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Delicate shortbread, soft chocolate cream and sweet chocolate glaze – Suvorov cookies are so delicious that they can make you addicted. They taste crumbly, crunchy tender and chocolatey. Here I’ll show you how to make these popular Russian sandwich cookies with chocolate fudge filling yourself. They are perfect for snacking between meals, with coffee, tea or as Christmas cookies. You can find a detailed Suvorov cookies recipe with exact quantities and step-by-step instructions here at the very bottom.
Where does the name of the cookies come from?
The name Alexander Suvorov is probably familiar to almost everyone. The man was one of the greatest Russian military leaders. Why the cookies were named after him, and who invented them, is rather less known. There are several stories about it, but to what extent they are true, no one knows. According to one of the conjectures, Frenchmen invented the cookies because they were so enthusiastic about Suvorov’s personality. Like his orders, the steps for preparing the dough were: mix, knead, shape, bake! As a result, allegedly Soviet confectioners developed their own cookie recipe similar to the French.
What are the Suvorov cookies made of?
Suvorov cookies are small elongated sandwich cookies filled with chocolate cream and partially covered with chocolate glaze. The dough for the cookies is a shortbread dough without baking powder. By whipping the ingredients several times, it still becomes very crumbly, tender and practically melts in your mouth. The filling for the sandwich cookies consists of fondant, sweetened condensed milk and cocoa powder. However, many replaced the original filling with caramelized sweetened condensed milk, chocolate spread or jam, among other things, if they find the making of the chocolate fondant filling too time-consuming. One end of each sandwich cookie is usually covered with chocolate glaze, giving the Suvorov cookies even more chocolate flavor.
The filling makes it
Suvorov cookies, which date back to the former Soviet Union, were filled exclusively with a spreadable chocolate cream at the time. It consists of fondant, sweetened condensed milk and cocoa powder. Although at first it may sound like a pure sugar mixture with some chocolate flavor, the classic Suvorov cookie filling is actually very delicious – tender, soft, creamy, chocolaty and combined perfectly with the shortbread, which tastes less sweet. Just try the Suvorov cookies with the original filling! I’m sure you’ll love them as much as I do.
Alternatives to the original filling
I definitely recommend you to make the sandwich cookies with the original filling. Because it makes these Russian cookies. In combination with the tender shortbread, the chocolate filling tastes simply delicious. But if you don’t have time to make the original filling or want to try the cookies with a different filling, you can fill them with homemade nut nougat cream, caramelized sweetened condensed milk or jam, for example. Alternatively, you can make the cookies without filling and just frost them individually with chocolate glaze, if desired.
For coffee, snacking or as Christmas cookies
Suvorov cookies are delicious at any time of the year. You can serve them to your visitors with coffee or tea, for example. The sandwich cookies are also ideal for snacking in between meals. They are so delicious that once you try them, you won’t be able to stop snacking. Especially those who love cookies with chocolate are guaranteed to be delighted by the Suvorov cookies. Besides, of course, the chocolate sandwich cookies are perfect for the Advent season and could become your favorite cookies.
These sandwich cookies are
- crispy tender,
- not too sweet,
- heavenly delicious,
- with the original Soviet filling,
- without additives unlike many cookies from the supermarket,
- easy and quick to make from common ingredients,
- ideal with coffee, tea, for snacking or as Christmas cookies,
- perfect as a homemade gift from the kitchen,
- sweet classic from the Soviet era.
Suvorov cookies recipe
You can find the exact quantities and step-by-step instructions on how to make Russian Suvorov cookies yourself here below in the box recipe.
The recipe for the Russian sandwich cookies is pretty easy. You can prepare the fondant ahead of time and store it in the fridge. Then you can quickly make the filling for the Suvorov cookies. For the dough you need soft butter, eggs, powdered sugar, flour and vanilla. For the filling you need sweetened condensed milk, cocoa powder, sugar, water and a few drops of lemon juice. Also add dark chocolate and butter for chocolate glaze.
