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    Home » Recipes » Summer Fun

    Film Reel Cookies

    Modified: Jul 16, '24 · Published: Feb 17, '15 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    Calling all movie buffs! Take your next movie night to the next level with these fun and festive Film Reel Cookies! These delightful treats are not only delicious but impressive with their shimmering silver coating and playful film reel design.

    Film Reel Ice Cream Sandwiches

    These cookies look like classic film reels. They'd be perfect for an Academy Awards party, a movie-themed birthday party, or a movie night. I plan to serve them to my friends when they come to watch a movie in our cozy basement movie theater. 

    Why these cookies are perfect for Movie Night:

    • Themed Fun: Shaped like iconic film reels, these cookies add a touch of movie magic to your cinematic celebration.
    • Double the Fun: Choose between classic ice cream or decadent homemade chocolate mousse for the filling, allowing you to customize the recipe based on your preference.
    • Make-Ahead Friendly: Assemble the cookies and filling in advance, then freeze them until movie night arrives. This allows you to relax and enjoy the film without any last-minute stress.

    Recipe Highlights:

    • easy cookie dough recipe
    • decorated with shimmering silver food coloring spray
    • customizable filling: classic ice cream or decadent chocolate mousse
    • freeze-ahead instructions for stress-free movie night prep

    These Movie Night Stars are sure to be a hit with movie lovers of all ages. So grab your favorite film, whip up a batch of these delightful cookies, and settle in for a night of cinematic fun!

    movie night cookies filled with chocolate Mousse

    Let's make some cookies. I chose to turn my film reel cookies into ice cream sandwiches. Well, actually, I filled them with frozen chocolate mousse. They taste amazing! If you prefer, you can use chocolate ice cream.

    Fun Party Recipes

    Film Reel Ice Cream Sandwiches

    Ingredients: (makes 24 cookies = 12 ice cream sandwiches)

    Cookie Dough:
    2 cups all-purpose flour, plus more for dusting cutting board
    ¼ teaspoon salt
    ¼ teaspoon baking powder
    ½ cup butter, softened slightly
    ¾ cups sugar
    1 large egg
    ¾ teaspoons pure vanilla extract
    ½ teaspoon almond extract

    Chocolate Mousse Layer: (use chocolate ice cream if you prefer)
    1 cup heavy whipping cream
    8 ounces semi-sweet chocolate, finely chopped
    3 tablespoons water
    3 tablespoons sugar
    2 egg yolks, room temperature

    Supplies:

    rolling pin
    3 ¼ inch round cookie cutter
    ¾  inch round cookie cutter
    12 - 3 inch round metal pastry rings, if making mousse
    or a 3-inch round cookie cutter,  if using chocolate ice cream
    12 - 10 inch acetate strips to line pastry rings, if making mousse
    parchment paper lined baking sheets

    Instructions:

    Whisk together 2 cups flour, salt, and baking powder together. Set aside.

    Cream butter and sugar until light and fluffy. Stir in egg, vanilla, and almond extract.

    Add dry ingredients and stir just until combined. Pat dough into a disc, wrap in plastic wrap or place in a zip-top bag and refrigerate for at least 1 hour.

    Dust a cutting board lightly with flour.

    Cut out round cookie dough then turn the circles into film reels.

    Roll dough out to ⅜ inch thickness. Cut rounds using the 3 ¼-inch cutter. Remove excess dough, and set rounds about an inch apart on parchment paper-lined baking sheets.

    Use a ½ inch round cookie cutter to cut 5 holes around the outer edge of each cookie, so that each cookie looks like a film reel.

    Place in the refrigerator for at least 15 minutes.

    Preheat oven to 350 degrees. Bake one tray of cookies at a time for 10-12 minutes until dry around the edges.

    Allow cookies to cool completely on the baking pan.

    Spray the cookies silver.

    When the cookies have cooled, spray them with silver food coloring spray. Allow them to dry completely. I lined a large box with parchment paper and set the cookies inside before spraying to keep the spray from getting on my table.

    If making chocolate mousse, follow these instructions:

    Make the chocolate ganache (or you can use ice cream).

