Coffee Cream Sandwich cookies.

Coffee cream sandwich cookies comprise buttery vanilla cookies sandwiched with a creamy coffee ganache.

Butter cookies have that shortbread crumbly buttery texture that is so addicting. The good news is that these cookies need only a few ingredients; butter, flour, sugar, egg whites and flavouring. For the ganache, what you need is chocolate, heavy cream, butter and instant coffee powder.

How to make the butter cookies.

Start by mixing the egg whites, sugar, and vanilla extract.

Afterwards, add in the flour and mix thoroughly until everything is combined. Add a few tablespoons of milk to soften the butter and mix.

Afterwards, fill a pastry piping bag fitted with a piping tip with the cookie dough and pipe on a baking tray.

Let the cookies sit in the fridge for a few minutes, then bake at 160C for 20-25 minutes. To make the best cookies, check out my Vanilla butter cookies recipe for tips and tricks.

How to make Coffee ganache.

Take good quality milk chocolate and chop it into small pieces. In a heatproof bowl, put in the chopped chocolate with half the amount of heavy cream and instant coffee powder.

Now place a pot half-filled with water on a stove, on medium heat, and let it come to a gentle simmer.

Afterwards, place the chocolate bowl over the pot and let the chocolate melt. Remove from heat, add in a tablespoon of butter and a pinch of salt, mix thoroughly until everything is combined.

Set aside to cool, then cover with a plastic wrap and place it in the fridge for at least five hours or until thick and pipeable.

Don’t want to make coffee ganache? Here are other cream ideas to use.

• Coffee infused buttercream, Swiss or American.
• Condensed milk coffee cream.
• Coffee cream pastry cream.
• Coffee cream cheese frosting.
• Whipped coffee cream.

Tips for Success.

• Make the coffee ganache ahead of time. The ganache becomes more stable with time and should at least stay in the fridge for five hours.
• Use confectioners sugar when making the butter cookies. This butter cookies recipe uses very little liquid ingredients thus confectioners sugar is the best, since it will be easier to mix with the other ingredients. In addition, confectioners sugar has cornstarch which will inhibit the butter cookies from spreading while baking.
• Let the cookies cool completely before sandwiching them with the coffee ganache, otherwise, the cream will melt.
• Don’t overdo the coffee. Note that, as tempting as it may be to add more coffee into the ganache, too much coffee can be overpowering.

Helpful Tools.

• Piping bag.
• Electric mixer.
• Piping Tip.
• Baking tray.

How to store coffee cream Sandwich cookies.

To store the cookies, make sure they are cooled completely and cover them with clean parchment. However, for longer storage refrigerate for up to 2 weeks.

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Coffee Cream Sandwich Cookies Recipe.

Ingredients.

For the cookies.

• Butter 300 grams
• Confectioners Sugar 100 grams
• Flour 400 grams
• Pinch of Salt
• 4 egg whites
• 1 tsp Vanilla Extract
• 2-3 tsp milk

For the coffee ganache.

• 250 gms chopped milk chocolate.
• 130 gms heavy cream
• 2 tsp instant coffee powder
• 1 tbs unsalted butter.
• Pinch of salt.

Procedure

• Start by making the creamy coffee ganache. Mix the chocolate, heavy cream, and coffee powder and put in a bowl over a pot with simmering water. After the chocolate melts, remove from heat and add in 1 tablespoon butter and a pinch of salt and mix until everything is combined.
• let the ganache cool, cover with plastic wrap, and place it in the fridge for at least five hours.
• To make the butter cookies, preheat the oven to 160C and line the baking tray with parchment paper. In a stand mixer, start by mixing the egg whites, powdered sugar, vanilla extract, and a pinch of salt until everything is combined.
• Add in the flour, slowly, a tablespoon at a time, and mix until everything is well incorporated. Afterwards add 2-3 tablespoons milk to soften the dough, this will make it easier to pipe. Attach a piping tip to a pasty bag and fill with cookie dough. Pipe on a prepared pan, leaving enough space beteween each cookie( Around 3 cm) .
• Place the cookies in the fridge before baking for a few minutes, then bake them at 160C for 20-25minutes.
• Set the cookies in a cooling rack to cool, then pipe the creamy coffee ganache one every single cookie sandwiching with another cookie.