It’s our favorite time of year! We’re getting you some outstanding recipes for your holiday treat trays during our annual “12 Days of Cookies” series. Today, Elizabeth is baking with blogger and cookbook author Sarah Kieffer of The Vanilla Bean Blog. Click here to order Sarah’s baking cook book. Follow Sarah on Instagram @sarah_kieffer.
The 12 Days of Cookies is brought to you by Bridgeman’s Ice Cream. This year, we’re pairing each cookie with a Bridgeman’s ice cream flavor. Sarah recommends enjoying Chocolate-Mint Sugar Cookies with Chocolate Ganache Filling with classic chocolate ice cream and even swapping out the ganache for the ice cream to make sandwiches!
For a list of Bridgeman’s retail locations and scoop shops, click here.
Here’s today’s recipe!
Chocolate-Mint Sugar Cookies with Chocolate Ganache Filling
Chocolate Sugar Cookies Sandwiches
1 ¾ cups | 250 g all-purpose flour
½ cup | 50 g Dutch cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
1 cup | 225 g unsalted butter, room temperature
1 ¾ cups | 350 sugar
1 large egg
1 teaspoon pure vanilla extract
12 ounces [340g] dark chocolate (60% cacao)
1 cup heavy cream
For the cookies
Adjust an oven rack to the middle position. Preheat the oven to 350F. Line two baking sheets with parchment paper.
In a medium bowl, combine the flour, cocoa powder, baking soda and salt.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the 1¾ cups sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat on medium until combined. Add the flour mixture and beat on low until just combined.
Form the cookies into balls (about 1.5 ounces each) Place 8 cookies on each prepared sheet pan. Bake one sheet at a time 11 to 14 minutes, until the edges have set and the centers are puffed and starting to crackle.
Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan.
For the ganache
Place the chocolate in a medium-sized bowl. Bring the heavy cream to a boil in saucepan over medium heat, then pour it over the chocolate. Cover the bowl with plastic wrap and let the mixture sit for 5 minutes. Stir the chocolate and cream together until completely combined and the ganache is smooth. Let the ganache cool to room temperature before using.
Pipe or scoop a small amount of ganache on a cookie, then top with another cookie.