    Whisk whipping cream to soft peaks. Set aside. Melt the chocolate in a large bowl. See my Chocolate Making Tips page for detailed chocolate melting instructions. Set aside. Pour water and sugar into a small saucepan and bring it to a boil over medium heat. Stir until the sugar is dissolved creating a simple syrup.

    Whisk egg yolks in a medium bowl. Continue to whisk while slowly adding a small amount of simple syrup. Slowly drizzle in the remaining simple syrup continually whisking.

    Combine eggs with melted chocolate, stirring until well incorporated. Heat chocolate mixture in the microwave for 20 seconds then stir until smooth.

    Add one-third of the whipped cream and whisk until well incorporated. Gently fold in the remaining whipped cream until fluffy.

    Line metal rings with acetate.

    I chose to make perfectly round discs of chocolate mousse to sandwich in between two cookies. I loved the look and the taste. If you'd like to do this too, line twelve 3-inch round pastry rings with acetate strips. You could also use 3-inch round cookie cutters.

    Pour mousse into a 16-inch disposable pastry bag and pipe into the rings, filling each about 1 inch deep. You can also just spoon the mousse into the rings if you prefer.

    Freeze for at least one hour.

    Create the ice cream sandwiches.

    Remove mousse discs from the freezer, pop out of the rings, and peel off the acetate.

    If using ice cream, cut ice cream into 1-inch thick slices, then cut into discs using a 3-inch round cookie cutter. Set on parchment paper lined baking sheets and freeze until firm.

    Just before serving, sandwich one round of frozen mousse or icing cream in between two cookies.

    Tips

    You can assemble these ahead of time, wrap them in plastic wrap, and freeze until ready to serve.

    Allow them to sit at room temperature for 5-10 minutes before eating so cookies soften slightly.

    Storage

    Store the ice cream sandwiches in the freezer for up to a month.

    Find the supplies to make these cookies.


    You can find supplies needed to create this recipe on Amazon. I earn a small commission when you use the sales links in this post to make a purchase at no extra cost to you.

    Ateco Plain Edge Round Cutt...Shop on AmazonMINI ACCENT CUTTERS STAINLE...Shop on AmazonCutlery-Pro Food Plating Pr...Shop on AmazonKlear Kake Band by Kopykake...Shop on Amazon Wilton Metallic, 1.5 oz, Si...Shop on Amazon

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    movie reel cookies
    Print
    Film Reel Ice Cream Sandwiches
    Prep Time
    1 hr
    Cook Time
    12 mins
    Chill Time
    1 hr
     

    Film reel cookies filled with frozen chocolate mousse or chocolate ice cream make a great movie night or Academy Awards Party dessert.

    Servings: 12
    Calories: 305 kcal
    Author: Beth Klosterboer
    Ingredients
    Cookie Dough:
    • 2 cups all purpose flour plus more for dusting cutting board
    • ¼ teaspoon salt
    • ¼ teaspoon baking powder
    • ½ cup butter softened slightly
    • ¾ cups sugar
    • 1 large egg
    • ¾ teaspoons pure vanilla extract
    • ½ teaspoon almond extract
    Chocolate Mousse Layer: (use chocolate ice cream if you prefer)
    • 1 cup heavy whipping cream
    • 8 ounces semi-sweet chocolate finely chopped
    • 3 tablespoons water
    • 3 tablespoons sugar
    • 2 egg yolks room temperature
    Instructions
    1. Whisk together 2 cups flour, salt, and baking powder together. Set aside.
    2. Cream butter and sugar until light and fluffy. Stir in egg, vanilla and almond extract.
    3. Add dry ingredients and stir just until combined.Pat dough into a disc, wrap in plastic wrap or place in a zip top bag, and refrigerate for at least 1 hour.
    4. Dust a cutting board lightly with flour.
    5. Roll dough out to ⅜ inch thickness. Cut rounds using the 3 ¼ inch cutter. Remove excess dough, set rounds about an inch apart on a parchment paper lined baking sheets.
    6. Use a ½ inch round cookie cutter to cut 5 holes around the outer edge of each cookie, so that each cookie looks like a film reel.
    7. Place in the refrigerator for at least 15 minutes.
    8. Preheat oven to 350 degrees. Bake one tray of cookies at a time for 10-12 minutes until dry around the edges.

