Buttercream Sandwich Cookie Recipe. Crispy sugar cookies sandwiching sweet buttercream.
As much as I love desserts there is nothing that beats the delicious sweet buttery crunch of a sugar cookie. Pair it with melt in your mouth buttercream and you have a match made in heaven!
Since the first day of Spring is upon us I felt inspired by rainbow colors and fresh green. So I chose a rainbow hued color plan for the buttercream and then used spring green non-perils to really add a pop to the edges.
Why These Are My Favorite Sugar Cookies:
- This is the same recipe as My Favorite Sugar Cookie recipe so its been test, tried, eaten and true. (total transparency – its the Fancy Flours sugar cookie recipe)
- No chilling the cut out cookies prior to baking.
- No worries that as the cookies bake up they will melt into unrecognizable blobs (if you’ve had this happen you know exactly what I’m talking about, not fun!). The cutouts keep their shape all the way through baking.
- The sugar cookies taste amazing, sweet, buttery with hints of vanilla.
- These sugar cookies have a wonderful light crunch that immediately melts in your mouth.
The Filling – American Buttercream:
- This is one addicting buttercream and is so simple to make. All the work is done with the mixer (handheld or stand).
- Melt in your mouth goodness – sweet, rich and hints of vanilla that compliment a sugar cookie perfectly.
- You can easily color it any way you wish.
- Has a nice sturdy texture once set.
Some notes when making these Buttercream Sandwich Cookies:
- A piping bag works best to get that nice clean edge for the buttercream but you don’t have piping bags spooning a small dollop in the center of each cookie will do.
- Leave about a 1/4 inch edge when adding the buttercream as the buttercream will move toward the outer edges of the cookies as the two cookies are pressed gently together to make the sandwich.
- When adding the sprinkles do so when the buttercream is still wet so they stick. If you wait too long the buttercream will crust over and nothing will stick to it. I worked one cookie at a time.
- I used a 1 3/4 inch round cutter for my cookies but any size you wish will do.
- I used Wilton food coloring in – Pink, Sky Blue, Violet, Lemon Yellow.
- I used Wilton green non-perils
This is one sweet, buttery treat with a light crunch!
Enjoy!
Stacey
PIN for later! Thank you.
Buttercream Sandwich Cookie Recipe
Buttercream Sandwich Cookie Recipe. Crispy sugar cookies sandwiching sweet buttercream.
Ingredients
- SUGAR COOKIES:
- 3 cups flour
- 1.5 tsp baking powder
- 1 tsp salt
- 1 cup butter room temp but not too soft/melty, see Notes
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract or paste
- AMERICAN BUTTERCREAM:
- 1 cup butter room temp
- 4 cups powdered sugar
- 2-4 Tbsp milk
- 1/2 Tbsp vanilla extract
- 1/2 tsp salt
- GARNISH:
- Wilton green non-perils I got mine at Michaels craft store
Instructions
- Pre-heat oven to 350 degrees.
- Line baking sheets with parchment.
- Have cookie cutter(s) ready.
- SUGAR COOKIES:
- In medium bowl add the flour, salt and baking powder, stir to combine, set aside.
- In bowl of mixer start whipping the butter until light and fluffy.
- Add the sugar and mix to combine.
- Add in the egg, vanilla and vanilla bean. Mix well to combine.
- Slowly add in the flour mixture and mix until cookie dough forms and all is combined.
- Divide dough into two portions.
- Place dough between two sheets of wax paper and roll out, cut out cookies and place on tray. (I used a 1 3/4 inch round cutter)
- Bake for 8-10 minutes.
- Repeat until all cookies are baked.
- Let cool completely.
- BUTTERCREAM:
- In bowl of mixer cream the butter until light and fluffy.
- Add in the vanilla and salt, mix until fully combined.
- With mixer on low add in the powdered sugar one spoonful at a time. Alternating with the milk as needed and desired consistency is met.
- Mix on med/high speed until smooth and creamy.
- ASSEMBLY:
- Color buttercream as desired.
- Match up the cookies in pairs.
- Pipe a dollop of buttercream in the center of one of the paired cookies. Leaving about a 1/4 inch edge.
- Top the bottom cookie with the top cookie and press lightly to allow the buttercream to moved to the outer edge.
- Sprinkle with sprinkles (do this before the buttercream sets, I worked one cookie at a time).
Notes
I used Wilton food coloring in - Pink, Sky Blue, Violet, Lemon Yellow.
Tried this recipe?Let us know how it was!
Could there be a more ‘springy’ post? I don’t think so! Love these sandwich cookies!!
Thanks Annie! They’re one of my favorites this season. Take care 🙂
Stacey, your pictures are just beautiful, as are the cookies themselves! These are soooo fun! So perfect for spring. The kids would love all of the colours! Nothing beats a sandwich cookie, either 😉
Thanks Katherine! The kids here loved them, anything rainbow with sprinkles always wins :-). Take care.
Perfect Easter treat 🙂 Thank you so much !
Thanks you, so glad you like them 🙂 . Take care.
These are so adorable. Perfect colours for the season and I can imagine these as an Easter treat too.
Thanks Marie! So glad you like the springy colors 🙂 . Take care.
My 11 year old is thinking of baking these for our state fair. The rainbow icing buttercream caught her eye. Do you have any tips or suggestions to get the rainbow look?
Hi Jennifer! These are one of my favorites and the rainbow buttercream is one of the reasons. I’m a little embarrassed that I didn’t have a rainbow buttercream tutorial of my own to refer you to, something to keep in mind for a future post. But for you and your daughter I found this tutorial best shows how I created the rainbow icing piping bag. I used the plastic wrap method and then finished it in a piping bag. https://www.youtube.com/watch?v=7F7O4POEbMA , you can FFWD to 4:53 to see the frosting part. I personally spooned my buttercream onto the plastic wrap with a spatula in a straight line. Its not as perfect as piping each color onto the plastic wrap but once you roll it up it doesn’t matter. I used Ateco tip#808, Wilton has one comparable but I don’t know the #, however the piping hole is just shy of 3/4 inches. Michaels craft store, Walmart and JoAnn Fabrics will likely have this tip in stock from Wilton.
Once you are ready to go just squeeze a small dollop in the center of the cookie (leaving 1/4 inch edge), then place on the top cookie and gently press so the frosting reaches the edge. If using sprinkles this would be the time to do so as the frosting is still tacky.
Any more questions please let me know! Happy baking 😉 Take care.
My daughter has made this sugar cookie recipe and it’s amazing! Have you ever frozen the cookies for future? Want to make some for her graduation party and need to make more than I could do in one day. Thank you!
Hi Kristin, I’m so happy to hear you like these sugar cookies. It’s one of my favorite recipes. To answer your question, no, I have not froze these cookies so I cannot speak from first hand experience. But I think this cookie has a pretty good texture for freezing. If I were to try it, I would wrap, fully cooled, cookies in three layers of plastic wrap and then place them in an airtight container. I hope your graduation party for your daughter is wonderful, congrats! Happy baking 😉 Take care.