Snowflake Sandwiches

Snowflake Sandwiches


  • 1 cup sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup flour
  • Cocoa powder, for rolling
  • 3/4 cup sifted confectioner's sugar, plus more for dusting
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • Pinch salt


Using an electric mixer, cream the sugar, butter and salt at high speed until well blended, about 3 minutes. Scrape down the bowl, add the egg and vanilla and beat for 1 minute.

Beat in the cocoa at medium speed until thoroughly blended. Add the flour and mix at low speed just until incorporated.

Divide the dough in half; shape into 2 disks. Wrap in wax paper; refrigerate for 20 minutes.

Preheat the oven to 350 degrees . Line 2 cookie sheets with parchment. 1 roll out 1 dough disk 1/8 inch thick between sheets of wax paper. Rub cocoa on a work surface. Remove 1 sheet of wax paper. Flip the dough onto the surface; peel off the other sheet of wax paper.

Using a 3 1/4-inch snowflake cookie cutter, cut out cookies. Using an offset spatula, transfer the cookies to the prepared pans, spacing evenly. Repeat with the remaining dough disk.

Bake 1 pan at a time (refrigerate the other pan) until the cookies are set at the edges, 10 minutes. Let the cookies cool on the pans for 1 minute; transfer to racks to cool completely.

In a bowl, mix the sugar, butter, vanilla and salt.

Spread 2 tsp. of the frosting on the flat side of half of the cookies; sandwich with the remaining cookies. Dust with more sugar.