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Delicious homemade sugar cookies sandwich filling recipe

Sugar Cookies (Sandwich Cookies)

Bright, buttery, and endlessly customizable sandwich-style sugar cookies filled with a fluffy buttercream that everyone loves.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted butter, softened Use high-quality unsalted butter.
  • 1.5 cups Granulated sugar For a finer texture, use caster sugar.
  • 2.5 cups All-purpose flour Can replace up to 25% with cake flour.
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 0.5 teaspoon Salt Reduce if using salted butter.
  • 1 large Egg
  • 1.5 teaspoons Vanilla extract
  • 4 colors Gel food coloring Use gel to avoid changing dough consistency.
For the Buttercream Frosting
  • 1 cup Unsalted butter, for frosting
  • 4 cups Powdered sugar Essential for a smooth, pipeable buttercream.
  • 1 teaspoon Vanilla extract (for frosting)
  • 1 pinch Salt

Method
 

Preparation
  1. Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  2. In a medium bowl, stir together the flour, baking soda, baking powder, and salt; set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with a hand mixer until light and fluffy.
  4. Add the egg and vanilla extract, mixing until fully combined.
  5. Slowly add the dry ingredients to the wet mixture, beating on low speed until just combined.
  6. Divide the dough into 4 bowls, adding gel food coloring to each and mixing until the colors are uniform.
Baking
  1. Scoop 1 tablespoon of dough, roll into a ball, and place on the cookie sheet 1.5 inches apart.
  2. Bake for 7-8 minutes or until edges are just golden. Let cool for 5 minutes before transferring to a wire rack.
Making the Frosting
  1. In a mixing bowl, beat 1 cup of butter and 2 cups of powdered sugar until smooth.
  2. Add the remaining 2 cups of powdered sugar, vanilla extract, and a pinch of salt. Beat for 3 minutes until pale and fluffy.
Assembling
  1. Pipe the buttercream onto one cookie and sandwich with another cookie.
  2. Press gently to spread the filling to the edges.
Storing
  1. Store in an airtight container at room temperature or in the fridge.

Notes

Cookies are freezer-friendly for up to 3 months. Chill dough if it feels too soft.