Ingredients
Equipment
Method
Prepare the Cookie Dough
- In a large mixing bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy. This usually takes about 3 minutes.
- Add the eggs and vanilla extract, mixing until well combined. Scrape down the sides of the bowl to ensure everything is incorporated evenly.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add this to the wet ingredients while mixing on low speed until a soft dough forms.
- Wrap the dough and refrigerate for at least 30 minutes to chill.
Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Roll the dough into small balls about one inch in size and place them on a parchment-lined baking sheet.
- Bake for 8 to 10 minutes until the edges are set. Allow the cookies to cool on the pan for 5 minutes before moving them to a wire rack.
Prepare the Strawberry Filling
- Pulse the freeze-dried strawberries in a blender until they become a fine powder.
- Beat together the softened butter, powdered sugar, strawberry powder, and a splash of cream until you have a fluffy pink frosting.
Assemble the Sandwich Cookies
- Pair up the cooled cookies by size. Pipe or spoon a generous amount of frosting onto the flat side of one cookie, then press another cookie on top gently.
Nutrition
Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8g
Notes
These cookies are best enjoyed at room temperature or slightly chilled from the fridge. Store in an airtight container with parchment paper between layers to prevent sticking. They will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.
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