Soft and chewy vanilla rosettes cookie sandwiches. Enjoy as it, or fill the piped butter cookies with luscious chocolate ganache.
Piped Vanilla Cookies
I love butter cookies.
They are easy to make.
Best of all, it uses kitchen staple ingredients you likely already have in your pantry!
These cookies are a blank canvas.
Eat them as is, or enjoy them as a cookie sandwich!
Fill the cookies with whatever you desire.
I filled them with chocolate ganache. However, these would also be wonderful with fruit jam, Nutella, or peanut butter.
Vanilla Rosette Cookies with Chocolate Ganache Filling
Yield: makes about 40 cookies, or 20 cookie sandwiches
Ingredients
Vanilla Rosettes
- 2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 7 oz unsalted butter, room temp
- 4 oz confectioners’ sugar
- 1 large egg, room temp
- 1 teaspoon vanilla paste
Chocolate Ganache
- 1/2 cup heavy cream
- 2 Tablespoons unsalted butter
- 6 oz dark chocolate, chopped
- pinch fine sea salt
Instructions
Vanilla Rosettes
- Cream together butter and salt. Add confectioner’s sugar. Mix until combined. Add egg and vanilla and mix until soft paste forms. Make sure egg and butter is the same temperature to prevent batter from separating.
- Add flour in two additions. Mix until just combined.
- Transfer batter to piping bag with star tip. Pipe rosettes onto parchment lined sheet tray.
- Freeze piped rosettes for 15 minutes. Preheat oven to 325 degrees F.
- Bake for 15-17 minutes until cookies are firm to touch. Let cool on sheet tray slightly before transferring to racks to cool completely.
Chocolate Ganache
- Heat heavy cream either in the microwave on for 45-60 seconds or in a small sauce pot over medium heat until cream simmers.
- In a microwave safe bowl, place butter, chocolate, and salt together. Heat for 10 seconds, just to warm up the chocolate slightly.
- Pour hot cream over chocolate. Let stand for one minute. Then mix until chocolate and cream are homogeneous. Let stand until ganache has thicken and ready for piping.
Like this recipe? Rate & comment below!
Your cookies look beautiful! I was wondering if you had a measurement suggestion on the confectioner’s sugar? I don’t have a kitchen scale, so I can’t go by weight. I’d really like to try these out!
4 oz of confectioner’s sugar should be the same as 1 cup. Happy baking!
These look so good and fancy (even though they seem pretty simple to make). I might make these for our family get-together dinner in a few weeks.-Rayna http://curiouscountrycook.blogspot.com/
Thanks! I hope you and your family enjoy them :)
Those look amazing!! especially now at 1:12am in the morning…and I wish I had a pastry bag with tips.And I totally feel you as I’m kind of left handed. I do finer detailed things with my left and things like sports with my right. Ugh, spiral notebooks were (and still are) the worst! Glad I don’t have to write as much now…
Yes! Someone that understands my disdain for spiral notebooks. I bowl with my right hand. Hope you were able to find a pastry bag!