Sanrio Sandwich Cookies

Written By Miranda Marquez

The weather has been a bit too warm to for making shelled chocolates in my apartment the past couple weeks so I made some adorable Sanrio sandwich cookies instead…they’re basically homemade Oreos….and deliciously dunkable.

 

Hello Kitty

Vanilla Cookie with Strawberry Filling

Cookie (yields 28-30 cookies)

  • 150g all purpose flour

  • 1/4 tsp Salt

  • 114g unsalted butter (room temp)

  • 51g granulated sugar

  • 3g vanilla paste (or 1 vanilla bean)

Filling

  • 60g unsalted butter

  • 100g powdered sugar

  • 2g vanilla paste

  • 8g freeze dried strawberry powder

Keroppi

Matcha Cookie with Lemon Filling

Cookie (yields 28-30 cookies)

  • 150g all purpose flour

  • 4g matcha powder

  • 1/4 tsp salt

  • 114g unsalted butter (room temp)

  • 51g granulated sugar

If you really love a good strong matcha flavor, add 6g instead of 4g matcha powder.

Filling

  • 60g unsalted butter

  • 100g powdered sugar

  • 8g lemon juice

Badtz- Maru

Chocolate Cookie with Vanilla filling

Cookie (yields 28-30 cookies)

  • 140g all purpose flour

  • 35g black dutched cocoa powder

  • 35g unsweetened cocoa powder

  • 1/4 tsp salt

  • 114g unsalted butter (room temp)

  • 51g granulated sugar

  • 3g vanilla paste (or 1 vanilla bean)

Filling

  • 60g unsalted butter

  • 100g powdered sugar

  • 3g vanilla paste (or 1 vanilla bean)

Pochacco

Vanilla Cookies with Peanut Butter Filling

Cookie (yields 28-30 cookies)

  • 150g all purpose flour

  • 1/4 tsp Salt

  • 114g unsalted butter (room temp)

  • 51g granulated sugar

  • 3g vanilla paste (or 1 vanilla bean)

Filling

  • 35g unsalted butter

  • 60g powdered sugar

  • 30g peanut butter

  • 3g vanilla paste (or 1 vanilla bean)

Process

For the Cookies

  1. Cream together the sugar, butter, and vanilla

    1. Creaming is the process of combining softened butter and sugar together until it’s lighter in color and appears ‘fluffed’ due to the added air

  2. Fold in flour, salt, and other dry ingredients until homogenous

  3. Chill dough in fridge for 30 minutes

    1. wrap in plastic wrap if you need to

  4. Roll out to 1/8” rechill for 30 minutes

  5. Cut your cookies

  6. Chill in freezer for 30 minutes- extra important so your cookies don’t spread out in the oven and lose their details.

  7. Bake at 350 for 12 minutes

For the Fillings

  1. Combine all ingredients in a bowl and mix until thoroughly incorporated

  2. Place in a piping bag for easy application…or you can just spread it on the cookie with a knife or spatula…or just eat it out of the bowl, your choice.

 

Notes

  • Recipes are based on cookie cutters 2” in size.

  • For the freeze dried strawberry powder, I bought whole freeze dried strawberries at the grocery store and just used a mortar and pestle to grind into a powder OR you can throw in a food processor.

  • You do not have to buy the black cocoa powder, I personal like using it for specific bakes when I want a really black color without using food coloring.

  • For painting the cookies, I really try to avoid painting food coloring on whatever I make, so I use the following:

    • Black: a little vodka and the black dutched cocoa powder

    • Pink: vodka and pink luster dust

    • White & Yellow: colored cocoa butter

  • If you’re asking ‘why vodka?’ It’s because vodka dries and evaporates quicker than water.

Miranda Marquez
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Milk Tea Ganache