Homemade Milano Cookies
If you are a fan of Pepperidge Farm Milano Cookies, you’ve come to the right place! Learn how to make the classic cookie sandwiches right in your own kitchen.
Equipment
- Hand mixer or stand mixer
- Baking sheet
- Piping bag with round tip
- Small saucepan
- Small offset spatula
Ingredients
- 1 1/2 cups flour
- 1 tbsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter room temperature
- 1/2 cup powdered sugar
- 1/3 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 tbsp milk room temperature
Ganache
- 1 cup heavy cream
- 8 ounces chocolate chopped (semisweet, bittersweet, or dark)
Instructions
- Preheat oven to 400 degree F. Cut 2 pieces of parchment paper and using a ruler draw 12-2 1/2 inch lines spaced about 3 inches apart. Place the papers written side down onto the baking sheets and set aside.
- Whisk together the flour, cornstarch, baking soda, and salt.1 1/2 cups flour, 1 tbsp cornstarch, 3/4 tsp baking soda, 1/2 tsp salt
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat butter, powdered sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Add the egg and vanilla and beat until combined.1/2 cup butter, 1/2 cup powdered sugar, 1/3 cup granulated sugar, 1 egg, 1 tsp vanilla extract
- Mix in the dry ingredients until there are no more dry spots. Finally, beat in the milk.1 tbsp milk
- Transfer the batter to a large piping bag fitted with a 1/2 inch round tip. Pipe the batter onto the lined baking sheets using the guides you marked earlier.
- Bake in preheated oven for 10-12 minutes. Remove from oven and let cool 5 minutes before transferring to a cooling rack. Repeat with remaining batter.
Ganache
- To make the ganache, place chopped chocolate in a medium size bowl. Heat heavy cream in a saucepan until it begins to simmer (do not let it boil!). Pour over chocolate and let sit 2-3 minutes. Gently stir until combined and chocolate has completely melted. Allow to cool and thicken until spreadable consistency.
Assemble
- To assemble the cookies, spread the ganache onto the flat side of one cookie and sandwich with the flat side of another cookie. Repeat with remaining cookies.
Video
Notes
- Room temperature ingredients: Make sure that the butter, egg, and milk are at room temperature before beginning.
- Accuracy: For the best and most accurate results, use a kitchen scale to measure out the flour and sugars.
- Uniform cookies: Use a ruler and pencil to draw 12-2 ½-inch lines spaced equal distances apart on a piece of parchment paper. Then, flip the paper over and place it onto the baking sheet (written side facing down) and use the lines as a guide.
- Pair the cookies: Before assembling the cookies, I like to match the cookies together in pairs that are about the same width and length. This will make assembling the cookies a lot quicker.
- Assembling the cookies: A small offset spatula is the best way to spread the ganache onto the cookies. Alternatively, you can use a butter knife.
- Storage: Store the cookies in covered at room temperature for up to 3 days or in the refrigerator for 5 days.
- Freezing: You can freeze the vanilla wafers in a freezer safe container. When you are ready to eat, remove the cookies from the freezer, prepare the ganache, and assemble. You can also freeze the assembled cookies in a freezer safe container for up to 3 months.
- Make in advance: You can prepare and bake the vanilla wafers up to 2 days in advance. When you are ready to serve, make the ganache, and assemble the cookies.
Nutrition
Serving: 1cookieCalories: 203kcalCarbohydrates: 23gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 164mgPotassium: 59mgFiber: 1gSugar: 14gVitamin A: 269IUVitamin C: 1mgCalcium: 13mgIron: 1mg
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