Mix a little cocoa into store bought gingerbread cookie dough and then sandwich the cookies around frosting and you have a delightful treat.
Gingerbread is a must every holiday, but I wanted to change things up a bit this year. A chocolate combination was something I had to try out for myself after seeing this recipe. Actually, I bought a double-sized roll of the gingerbread cookie dough – half for this and the other half for cut-out gingerbread snowflakes!
I ended up rolling the dough balls in the sugar instead of using the cup, because I was unable to get any sugar to transfer onto the cup. I don’t think I’ve ever managed to have that work for me in fact. I also didn’t flatten them out as much resulting in a bigger, softer cookie. Side they are quite sweet with the filling, a reduction may be required for any future preparations.
CHOCOLATE GINGERBREAD SANDWICH COOKIES
3 Tbsp sugar
1-16.5 oz roll Pillsbury refrigerated gingerbread cookies
1/4 cup baking cocoa
2 cups powdered sugar
1/4 cup butter, softened
1 tsp vanilla extract
3-4 tsp milk
- Preheat oven to 35o degrees. Place sugar in a small bowl.
- In the bowl of a stand mixer, break up the cookie dough, Mix in cocoa until well blended.
- Shape dough into 1-inch balls and roll in sugar. Place on silicone lined cookie sheets 2 inches apart, and press each flat, with smooth-bottomed glass.
- Bake 6-9 minutes. Cool 1 minute; remove from cookie sheets to cooling racks to allow to cool completely.
- Beat powdered sugar, butter, vanilla, and milk until light and fluffy. Spread about 2 heaping teaspoons filling between bottoms of pairs of cooled cookies.