Sugar Cookie Sandwiches with Chocolate Frosting

October 30, 2010

Once again, I was unable to take a photo before Peter ate the majority of the batch. Oh well!

There’s been a big tub of frosting in the fridge for awhile now, way back from when I made a birthday cake for one of Peter’s friends a few weeks ago.  While Peter has slowly been eating the frosting straight out of the container, I have been thinking of the perfect recipe to use it in.  I have never made sandwich cookies before, and this was just the excuse I needed to give them a try.  Plus, there’s a vegan sugar cookie recipe that I’ve been determined to get right.  The first time I made the cookies, they came out way too crispy.  I have a tendency to over-bake things, mostly just out of fear of under-baking them.  I also had used whole wheat flour, and this is one of those times when white flour really does make a difference.  In the end, they turned out more like tooth-breaking biscuits that soft, tasty sugar cookies.

I wasn’t going to make the same mistakes again — at least, I thought I wouldn’t.  I dutifully used all-white flour  instead of whole wheat, and I kept a close eye on the cookies while in the oven.  Sadly, my over-baking tendencies still won over, and the cookies were significantly more crispy than they needed to be.  Overall though, they were still good, and I would definitely use the recipe again.  NEXT TIME, I will not over-bake them.  WILL NOT!  Please help me, god.

Both the cookie and the frosting recipe originally came from The Joy of Vegan Baking Cookbook.

 

Sugar Cookies

Ingredients:

  • 1 3/4 cups all-purpose flour (this is a time NOT to use whole wheat!)
  • 1/2 teaspoon baking powder
  • 1/2 cup vegan butter, room temperature (I used Earthbalance)
  • 3/4 cup sugar
  • 1 1/2 teaspoons Ener-G Egg Replacer (equals 1 egg)
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Preparation:

  1. Line 2 baking sheets with parchment paper.
  2. In a bowl, combine flour and baking powder, and set aside.
  3. In another bowl, beat the butter and sugar until light and fluffy, about 3 to 4 minutes with an electric mixer. Add the egg replacer, water, and vanilla extract.  Beat for at least 1 minute, then add the flour mixture and beat until the dough is smooth.
  4. Divide the dough in half and wrap each half in plastic wrap.  Refrigerate for about 1 hour, or until firm enough to roll.  When ready to bake, preheat oven to 350 degrees F.
  5. Take out half of the chilled dough from the refrigerator and roll out the dough on a lightly floured surface.  It should be about 1/4 inch thick (thicker is better than thinner here).
  6. Cut out the cookies using cookie cutters (or a glass turned upside-down) and place on the prepared baking sheets.  To prevent cookies from spreading and losing their shape, put the baking sheets in the fridge for 10 to 15 minutes.
  7. Bake cookies for 12 to 15 minutes (probably closer to 12), or until they begin to brown around the edges (seriously, RIGHT when you see brown, TAKE THEM OUT BEFORE IT’S TOO LATE!).
  8. Remove from oven and let cool for a few minutes on the baking sheets, then transfer to a wire rack to finish cooling.

Makes 20 cookies

Chocolate Frosting

Ingredients:

  • 1/2 cup vegan butter (I used 1/4 cup Earthbalance butter, and 1/4 cup Earthbalance shortening)
  • 3 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons water or nondairy milk, or more as needed.

Preparation:

  1. Cream the butter until smooth (an electric mixer really helps here).
  2. On low speed, add powdered sugar, and cream for about 2 minutes.
  3. Add the cocoa powder, vanilla extract, and milk, and turn mixer on high once all ingredients are relatively well-combined.
  4. Beat on high speed until frosting is light and fluffy, about 3 minutes.
  5. Add 1 to 2 tablespoons more milk if it’s too dry, and cover with plastic warp until ready to use (so it doesn’t try out).

This should be more than enough for sandwich cookies – it makes enough for an entire 9-inch cake.
Enjoy!  :)

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2 Responses to “Sugar Cookie Sandwiches with Chocolate Frosting”

  1. Wendy Says:

    I love the picture of the cookies and the excellent cup! I bet if the cookies were to last a few days (big if evidently) the moisture from the frosting would soften them to just the right consistency.

    • SevenofNine Says:

      I thought that might happen too, but they seemed to stay pretty crispy. Maybe that’s just because they got eaten so fast though… also, we kept them in the fridge to keep the frosting hard… would that have something to do with it?


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