These cookie sandwiches are soft and chewy. They make a perfect edible gift for the holidays.
This recipe makes about 23 small sandwich cookies.
For the cookies:
1 ¼ cup of all-purpose flour
¼ cup of cocoa powder
1 cup of instant oats
1 cup of brown sugar
113grs of softened butter
½ teaspoon of baking powder
½ teaspoon of baking soda
1 tablespoon of vanilla extract
1/3 cup of chopped dried cranberries
1 tablespoon of milk
For the vanilla bean frosting:
4 tablespoons of skyr or Greek yogurt
1 vanilla bean, seeds scraped off
3 cups of powdered sugar
To make the cookies, preheat your oven to 180C/350F and line an oven sheet with parchment paper.
Cream the butter with the sugar. Then add the egg and vanilla extract. Add the flour, baking powder, baking soda, cocoa powder. Finally add the milk, oats and cranberries.
Grab about 1 teaspoon of the dough and roll it into a ball using your hands. Place it on the prepared baking sheet and repeat for the rest of the dough. Bake them for about 10 minutes. Allow them to cool down for a couple of minutes in the baking sheet, and then transfer them to a cooling rack.
Once all the cookies are cold, start making the frosting. Whisk the skyr with the vanilla bean seeds and then gradually add the powdered sugar.
Place about one teaspoon of the frosting on the flat side of one cookie, top with the flat side of another cookie, and press to spread the filling. Repeat for all. Keep them in an airtight container in the fridge.