Yoyos
Delightfully delicate and irresistibly buttery, yoyos are a classic treat that melt in your mouth with every bite. These Australian-inspired sandwich cookies feature a tender, crumbly texture thanks to a unique blend of all-purpose flour and cornstarch. Each cookie is filled with a lush vanilla buttercream that adds a creamy sweetness, perfectly complementing the cookies’ light, buttery flavor. With their signature ridged pattern and bite-sized appeal, yoyos are perfect for afternoon tea, holiday gatherings, or a simple indulgence anytime. Ready in under an hour, this recipe makes 20 delectable cookies that can be stored for days—although they rarely last that long! Don’t miss out on this easy yet elegant recipe for buttery, vanilla-filled cookies that everyone will love.
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Recipe Information
Ingredients
- 250 grams Unsalted butter
- 60 grams Powdered sugar (for cookies)
- 1 teaspoon Vanilla extract
- 225 grams All-purpose flour
- 75 grams Cornstarch
- 100 grams Unsalted butter (for filling)
- 120 grams Powdered sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
- 1 teaspoon Milk (optional, for filling)
Instructions
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, cream the unsalted butter and powdered sugar (for cookies) together using an electric mixer, until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract, ensuring it's evenly incorporated.
Sift the all-purpose flour and cornstarch into the butter mixture. Gently fold them in with a spatula until a soft dough forms.
Roll teaspoon-sized portions of the dough into balls and place them on the prepared baking trays, leaving space between each cookie. Flatten lightly with a fork to create a ridged pattern on top.
Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. Remove from the oven and allow the cookies to cool completely on wire racks.
While the cookies cool, prepare the buttercream filling. In a bowl, beat the unsalted butter (for filling) with powdered sugar and vanilla extract until smooth and creamy. Add a small splash of milk if needed to loosen the frosting slightly.
To assemble the yoyos, spread a generous dollop of buttercream filling on the flat side of one cookie. Gently press another cookie on top to form a sandwich.
Repeat until all cookies are paired and filled. Serve immediately or store in an airtight container for up to a week.
Nutrition Facts
Calories |
4359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.8 g | 382% | |
| Saturated Fat | 176.8 g | 884% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 420.8 g | 153% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 178.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 116 mg | 9% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 338 mg | 7% | |
*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.
