This cookie is far and away Rosie Daykin’s bestseller at her Vancouver bakery, Butter Baked Goods.
Cookies3 cups all-purpose flour
3/4 cup dark cocoa
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 1/2 cups butter, room temperature
2 cups granulated sugar, plus extra for the cookie tops
2 large eggs
1 tsp pure vanilla
Filling1 cup butter, room temperature
2 cups icing sugar
1 tbsp pure vanilla
You will need: 2 cookie sheets lined with parchment paper, medium ice cream scoop.
- Preheat the oven to 350 F.
- Onto a large piece of parchment paper, sift together the flour, cocoa, baking soda, salt and baking powder. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
- Add the eggs one at a time and beat briefly after each addition. Scrape down the sides of the bowl. Add the vanilla and beat again to combine. Scrape down the sides of the bowl again.
- Turn the mixer to low and add the dry ingredients and mix until fully combined.
- Use the ice cream scoop to drop 24 equally sized portions of dough onto the prepared cookie sheets, about 1 ½ inches apart. Fill a small bowl with granulated sugar. Press a drinking glass or flat-bottomed mug onto a dough portion to make the bottom of the glass a little sticky with dough. Dip the glass into the bowl of sugar to coat and then press down slightly onto the dough again to transfer the sugar. Repeat for each cookie until they are all topped with sugar.
- Bake in the preheated oven for 15 to 17 minutes or until the cookies are firm around the edges but still slightly soft in the center.
- Remove from the oven and transfer the cookies to wire racks to cool completely.
- Meanwhile, prepare the filling: In a stand mixer fitted with a paddle attachment, cream the butter and icing sugar on medium to high speed until pale in colour. Add the vanilla, increase the speed to high and continue to cream until the filling is light and fluffy.
- When the cookies have cooled, turn 12 of them bottom side up. Spoon 2 heaping tablespoons of filling onto each. Place the remaining cookies on top and press down lightly until the buttercream has spread to the edges of the cookies. Stack them high on a cake plate and holler for your friends and family.
From Butter Baked Goods: Nostalgic Recipes from a Little Neighbourhood Bakery, by Rosie Daykin.
Yield: 12 sandwich cookies