RECIPE

Coffee and Spice Sandwich Cookies

Name: Coffee and Spice Sandwich Cookies
Cook time: 2 h 30 min
Yield: 10-12

Recipe Created For

Jelly Roll Pan

Main Course

Flour

Cook Time

Over 2 hours

Serving Size

10-12

Cook Mode

INGREDIENTS

Two fillings to choose from:

White Chocolate Coffee Cream

225 g (1/2 lb) white chocolate, finely chopped
3 tbsp (45 ml) unsalted butter, diced
½ cup (125 ml) 35% cream
1 tbsp (15 ml) finely ground espresso
1 pinch salt

Cocoa-Coffee Cream

1 ½ cups (375 ml) icing sugar, sifted
¾ cup (180 ml) unsalted butter, softened
3 tbsp (45 ml) finely ground espresso
2 tbsp (30 ml) cocoa powder, sifted
½ tsp (2.5 ml) vanilla
1/8 tsp (0.5 ml) ground cardamom
1 pinch salt

Spice Cookies

2 ½ cups (625 ml) all-purpose flour
2 tsp (10 ml) ground ginger
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground cloves
1/8 tsp (0.5 ml) freshly cracked black pepper
½ tsp (2.5 ml) baking soda
½ tsp (2.5 ml) salt
½ cup (125 ml) unsalted butter, softened
½ cup (125 ml) packed brown sugar
¼ cup (60 ml) sugar
¼ cup (60 ml) molasses
1 egg
1 tsp (5 ml) vanilla

Royal Icing & Decorations

1 egg white
1 ½ cups (375 ml) icing sugar, sifted
½ tsp (2.5 ml) vanilla
A few drops 35% cream, as needed
White sanding sugar (optional)

Looking for the ultimate holiday dessert? Our Coffee and Spice Sandwich recipe is the perfect dish when entertaining friends and family. Featuring white chocolate and cocoa coffee cream and topped with just the right amount of icing sugar and vanilla, these cookies are sure to become a staple in your household for years to come.

The key to this recipe is to whisk the white chocolate and cocoa coffee cream until the mixture is smooth and consistent. Our Balloon Whisk is ideal for this, whisking the coffee creams and spice mix until all the ingredients come together. Once you have achieved the desired texture, bake the batter on our Insulated Cookie Sheet, exposing it to a consistent heat source for an even bake.

The end result is delicious Coffee and Spice Sandwich Cookies for the whole family to enjoy. While this recipe requires an element of preparation, it is well worth the effort, serving between 10 and 12 sandwich cookies in just over two hours. Here are all the ingredients you need and the steps to follow before tackling this recipe!

INGREDIENTS

Two fillings to choose from:

White Chocolate Coffee Cream

225 g (1/2 lb) white chocolate, finely chopped
3 tbsp (45 ml) unsalted butter, diced
½ cup (125 ml) 35% cream
1 tbsp (15 ml) finely ground espresso
1 pinch salt

Cocoa-Coffee Cream

1 ½ cups (375 ml) icing sugar, sifted
¾ cup (180 ml) unsalted butter, softened
3 tbsp (45 ml) finely ground espresso
2 tbsp (30 ml) cocoa powder, sifted
½ tsp (2.5 ml) vanilla
1/8 tsp (0.5 ml) ground cardamom
1 pinch salt

Spice Cookies

2 ½ cups (625 ml) all-purpose flour
2 tsp (10 ml) ground ginger
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground cloves
1/8 tsp (0.5 ml) freshly cracked black pepper
½ tsp (2.5 ml) baking soda
½ tsp (2.5 ml) salt
½ cup (125 ml) unsalted butter, softened
½ cup (125 ml) packed brown sugar
¼ cup (60 ml) sugar
¼ cup (60 ml) molasses
1 egg
1 tsp (5 ml) vanilla

Royal Icing & Decorations

1 egg white
1 ½ cups (375 ml) icing sugar, sifted
½ tsp (2.5 ml) vanilla
A few drops 35% cream, as needed
White sanding sugar (optional)

EQUIPMENT

INSTRUCTIONS

White Chocolate Coffee Cream

Melt the white chocolate and butter in a bowl set over a pot of gently simmering water. (Make sure the water does not touch the bowl and that the heat is not too high or the white chocolate may separate. If this happens, immediately remove the bowl from the heat and vigorously stir in a few drops of cold 35% cream until smooth.) Once melted, remove the bowl from the heat.

In a small pot, heat the cream, espresso and salt until steaming.

Pour over the melted chocolate and butter. Mix to combine and refrigerate until completely chilled, about 2 hours.

When ready to use, gently whisk until smooth and spreadable.

Cocoa Coffee Cream

In a bowl, whisk all of the ingredients with an electric mixer until very smooth. Refrigerate.

Let sit out at room temperature to soften before using.

Spice Cookies

In a bowl, whisk together the flour, spices, baking soda and salt. Set aside.

In another bowl, cream the butter, both sugars and molasses until smooth and creamy.

Add the egg and vanilla. Add the dry ingredients and mix until the batter comes together. Form into a rectangle.

Divide the batter into two equal portions. Using a rolling pin, roll each portion between two large sheets of parchment paper until about ¼ inch (6 mm) thick. Slide onto a baking sheet and refrigerate for at least 30 minutes.

Preheat the oven to 350°F (180°C).

Using a cookie cutter of your choice, cut out as many cookies as possible. Arrange on two baking sheets lined with silicone mats or parchment paper, spacing the cookies out slightly. Collect the scraps of batter, roll them out and refrigerate for at least 30 minutes. Bake one sheet of cookies at a time on the middle rack of the oven for 8 to 12 minutes depending on the size. Let cool completely on a wire rack. Repeat with the chilled scraps.

Make sandwich cookies by filling the cookies with the filling of your choice. Refrigerate the sandwich cookies while you make the royal icing.

Royal Icing & Decorations

In a bowl, whisk the egg white with the icing sugar and vanilla until smooth. If the icing is too runny, add more icing sugar. If the icing is too stiff, add a few drops of 35% cream. Pipe the royal icing over the sandwich cookies in patterns of your choice. Sprinkle with sanding sugar, if desired. Refrigerate the cookies until ready to serve.