This is the perfect mix of creamy Mexican cinnamon chocolate sandwiched between sweet vanilla sugar cookies.
I started dreaming about these cookies before I made them. My dream turned into an obsessed craving and I just had to make them. We used to make these sandwich cookies as kids. Actually, it is a cookie that my mom used to love when she was growing up in Philly. Her best friend’s mother, Hilda, used to make them. We used to make the chocolate cream frosting or filling with crisco shortening and then we would spread a thick layer between 2 graham crackers. We had to make extra frosting because someone, uh-um, used to eat all the frosting before we could make the sandwich cookies. Yes, it is that good!
So I decided to give my favorite childhood cookie a makeover. This is my Gluten Free and non-dairy sandwich cookie. I think I love them even more!
Ironically, my college friend Sheila was coming to town from Philly, I knew we were going to have plenty to gab about all day and night catching up over the good ol’ days. Of course, there would be plenty of strong Seattle coffee during our chats so I wanted to make a special treat. Since I was obsessively craving this “old fashioned Philly” cookie I thought …
Why not make it Gluten Free and even more delicious?!
So I decided to make some Gluten Free Vanilla Cookies and a Mexican Chocolate frosting center with cinnamon. I had to make this quickly because Sheila was arriving early the next morning!
Gluten Free Mexican Chocolate Sandwich Cookie
Make one bag of Pamela’s Products Sugar Cookie Mix. Follow the directions on the back of the bag for the roll and cut sugar cookies – add 1 tsp of cinnamon and 1 Tbs of GF Vanilla extract. I made these non-dairy with Earth Balance butter but you can use butter!
When the dough is mixed, put it into a self-sealing bag and into the refrigerator for 1 hour. This will allow the flavors to meld and will stiffen the dough for easier roll out and cutting.
Pre-heat the oven to 350 degrees.
When the hour has passed, take the GF cookie dough out and roll it out between 2 pieces of parchment paper. The cookie dough should be approximately 1/4 inch thick. Use your favorite cookie cutter shape. I like my cutter with the pretty ruffly edges that is about 1 inch across.
Place the cut-out cookies onto a baking sheet that is lined with parchment paper. Bake the cookies for 8-12 minutes until just slightly golden. Remove the cookies and place them on a cooling rack while you make the Mexican cream frosting.
Mexican Cream Frosting
3 tsp Pernigotti Cocoa Powder
1 Tbs cinnamon
1/3 cup or 6 Tbs of palm shortening or coconut oil
1-2 cups confectioners sugar
1 Tbs instant espresso powder
approximately 1/4 cup non-dairy coconut milk or regular milk
In a medium mixing bowl, add the cocoa powder, cinnamon, espresso powder, 1 cup confectioners sugar, shortening and coconut milk. Mix well with a hand held mixer. If the mixture is too thick add 1 Tbs of coconut milk and alternate with 1 Tbs of confectioners sugar, until the mixture becomes creamy but still has body or slightly thick. This cream frosting can be a little fussy on a humid day so just play with it until you get a consistency that is spreadable like a nut butter. Use an offset spatula to smear and spread the Mexican cream onto one side of a GF Vanilla Cookie and then gently place the other on top. Repeat the smearing of the cream to make the sandwich cookies until all of the cookies are used.
The batch I made with my cookie cutter made 18 sandwiches.
Store the cookies in a tight sealing container. Trust me when I say they actually get better the next day and the day after! I can’t believe they lasted that long but these lovely little Gluten Free Mexican Chocolate Sandwich Cookies are the perfect amount to enjoy just one at a time … if you can resist!
Needless to say the cookies were a big hit with everyone that tried them. I had a wonderful weekend of fun with my friend from Philly and our new favorite GF cookie. I am chuckling while I write this but It seems like this sandwich cookie is the perfect symbol of friends that stick together through thick, thin and all the warm cinnamon-chocolatey goodness in between.
I use Pernigotti because it is the richest tasting cocoa powder I can find. I buy my Pernigotti cocoa powder in Seattle at Chefshop.com. You could use traditional Ibarra chocolate and grind it down to a fine powder. Thanks to Pamela’s Products for sending me their Sugar Cookie Mix.