• Serves: 30
  • Prep Time: 1 hr
  • Cook Time: 15 mins
  • Total Time: 1 hr 15 mins



  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup cold unsalted butter, cubed
  • 2 tbsp milk
  • 1 tsp vanilla



  1. Place the flour, cocoa, sugar, baking soda and salt in the bowl of a food processor fitted with a metal blade. Pulse several times to combine. Add the butter and pulse until mixture is crumbly.
  2. With the processor running, add the milk and vanilla. Continue to process until the dough comes together. Transfer to a clean surface and knead 3 to 5 times to make a smooth ball. Divide the dough into two portions. Shape each portion into a 9-inch long log. Wrap and chill for 1 hour or until firm.
  3. Preheat the oven to 350°F. Slice the logs into 1/4-inch thick rounds, about 30 pieces from each log. Arrange, 1-inch apart, on parchment-lined baking sheets. Bake, rotating the pans halfway, for 12 to 15 minutes or until dry. Let stand for 1 minute. Slide parchment paper onto a wire rack to cool completely.
  1. Beat the butter with the strawberry spread until well combined. Add the icing sugar. Beat for 3 to 5 minutes or until fluffy.
  2. Sandwich two cookies together with a bit of filling in the center. Store in the refrigerator until ready to serve.


Tip: Cookies can be prepared and stored in an airtight container for up to 3 days in advance and filled up to 1 day in advance.

Nutrition per Serving

Serving Size: 1 sandwich cookie (2 wafer cookies + 2 tsp strawberry filling)
  • 161 calories
  • 10g fat
  • 6g saturated fat
  • 26mg cholesterol
  • 48mg sodium
  • 18g carbohydrates
  • 0.7g fiber
  • 17g sugar
  • 1.5g protein

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