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Baked » Recipes » Cookies & Bars

Chocolate Shortbread Sandwich Cookies

Published: Nov 28, 2020 · Modified: Jan 4, 2023 by Baked · This post may contain affiliate links · 1 Comment

Jump to Recipe Print Recipe

Fill these chocolate shortbread sandwich cookies with your favourite frosting! We used peppermint vanilla with crushed candy cane edges.

A small tin lined with parchment paper filled with chocolate shortbread sandwich cookies.

This post first appeared on December 6, 2018, and was last updated November 28, 2020.

Aren’t these little chocolate shortbread sandwich cookies the cutest? Chocolate and peppermint is such a great holiday duo, but orange or coconut frosting sandwiched between the cookies would also be divine. The chocolate cookies themselves are sandy in texture, and not too sweet – a terrific compliment to your favourite frosting!

The amount of cocoa in the recipe is a suggested amount. It’s just enough for a light chocolate flavour, however, if you prefer deeper chocolate flavour, add another tablespoon or two of cocoa. For a pretty finishing option, you could also roll the cookie dough log in sanding sugar before you freeze it like we did for these pecan shortbread cookies. One of the best things about this recipe is you can keep the cookie dough log in the fridge or freezer, ready to slice and bake whenever you like!

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Substitutions
  • Recipe

Chocolate shortbread sandwich cookies in a tin and laying on a marble surface with greenery and ribbon nearby.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

Ingredients to make chocolate shortbread sandwich cookies.

Method

In a medium-sized bowl, whisk together the flour, cocoa, and salt. Set aside.

  • A hand whisking cookie ingredients in a pink Pyrex bowl.
  • A bowl of whisked dry cookie ingredients.

In another larger bowl, beat together the butter and sugar until light and fluffy.

Add the flour-cocoa mixture to the beaten butter, a few tablespoons at a time, and continue to mix until all of the flour is incorporated.

  • A hand beating butter in a large glass bowl using a hand mixer.
  • A hand mixer in a large glass bowl mixing chocolate cookie dough.

The final chocolate cookie mixture will look very crumbly, however, the dough is actually quite pliable.

A bowl of mixed chocolate cookie dough.

Line a work surface with a large piece of wax paper. Dump the chocolate cookie dough onto the wax paper and begin shaping it into a log with your hands. Roll the log, flattening the outside edges as you go, until smooth.

  • Hands shaping chocolate cookie dough into a log.
  • Hands rolling a log of chocolate cookie dough to make it smooth.

Move the cookie dough log down to the bottom edge of the sheet of wax paper, then roll the dough completely in the paper. Once rolled, twist the ends of the paper to secure.

  • Hands rolling a log of cookie dough in wax paper.
  • A log of cookie dough wrapped in wax paper with the ends of the paper twisted together.

Optional – Use scissors to cut along the length of an empty paper towel roll. Place the wrapped cookie dough log in the empty tube before chilling. This can help prevent a flat bottom from forming as the dough rests in the freezer.

Place the wrapped cookie dough log in the freezer for 15 to 20 minutes.

Hands placing a wrapped log of cookie dough in a paper towel tube cut open with scissors.

Preheat the oven and line a half sheet baking sheet with parchment paper.

Remove the chilled cookie dough from the freezer and slice it into approximately 24 cookies.

Hands slicing a cookie dough log with a knife.

Some of the chocolate cookie discs will be thicker than others, and some will be more round than others. This is totally normal. The cookies will smooth and round out a bit as they bake.

Sliced cookies on a beige cutting board next to a alrge wood handled chef's knife.

Evenly space all of the cookie dough slices on the prepared parchment-lined baking sheet.

A tray of unbaked chocolate cookies.

Bake the cookies in the preheated oven. Transfer the baking sheet to a wire rack and cool the cookies completely on the sheet before sandwiching with frosting.

Close up of baked chocolate shortbread cookies on parchment paper.

Optional – Once cooled, pair the cookies together with those of similar shape.

We used this vanilla frosting recipe as filling, then dipped the edges of the filled chocolate shortbread sandwich cookies in crushed candy canes.

Hands spreading frosting to assemble chocolate shortbread sandwich cookies.

Tips & Notes

The recipe as written yields about 12 chocolate shortbread sandwich cookies, using two chocolate cookies per sandwich. If you’d rather not make sandwiches, serve the cookies individually with a drizzle of dark chocolate or smear of frosting for a total of two dozen cookies.

