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Black Velvet Halloween Sandwich Cookies with Orange Cream Filling

black velvet halloween sandwich cookies - featured image
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Rich, silky black velvet cookies with a smooth, tangy orange cream filling, perfect for a festive yet sophisticated Halloween treat.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1 tsp espresso powder (optional)
  • ½ tsp black food coloring gel
  • ½ cup (113g) unsalted butter, softened (for filling)
  • 2 cups (240g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream, or more as needed
  • 1 tbsp fresh orange zest (from about 1 medium orange)
  • 1 tbsp fresh orange juice
  • 1 tsp vanilla extract (for filling)

Instructions

  1. Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
  2. In a stand mixer bowl, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes.
  3. Beat in the large egg until fully combined. Mix in vanilla extract and espresso powder.
  4. Add black food coloring gel gradually until the dough reaches a deep black tone.
  5. Slowly add the flour mixture in two batches, mixing on low speed just until combined after each addition. Do not overmix.
  6. Wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.
  7. Preheat oven to 350°F (175°C). Roll out dough on a lightly floured surface to about ¼ inch (6 mm) thickness.
  8. Use a 2-inch round cookie cutter to cut cookies and place them 1 inch apart on parchment-lined baking sheets.
  9. Bake for 8 to 10 minutes until edges are firm but centers are still soft. Remove and cool completely on a wire rack.
  10. To make the filling, beat softened butter until smooth. Gradually add powdered sugar, beating on low until combined.
  11. Add fresh orange zest, orange juice, heavy cream, and vanilla extract. Whip on medium speed until light and fluffy, about 3 minutes. Add more cream if needed.
  12. Pair cookies of similar size. Spread about 1 tablespoon (15g) of orange cream filling on one cookie and sandwich with another.
  13. Chill assembled cookies in the fridge for 30 minutes before serving. Store leftovers in an airtight container in the fridge.

Notes

Chilling the dough is essential to prevent spreading and ensure clean cuts. Use gel food coloring to avoid thinning the dough. Espresso powder deepens cocoa flavor without tasting like coffee. Whip the filling well for a fluffy texture. Dough can be refrigerated up to 3 days or frozen for 1 month before baking. Store assembled cookies in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: Halloween cookies, black velvet cookies, orange cream filling, sandwich cookies, chocolate cookies, festive treats, homemade Halloween dessert

Find it online: https://wigglebite.com/black-velvet-halloween-sandwich-cookies-recipe-easy-homemade-orange-cream-filling/