Sugar Sandwich Cookies
These colorful sandwich cookies are tender with a slight snap and filled with creamy buttercream, making them perfect for any occasion.
Ingredients
Cookie Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened Real unsalted butter preferred.
- 1.5 cups Granulated sugar Measured by spooning into the cup.
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 4 colors Gel food coloring Use gel instead of liquid.
Buttercream Ingredients
- 1 cup Unsalted butter
- 4 cups Powdered sugar Sift if lumpy.
- 1 teaspoon Vanilla extract For frosting.
- a pinch Salt
Instructions
Preparation
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Creaming
- In a large bowl, beat the softened butter and granulated sugar until fluffy and light in color.
- Add the egg and vanilla extract, mixing until smooth.
Dough Combination
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- If the dough feels too soft, chill it for 15-20 minutes.
Coloring and Shaping
- Divide the dough into four portions and color each with different gel food coloring.
- Scoop 1 tablespoon of dough, roll into balls, and place on the prepared cookie sheet.
Baking
- Bake for 7-8 minutes until edges are golden but centers are soft.
- Let cool for 5 minutes on the pan, then transfer to a wire rack.
Making Buttercream
- To make the frosting, beat 1 cup of butter with 2 cups of powdered sugar until smooth.
- Add the remaining powdered sugar, vanilla extract, and pinch of salt, then beat until fluffy.
Assembly
- Spread buttercream on the bottom of one cookie and sandwich with another.
Notes
Store assembled cookies in an airtight container in the fridge for up to 5 days. You can freeze both assembled and unassembled cookies.