    9. Allow cookies to cool completely on the baking pan.
    10. When cookies have cooled, spray them with silver food coloring spray. Allow them to dry completely. I lined a large box with parchment paper and set the cookies inside before spraying to keep the spray from getting on my table.
    11. If making chocolate mousse, follow these instructions:
    12. Whisk whipping cream to soft peaks. Set aside. Melt the chocolate in a large bowl. See my Chocolate Making Tips page for detailed chocolate melting instructions. Set aside. Pour water and sugar in a small saucepan and bring it to a boil over medium heat. Stir until the sugar is dissolved creating a simple syrup.
    13. Whisk egg yolks in a medium bowl. Continue to whisk while slowly adding a small amount of simple syrup. Slowly drizzle in the remaining simple syrup continually whisking.
    14. Combine eggs with melted chocolate, stirring until well incorporated. Heat chocolate mixture in the microwave for 20 seconds then stir until smooth.
    15. Add one-third of the whipped cream and whisk until well incorporated. Gently fold in the remaining whipped cream until fluffy.
    16. Line twelve 3 inch round pastry rings with acetate strips.
    17. Pour mousse into a 16 inch disposable pastry bag and pipe into the rings, filling each about 1 inch deep. You can also just spoon the mousse into the rings, if you prefer.
    18. Freeze for at least one hour.
    19. Remove mousse discs from freezer, pop out of the rings, and peel off the acetate.
    20. If using ice cream, cut ice cream into 1 inch thick slices, then cut into discs using a 3 inch round cookie cutter. Set on parchment paper lined baking sheets and freeze until firm.
    21. Just before serving, sandwich one round of  frozen mousse or icing cream in between two cookies.
    Recipe Notes

    You can assemble these ahead of time, wrap them in plastic wrap, and freeze until ready to serve. Allow them to sit at room temperature for 5-10 minutes before eating so cookies soften slightly.

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
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      Recipe Rating




    1. eliz says

      May 22, 2020 at 11:43 pm

      I'd like to try these with mini chocolate cheesecakes in between.

      Reply
      • Beth says

        May 23, 2020 at 8:13 am

        That would be delicious!

        Reply
    2. Cathy McInnes says

      February 20, 2015 at 2:53 am

      You are so so creative! I absolutely love these and could eat one! Saying hello from foodie Friday!
      Cathy@ three kids and a fish

      Reply
      • beth says

        February 20, 2015 at 3:24 am

        Thanks so much for stopping by and leaving a nice comment:)

        Reply
    3. Maria says

      February 20, 2015 at 2:04 am

      How beautiful! Your precision is amazing! The cookies look beautiful and sound delicious!

      Reply
      • beth says

        February 20, 2015 at 3:23 am

        Thanks so much. After cutting a few of the cookies, I found the correct spacing so they all looked pretty similar.

        Reply
    4. Brenda @ SweetSimpleStuff says

      February 19, 2015 at 4:45 pm

      Hummmm ... ice cream or frozen mousse ... decisions, decisions! Your film reel ice cream sandwiches look amazing and sound delicious!

      Reply
      • beth says

        February 20, 2015 at 3:22 am

        Life is so full of tough decisions! Chocolate anything is my choice.

        Reply
    5. Sugartown Sweets says

      February 19, 2015 at 1:24 am

      Loving all the cool movie treats on your blog this week. These mousse ice cream sandwiches are just way cool!!

      Reply
      • beth says

        February 20, 2015 at 3:22 am

        Thanks:) These were really fun to make and I'm saving them for movie night with friends.

        Reply
    6. The Partiologist says

      February 17, 2015 at 11:44 pm

      I just love the way they turned out - I can only imagine how good they must taste too, that mousse filling sounds divine!

      Reply
      • beth says

        February 20, 2015 at 3:21 am

        Yeah, that chocolate mousse is one of my favorite things to eat. I love it and it's great in between two cookies:)

        Reply
    7. Danielle Doerr says

      February 17, 2015 at 4:05 pm

      Oh my gosh! These are TOO cute to eat!!

      Reply
      • beth says

        February 20, 2015 at 3:20 am

        Nope. I've eaten plenty. LOL!

        Reply
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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