These eggless Fudge Sandwich Cookies are decadent and fun, with rich fudge frosting sandwiched between two soft buttery cookies. I saw this wonderful Fudge Icing Recipe on Add a Pinch, and had to take notes from her. No confectioner’s sugar flying around the kitchen, and no mixer required! The cookies are naturally egg free, with no special substitutions.
The idea for these cookies began in Wisconsin last week, where we were at an allergy clinic for my toddler (we’re starting Sublingual Immunotherapy for his food allergies – hooray!). Anyway, we stopped at a local coffee shop and saw some amazing looking Fudge Butter Sandwich Cookies on display. My second thought (after “YUM”) was that my son can’t enjoy bakery goods like this without the worry of cross contamination. I immediately added these cookies to my list of things to try baking once we were back home. So here we are! I also tossed on some festive green sprinkles for St. Patrick’s Day tomorrow.
Easily add another fun element to these fudge sandwich cookies by cutting them into fun cookie-cutter shapes with just a couple of small steps, outlined in the recipe below.
I haven’t tried making these dairy free / vegan, so I’m not quite sure how they would turn out. However, the cookies would likely work with milk substitute and dairy free margarine. As far as making the frosting dairy free, I would try using less milk substitute and more margarine to make up for the missing fat from the milk. If you try a dairy free version, I’d love to hear out they turn out! 🙂
As is, these Fudge Sandwich Cookies are:
- Egg free / Eggless
- Peanut free
- Tree nut free
- Soy Free
- Fish and Shellfish Free (as cookies should be)
With modifications (see recipe and notes above) :
- Dairy Free
- Gluten free (use GF all purpose flour of choice)
- Vegan
Summer is coming! If you’re looking for a lighter cookie with lemon zest, check out my Soft Egg Free Lemon Cookies.
RECIPE: Fudge Sandwich Cookies
Ingredients
Butter Cookies
- 1/2 cup sugar
- 1/2 cup butter room temperature or softened slightly
- 2 Tablespoons milk
- 1/2 tsp vanilla extract
- 1 1/3 cups all purpose flour of choice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Fudge Frosting
- ½ cup sugar
- 1 tbsp cocoa powder
- 2 ½ tbsp milk (I used whole milk)
- 2 tbsp butter
- ¼ tsp vanilla extract
Instructions
Butter Cookies
- Preheat oven to 350F.
- Cream together butter, sugar, milk, and vanilla in large bowl.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to wet ingredients, and stir until combined.
- Roll dough into tablespoon size balls (or slightly smaller) and flatten to about 1/3 to 1/2 inch thickness. You can use your hands or a flat surface, such as the bottom of a bowl.
- For cutout cookies: Cover and chill dough in refrigerator for about 30 minutes. Roll out chilled dough to 1/8-1/4" thickness onto lightly floured surface. Cut out shapes with cookie cutters. Re-roll any remaining dough for additional cutouts.
- Bake at 350F for 8-10 minutes (8 minutes for a soft and chewy cookie, 10 minutes for a crisp-at-the-edges cookie). Allow to cool for a few minutes before transferring to wire cooling rack.
Fudge Frosting
- Stir together sugar, cocoa, and milk in small saucepan over medium-high heat. Heat until it comes to a boil. Continue to boil rapidly for 1 minute, stirring (or whisking) periodically.
- Remove from heat and add butter and vanilla. Stir to combine. Allow to cool for approximately 10 minutes, stirring frequently to help cool.
Cookie Sandwich Assembly
- Once frosting has begun to thicken (about 10 minutes), flip one fully cooled cookie upside down and spread frosting on in a thick layer. Place second cookie on top, bottom side to frosting. Repeat until all cookies are fudge butter sandwiches cookies.
- For best results, allow assembled cookies to cool completely before enjoying.