These Halloween Sandwich Cookies were so much fun to make and are super cute! Those of you with kids, the dough is really easy to work with so even the small ones can help out. It is a little harder to work with the halves that have the cut outs, but with a little supervision, I think they would still be able to do it. It helps to lift them with a spatula. I used a cookie cutter set I bought that works kind on like a linzer cut out set that you push a button and it cuts the center, but it didn’t work that well, and I ended up taking the centers out and using them cut the inside shapes them by hand. You could use any large cookie cutter for the outside and a smaller cookie cutter for the inside.
The recipe is a simple shortbread recipe in which I replaced some of the flour with cocoa. I got the original shortbread recipe from Martha Stewart, but I have changed it around, added things in so many times over the years, that I don’t even really remember the original cookies. But, it is a great jumping off point for anything involving shortbread! I used Hershey’s Special Dark to get that black color. I must say that while I did not use any of the recipes I have seen out there for Oreo copycats, these will remind you a bit of an Oreo. Hope you enjoy!
Halloween Sandwich Cookies
Yield 18 cookies
- Cookie Ingredients:
- 1 cup (2 sticks) butter, at room temperature (Use the best quality butter you can find. It really does make a difference.)
- 3/4 cup cocoa (I used Hershey’s Special Dark)
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 cup confectioners sugar
- Buttercream Ingredients:
- 1/2 cup (1 stick) butter
- 2 cups confectioners’ sugar
- 1 tsp. vanilla extract
- Orange food color
- water or milk to thin
- Pre-heat oven to 325 degrees. Line two large cookie sheets with parchment. Cream together butter and sugar in an electric mixer until light and fluffy. Add cocoa, flour, and salt, and mix until well combined and the dough dough sticks together well. Roll onto a lightly floured surface until about 1/4 inch thick. Cut the dough with your larger cookie cutter. Using the smaller cookie cutter, cut out the center of half of the cookies. Place on the prepared cookie sheets. You may have to lift the cookies with a spatula to place on the cookie sheet. Bake for about 15 minutes or until firm to the touch. I baked mine one sheet at a time, but you could probably bake them on two racks and switch them half way through baking. Fill with buttercream.
- Mix together all ingredients except milk or water with the paddle attachment of an electric mixer. Add milk or water to get the desired consistency.