Festive Fudge Crinkle Cookie Sandwiches
Get ready to indulge in the ultimate holiday treat with these Festive Fudge Crinkle Cookie Sandwiches! These decadent delights start with rich, chocolatey crinkle cookies—crispy on the outside and irresistibly fudgy inside—rolled in a snowy coating of powdered sugar for that iconic crackled finish. Sandwiched between them is a luscious vanilla buttercream filling, whipped to perfection for a creamy contrast to the chewy cookies. Elevate the festive flair by rolling the edges in colorful holiday sprinkles, making them the star of any dessert table. Quick to prep, easy to assemble, and bursting with seasonal charm, these cookie sandwiches are perfect for gifting, entertaining, or simply satisfying your holiday sweet tooth.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 large eggs
- 0.25 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 0.5 cup powdered sugar (for coating)
- 0.5 cup butter (softened, for filling)
- 1.5 cups powdered sugar (for filling)
- 2 tablespoons heavy cream (for filling)
- 0.5 teaspoon pure vanilla extract (for filling)
- 0.25 cup holiday sprinkles (optional)
Instructions
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until smooth and creamy.
Add the eggs to the sugar mixture, one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
Cover the dough with plastic wrap and refrigerate for at least 2 hours or until firm.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop 1-tablespoon-sized portions of the chilled dough and roll them into balls.
Roll each dough ball thoroughly in powdered sugar to coat it completely.
Place the coated dough balls 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the cookies have crinkled tops and set edges.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the filling, beat the softened butter in a medium bowl until light and fluffy.
Gradually add the powdered sugar to the butter, beating until smooth.
Mix in the heavy cream and vanilla extract, and continue beating until the filling is creamy and spreadable.
Once the cookies have completely cooled, pair them up by size.
Spread a generous layer of filling on the flat side of one cookie, then sandwich it with another cookie, pressing gently to adhere.
If desired, roll the edges of the cookie sandwiches in holiday sprinkles for a festive touch.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 825.9 g | 300% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 595.5 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 334 mg | 26% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
