a teaspoon should do it. If you would like more, you can go up to a tbsp.
- Fill the icing in a piping bag. Once the cookies are completely cool, you can pip the filling onto one of the cookies and then top with the other cookie. Should you wish, you can top the cookies with powdered sugar. Eat up!
Why should you make this recipe for sandwich cookies?
They are easy, fun, delicious, and the perfect homage to tiramisu!
Looking for something similar?
Chocolate Crinkle Cookies click here
Double Chocolate Chip Cookies click here
Peppermint Mocha Cookies click here
Heath Bar Cookies click here
Tiramisu Sandwich Cookies
Traditionally a delicious and decadent cake, Tiramisu is a classic. This recipe for sandwich cookies is a fun play on a classic.
Ingredients
- 1 ½ cups all purpose flour gluten free or regular, this is a 1:1 recipe!
- ¼ cup cocoa powder - try to use a good quality cocoa powder meaning the cocoa percentage is higher. If you cannot find one, any will do!
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ⅓ cup whole milk
- 1 tablespoon instant coffee or instant espresso powder
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter
- ¾ cup white sugar
- 1 large egg
- 6 oz mascarpone cheese room temperature
- 4 oz cream cheese room temperature
- ⅓ cup powdered sugar
Instructions
- Heat your oven to 350°F and line your baking trays with parchment paper.
- Whisk the flour, cocoa powder, baking soda and powder in a bowl.
- Combine the milk and espresso powder along with the vanilla in a cup and stir until dissolved.
- In your stand mixer, beat the butter and granulated sugar in a large bowl with the speed at medium/high. Once it is creamy, add the egg. Beat for one minute more. Add the dry ingredients in one batch, followed by the wet ingredients. Repeat this until fully incorporated.
- Use a cookie scooper to evenly distribute the dough onto your cookie pans. Make sure that they are at least two inches apart. Dampen your fingers to help shape them (or don't if you prefer a more rustic cookie). Bake for 15 minutes. Check the cookies and make sure they spring bake when touched (that is the marker they are done). Let them remain on the tray for 5 minutes to cool, then transfer to a wire rack.
- While your cookies are cooling, make your icing. Beat the mascarpone cheese along with the icing, confectioners sugar. You should add a bit of vanilla here, a teaspoon should do it. If you would like more, you can go up to a tbsp.
- Fill the icing in a piping bag. Once the cookies are completely cool, you can pip the filling onto one of the cookies and then top with the other cookie. Should you wish, you can top the cookies with powdered sugar. Eat up!
Nutrition
Calories: 3371kcalCarbohydrates: 364gProtein: 52gFat: 196gSaturated Fat: 119gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gTrans Fat: 3gCholesterol: 639mgSodium: 1051mgPotassium: 1067mgFiber: 13gSugar: 199gVitamin A: 6373IUCalcium: 676mgIron: 13mg
Martha says
Best alternative for holidays and special occasions!
Sift | Gluten Free says
So glad you love them!