Ingredients
1 3/4 c. all-purpose flour
3/4 c. unsweetened cocoa
1/4 tsp. baking soda
1/4 tsp. kosher salt
1 c. unsalted butter
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1 large egg
12 oz. cream cheese
1 1/2 c. confectioners’ sugar
Orange gel or paste food color
Preparation
Step 1In a medium bowl, whisk together the flour, cocoa, baking soda and salt.Step 2Using an electric mixer, beat the butter, granulated sugar and vanilla in a large bowl until light and fluffy, about 3 minutes; beat in the egg. Reduce the mixer to low and gradually add the flour mixture, beating until incorporated.Step 3Transfer the dough to a piece of plastic wrap and shape into an 8-in. log. Wrap up and refrigerate until firm, at least 4 hours and up to 2 days.Step 4Heat oven to 350°F. Unwrap the dough and cut into 1/4-in.-thick slices (you should end up with 28 usable pieces). Place them on ungreased baking sheets, spacing them 2 in. apart. Bake for 4 minutes. Rotate the positions of the sheets and bake until the cookies are set, 4 to 5 minutes more. Let them cool for 5 minutes before transferring to a wire rack to cool completely.Step 5Using an electric mixer, beat the cream cheese in a bowl until smooth. Add the confectioners’ sugar and beat until light and fluffy, about 3 minutes. Transfer 1/2 cup of the icing to a bowl and tint orange; spoon into a resealable plastic bag.Step 6Divide the remaining frosting among 14 of the cookies and sandwich with the remaining cookies. Snip off a small piece of one corner of the bag and pipe spiderwebs on the top of each sandwich.
