Vanilla Sandwich Cookies

Soft, buttery, sweet vanilla cutout cookies with the most delicious vanilla buttercream. Vanilla lovers will adore these vanilla sandwich cookies!

About

As a self-proclaimed vanilla girl, I think it’s only appropriate that I have a staple vanilla cookie in my recipe lineup. When I think of the perfect sandwich cookie, I want it to be soft enough to bite into it without sending the buttercream filling out both sides, but not too soft to the point that it’s cakey.

I love the end results with these cookies! A little bit of puff, thanks to the baking powder, but a buttery, sweet, simple vanilla cookie that totally delivers. Paired with a smooth vanilla buttercream, they’re the perfect treat to indulge in all things vanilla!

To make these cookies, you’ll start by making cutout cookie dough. I know, I know, who really wants to take the time to roll out the dough AND let it chill?! But trust me, it’ll be worth it! If you’re feeling a little * extra, * use a little tiny heart pie stamp to make a cutout in the middle. Once the cookies have been rolled and baked, you’ll whip up a simple vanilla buttercream as the filling. Assemble and enjoy!

Vanilla Sugar

This recipe calls for vanilla sugar. I have a super easy recipe to make your own HERE! However, if you don’t have any on hand and don’t feel like making it, you can simply swap it for regular granulated sugar.

Vanilla Sandwich Cookies

Print

With ImageWithout Image

Yield: 2 dozen

Author: Danielle

Soft, light, sweet vanilla cookies with the most delicious swirls of vanilla buttercream

Ingredients

Cookies

• 3 cups flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup butter, room temperature
• 1 cup vanilla sugar
• 1 egg
• 2 tsp vanilla extract
• 1/2 tsp milk, as needed

Vanilla Buttercream Filling

• 1 cup butter, room temperature
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 4 Tbsp heavy cream

Instructions

To make the cookies:

1. In a medium bowl, combine the flour, baking powder and salt with a whisk. Set aside.
2. In a large bowl, beat together the butter and vanilla sugar until creamy. Add egg and vanilla extract and combine.
3. Slowly add the flour mixture and beat on low until the dough comes together. If needed, add milk, 1 teaspoon at a time, until the dough forms. Wrap in plastic wrap and refrigerate at least 2 hours.
4. When ready to roll out the dough, preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone mats. Roll out the dough to 1/4" thick and use a biscuit cutter to cut out circles. If desired, use a mini pie stamp cutter to cut a tiny heart in the middle of half of the circles.
5. Bake for 9-10 minutes and let cool.

To make the buttercream filling:

1. While the cookies are cooling, make the buttercream filling. Start by beating the butter in a large bowl with an electric mixer or stand mixer until creamy.
2. Add the powdered sugar, one cup at a time, until fully combined. Then, add the vanilla extract.
3. Add the heavy cream, one tablespoon at a time. Beat on medium until the buttercream becomes smooth and lightens in color (about 3-5 minutes). Then, give it a good stir by hand to deflate air bubbles. Transfer to a piping bag fitting with the Wilton 1M tip.
4. Pair up the cooled cookies with a match, in preparation for filling (if you stamped hearts on half of the cookies, match them with a non-stamped cookie).
5. Pipe buttercream swirls on the bottom cookie and assemble the other on top.
6. Enjoy!

Created using The Recipes Generator