Easy-to-assemble, no-bake hamburger sandwich cookies
Surprise everyone at your next summer barbecue by bringing hamburgers for dessert. These cute sandwiches are actually cookies in disguise, and quick to assemble with store-bought ingredients.
Start by selecting Nilla wafers for your buns. You'll want nice ones for the top buns but can use chipped ones for the bottom buns.
Use your finger to spread a little egg wash onto the tops of your top buns. Then use another finger to press sesame seeds into the egg wash.
Next, you'll need to dye your frosting. If you want to skip this step, then you can buy cookie icing in a tube, one yellow and one red. I found it was worth saving the $4 and just coloring it myself.
The final prep before assembly is to dye your coconut. Place it in a bowl with a dab of green icing color and a couple of drops of water. Use a fork to stir until the coconut is a nice, bright green.
To assemble your hamburgers, place a little bit of frosting (either color) on the bottom of a Grasshopper cookie, and press it into one of your bottom buns.
Use a spoon to put yellow frosting on the outer edge of half of the Grasshopper cookie, then red frosting on the other half. Plan on one of the sides where the yellow and red meet being the front of your burger.
Use your fork to sprinkle some coconut onto the frosting, trying to get the coconut toward the outer edges as well.
The final step is to place your top bun on. You will want it to be positioned slightly away from the front edge of the Grasshopper burger so that you can really see all the layers.
These hamburgers will keep for a few days, but the Nilla wafers will get very soft after 24 hours in humid weather, so they're best stored in an airtight container.
Enjoy your sweet hamburger treats.
Hamburger cookie recipe
- 24 Nilla wafer cookies
- 1 egg white
- 1 tablespoon white sesame seeds
- 1 can white creamy frosting
- Red icing color
- Yellow icing color
- 3/4 cup shredded coconut
- Green icing color
- 12 Keebler Grasshopper fudge cookies
- Set aside half the Nilla wafers as your bottom buns. You will be attaching sesame seeds to the remaining 12.
- Mix the egg white with about a teaspoon of water, and use your finger to brush some egg wash onto the top of 1 Nilla.
- Press sesame seeds into the egg wash, and set aside the bun to dry. Repeat with the remaining top buns.
- Divide your frosting into 2 small bowls. Whisk red icing color into 1 bowl of frosting and yellow icing color into the other.
- You can add a little water if needed to get the icing smooth and easy to drizzle, but don't use more than about 1/2 a teaspoon, or it will get too runny.
- Into a bowl, place the coconut, and add some green icing color and a couple of drops of water. Stir well with a fork until the coconut is completely green.
- Dab a little frosting (in either color) on the bottom of a Grasshopper cookie, and then stick it to a bottom bun. Repeat with the remaining Grasshopper cookies.
- Spoon a little red and yellow frosting on the outer edges of all the Grasshopper cookies.
- Sprinkle the green coconut onto the frosting on each cookie, making sure there's plenty along the edges.
- Place a top bun onto each cookie, pressing it into the frosting and angling it back slightly so that all the layers show.