• Prep Time 45 minutes
  • Baking Time 20 minutes
  • Makes 32 sandwich cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1 tsp vanilla extract
  • 2 3/4 cups Robin Hood® Original All Purpose Flour
  • 3/4 cup cocoa powder
  • Vanilla buttercream:
  • 1/2 cup butter, softened
  • 4 cups icing sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract

Serving Size: 32 sandwich cookies


Serving Size: 32 sandwich cookies

  • Cookies:
  • Cream butter, sugar and vanilla in a large mixing bowl, 1 to 2 minutes. Add flour and cocoa and mix on low speed, scraping the bowl frequently, until dough comes together.
  • Divide dough into 4 pieces. On a lightly floured surface, roll each piece to a ¼” (5 mm) thickness. Cut out shapes using a 2” (5 cm) cookie cutter. Gather up scraps and repeat with remaining dough. Place on prepared baking sheets.
  • Bake in preheated oven for 18 to 20 minutes. Cool on racks 30 minutes.
  • Vanilla buttercream:
  • Cream butter and half the icing sugar in large bowl with electric mixer until light and fluffy. Add milk and vanilla. Beat in remaining icing sugar gradually. Blend well.
  • Assembly:
  • Spread cookie with buttercream and top with second cookie.
  • Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.


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