Milano cookies have always been an easy favorite of mine. They’re soft, not overly sweet, have the perfect amount of chocolate, and are just simply so good. I hope you enjoy this recipe as much as I do 🙂
Homemade Milano Cookie Ingredients
The ingredients for this recipe are basic and simple. The center is a traditional ganache made with semi-sweet chocolate and heated heavy cream. The confectioner’s sugar might surprise some people off since this recipe calls for both granulated and confectioner’s. In this recipe Milano Cookie recipe, similar to my Sugar Cookie recipe, the confectioner’s sugar actually makes the cookie more soft and tender – like a shortbread.
The cookie its self is not overly sweet, but just enough to compliment the ganache perfectly. Feel free to get creative and add a thin layer of raspberry jam in there too to spice these Homemade Milano Cookies up!
Piping Homemade Milano Cookies
I used a tipless piping bag which you can find here, to pipe these Homemade Milano Cookies. I cut about 1″- 1/2″ off the tip then traced the traced lines on top of my parchment paper. To make the traced lines, use a ruler to create 2″ lines on the cookie sheet leaving about 1 1/2″ between each one to allow the cookies to spread without touching. I used an edible marker which you can find here. If you don’t have edible markers, use a pencil then flip the parchment paper over so that the lines do not come in contact with the cookies.
Filling the Milano Cookies
The ganache will be very thin and runny when it’s first made. Once it chills in the fridge for at least one hour, you’ll notice it get gradually thicker. This not only makes it easier to spread but holds the entire cookie together better. I used an offset spatula but you can use a butterknife and have it work just as well.
I hope enjoy these cookies as much as I did! As always please share your creations with me on social media, it makes my heart so warm to see you guys using my recipes 🙂Yum