Chocolate Ganache Sandwich Cookies
A Christmas cookie with a rich chocolate center, sandwiched between two biscuits.
Servings: 15 sandwich cookies
Calories: 200kcal
Cost: $20
Equipment
- 2 inch cookie cutter
- small star cookie cutter
- medium mixing bowl
- stand mixer
- Rolling Pin
- parchment paper
- small saucepan
Ingredients
For the sandwich cookies
- 3½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ginger
- 1 tbsp cinnamon
- 10 tbsp unsalted butter room temperature
- ¾ cup brown sugar
- ⅔ cup maple syrup grade A
- 1 egg
- 2 tsp vanilla extract
For the chocolate ganache
- ½ cup semisweet chocolate chips
- ¼ cup heavy whipping cream
Instructions
- In a bowl, whisk together the flour, baking soda, salt, ginger and cinnamon. Set aside.3½ cups all purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tbsp ginger, 1 tbsp cinnamon
- In the bowl of a stand mixer, beat the butter for 30 seconds on medium high until the butter was whipped. Add the brown sugar and beat for a minute until well combined. Add the maple syrup and vanilla and beat for 1-2 minutes until well combined. Scrape down the sides with a spatula and then add the egg. Beat on medium high until well combined, about 1 minute.10 tbsp unsalted butter, ¾ cup brown sugar, ⅔ cup maple syrup, 2 tsp vanilla extract, 1 egg
- Add the dry ingredients in two increments, beating on low speed. After a minute, the dough will start to stiffen and become thick. Scrape the sides with a spatula to ensure everything is well combined.
- Remove the dough from the bowl and divide it into two even halves. Shape each half into a flat rectangle and wrap both with plastic wrap. Chill the dough for 1 hour or overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- On a floured surface, unwrap one of the batter rectangles and place it on the countertop. Flour your rolling pin and roll out the dough until it is about ¼ inch thick. The batter may break apart in some areas - just use your gingers to smash the cracks back together.
- With a round cookie cutter, cut out as many circles as you can. Then take the scraps, roll the dough out again, and repeat until you can't cut out anymore circles. Repeat the process with the other half of the cookie batter.
- Using your star cookie cutter, carefully cut out the center of half of the cookie circles.
- Place all of the star cut-out cookies on one baking sheet, and the normal circles on another baking sheet (the cut out cookies bake slightly faster). You can also bake the stars you cut out! Scatter those among the baking sheets where there is room.
- Bake the whole circles in the oven for 13 minutes, and bake the cut out cookies for 11-12 minutes each. Let each sheet cool for a few minutes, and then move the cookies to cooling rack. Let them cool completely.
- In the meantime, prepare the ganache. In a small saucepan, heat the cream over medium heat until it begins to simmer. Dump in the chocolate and let it melt, slowly stirring it until it becomes smooth and shiny. Remove from the heat and allow it to cool for 15 minutes. It will thicken.¼ cup heavy whipping cream, ½ cup semisweet chocolate chips
- To make the sandwiches, spoon about 1 teaspoon of chocolate filling to the center of a whole cookie, and the press a star cut-out cookie on top and press together. Repeat until you run out!
- Refrigerate the cookies for 20 minutes to help the ganache set. Enjoy!