Sugar Cookie Sandwiches

by Sally
24 Servings
55 min

Who doesn’t love delicious buttercream sandwiched between two sugar cookies. I’m delivering a recipe to y’all just in time for the next big celebration. It’s no secret that I LOVE making cookies!! To make cookies even sweeter, I occasionally make sugar cookie sandwiches. You can customize your sugar cookie sandwiches with different color sprinkles, which is I why I usually make these tasty delights before big holiday celebrations. I most recently made these for the 4th of July with red, white, and blue sprinkles. This dessert travels well, can be served individually, and even given as a party favor. To get started, you will need to make your cookies first. Try using my go-to “no chill” sugar dough recipe.Sugar cookie sandwiches are sure to be a hit at your next gathering! If you don’t have time to make these from scratch, you could use some of the great sugar cookie mixes that can be found in the baking aisle of most major grocery stores. Before today, I made these cookies for Valentine’s day using buttercream filling I tinted pink with heart shaped cookies. I love this recipe because it is so easy to customize with your favorite colors and sprinkles!

Recipe details
  • 24  Servings
  • Prep time: 35 Minutes Cook time: 20 Minutes Total time: 55 min
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For the Cookies
  • 1 cup unsalted butter, softened
  • 1 cup of granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 tsp of baking powder
  • 1/2 tsp salt
  • 3 cups of all purpose flour
  • Sprinkles of choice
Simple Buttercream
  • 1/2 cup unsalted butter, softened
  • 1 3/4 tsp vanilla extract
  • 2 cups of confectioners sugar, sifted
  • 3 tbsp heavy whipping cream or milk
  • Food coloring gels, optional
For the cookies
Preheat oven to 350 degrees Fahrenheit. In a large bowl, cream butter and sugar until smooth. Beat in extracts and egg.
In a separate bowl, combine baking powder, salt, and flour. Slowly add dry ingredients to wet ingredients until combined and dough is pulling away from the sides of the mixing bowl.
DO NOT CHILL, turn dough out onto a lightly floured surface. Roll dough to 1/4 inch thickness. Cover the top of the dough with sprinkles and lightly roll sprinkles until they adhere to the top of the dough. Cut cookies with a heart cookie cutter and bake for 8-10 minutes or until the edges turn slightly golden. Transfer to a cooling rack. *Once cool, decorate or store in an airtight container for up to two weeks.
For the simple buttercream
Beat together softened butter and vanilla, slowly add confectioners sugar and milk or heavy whipping cream until buttercream is smooth and creamy. Use additional milk or heavy whipping cream for a softer buttercream. *Optional, tint buttercream with food coloring gels.
  • The cookies can be made a day before you plan to frost them. This ensures that they are completely cool before you fill them with buttercream.
  • Both the cookie and buttercream recipes are delicious on their own.
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