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Milano Cookies Recipe

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★★★★★

4.7 from 79 reviews

Milano Cookies are delicate, buttery cookies with a crisp texture, filled with a smooth layer of melted semisweet chocolate and an optional refreshing peppermint glaze. These elegant cookies are perfect for tea time, holiday treats, or a sophisticated dessert snack.

Ingredients

Scale

Cookie Dough

  • 1 stick (113 grams) unsalted butter, at cool room temperature
  • 2/3 cup (133 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, at cool room temperature
  • 1 1/4 cups (159 grams) all-purpose flour
  • 1/2 teaspoon fine sea salt

Chocolate Filling

  • 4 ounces (113 grams) semisweet chocolate chips

Optional Peppermint Glaze

  • 3/4 cup (94 grams) powdered sugar
  • 1/4 teaspoon pure peppermint extract
  • 3–4 teaspoons water

Instructions

  1. Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes. Scrape down the bowl to ensure all ingredients are incorporated. Add the vanilla extract and egg, then beat again until combined. With the mixer set to low speed, gradually add the all-purpose flour and fine sea salt until just combined into a smooth dough.
  2. Pipe the cookies: Transfer the cookie dough into a quart-sized zip-top bag. Using scissors, cut a 3/4-inch hole in one corner of the bag or use a pastry bag fitted with a plain tip. Pipe approximately twenty-four logs of dough about 3 inches long onto two baking sheets lined with parchment paper, spacing them about half an inch apart. For best results, chill the shaped dough logs in the refrigerator until firm, about 30 minutes.
  3. Bake the cookies: Preheat your oven to 325°F (163°C). Bake the chilled cookie logs until they develop a light golden color around the edges, roughly 15 minutes. Rotate the baking sheets halfway through baking to ensure even cooking. Once baked, transfer the cookies to wire racks to cool completely.
  4. Melt the chocolate: Place the semisweet chocolate chips in a small heat-proof bowl. Microwave on medium power for about 1 1/2 minutes, stirring every 15 seconds to prevent burning, until the chocolate is fully melted and smooth.
  5. Prepare the optional peppermint glaze: In a separate small bowl, whisk together the powdered sugar and pure peppermint extract. Gradually add 3 to 4 teaspoons of water, mixing until a smooth and spreadable glaze forms.
  6. Assemble the cookies: Using a small offset spatula, spread the melted chocolate evenly on the flat side of half the cookies. If using the peppermint glaze, spread it on the flat side of the remaining cookie halves. Then gently sandwich a chocolate-coated cookie half with a peppermint-glazed or plain cookie half to form the finished Milano cookies.
  7. Storage: Store the assembled cookies in an airtight container at room temperature for up to 5 days, ensuring they maintain their crisp texture and fresh flavor.

Notes

  • Chilling the piped dough before baking helps maintain the cookie shape and prevents spreading.
  • Make sure the butter and egg are at cool room temperature to create a smooth dough and proper texture.
  • The peppermint glaze is optional but adds a delightful minty contrast to the chocolate filling.
  • Use room-temperature egg and butter to avoid curdling and ensure even mixing.
  • Chocolate can be melted over a double boiler if preferred instead of microwaving.

Keywords: Milano Cookies, chocolate cookies, peppermint glaze, buttery cookies, homemade cookies, Christmas cookies

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