9 Tbsp. (1 stick, plus 1 Tbsp.) butter, room temperature
3 cups sugar
2 eggs, room temperature
1Ό cups all-purpose flour
Ύ cup cocoa powder
1 tsp. baking soda
Ό tsp. baking powder
Ό tsp. salt
16 Tbsp. (2 sticks) butter, room temperature
3 cups powdered sugar
4 tsp. vanilla
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy, about 7 minutes.
With the mixer on, add the eggs 1 at a time, scraping the bowl after each addition.
In a separate bowl, sift together the dry ingredients.
Add the dry ingredients to the wet mixture in 3 separate additions, using a spatula to scrape the sides and bottom of the bowl after each addition.
Roll the dough into a large ball and wrap in plastic wrap. Refrigerate at least 1 hour.*
Meanwhile, make the filling. In the bowl of a stand mixer, cream the butter and powdered sugar. Add the vanilla.
Fill a piping bag with the filling and leave at room temperature until ready to pipe the cookies.
When the dough is firm, remove from the refrigerator and generously flour a workspace.
Preheat oven to 325 degrees.
Roll the dough to ½-inch thickness.
Use a 3-inch, round cookie cutter to cut the dough. The dough can be re-rolled a second or third time.
Line cookie sheets with parchment paper and bake the rounds for 10 minutes. **
Once cooled, snip 1-inch off the end of the piping bag and pipe each cookie with filling. Sandwich with another cookie.
* The dough may be refrigerated up to 1 week. If refrigerating the dough for more than 1 hour, give it a little time to rest at room temperature before rolling.
**For a finished look, cut the cookies again with the cookie-cutter about 1 minute after removing them from the oven. Save the scraps to use as a garnish on cupcakes, or, once you have enough, as crust for a cheesecake.