Flavored Crinkle Sandwich Cookies with Ermine Frosting
Soft and chewy meets creamy and dreamy with these Flavored Crinkle Sandwich Cookies with Ermine Frosting! Made with three irresistible flavor variations, these heavenly cookies are filled with a luscious whipped frosting that's light and subtly sweet. Choose from Blueberry Lavender, Raspberry Lemon, Chocolate-Chocolate, or make all three!
Recipe by: Jessica Ellington
Level of Difficulty: Easy
Yield: About 24 Sandwich Cookies
Bake Time: 14-16 minutes
Ingredients:
Cookies
200g Nevado 36.5% White Chocolate
113g Unsalted butter
As needed Dreidoppel Flavor Pastes see variations below
200g Egg whites
400g Granulated sugar
14g Corn syrup
7.2g Kosher salt
280g All-Purpose flour
20g Cornstarch
9.6g Baking powder
160g Luker Natural Cocoa Powder (if making the Chocolate-Chocolate recipe)
Ermine Frosting
60g All-Purpose flour
340g Whole milk
200g Granulated sugar
1.2g Salt
684g Unsalted butter, room temperature
As needed Dreidoppel Flavor Pastes see variations below
Flavor Variations
Blueberry Lavender: Add 120 grams of Blueberry Flavor Paste to the cookie batter where instructed. Add 60 grams of Lavender Flavor Paste to the frosting where instructed.
Raspberry Lemon: Add 120 grams of Raspberry Flavor Paste to the cookie batter where instructed. Add 50 grams of Lemon Flavor Paste to the frosting where instructed.
Chocolate-Chocolate: Omit flour and cornstarch in the cookie recipe and substitute with 160 grams of sifted Luker Natural Cocoa Powder. Proceed as directed. Add 40 grams of Creme de Cocoa Flavor Paste to frosting where instructed.
Instructions:
1.) Prepare the Cookie Batter: Preheat the oven to 325°F. Melt the white chocolate and butter together. Add Dreidoppel Flavor Paste (follow instructions for your chosen variation above). Set aside to cool to room temperature. Meanwhile, make a meringue by whipping the egg whites, sugar, corn syrup and salt in a stand mixer on high speed for five minutes. Gently, fold white chocolate mixture into meringue until almost fully mixed, but a few streaks remain.
2.) Bake the Cookies: Scoop cookies onto a parchment-lined tray with a #30 scoop. Leave 2-3" between each cookie. Bake at 325°F convection, low fan for 14-16 minutes or until edges are set and center is soft. Cool completely before filling.
3.) Make the Ermine Frosting: In a medium pot, whisk flour, milk, sugar and salt together. Cook over medium heat while whisking until the flour mixture thickens to a pudding-like consistency, about 3-5 minutes. Remove the cooked flour mixture from the heat and spread onto a sheet tray to cool to 60-80°F.
4.) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until light and fluffy, about five minutes. With the mixer running, add the cooked flour mixture to the whipped butter a little at a time, occassionally pausing to scrape down the sides of the bowl. Add the Dreidoppel Flavor Paste. Switch to a whisk attachment and whip the frosting until it is very smooth and light, about 4 minutes. Use immediately or refrigerate in an airtight container and re-whip before use.
5.) Fill and Assemble the Cookies: Use a 10mm open star tip to pipe frosting onto cookie bottoms. Top with another cookie to make a sandwich.
These delightful Flavored Crinkle Sandwich Cookies with Ermine Frosting bring together the perfect balance of soft and chewy cookies, paired with a lightly sweetened whipped frosting. With three irresistible flavors to choose from - or the option to savor all three, your tastebuds are in for a sensational treat.
Recipe Notes:
Dreidoppel Flavor Variations: Want to create your own flavor variations? Explore all of our available Flavor Pastes here!
Ermine Frosting: Also known as roux frosting or boiled milk frosting, ermine frosting is made by cooking sugar and flour with milk, then whipping the mixture into softened butter. The resulting frosting is very light with a texture comparable to whipped cream, and makes an excellent substitute for Swiss Meringue Buttercream.
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