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–+ servings
bird's eye view of three sugar cookie sandwiches with buttercream frosting and rainbow sprinkles.

Cookie Sandwiches

Angelina Papanikolaou
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!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cookie sandwiches
Calories 614 kcal

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.

Nutrition

Serving: 1sandwichCalories: 614kcalCarbohydrates: 89gProtein: 4gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 70mgSodium: 453mgPotassium: 61mgFiber: 1gSugar: 71gVitamin A: 672IUCalcium: 48mgIron: 1mg
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