Copycat Homemade Milano Cookies
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 🙂
Homemade Milano Cookies
18-20
servings3
hours10
minutesKeep the screen of your device on.
Ingredients
1 1/2 cups 1 1/2 flour
1 Tbsp. 1 cornstarch
3/4 tsp. 3/4 baking soda
1/4 tsp. 1/4 salt
1/2 cup 1/2 unsalted butter, room temp
1/2 cup 1/2 confectioner’s sugar
1/2 cup 1/2 granulated sugar
1 1 egg
2 tsp. 2 vanilla extract
1 1/2 Tbsp. 1 1/2 milk
- Chocolate Ganache Filling
4 oz. 4 chopped semi-sweet chocolate
1/2 cup 1/2 heavy cream
Directions
- Preheat the oven to 400 degrees F and line a cookie sheet with parchment paper. Using an edible marker (or a regular marker/ pencil) trace 2″ lines to mark how long to pipe each milano cookie. Use the video and picture above to help with this step. If you are using a regular marker or pencil, be sure to flip over the parchment paper so that it does not come in contact with the dough.
- In a medium sized bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a separate, larger bowl, cream together the butter and both sugars until smooth – about 2 minutes. You can use a stand mixer fit with the paddle attachment, a hand held electric mixer, or a whisk by hand!
- Add the egg and vanilla to the butter mixture and continue to mix until well combined.
- Add the dry ingredients to the wet and mix until a nice dough starts to form and everything is evenly combined.
- Lastly, add the milk to the dough. This will thin the dough out a bit and make it easier to pipe.
- Once the dough is finished, transfer it to a piping bag and pipe over your traced lines. I cut about 1″ – 1 1/2″ off the tip of my piping bag.
- Bake the cookies for 8 minutes or until golden brown on the bottom and edges. Allow the cookies to cool completely on a wire rack before assembling.
- To make the ganache filling, start by placing your chopped chocolate into a small bowl.
- Heat the heavy cream in 30 second intervals in the microwave until it begins to bubble. Pour the heavy cream over the chocolate and let sit for 1 minute before mixing.
- Whisk the chocolate and heavy cream after letting it sit for 1 minute. Mix until it is smooth and evenly combined. At this point the ganache is too thin to spread between each cookie. Place plastic wrap over the ganache and let it chill in the fridge for at least 1 hour.
- After the ganache has chilled and thickened, use an offset spatula to spread about 1 Tbsp. on top of the bottom side of one cookie at a time. Top the ganache filling with another cookie facing up. Repeat this process for each cookie.
- Enjoy!
Did you make this recipe?
Tag @thesqueakymixer on Instagram! I love to see what you all create.
Thank you for sharing this recipe, I absolutely love it! The cookies came together nicely and I preferred the soft baked texture over the usual hard of Milano cookies. I had cookie butter flavor on hand and added a 1/4 tsp and it added a subtle touch to the recipe 🙂
Aawhh that makes me so happy, thank you so much for sharing! I’m a huge cookie butter fan so that sounds amazing! 🙂