Lacy Oatmeal Sandwich Cookies
Delicate, crisp, and irresistibly buttery, these Lacy Oatmeal Sandwich Cookies are a stunning combination of texture and flavor. Thin, golden oatmeal cookies with lacy edges are baked to perfection, creating a crisp, caramelized bite that pairs beautifully with the rich, creamy vanilla filling. This easy-to-make recipe comes together quickly, featuring pantry staples like rolled oats, brown sugar, and vanilla extract, while a touch of heavy cream adds a luxurious silkiness to the filling. Perfect for holiday gatherings or an indulgent treat, these sandwich cookies are as elegant as they are delicious. Serve them fresh or store them for a couple of days—they stay just as satisfying! Perfect for cookie enthusiasts, oatmeal dessert lovers, and fans of unique treats, this recipe will surely become a family favorite.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 150 grams Light brown sugar
- 50 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 1 Egg
- 120 grams Rolled oats
- 50 grams All-purpose flour
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 60 milliliters Heavy cream
- 100 grams Powdered sugar
- 60 grams Salted butter
- 1 teaspoons Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the brown sugar, granulated sugar, and vanilla extract until smooth.
Allow the mixture to cool slightly, then beat in the egg until well combined.
Add the rolled oats, all-purpose flour, baking powder, and salt to the butter mixture. Stir until thoroughly mixed. The batter will be slightly thin, which is expected.
Drop teaspoons of batter onto the prepared baking sheets, leaving ample space between each dollop as the cookies will spread significantly during baking.
Bake in the preheated oven for 7-8 minutes, or until the edges are golden brown and lacy. The centers may still look slightly soft, which is okay.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
To make the filling, beat the salted butter in a mixing bowl until light and fluffy. Slowly add the powdered sugar while continuing to beat.
Pour in the heavy cream and vanilla extract, then whisk until the filling is smooth and spreadable. Add more powdered sugar or cream if needed to achieve the desired consistency.
To assemble the cookies, take one lacy oatmeal cookie and spread a small amount of filling on the flat side. Sandwich it with another cookie, flat side toward the filling.
Repeat with the remaining cookies until all are paired up. Serve immediately or store in an airtight container in a cool place for up to 3 days.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 25.3 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 67 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.
