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.
TOOLS I USED FOR THIS RECIPE:
- Progressive International Biscuit Cutter Set of 7 – I love these as they are not sharp on your hands when pressing down, they are plastic so they will not rust, and they stack neatly inside each other.
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Plastic Dough Scrapper – I use my plastic dough scrapper all the time, it is perfect for scrapping cookie dough out of a round mixing bowl
If you like these shortbread sandwich cookies, you’ll love…
Funfetti Shortbread Sandwich Cookies
Cranberry Orange Shortbread Cookies
Chocolate Covered Caramel Shortbread Cookies
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
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.
Shortbread Sandwich Cookies with Chocolate Ganache Filling
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
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