Black and Blush Glittering Sandwich Cookies

A little while ago I gave you a peek at some of the beautiful images from the Black and Blush photoshoot I was apart of with super stylist AJ of Alexandra’s Joys and Pink and Honey Event Styling and photographer extraordinaire Genevieve Renee. Today friends, may I present for your viewing and baking pleasure, a delightfully simple recipe for Glittering  Sandwich Cookies.

These cookies, which I’ve been making for ages, I originally found on while preparing for a catering event. The beauty of these cookies is that they are so versatile: by changing the shimmering sugar used to coat the outsides of the cookies, you can change the festiveness of the cookies. I’ve made red cookies for Christmas, pink for Valentines, White for several occasions, including the Black and Blush shoot — friends, the possibilities are endless!

Glittering Sandwich Cookies (adapted from

Makes 2-4 dozen cookies depending on size

For the Cookies:

1 ⅓ cups all-purpose flour

⅔ cup cornstarch

¼ teaspoon salt

1 cup unsalted butter, softened

½ cup confectioner’s sugar

1 tablespoon freshly grated lemon zest

1 teaspoon vanilla extract

Sanding sugar, your choice on color


For the Filling:

2 cups confectioner’s sugar

1 ½  teaspoons freshly grated lemon zest

2-3 tablespoon freshly squeezed lemon juice

½ cup unsalted butter, softened

Food coloring, if desired


To make the cookies, preheat the oven to 350˚F and line two baking sheets with parchment paper.

In a small bowl, whisk together the flour, cornstarch and salt and set aside. In the bowl of a stand mixer, combine butter and confectioner’s sugar and beat for about two minutes or until fluffy. Add the lemon zest and vanilla and stir to combine. With the mixer on low, slowly add in the flour mixture and continue mixing until you a soft dough forms.

Cover the mixer bowl with plastic wrap and place it in the fridge for about 15 minutes, or just until it firms up a little to help make the dough easier to shape. Place the sanding sugars in small bowls and have a small dish of water nearby to dampen your hands when rolling the dough in the sugar. Using a teaspoon (for tiny sandwiches), or small cookie scoop (for larger sandwiches – you can also divide the cookie dough in half after you’ve scooped and produced mini cookies too), scoop a little bit of dough into your hands, roll into a ball and then roll into the sugar. If the sugar doesn’t stick well, slightly dampen your hands and roll again and then roll in the sugars again. Place on the baking sheet with about an inch of room in-between each cookie. Repeat the process until all the dough has been sugared.

Bake the cookies for 13-15 minutes or until slightly golden on the bottom and firm to the touch. Allow the cookies to cool completely before sandwiching them with the filling.

For the filling, in a medium bowl, combine all the ingredients and gently work together into a paste-like consistency. Using a spoon or palate knife, spread a small amount of frosting onto the back or flat side of a cookie, top with another cookie, press the little sandwich together and continue sandwiching until you run out of cookies. You will likely have more frosting then needed but I like for there to be lots of frosting for quality control AKA me eating it, and just in case you want to use lots in the cookies.


Photo courtesy of Genevieve Renee Photography. Styling courtesy of Alexandra Joy Wig.

3 Responses to “Black and Blush Glittering Sandwich Cookies”
  1. I admired these gems and now can’t wait to make them myself. Thanks for sharing the recipe. xoxo