How to make Suvorov cookies: this is how it works
- For the dough, beat soft butter and vanilla until creamy, add powdered sugar and beat again until creamy, add eggs and beat until fluffy. Add flour and beat until creamy and spreadable. Using a piping bag, pipe approx. 5 cm long strips from the dough onto the baking sheet, bake the cookies at 200 °C for approx. 10 minutes and allow to cool.
- For the filling, dissolve sugar in water in a saucepan, bring the syrup to the boil, add lemon juice and simmer until 114 – 115 °C. Then cool to 40 °C, beat with kneading picks to form the fondant and place in the refrigerator, ideally wrapped in an airtight container, for 24 hours. Then melt the fondant in a bain-marie, stir in sweetened condensed milk and cocoa powder and dilute with a few drops of warm water if necessary until the filling is spreadable.
- Glue two cookies together with the help of the filling. For the chocolate glaze, melt the dark chocolate and butter. Dip one end of the double cookies into the glaze and let dry. Done!
How to make Suvorov cookies: with these tips and tricks you will succeed perfectly
- The dough for the cookies does not contain baking powder. In order for your cookies to be tender and crumbly and to rise a bit during baking, it is very important to whip the butter mixture well so that it becomes creamy and fluffy. So don’t skip any of the steps when whipping: First you should whip butter with vanilla and salt, then butter with powdered sugar, and finally the butter-powdered sugar mixture with eggs. In the end, you should have a fluffy creamy white mixture.
- Butter and eggs for the dough should be room warm so they can combine well.
- As vanilla for the dough you can use vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out.
- To give the dough the right consistency, add flour in batches. The amount of flour specified in the recipe may vary. The dough should be creamy and chewy, not runny and not solid. You should be able to pipe cookies from it using a piping bag.
- Do not mix the shortbread too long, but only briefly and quickly. You should mix the dough with a wooden spoon and not with your hands, so that the butter in the dough does not melt from the heat of your hands.
- To pipe the cookies out of the dough, you’ll need a piping bag with a closed star-shaped nozzle.
- To fill the cookies, you will need a piping bag with a round hole nozzle.
- Don’t bake the cookies too long or they will end up tasting dry instead of crumbly. After baking, they should be light yellow on top and have a golden color from the bottom. You can also see this in my pictures.
- The temperature of the sugar syrup for the fondant, to which it must be cooked, is very important. It’s best to use a kitchen thermometer to measure it. If your sugar syrup reaches a higher or lower temperature than the recipe specifies while cooking, it may not whip into white fondant later, but will remain runny and translucent.
- Don’t overdo it with the lemon juice you add to the sugar syrup. A few drops are enough. Otherwise, the sugar syrup will not whip into fondant even in this case.
- After boiling the sugar syrup, you should only pour it into a clean bowl and not scrape anything off the edge of the saucepan with a spoon, so that no possible sugar crystals get into the syrup.
- You can make the fondant in advance and store it wrapped in plastic wrap in the refrigerator for up to two months.
- When melting the fondant, do not overheat it. Melt it slowly in a bain-marie and do not heat it above 50 °C.
- You can make your own sweetened condensed milk for the cookie filling.
- If your filling is too dry, add warm water only drop by drop until it has a spreadable consistency. Don’t overdo the water, though, or the mixture could become too runny and unsuitable for filling the cookies. If your filling is a bit too liquid, you can add some cocoa powder.
- It is best to use a narrow and tall container for the chocolate glaze, so that you can easily dip the cookies into it.
- Store the Suvorov cookies in an airtight container, such as a lunch box, in the refrigerator. You can store them for about 2 weeks.
Did you make Suvorov cookies according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the sweet sandwich cookies.
Not enough of delicious cookies? Try too:
- Orange cookies: quick recipe for world’s best tender cookies
- Apricot kisses – recipe for yeast shortbread cookies with fresh apricots
- piping bag
for the dough
- 160 g butter (room temperature)
- 120 g powdered sugar
- 2 eggs (room temperature)
- approx. 300 g flour
- 1 pinch of salt
for the fondant (for the filling)
- 100 g sugar
- 33 ml water
- 3 - 4 drops of lemon juice
for the filling
- the whole fondant
- 45 g sweetened condensed milk (room temperature)
- 25 g cocoa powder
- a little warm water (as needed)
for the chocolate glaze
- 80 g dark chocolate
- 35 g butter
Preparation of the fondant for the filling
- Put sugar and water in a small saucepan and bring to a boil over medium heat, stirring constantly. The sugar must dissolve before the syrup boils. If it doesn't, take the saucepan with the syrup off the heat, stir it until the sugar dissolves, and put it back on the heat.
