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Shortbread Sandwich Cookies with Chocolate Ganache Filling

These shortbread sandwich cookies are light, airy, and have a nice hint of almond. Sandwiched together with an easy chocolate ganache filling. This dough comes together quickly and easily, bite size cookie sandwiches are perfect for parties or gatherings! Use a combination of round and fluted cookies cutters for a fun look.

Stacked sandwich cookies
pile of sandwich cookies on a cooling rack

TOOLS I USED FOR THIS RECIPE:

sandwich cookies stacked in a row

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cookie with a bite taken out and a glass of millk

Keeping the dough well floured will help with sticking while cutting out the cookies!

Grocery list:

  • Flour
  • Baking Powder
  • Baking Soda
  • Cream of Tartar
  • Eggs
  • Salt
  • Butter
  • Sugar
  • Almond Extract
  • Vanilla Extract
  • Chocolate
  • Heavy Whipping Cream
plain shortbread cookies

Instructions for the shortbread sandwich cookies:

For the Chocolate Ganache:

In a small sauce pan heat the cream over medium heat. Once warm pour over the semi sweet chocolate and stir until the chocolate is completely melted and the mixture is smooth. Chill until the mixture thickens. If you want to pipe the ganache between the cookies, transfer to a piping bag.

For the Shortbread Cookies:

In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine.

In a large mixing bowl of the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy, 3-4 minutes. Add in the vanilla extract, almond extract, and the egg. Scrape down the sides.

Add in the dry ingredients and mix on low until combined. The dough should be tacky but not too sticky, if it is too sticky add a tablespoon or two of flour.

Transfer the dough onto a flour surface and gather into a ball, slightly flatten with a rolling pin and wrap in plastic wrap. Transfer to the fridge and chill for at least an hour, or overnight if needed.

After the dough has chilled for at least 1 hour remove from the fridge and allow to set at room temperature for 5-10 minutes to soften slightly. Preheat the oven to 350 degrees F, and line baking sheets with silicone mats or parchment paper, set aside. Transfer the dough once again to a well floured surface and roll out to about 1/2″ thick. It may help to work the dough in two batches.

Use a small 2″ round or fluted cookie cutter to cut rounds. Transfer to the prepared baking sheets, and bake for 5-6 minutes until slightly golden brown the cookies will still be slightly soft. Allow to cool for 3-4 minutes on the baking sheet before transferring to a cooling rack. Repeat with the remaining dough. Once all of the cookies are baked, allow to cool completely on a cooling rack before frosting.

Take the cooled shortbread cookies and pipe or spread on the chocolate ganache filling, sandwiching together. Any remaining ganache can be stored in the fridge for up to a week.

cookies stacked on top of each other

Shortbread Sandwich Cookies with Chocolate Ganache Filling

5 from 2 votes
Course: Dessert
Keyword: Cookie Sandwiches, Cookies, Shortbread
Prep Time: 25 minutes
Cook Time: 5 minutes
Chilling Time 1 hour
Total Time: 1 hour 30 minutes
Servings: 15 Sandwich Cookies
Calories: 231kcal
Author: The Hearty Life
Cost: $
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Equipment:

  • 2" round or fluted cookie cutter

Ingredients: 

For the Chocolate Ganache:

  • 8 oz. Semi-sweet chocolate
  • 5 oz. Heavy whipping cream

For the Shortbread Cookies:

  • 1 1/4 cups All-purpose flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 6 tbsp Unsalted Butter, softened
  • 1/2 cups Sugar
  • 1 Egg, at room temperature
  • 2 tsp Vanilla Extract
  • 1 tsp Almond Extract

Instructions:

For the Chocolate Ganache:

  • In a small sauce pan heat the cream over medium heat. Once warm pour over the semi sweet chocolate and stir until the chocolate is completely melted and the mixture is smooth. Chill until the mixture thickens. If you want to pipe the ganache between the cookies, transfer to a piping bag.

For the Shortbread Cookies:

  • In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine.
  • In a large mixing bowl of the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy, 3-4 minutes. Add in the vanilla extract, almond extract, and the egg. Scrape down the sides.
  • Add in the dry ingredients and mix on low until combined. The dough should be tacky but not too sticky, if it is too sticky add a tablespoon or two of flour.
  • Transfer the dough onto a flour surface and gather into a ball, slightly flatten with a rolling pin and wrap in plastic wrap. Transfer to the fridge and chill for at least an hour, or overnight if needed.
  • After the dough has chilled for at least 1 hour remove from the fridge and allow to set at room temperature for 5-10 minutes to soften slightly. Preheat the oven to 350 degrees F, and line baking sheets with silicone mats or parchment paper, set aside. Transfer the dough once again to a well floured surface and roll out to about 1/2" thick. It may help to work the dough in two batches.
  • Use a small 2" round or fluted cookie cutter to cut rounds. Transfer to the prepared baking sheets, and bake for 5-6 minutes until slightly golden brown the cookies will still be slightly soft. Allow to cool for 3-4 minutes on the baking sheet before transferring to a cooling rack. Repeat with the remaining dough. Once all of the cookies are baked, allow to cool completely on a cooling rack before frosting.
  • Take the cooled shortbread cookies and pipe or spread on the chocolate ganache filling, sandwiching together. Any remaining ganache can be stored in the fridge for up to a week.

Nutrition:

Serving: 1 sandwich cookie | Calories: 231 kcal | Carbohydrates: 23 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 37 mg | Sodium: 74 mg | Potassium: 127 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 302 IU | Vitamin C: 1 mg | Calcium: 24 mg | Iron: 2 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

sandwich cookie with piped chocolate ganache frosting

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