Cream Sandwich Cookies
Indulge in the classic charm of homemade Cream Sandwich Cookies, where buttery, golden biscuits meet a luxuriously smooth vanilla cream filling. Crafted with pantry staples like all-purpose flour, softened butter, and powdered sugar, these cookies boast a tender texture and just the right hint of sweetness. The secret lies in the perfectly balanced vanilla-infused filling that ties the flavors together in every bite. Ready in under an hour, including prep and bake time, these elegant treats are ideal for gift-giving, afternoon tea, or simply satisfying your sweet tooth. With their delicate appearance and irresistible taste, these sandwich cookies are sure to impress both kids and adults alike.
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 150 grams granulated sugar
- 1.5 teaspoons vanilla extract
- 260 grams all-purpose flour
- 0.25 teaspoons salt
- 2 tablespoons heavy cream
- 120 grams powdered sugar
- 60 grams unsalted butter, softened (for filling)
- 0.5 teaspoons vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, beating on low speed until a dough forms. Do not overmix.
Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for 15 minutes to firm up slightly.
Roll out one portion of dough on a lightly floured surface to about 1/8 inch (3 mm) thickness.
Use a small round cookie cutter (about 2 inches in diameter) to cut out circles. Transfer the cookies to the prepared baking sheets.
Repeat with the second portion of dough, re-rolling scraps as necessary.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are just lightly golden. Let cool completely on a wire rack.
To make the filling, beat together the powdered sugar, softened butter, heavy cream, and vanilla extract until smooth and creamy.
Spread a small amount of filling onto the flat side of one cookie, then sandwich it with another cookie, flat side down.
Repeat with the remaining cookies and filling.
Store the finished cream sandwich cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.0 g | 315% | |
| Saturated Fat | 154.2 g | 771% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 469.3 g | 171% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 269.1 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 98 mg | 8% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
