Today I thought I would rerun a post from a few years ago when I made these Chocolate Sandwich Cookies with a Halloween theme! These cookies were a popular post, and there is no question why. They are cute, colorful, and so good!!! You don’t need anything special to make these except for 2 cookie cutters, which if you need to buy them, should cost about $2.00. These cookies can easily be changed up. You can use the same base, a ghost for the cutout on the top, and leave the frosting white!! 
Chocolate Orange Sandwich Cookies (printable recipe at end of this post) (makes 2 dozen cookies)
3 1/2 cups Flour
1/2 cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
pinch Salt
1 cup Butter
1 cup Sugar
1/2 cup packed Brown Sugar
2 Eggs
1 tablespoon Vanilla
Frosting
6 ounces Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds of Confectioners Sugar
Mix together your flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
In a mixing bowl beat butter, sugar, and brown sugar, until light and fluffy.
Add eggs and vanilla. Beat until combined.
Add the flour mixture, and mix together.
Take dough and divide into pieces. Roll out between wax paper.
Freeze pieces in the freezer overnight.
Preheat oven to 325 degrees. Take 1 frozen piece of dough out of the freezer at a time. Cut out the outside circle with your cutter. Then cut out your inside design. Re roll scraps of dough, and refreeze for 30 minutes.
Cut a back and a front for each cookie. Bake for 8 minutes. Let completely cool.
Make your frosting:
Pour warm water in a bowl and add the meringue powder. Mix with a whisk by hand until it is frothy~about 30 seconds. Add the cream of tartar and whisk for 30 seconds more.
Pour all the confectioner’s sugar into the bowl. Mix together on low speed for 10 minutes.
Place some of the frosting in a small bowl and color it orange.
Put the remainder of the frosting into a bowl and cover to prevent drying. If the frosting is too thick, thin with water, a tiny amount at a time.
Using a small knife or an offset spatula spread the frosting onto the solid cookie base.
Place the top of the cookie gently over the frosting. If you make these cookies I would love to hear about them! I know you will enjoy them!
Happy Halloween!!!
Author: The Freshman Cookprint recipe
COOKIE
- 3 1/2 cups Flour
- 1/2 cup Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- pinch Salt
- 1 cup Butter
- 1 cup Sugar
- 1/2 cup packed Brown Sugar
- 2 Eggs
- 1 tablespoon Vanilla
- Orange Coloring
FROSTING
- 6 ounces Warm Water
- 5 tablespoons Meringue Powder
- 1 teaspoon Cream of Tartar
- 2.25 pounds of Confectioners Sugar
COOKIES
- Mix together your flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a mixing bowl beat butter, sugar, and brown sugar, until light and fluffy.
- Add eggs and vanilla. Beat until combined.
- Add the flour mixture, and mix together.
- Take dough and divide into pieces. Roll out between wax paper. Freeze pieces in the freezer overnight.
- Preheat oven to 325 degrees. Take 1 frozen piece of dough out of the freezer at a time. Cut out the outside circle with your cutter. Then cut out your inside design. Re roll scraps of dough, and refreeze for 30 minutes.
- Cut a back and a front for each cookie. Bake for 8 minutes. Let completely cool.
FROSTING
- Pour warm water in a bowl and add the meringue powder. Mix with a whisk by hand until it is frothy~about 30 seconds. Add the cream of tartar and whisk for 30 seconds more. Pour all the confectioner’s sugar into the bowl. Mix together on low speed for 10 minutes.
- Place some of the frosting in a small bowl and color it orange. Put the remainder of the frosting into a bowl and cover to prevent drying. If the frosting is too thick, thin with water, a tiny amount at a time.
- Using a small knife or an offset spatula spread the frosting onto the solid cookie base.
- Place the top of the cookie gently over the frosting.
