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Black and White Mochachino Sugar Cookie Sandwiches

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“If you haven't already noticed, I'm addicted to sweets--cookies are one of my passions! This recipe was a print-out of mine, but I'm not sure of the site. Sounds whimsical and delicious: chocolate sugar cookies sandwiched with coffee frosting and drizzled with white chocolate glaze.”
READY IN:
45mins
YIELD:
24 sandwich cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, cream the butter, sugar and vanilla extract.
  2. Stir in the flour, cocoa powder, baking soda, cinnamon and salt until evenly blended.
  3. Lay a large piece of plastic wrap on a baking sheet; spoon dough onto plastic. Cover with another piece of plastic; press dough out with a rolling pin until it is about 1/2-inch thick.
  4. Refrigerate for 1 hour.
  5. Preheat oven to 350°F Unwrap dough.
  6. Using 2" cookie cutter of desired shape, cut out cookies. Re-roll and re-cut to use all dough.
  7. Set cookies 2" apart on ungreased cookie sheets; bake 10 minutes, until lightly puffed.
  8. Transfer cookies to wire racks and cool completely.
  9. Make the filling: In a medium bowl, stir together the melted butter, powdered sugar, coffee granules, and 4 tablespoons heavy cream until smooth. Add up to 1 tablespoon additional cream if needed to make a spreadable filling.
  10. Spread half the cookies with the filling; top with remaining cookies to make sandwiches.
  11. Make the glaze: Over very low heat, melt the white chocolate and oil together, stirring until smooth. Dip each cookie halfway into the glaze; let excess drip off. (Or use a pastry bag or the tines of a fork to freestyle glaze patterns over cookies.) Set on wire racks to cool.

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