Ingredients:

  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 2/3 cup (65 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (120 g) powdered sugar
  • 1/4 cup (60 g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed for consistency)

Instructions:

  1. In a mixing bowl, cream together butter and granulated sugar until fluffy. Add egg and vanilla extract; mix to combine.
  2. In another bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the wet mixture. Chill for 30 minutes.
  3. Repeat the same creaming method for the chocolate dough with butter and sugar, adding egg and vanilla extract; mix to combine.
  4. Whisk together flour, cocoa powder, baking powder, and salt. Gradually mix into the wet ingredients. Chill for 30 minutes.
  5. Preheat the oven to 350°F (175°C). Roll out the chilled vanilla dough to 1/4 inch thick and cut out shapes.
  6. Do the same with the chocolate dough.
  7. Place the cutouts on parchment-lined baking sheets. Bake for 10-12 minutes until edges are lightly golden. Allow to cool completely.
  8. In a bowl, mix together powdered sugar, butter, vanilla extract, and milk until creamy.
  9. Spread or pipe the filling onto the flat side of one cookie and top with another to create a sandwich.