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Delicious Viennese Cookies: Buttery Chocolate Sandwich Cookies

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Indulge in the richness of these buttery, chocolate-filled Viennese cookies that melt in your mouth.
Chocolate-filled Viennese cookies with a buttery biscuit shell. pinit
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Chocolate-filled Viennese cookies with a buttery biscuit shell. pinit
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Delicious Viennese Cookies: Buttery Chocolate Sandwich Cookies

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Description

These classic Viennese cookies are soft, buttery biscuits piped into beautiful shapes, baked to perfection, and sandwiched together with a smooth milk chocolate filling. Perfect for any occasion, these melt-in-your-mouth cookies are a treat for chocolate lovers.

Ingredients

Viennese Cookies

Ingredients for the Filling

Instructions

Video

Prepare the Cookies:

  1. In a mixing bowl, beat the softened butter until smooth.
  2. Sift in the icing sugar and continue mixing until the mixture is light and fluffy.
  3. Add the egg and mix until fully incorporated.
  4. Sift together the flour and cocoa powder, then gradually add them to the butter mixture. Stir until you get a smooth dough.

Pipe the Cookies:

  1. Transfer the dough into a piping bag fitted with a star-shaped nozzle.
  2. On a baking tray lined with parchment paper, pipe the dough into finger-sized shapes.
  3. Freeze the piped cookies for 10 minutes to help them hold their shape.

Bake:

  1. Preheat the oven to 180°C (350°F).
  2. Bake the cookies for 10 minutes, then let them cool completely.

Make the Filling:

  1. Melt the milk chocolate and allow it to cool to about 30°C.
  2. Stir in the room-temperature butter, mixing until the filling is smooth and glossy.
  3. Allow the mixture to thicken to a pipeable consistency.

Assemble the Cookies:

  1. Transfer the filling to a piping bag and pipe it along the flat side of one cookie.
  2. Place another cookie on top to create a sandwich.
  3. Enjoy your delicious, homemade Viennese Cookies!

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Frequently Asked Questions

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How can I store Viennese cookies?

Store your Viennese cookies in an airtight container at room temperature for up to 7 days. You can also freeze the unfilled cookies and add the chocolate filling after thawing.

Can I make Viennese cookies without cocoa powder?

Yes! If you prefer vanilla-flavoured cookies, you can simply leave out the cocoa powder and add a teaspoon of vanilla extract to the dough.

What type of chocolate works best for the filling?

Milk chocolate works wonderfully for a smooth, sweet filling, but you can also use dark chocolate for a richer, less sweet flavor. White chocolate is another great option for those who prefer a milder taste.

Can I make these cookies ahead of time?

Absolutely! You can bake the cookies and store them in an airtight container for up to a week. Assemble them with the filling when you're ready to serve.

Are Viennese cookies gluten-free?

This traditional recipe uses all-purpose flour, so it is not gluten-free. However, you can try using a gluten-free flour blend for baking if needed.

Why are my cookies spreading too much during baking?

If your cookies are spreading, it could be because the dough is too warm. Chilling the piped dough in the freezer for 10 minutes before baking helps the cookies hold their shape better.

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