Cremedoodles
Delight your taste buds with Cremedoodles, a whimsical twist on traditional sandwich cookies, where soft, pillowy rounds meet a luscious, creamy frosting. Crafted from a simple yet perfect combination of all-purpose flour, butter, and vanilla, these cookies achieve their tender texture with the help of cream of tartar and are baked to golden perfection in just 10 minutes. The velvety filling, whipped from powdered sugar and heavy cream, adds a decadent layer of sweetness, and optional food coloring brings a pop of personality to the mix. Perfect for parties, holidays, or an indulgent treat at home, Cremedoodles are as versatile as they are irresistible. With just 20 minutes of prep time, this recipe is your new go-to for crowd-pleasing cookies that look as good as they taste!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons cream of tartar
- 0.25 teaspoons salt
- 1 cups unsalted butter
- 1.25 cups granulated sugar
- 1 whole large egg
- 1 teaspoons vanilla extract
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- drops food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set aside.
In a large bowl, using a mixer, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Do not overbake; they should remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the powdered sugar, heavy cream, vanilla extract, and optional food coloring in a medium bowl until smooth and creamy. Adjust the heavy cream to reach your desired consistency.
Spread a generous layer of frosting on the flat side of one cookie and sandwich it with another cookie, pressing gently to adhere.
Repeat with the remaining cookies and frosting.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 40.6 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 10 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 66 mg | 1% | |
*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.
