Chocolate Vanilla Sandwich Cookies

24 cookies

These delicious cookies are great for both kids and adults. A must-try!

Makes about 2 dozen 2-inch sandwich cookies.



cup + 2 Tbsp unsalted butter at room temperature
cup sugar
large egg yolk
tsp vanilla extract
1 ¼
cup all-purpose flour
cup cocoa powder
tsp baking powder
tsp salt
ounce rolling fondant icing


Step 1

Beat the butter and sugar until light and fluffy. Beat in the egg yolk and then beat in the vanilla.

Step 2

In a separate bowl, sift the flour, cocoa powder, baking powder and salt. Add this to the butter and stir just until blended. Divide this into 2 discs, wrap and chill until firm, at least an hour.

Step 3

Preheat the oven to 350 F and line 2 baking trays with parchment paper. Give the dough one or two kneads on a floured work surface to soften it (this will prevent the dough from cracking when rolling) and then roll it out to just less than ¼-inch thick. Cut out cookies using a 2-inch cookie cutter and lift onto the baking trays. Any scraps can be re-rolled, and if the dough gets too soft when rolling, simply chill it for 15 minutes before rolling again.

Step 4

Bake the cookies for about 8 minutes, until they loose any shine to them. Allow the cookies to cool on the tray before removing to fill.

Step 5

Roll out the fondant, using icing sugar for rolling (not flour) to just over 1/8-inch thickness and cut 2-inch circles using the same cookie cutter as for the cookies. Brush one side of the fondant with a little water and press this onto the bottom of one cookie. Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich. Repeat with the remaining cookies, re-rolling the fondant if needed.

Step 6

Store the cookies in an airtight container for up to 3 days.

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