The cookie dough calls for 2 tablespoons of cocoa powder, yielding a light chocolate cookie. If you prefer a darker chocolate cookie, either add more cocoa, or add ¼ cup (25 g) of finely chopped dark chocolate like in this chocolate brownie cookie recipe.

Hands rolling the edges of chocolate shortbread sandwich cookies in crushed candy canes.

Substitutions

For filling we started with this American-style vanilla frosting and substituted 1 teaspoon of peppermint extract for the vanilla extract. That being said, you could add any flavouring to the frosting base that you like. Coconut, orange zest, caramel, or coffee would all be terrific.

Two chocolate shortbread sandwich cookies on a small white plate with an evergreen branch painted on it.

More Holiday Cookies

Pecan Shortbread Cookies

Brown Butter Sesame Seed Cookies

Gluten-free Gingerbread Cookies

Stamped Brown Sugar Shortbread Cookies

Linzer Cookies

Recipe

A small tin lined with parchment paper filled with chocolate shortbread sandwich cookies.

Chocolate Shortbread Sandwich Cookies

5 from 2 votes
Author: Kelly Neil
Yield: 12
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Chilling Time 15 minutes mins
Total Time 53 minutes mins
Print Recipe Pin Recipe Comments

Description

 

Fill these chocolate shortbread sandwich cookies with your favourite frosting! We used peppermint vanilla with crushed candy cane edges.

Equipment

  • Measuring cups and spoons or a digital kitchen scale
  • 2 Mixing bowls
  • Whisk
  • Wax paper
  • Rolling Pin
  • baking sheet
  • Parchment paper
  • Wire rack

Ingredients
 

  • 1 cup flour
  • 2 tablespoons cocoa powder
  • ½ cup butter, room temperature to soften
  • ¼ cup sugar
  • ¼ teaspoon salt

Instructions
 

  • In a medium-sized bowl, whisk together the flour and cocoa. Set aside.
  • In another larger bowl, beat together the butter, sugar, and salt until light and fluffy, about 1 to 2 minutes.
  • Add the flour-cocoa mixture to the beaten butter, a few tablespoons at a time, and continue to mix until all of the flour is incorporated. The mixture will look quite crumbly, however, the dough is actually quite pliable.
  • Line a work surface with a large piece of wax paper.
  • Dump the chocolate cookie dough onto the wax paper and begin shaping it into a log with your hands. Roll the log, flattening the edges of it as you go, until it is smooth, and about 7-inches (18-cm) long.
  • Move the cookie dough log down to the bottom edge of the sheet of wax paper. Roll the dough completely in the paper. Once rolled, twist the ends of the paper to secure.
  • Place the wrapped cookie dough log in the freezer for 15 to 20 minutes. 
  • Preheat the oven to 325ºC (160ºC) and line a standard baking sheet with parchment paper.
  • Remove the chilled cookie dough from the freezer and slice it into approximately 24 ¼-inch (6-mm) cookies. Some of the cookies will be thicker than others, while some will be more round. This is totally normal. The cookies will smooth and round out a bit as they bake. 
  • Evenly space all of the cookie dough slices on the prepared parchment-lined baking sheet.
  • Bake the cookies in the preheated oven for 18 to 20 minutes.
  • Transfer the baking sheet to a wire rack and cool the cookies completely on the sheet before filling and sandwiching with frosting. We used this vanilla frosting recipe and dipped the edges of our cookies in crushed candy canes.

Notes

The recipe as written yields about 12 chocolate shortbread sandwich cookies, two chocolate cookies per sandwich. You can also serve the cookies individually with a chocolate drizzle or smear of frosting for a total of two dozen cookies.
The cookie dough calls for 2 tablespoons of cocoa powder, yielding a light chocolate cookie in which you can still taste the butter and sugar. If you prefer a darker chocolate cookie, either add more cocoa, or add ¼ cup (25 grams) of finely chopped dark chocolate like in this chocolate brownie cookie recipe.

SUBSTITUTIONS

For filling we used with this American-style vanilla frosting and substituted 1 teaspoon of peppermint extract for the vanilla extract. That being said, you could really add any flavouring to the frosting base that you like. Coconut, orange zest, caramel, or coffee would all be terrific.

Nutrition

Serving: 1g | Calories: 98kcal | Carbohydrates: 23g | Protein: 1g | Sodium: 58mg | Fiber: 1g | Sugar: 14g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
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  1. Eggnog Cookies With Spiced Rum Buttercream - Baked says:
    December 9, 2021 at 3:26 pm

    […] than candy cane, gingerbread, and mincemeat is there any flavour as nostalgic as eggnog during the holidays? Maybe, […]

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