Milano Copycat Cookies
Prep time
Cook time
Total time
Milano Cookies were inspired by European delicate wafer cookies and are a favorite among kids and adults. This batch makes enough to share with your favorite people.
Recipe type: Dessert
Cuisine: European
Serves: 3-4 dozen
  • 3 Sticks (12 ounces, 342 grams) Butter, softened
  • ½ Cup Sugar
  • 1 Cup Powdered Sugar
  • 1 Cup (about 8) Egg Whites, room temperature
  • 1 teaspoon Vanilla Extract
  • 2¾ Cups All-Purpose Flour (*see notes for whole-grain)
  • ¼ Cups Cornstarch
  • ½ teaspoon salt
Dark Chocolate Ganache
  • 4 ounces dark chocolate
  • ½ cup heavy cream
  • 1 Tablespoon butter
  • pinch salt
Raspberry Filling
  • 4 Tablespoons Butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup raspberry puree (mash fresh or frozen and thawed raspberries and force through a fine-meshed sieve)
  • pinch salt
  1. In a bowl combine flour, cornstarch and salt. Set aside.
  2. In a mixer with a paddle attachment cream the butter and both sugars for 3-5 minutes or until light in color and fluffy.
  3. Add the egg whites and vanilla extract gradually to the creamed butter mixture. Scrap down the bowl.
  4. Add the flour in 2-3 additions until thoroughly combined.
  5. Preheat the oven to 400 degrees.
  6. Scoop cookie batter into a piping bag fitted with a ½" round tip or just a large ziploc bag.
  7. Pipe the batter into 2-3" long fingers on a parchment lined baking sheet, spacing them about an inch apart as they will spread. You can use scissors to make clean cuts.
  8. Bake for a total of 10-12 minutes, turning the pan around halfway through baking for even browning.
  9. Meanwhile make the fillings.
  10. To make the chocolate Ganache:
  11. Heat ½ cup heavy cream and 1 tablespoon butter up to the boiling point. Pour over 4 ounces of chopped dark chocolate and salt and cover with plastic wrap. Let sit for 3 minutes, then whisk to make a smooth ganache.
  12. To make the raspberry filling:
  13. Mix the softened butter with powdered sugar and salt. Add vanilla extract and ¼ cup raspberry puree.
  14. If your filling looks too runny, chill in the fridge for 20 minutes or until "spoonable" consistency.
  15. Pipe or spoon the filling onto one side of the cookie then sandwich with a matching cookie. Chill to let the filling set then stack in a container and store in the fridge.
For whole-grain replace the 2¾ cups flour for 11 ounces soft white wheat.
A tip on the perfect consistency of the cookie batter: If your batter is thick enough to cut with scissors as you pipe them then its good.
Recipe by Welcome 2 Our Table at