“I love making sandwich cookies for the holidays because it brings out the kid in all of us; that first bite squishing the cookie and having the filling oozing out the sides. What’s not to love!” —Tina Zaccardi, tinazaccardi.com
Mocha Latte Sandwich Cookies
Course: DessertCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes1
hour10
minutesCoffee lovers will fall head over heels for this mocha latte sandwich cookies recipe.
Ingredients
6 Tbsp unsalted butter, room temperature
2 Tbsp vegetable shortening, room temperature
⅔ cup of granulated sugar
½ tsp kosher salt
1 large egg yolk
1 Tbsp instant espresso powder
1 cup of all-purpose flour
½ tsp baking soda
1 Tbsp plus 1 tsp unsweetened cocoa powder
- Latte Buttercream
5 Tbsp powdered milk
2 Tbsp heavy cream
8 Tbsp unsalted butter, room temperature
1⅓ cups of powdered sugar
Pinch of kosher salt
- Garnish (Optional)
2 oz white chocolate, melted
Chocolate covered coffee beans, finely chopped
Directions
- Preheat oven to 350°F.
- In the bowl of an electric mixer, or in a bowl with a hand mixer, cream together the butter, vegetable shortening, sugar, and salt for one to two minutes on medium speed. Add the egg yolk and espresso powder and mix until combined.
- Whisk together the flour, baking soda, and cocoa, and add to the butter mixture and beat on low until the flour mixture is just combined.
- Roll the dough into balls using a scoop that’s about one-and-a-half teaspoons. Place balls two inches apart on a baking sheet lined with parchment paper.
- Bake for 13–14 minutes or until the cookies are set, the tops are crinkly, and they no longer look wet. Remove the pan from the oven and place on a cooling rack.
- Allow the cookies to cool on the pan for five minutes and then place the cookies on a wire rack to cool completely.
- Latte Buttercream
- Sift the powdered milk into a small bowl. Heat the heavy cream in a microwave for about 14 seconds. Pour the heavy cream into the sifted powdered milk and whisk vigorously until the powder is dissolved. Set the mixture aside to cool. It will thicken into a paste.
- Place the butter in the bowl of a stand mixer, or a bowl if you are using a hand mixer. Sift the powdered sugar into the bowl with the butter, add the salt, and mix on medium speed until the sugar is incorporated and the mixture is smooth.
- Add the heavy cream/powdered milk mixture to the butter/sugar and beat on medium until smooth. Place the filling into a pastry bag (preferably one fitted with a French Star Tip Ateco #865). Pipe a ring of the filling on the bottom of one of the cookies and top with another.
- Garnish (Optional)
- Drizzle the top cookie with some melted white chocolate and sprinkle with the chopped coffee beans.
