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Homemade Milano Cookies Recipe

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3.9 from 52 reviews

These Homemade Milano Cookies are delicate, crispy butter cookies filled with a rich, smooth chocolate ganache. Perfectly balanced between sweet and slightly salty, this classic treat is made from scratch with simple ingredients and baked to golden perfection. The silky ganache filling uses semisweet or bittersweet chocolate for an indulgent taste, creating a delightful sandwich cookie perfect for any occasion.

Ingredients

Cookie Dough

  • 1 1/2 cups all-purpose flour
  • 1 tbsp cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp milk, room temperature

Ganache Filling

  • 1 cup heavy cream
  • 8 ounces chocolate, chopped (semisweet, bittersweet, or dark)

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 400°F (204°C). Cut two pieces of parchment paper and, using a ruler, draw twelve 2 to 2 1/2-inch lines spaced about 3 inches apart. Place the parchment papers written side down onto baking sheets and set aside to use as guides for piping.
  2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until well mixed.
  3. Cream butter and sugars: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the room temperature butter, powdered sugar, and granulated sugar until the mixture is light, fluffy, and pale, about 3 to 5 minutes.
  4. Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated and smooth.
  5. Incorporate dry ingredients and milk: Gradually add the dry ingredient mixture to the wet ingredients and mix until there are no visible dry spots. Finally, beat in the room temperature milk until the batter is smooth and cohesive.
  6. Pipe the cookie dough: Transfer the batter to a large piping bag fitted with a 1/2-inch round tip. Using the lines on the prepared parchment paper as guides, pipe the dough onto the baking sheets in rows.
  7. Bake the cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, until they are golden and just set. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Repeat with remaining batter.
  8. Prepare the ganache: Place the chopped chocolate into a medium heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it begins to simmer, but do not let it boil. Pour the hot cream over the chocolate and let it sit for 2 to 3 minutes to soften. Gently stir until the chocolate is completely melted and the mixture is smooth. Allow the ganache to cool and thicken until it reaches a spreadable consistency.
  9. Assemble the cookies: Pair cookies of similar size. Spread a generous amount of ganache onto the flat side of one cookie using a small offset spatula or butter knife, then sandwich it with the flat side of another cookie. Repeat until all cookies are assembled.

Notes

  • Room temperature ingredients ensure better mixing and texture, so allow butter, egg, and milk to come to room temperature before starting.
  • For precise results, weigh your flour and sugars using a kitchen scale.
  • Using parchment paper with drawn lines as a guide helps create uniform cookie sizes for better presentation and easier assembly.
  • Match cookies in pairs by size to assemble the sandwiches quickly and evenly.
  • A small offset spatula is ideal for spreading ganache; a butter knife can be used as an alternative.
  • Store finished cookies covered at room temperature for up to 3 days or in the refrigerator for 5 days.
  • Freeze undecorated cookies in a freezer-safe container and add ganache when ready to serve, or freeze fully assembled cookies for up to 3 months.
  • You can bake the cookie wafers up to 2 days ahead, then prepare ganache and assemble just before serving.

Find it online: https://deliciousyum.com/homemade-milano-cookies-recipe/