- Once the sugar syrup boils, add lemon juice, stir it briefly and boil the syrup until 114 - 115 °C without stirring it. Then immediately pour the sugar syrup into a clean glass or ceramic bowl and let it cool down to 40 °C.
- Beat the sugar syrup with dough hooks to form a white fondant until the sugar mixture becomes firm and stripes form from it at the bottom of the bowl so that the bottom is visible.
- Form the fondant into a ball with your hands (you can help yourself with a tablespoon), wrap it in plastic wrap and put it in the fridge for about 24 hours.
Preparation of the dough
- Beat softened butter, vanilla and salt for about 3 - 4 minutes until creamy and white. (Follow my tips and tricks for this here at the top of the post).
- Add powdered sugar and beat for another 3 - 4 minutes until creamy.
- Add eggs one at a time, whisking each time until homogeneous, and whip for a few more minutes at the end until the mixture is fluffy.
- Add flour in batches and stir briskly and briefly with a wooden spoon until a creamy, chewy, spreadable dough forms. The batter should not be runny, but it should not be solid either.
- Fill the dough into a piping bag with a closed star-shaped nozzle and place strips of dough about 5 cm long on a baking sheet lined with baking paper.
- Bake the cookies in a preheated oven at 200 °C top and bottom heat for about 10 minutes (Please also note my tips and tricks for this here at the top of the post.) and let them cool down.
Preparation of the filling
- Let the fondant melt slowly in a hot water bath (don't heat it above 50 °C) until it becomes thick, and then take it off the water bath.
- Add sweetened condensed milk and mix to a homogeneous mass.
- Add cocoa powder and mix to a spreadable mass (paste), adding warm water drop by drop as needed if the mass is too dry.
Filling the cookies
- Fill the chocolate filling into a piping bag with a round hole nozzle and pipe some of it in the form of a short strip on half of all the cookies on the bottom flat side about center of each cookie. Now place one cookie without filling on top of each cookie with the filling, placing it with the bottom flat side on top of the filling. Press the double cookies together a little at a time so that the filling spreads evenly between them.
Preparation of the chocolate glaze
- Melt the dark chocolate and butter together.
Decorating the sandwich cookies
- Dip one end of each sandwich cookie about halfway into the chocolate glaze, then let the excess glaze drip off each cookie briefly. Spread the Suvorov cookies on a sheet of baking paper and let the chocolate glaze dry.
- It is important to beat the butter mixture well with all the ingredients one by one so that it becomes creamy and fluffy.
- Butter and eggs for the dough must have room temperature.
- To give the dough the right consistency, add flour in batches. The amount of flour specified in the recipe may vary. The dough must be creamy and chewy, not runny and not solid.
- Do not mix the dough too long in any case, but only briefly and briskly.
- Do not bake the cookies too long or they will end up tasting dry instead of crumbly. After baking, they should be light yellow on top and have a golden color from the bottom.
- The temperature of the sugar syrup for the fondant, to which it must be cooked, is very important. It is best to use a kitchen thermometer to measure it.
- Do not overdo it with the lemon juice added to the sugar syrup. A few drops are enough for this.
- After boiling, pour the sugar syrup into a clean bowl only and do not scrape anything off the side of the saucepan with a spoon so that any sugar crystals do not get into the syrup.
- The fondant can be made in advance and stored wrapped in plastic wrap in the refrigerator for up to two months.
- Do not heat the fondant above 50 °C when melting.
- If the filling is too dry, add warm water only drop by drop until it reaches a spreadable consistency.
- The time needed for the fondant to mature is not included in the preparation time.
- Note the detailed tips and tricks for making Russian Suvorov cookies at the top of the post.