Description
These Sugar Cookie Sandwiches are soft, buttery sugar cookies filled with a sweet and creamy frosting! Perfect for holidays, birthdays, or any time you want a fun and delicious treat. Decorate them with sprinkles, colored frosting, or a drizzle of chocolate for a festive touch!
Ingredients
Units
Scale
For the Sugar Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons milk
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Food coloring (optional)
For Decorating:
- Sprinkles
- Colored sanding sugar
- Melted chocolate drizzle
Instructions
Step 1: Make the Cookie Dough
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, beat butter and sugar until light and fluffy.
- Add egg, vanilla, and milk, mixing until combined.
- Gradually add the dry ingredients, mixing until a soft dough forms.
- Wrap dough in plastic and chill for 30 minutes.
Step 2: Bake the Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll out dough to ¼-inch thickness and cut out circles or shapes.
- Place on the baking sheet 2 inches apart and bake for 8-10 minutes, until edges are set but not browned.
- Let cool completely before assembling.
Step 3: Make the Frosting
- In a bowl, beat butter until creamy.
- Gradually add powdered sugar, alternating with heavy cream.
- Mix in vanilla extract and food coloring (if using).
Step 4: Assemble & Decorate
- Pipe or spread frosting onto half of the cookies, then top with another cookie.
- Roll edges in sprinkles for a fun look!
- Optionally, drizzle with melted chocolate or dust with powdered sugar.
Notes
- Want extra flavor? Add ½ teaspoon almond extract to the dough or frosting.
- No time to roll dough? Scoop and flatten dough instead of rolling and cutting.
- Storage: Keep in an airtight container for up to 5 days, or freeze for up to 2 months.