  2. Olga says:

    HONEY CINNAMON CHRISTMAS TREESHoney and cinnamon biuscit dough200g butter, at room temperature1/2 cup (80g) icing sugar mixture1/3 cup (80ml) honey2 cups (300g) plain flour, sifted1/4 cup (40g) self-raising flour, sifted1/4 teaspoon ground cinnamon2 tablespoons milkGlace icing2 eggwhites, lightly whisked3 1/4 cups (500g) pure icing sugar1 tablespoon fresh lemon juice1/2 cup desiccated coconutMethodLine 2 baking trays with baking paper. Using an electric mixer, beat butter and icing sugar mixture in a bowl until pale and creamy. Add honey. Beat until well combined.Place flours, cinnamon and milk in a bowl. Add butter mixture. Mix until dough begins to form. Turn onto a well floured surface. Knead gently until smooth. Divide dough in half and wrap each portion in plastic wrap. Place in the fridge for 15 minutes.Preheat oven to 160b0C. Using a well floured rolling pin, roll one portion of dough out on a well floured surface until 5mm-thick.Using an 8.5cm Christmas tree cutter, cut out biuscits. Place on prepared trays. Bake,swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.Make glace icing: Using a wooden spoon, lightly beat eggwhites. Sift icing sugar over eggwhite. Stir until smooth. Add lemon juice and stir until well combined.Spread biuscits with icing, leaving a 2mm border. Sprinkle with coconut. Set aside for 1 hour to set. Serve or gift wrap.CHRISTMAS BELLSIngredients1 quantity honey and cinnamon biuscit dough (see related recipe)1/3 quantity glace icing (see related recipe)silver cachous, to decorateMethodUsing a 6.5cm bell cutter, cut out biuscits. Place on prepared trays. Bake, swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.Place icing in a piping bag fitted with a 2mm nozzle. Pipe small linked dots around edge of biuscits. Decorate joins between dots with cachous. Set aside for 1 hour to set. Serve or gift wrap.CANDY CANE BISCUITESIngredients2 cups plain flour1/2 cup icing sugar mixture200g butter, chopped1 teaspoon vanilla essence1 1/2 cups pure icing sugar1 eggwhite, lightly whiskedred food colouringcellophane and ribbon, to decorateMethodLine 2 large baking trays with baking paper. Place flour and icing sugar mixture in a food processor. Add butter. Process in short bursts until the mixture resembles coarse breadcrumbs.Add vanilla essence and 2 tablespoons of cold water. Process, in short bursts, until mixture just comes together. Turn dough onto a piece of baking paper. Divide dough in half. Roll each portion out between 2 pieces of baking paper until 7mm thick.Using a 7cm to 8cm long candy cane-shaped cutter, cut out shapes (see note). Place shapes on prepared trays. Roll together remaining dough and repeat. Refrigerate for 20 minutes. Preheat oven to 180b0C.Bake biuscits for 10 minutes, swapping trays over halfway through cooking. Allow to cool on trays for 5 minutes. Transfer to a wire rack to cool completely.Sift pure icing sugar into a bowl. Add eggwhite. Stir until smooth. Add 2 to 3 drops of red food colouring. Stir until icing is pink. Spoon icing into a snap-lock bag. Snip off one corner. Pipe icing over cookies. Set aside for 20 minutes to set. Place cookies in cellophane bags. Secure with ribbon.CHOCOLATE PANFORTEIngredientsMelted butter, to greaseEdible rice-paper sheets, to line175g (1 cup) mixed glace fruit, finely chopped85g (1/2 cup) blanched almonds80g (1/2 cup) pine nuts75g (1/2 cup) plain flour1 tsp ground cinnamon1/2 tsp ground cloves1/2 tsp ground cardamom1/2 tsp ground nutmeg110g (1/2 cup) white sugar125ml (1/2 cup) honey125g good-quality dark chocolate, coarsely choppedIcing sugar, to dustMethodPreheat oven to 180b0C. Brush a 20cm (base measurement) springform pan with butter to lightly grease. Line the base and side with edible rice paper.Combine the mixed glace fruit, almonds, pine nuts, flour, cinnamon, cloves, cardamom and nutmeg in a large bowl.Combine the sugar and honey in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Remove from heat and stir in the chocolate. Add to the fruit mixture and, working quickly, stir with a wooden spoon until combined.Spoon the mixture into the lined pan and smooth the surface. Bake in oven for 30 minutes or until just firm. Set aside in the pan for 5 minutes to cool slightly before carefully transferring to a wire rack to cool completely.Dust the panforte with icing sugar. Cut into wedges to serve.LEMON PASSIONFRUIT SHORTBREAD STARSIngredients225g

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