The Best Cookie Sandwiches (with buttercream filling)
Say hello to your ultimate cookie sandwich recipe! These treats feature chewy sugar cookies with a creamy buttercream filling. Ready in no time, they’re the perfect balance of soft and chewy, with a burst of color from rainbow sprinkles. Perfect for any occasion!
Cookie sandwiches have always been my go-to for celebrations, and this cookie sandwich recipe will soon be your favorite too! Imagine soft, chewy sugar cookies paired with a fluffy buttercream filling, sprinkled with vibrant rainbow sprinkles – pure joy in every bite. These aren’t just any cookie sandwiches; they’re a festive masterpiece, perfect for making any occasion special.
For those who love creamy fillings and flavorful cookies, this recipe checks all of the boxes. It’s a delightful blend of chewy cookies and dreamy, creamy filling, creating a cookie sandwich that stands out in flavor and texture. Get ready to add this to your list of favorite sandwich cookie recipes!
And if you’re craving more, check out these other amazing treats: the decadent Brownie Cookie Ice Cream Sandwiches, the festive Chocolate Peppermint Cream Sandwich Cookies, the irresistible Buckeye Brownie Cookies Recipe, and for a unique twist, the delicious Chocolate Chip Cookie Cake.
Our Favorite
Cookie Recipes
Why You’ll Love This Recipe
Ingredient Notes
Cookie Ingredients:
- Flour: The foundation for your cookie sandwiches, all-purpose flour works best.
- Baking Soda & Baking Powder: These are essential for the right rise and texture.
- Salt: A small amount to enhance overall flavor.
- Sugar & Light Brown Sugar: A sweet duo, with brown sugar adding a touch of caramel flavor.
- Full Fat Greek Yogurt: The secret to extra soft cookies, adding moisture without excess wetness.
- Melted Unsalted Butter: Gives your cookies a delightful richness. If using salted butter, omit the additional salt.
- Oil: Helps keep your cookies moist and tender.
- Egg: For binding and added richness.
- Vanilla Extract: Essential for that classic, beloved cookie taste.
Frosting Ingredients:
- Butter: Room temperature for a creamy, easy-to-spread frosting.
- Powdered Sugar: Sweetens and thickens.
- Salt: Just a hint to balance the sweet.
- Vanilla: Enhances the frosting’s flavor.
- Milk: Use to adjust the frosting to your preferred consistency.
- Rainbow Sprinkles: The perfect finishing touch for fun and festivity!
Be sure to check out the recipe card for the full ingredient list below
Equipment
- Kitchen Scale: For accurately measuring ingredients.
- Measuring Spoons & Cups: Essential for accurate ingredient measurements if not using scale.
- Mixing Bowls: For mixing dry and wet ingredients separately.
- Whisk: To combine dry ingredients thoroughly.
- Baking Sheets: To bake your cookies evenly.
- Parchment Paper: For lining baking sheets, ensuring cookies don’t stick.
- Medium Cookie Scoop: For uniform-sized cookies.
- Wire Rack: For cooling cookies after baking.
- Hand Mixer or Stand Mixer: For whipping up frosting.
- Pastry Bag with Round Piping Tip: For frosting your cookies beautifully.
- Butter Knife or Offset Spatula: To spread frosting if not using a piping bag.
- Airtight Container: For storing leftover cookie sandwiches.
Step by Step Instructions
- Preheat Oven: Set to 350°F (175°C) and line 2 baking sheets with parchment paper.
- Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
- Wet Ingredients: Using a whisk, mix sugars, melted butter, yogurt, and oil in a separate large bowl.
- Combine: Add egg and vanilla to wet mixture. Then, fold in the flour mixture until well incorporated.
- Shape Cookies: Scoop dough using a medium size cookie scoop. Roll each cookie dough ball in extra sugar and place on the prepared baking sheet.
- Bake and Cool: Bake for 11-13 minutes. Let cookies cool completely on the baking sheet.
- Frosting Prep: In a bowl of a stand mixer, beat butter with a paddle attachment until fluffy. Gradually mix in powdered sugar.
- Final Touches: Add salt, vanilla, and milk. Beat at medium-high speed until frosting is light and fluffy.
- Assemble Sandwiches: Pipe frosting onto one cookie’s flat side using a piping bag, then top with another cookie.
- Sprinkle Magic: Roll the edges in rainbow sprinkles for a festive finish.
Tip:Â Before adding the frosting, sort your baked cookies into pairs of even sizes. This ensures that each cookie sandwich is evenly matched, making them not only taste great but look perfectly symmetrical too!
Substitutions and Variations
This cookie sandwich recipe is wonderfully versatile and can be adapted to suit various tastes and dietary needs. Here are some ideas:
- Gluten-Free: Easily make these cookie sandwiches gluten-free by using a gluten-free flour blend in place of regular flour.
- Ice Cream Filling: Swap the vanilla buttercream for your favorite ice cream flavor. Classic vanilla ice cream works great, but feel free to get creative!
- Vanilla Beans: Add the seeds from a vanilla bean or a tablespoon of vanilla bean paste for extra flavor.
- Alternative Fillings: Instead of sprinkles, consider adding chocolate chips, cream cheese filling, chocolate ganache, or marshmallow creme.
- Chocolate Sandwich Cookies: For chocolate lovers, replace some flour with cocoa powder to make chewy chocolate cookies. They pair incredibly well with creamy peanut butter or dulce de leche fillings.
