Dreaming of Christmas cookies that look and taste like they came from a professional pastry shop? These coffee sandwich cookies, tender butter ovals with a silky filling, are your ticket to perfect desserts. They are fragrant and crisp-tender, and easier to make than they look.
The intense coffee flavor runs through the tender dough and the velvety cream, and the two balance each other perfectly. With our tips for chilling the dough and making the cream, you will get it right the first time.
How do you make coffee sandwich cookies like a pastry chef?
Beat butter and sugar until fluffy. Add the eggs, then the dry ingredients with coffee. Chill the dough well. Cut out ovals, bake at 350°F (180°C) and, once cooled, sandwich them with coffee buttercream.
At a Glance
- Prep time: 30 minutes + 1 hour chilling
- Baking time: 10–12 minutes
- Servings: about 30–35 sandwich cookies
- Difficulty: Medium
- Calories: about 150 kcal per cookie
- Trend: Christmas baking, coffee desserts
Ingredients
(US cups, with grams in brackets)
Coffee cream (filling)
- 1/2 cup plus 1 tablespoon (130 g) butter, softened
- 1 1/4 cups (145 g) powdered sugar, sifted
- 1/2 cup (125 ml) strong instant coffee, cooled
- 2 teaspoons cornstarch
Shortbread dough
- 3 1/2 cups (450 g) all-purpose flour
- 2 sticks plus 2 tablespoons (250 g) butter, softened
- 1 1/3 cups plus 1 tablespoon (170 g) powdered sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon instant coffee powder
- 1 1/2 teaspoons (6 g) baking powder
Decoration
- 3.5 oz (100 g) good-quality dark chocolate
- sprinkles (nonpareils, stars)
Instructions
Making the coffee cream
- Start with the filling base. In a small saucepan, whisk the 1/2 cup (125 ml) of prepared coffee with the cornstarch.
- Cook over medium-low heat, stirring constantly, for 2 to 3 minutes until the mixture thickens to a pudding-like consistency. Remove from the heat right away and let it cool completely.
- In a bowl, beat the softened butter with the sifted powdered sugar until pale and fluffy.
- Beat the completely cooled coffee mixture into the butter foam a spoonful at a time. The result is a smooth coffee cream. Set it aside.
Making the dough
- In a large bowl, beat the softened butter (250 g) with the powdered sugar (170 g) until fluffy.
- Beat in the whole egg, then the egg yolk, one at a time.
- In a second bowl, combine the sifted flour, baking powder and the teaspoon of instant coffee powder.
- Gradually work the dry mixture into the butter mixture and knead a smooth dough.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour.
Baking and assembly
- Heat the oven to 350°F (180°C). Line the baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough out to about 3/16 inch (4–5 mm) thick.
- Cut out oval shapes and place them on the baking sheets. Bake for about 10 to 12 minutes.
- Let the baked ovals cool completely on the sheet.
- Sandwich the cooled cookies together with the coffee cream.
- Melt the chocolate in a double boiler or carefully in the microwave in 20-second intervals. Dip one side of each sandwich cookie in the chocolate and decorate with sprinkles. Let set.
Video Recipe
Tips for Perfect Coffee Sandwich Cookies
- For a glossier coating, stir a teaspoon of coconut oil into the melted chocolate.
- Work quickly with the dough so it does not warm up, and dust the counter with as little flour as possible.
- The cookies are best when left in a cool place until the next day, so the filling softens the shortbread.
Variations
- Nut dough: Replace 1/2 cup (50 g) of the flour with finely ground walnuts or hazelnuts.
- Without filling: Bake the cookies plain; they are delicious that way too.
- Rum flavor: Flavor the cream with a spoonful of good rum instead of coffee.
Frequently Asked Questions (FAQ)
Can I use brewed coffee or espresso instead of instant coffee? Yes, for the filling use 1/2 cup (125 ml) of strong brewed coffee or espresso, cooled. In the dough, instant coffee powder is better because it adds flavor without extra liquid.
How long do coffee sandwich cookies keep? Because the filling contains butter and no raw egg, they keep in an airtight tin in a cool place for several days. In a warm kitchen, store them in the refrigerator and bring them to room temperature before serving.
Can I freeze them? Yes. You can freeze the unfilled baked cookies for 2 to 3 months, or the shaped cutouts before baking. Fill the cookies after thawing for the freshest texture.
Can I make them ahead for Christmas? Yes. Bake the cookies and make the cream a few days ahead, and assemble and dip them one or two days before serving. This also lets the filling soften the cookies.
These elegant ovals prove that you can get professional results at home. Sweet baking!
The recipe is based on a version by Upečiem koláčik, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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