Sandwich cookies need to be worth the effort. They involve multiple steps and components. There is often rolling and stamping and re-rolling involved. On top of that, usually they should look matchy-matchy, each cookie the same as the next. So yeah, there is effort and precision involved in achieving that. These are worth a bit of fuss. A poppy-flecked, brown sugar dough has a mellow, full sweetness. The butter in the dough browns just enough in the oven to be fragrant, melding vanilla and sugar notes. Chocolate functions as binding bridge between two wafer-thin coins. They’re wonderful and worth it.
Brown Sugar Sandwich Cookies: Tips & tricks
Here’s what you’re going for. Thin cookies, thin smear of chocolate. Crisp and snappy. There’s nothing complcated about making these cookies, but there are a few tricks to making these cookies extra good. Listen up.
Make it thin: The first tip is simple – roll the cookie dough out very, very thin. Not parchment thin, but certainly Saltine cracker thin. The resulting cookies will be crisp, elegant, and lovely to look at. Like the photo below.
Restraint: Resist going overboard with the chocolate. You want just a bit of chocolate sandwiched between just a bit of cookie. Have a look at the photo below. Too much cookie and the ratio gets thrown off. 
Bake it right: The last important thing to be mindful of is baking time. You want these cookies to bake until they are beautifully golden, particularly on the bottom edges where the cookies meet the baking sheet. This will give you snap and structure once the cookies have cooled. Don’t turn your back while they’re baking, cookies this thin will go from blond to burned in a heartbeat. Go for golden!
More cookie recipe:
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