- Cookie Variations: Pair this cookie sandwich filling recipe with chewy chocolate chip cookies, traditional peanut butter cookies, chewy oatmeal cookies.
How to Store
- Room Temperature: Store leftover cookie sandwiches in an airtight container. They’ll stay fresh for up to 5 days.
- Freezing Baked Cookies: Place cookies on a cookie sheet in a single layer. Freeze for half an hour, then wrap in plastic wrap and store in a freezer bag. They’ll last up to 3 months.
- Freezing Unbaked Cookie Dough: Scoop dough onto a cookie sheet, freeze for a half hour, then transfer to a freezer bag. Bake straight from the freezer, adding a couple of extra minutes to the baking time.
- Freezing Frosted Cookies: Freeze frosted cookies on a cookie sheet for an hour, then wrap each in plastic wrap. Thaw at room temperature for a few hours before serving.
expert Tips
- Weigh Out Ingredients: For the perfect cookie, accuracy is key. Weighing out your ingredients ensures consistent results every time.
- Don’t Overbake Cookies: Keep an eye on your cookies to ensure they don’t overbake. They should be just golden around the edges for that tender cookie texture.
- Cool Cookies Completely: Before adding frosting, let the cookies cool completely. Frosting warm cookies can cause the frosting to melt and slide off.
- Room Temperature Ingredients: Ingredients like eggs and yogurt should be at room temperature. This ensures they blend more evenly into the dough.
- Uniform Size: Use a cookie scoop for evenly sized cookies. This helps them bake uniformly and makes your sandwich cookies look professional.
Frequently Asked Questions
The best way to achieve evenly baked cookies is to ensure they’re the same size. Use a cookie scoop or weigh out the cookie dough for consistency, and always bake on the middle rack of your oven.
To get perfectly round cookies, gently shape the dough with your hands after scooping. You can also use a round cookie cutter to neaten the edges after baking.
Yes, it’s important to scrape the sides of the bowl occasionally while mixing. This ensures all ingredients are well-incorporated for a uniform dough.
Cooling cookies on a wire rack is crucial. It allows air to circulate around the cookies, preventing them from becoming soggy and helping them set properly.
Absolutely! You can prepare the dough in advance and refrigerate it. Just let it sit at room temperature for a few minutes before scooping and baking.
More Cookie Recipes
If you loved this cookie sandwich recipe, check out these other great recipes.
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Cookie Sandwiches
Ingredients
Cookies:
- 2 1/4 cups All-purpose flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/3 cups Sugar, divided
- 1/2 cup Light Brown Sugar
- 1/4 cup Greek Yogurt room temperature
- 6 tablespoons Butter melted
- 1/3 cup Oil
- 1 Egg room temperature
- 2 teaspoons Vanilla Extract
Frosting:
- 1 cup Butter room temperature
- 4 cups Powdered Sugar
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2 tablespoons Milk room temperature
- Rainbow Sprinkles for rolling
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.2 1/4 cups All-purpose flour, 1 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt
- In a large bowl, use a whisk to mix together 1 cup of sugar (reserve the remaining 1/3 cup for rolling), light brown sugar, melted butter, Greek yogurt, and oil. Add the egg and vanilla, mixing until well combined.1 1/3 cups Sugar, divided, 1/2 cup Light Brown Sugar, 1/4 cup Greek Yogurt, 6 tablespoons Butter, 1/3 cup Oil, 1 Egg, 2 teaspoons Vanilla Extract
- Add the dry ingredients into the wet mixture and mix until incorporated, being careful not to overmix.
- Using a medium-sized cookie scoop, form dough balls. Roll each ball in the reserved sugar and place on the prepared baking sheets. Bake for 11-13 minutes or until lightly golden. Allow the cookies to cool completely on the baking sheets.
- Prepare the Frosting: In the bowl of a stand mixer with a paddle attachment, beat the butter until fluffy. Gradually add the powdered sugar, then mix in the salt, vanilla extract, and milk. Beat at medium-high speed until the frosting is light and fluffy.1 cup Butter, 4 cups Powdered Sugar, 1/2 teaspoon Salt, 1 teaspoon Vanilla Extract, 2 tablespoons Milk
- Assemble the Sandwiches: Pipe (or spread with an offset spatula) a generous amount of frosting onto the flat side of one cookie. Top with another cookie to form a sandwich. Roll the edges in rainbow sprinkles for a colorful and festive finish.Rainbow Sprinkles
Notes
- Gluten-Free: Easily make these cookie sandwiches gluten-free by using a gluten-free flour blend in place of regular flour.
- Storage: Store leftover cookie sandwiches in an airtight container. They’ll stay fresh for up to 5 days.
- Freezing Baked Cookies: Place cookies on a cookie sheet in a single layer. Freeze for half an hour, then wrap in plastic wrap and store in a freezer bag. They’ll last up to 3 months.
- Freezing Unbaked Cookie Dough: Scoop dough onto a cookie sheet, freeze for a half hour, then transfer to a freezer bag. Bake straight from the freezer, adding a couple of extra minutes to the baking time.
- Freezing Frosted Cookies: Freeze frosted cookies on a cookie sheet for an hour, then wrap each in plastic wrap. Thaw at room temperature for a few hours before serving.
