Updated: Apr 27, 2019
These cookies are light and fluffy on the inside and aren’t too sweet so they're amazing when paired with chocolate filling and some sprinkles. Because they’re aren't crisp all the way through, you can get that perfect bite without the filing spilling out.
Be warned... they spread a bit in the oven so don’t put them too close together!
The chocolate frosting I made was actually a sweetened ganache. I used 125g of semi-sweet chocolate chips and 1/4 cup of heavy cream for the ganache then added about 1 cup of powdered sugar. You could fill these with your favourite chocolate frosting recipe though, it’ll be delicious either way.
Makes 16 cookies (8 sandwiches)
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
1 tsp vanilla
1 large egg
1 1/4 cups all-purpose flour
1/2 tsp salt
Preheat oven to 325°F and line a large baking sheet with parchment paper (or 2 half baking sheets)Beat butter and sugar until light and fluffy. Add egg, vanilla, and salt and beat until combined.
Gradually mix in flour until just combined.
Use a medium cookie scoop (or just use a spoon) to portion out cookies.
Either use a cookie stamp or the back of a spoon to flatten them a bit so they aren’t so domed. They’ll spread in the oven so you don’t need to flatten them too much.
Put the baking sheet in the fridge for 40 minutes so they can set.
Bake until edges are just starting to turn golden, about 15 minutes. Let them rest on the baking tray for about a minute before transferring cookies to a cooling rack. Cool completely before filling with chocolate frosting of your choice and rolling in sprinkles.