These sprinkle sandwich cookies are made up of a chewy sprinkle sugar cookie that is filled with a vanilla American buttercream. These beautiful cookies are easy to make and require no chilling.
WHY YOU'LL LOVE THEM
Easy and no chilling. The recipe comes together quickly and the dough does not have to be chilled.
Chewy texture. These cookies have a super chewy centre and crisp edges.
Pretty. The sprinkles and buttercream in this cookie make it so pretty and fun for everyone.
Buttercream. These cookies are stuffed with an easy to make American buttercream.
INGREDIENTS
- Butter - I use salted butter and make sure it is at room temperature.
- White sugar
- Vanilla extract
- Eggs- This recipe use one whole large egg at room temperature.
- Flour- All purpose flour works best.
- Baking soda
- Baking powder
- Cream of tartar
- Salt
- Sprinkles- I prefer the long jimmie style sprinkles.
- Powdered sugar
- Heavy cream- To help soften the buttercream. You can use milk if you do not have cream available.
STEP BY STEP INSTRUCTIONS
SPRINKLE COOKIES
Preheat oven to 350 F and line baking sheets with parchment paper.
In large bowl or stand mixer beat the butter and sugar until fluffy. I like to mix mine for a solid 3 minutes. Add in the egg and vanilla extract and continue mixing till ingredients are well combined.
In a separate bowl whisk together flour, baking powder, baking soda, cream of tartar, and salt.
Add the dry ingredients to the wet and mix until everything is combined.
Fold in the sprinkles.
Scoop dough into a 1.5 tablespoon balls and make them round. Dip the top and sides of the balls in some extra sprinkles. Arrange on the lined baking sheet 2 inches apart.
Bake for 9 minutes or until the bottoms are just golden brown. The cookies may seems a little underdone but will stiffen up after they've cooled. Let cookies cool to room temperature on the pan before moving.
BUTTERCREAM
With an electric mixer or stand mixer whisk butter on medium high speed for 4 minutes.
Add in the powdered sugar 1 cup at a time, mixing on medium speed in between each added cup. Mix till well combined.
Add in heavy cream and vanilla extract.
Mix for 5 minutes on high speed until smooth and fluffy.
ASSEMBLING THE COOKIES
Once cookies are fully cool lay 12 cookies on a pan/table with the sprinkles side down.
Evenly add the buttercream onto the cookies. You can pipe it on or spoon it on.
Gently press the reaming 12 cookies with the sprinkle side up on top of the buttercream.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
Store the cookies in an airtight container in the refrigerator. The cookies stay good for up to five days if stored properly.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
HOW DO I GET CHEWY COOKIES?
For chewy cookies you want to be careful not to over bake them. Once the bottoms are a light brown the cookie are done. They may still look a little raw/soft but the cookies will stiffen up after cooling.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these sprinkle sandwich cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
You Might Also Love
- Funfetti Cookies
- Frosted Sugar Cookie Blondies
- Classic Chocolate Chip Cookies
- Golden Oreo Sprinkle Cookies
- Cheesecake Stuffed Red Velvet Cookies
- Sprinkle Sugar Cookie Bars
Sprinkle Sandwich Cookies
Equipment
- large mixing bowl
- measuring cups/spoons
- piping bag or zip lock bag
Ingredients
Sprinkle Cookies
- 1/2 C salted butter at room temperature
- 3/4 C white sugar
- 1 & 1/2 tsp vanilla extract
- 1 large egg at room temperature
- 1 & 1/2 C all purpose flour *spooned and levelled
- 1 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 C rainbow sprinkles plus extra for topping the cookies
Buttercream
- 1/2 C salted butter at room temperature
- 2 C powdered sugar
- 1 tsp vanila extact
- 2 tsp heavy cream
Instructions
Sprinkle Cookies
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Preheat oven to 350 F and line baking sheets with parchment paper.1/2 C salted butter, 3/4 C white sugar
- Add in the egg and vanilla extract and continue mixing till ingredients are well combined.1 & 1/2 tsp vanilla extract, 1 large egg
- In a separate bowl whisk together flour, baking powder, baking soda, cream of tartar, and salt.1 & 1/2 C all purpose flour, 1 & 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cream of tartar, 1/4 tsp salt
- Add the dry ingredients to the wet and mix until everything is combined.
- Fold in the sprinkles.1/2 C rainbow sprinkles
- Scoop dough into a 1.5 tablespoon balls and make them round. Dip the top and sides of the balls in some extra sprinkles. Arrange on the lined baking sheet 2 inches apart.
- Bake for 9 minutes or until the bottoms are just golden brown. The cookies may seems a little underdone but will stiffen up after they've cooled.
- Let cookies cool to room temperature on the pan before moving.
Buttercream
- With an electric mixer or stand mixer whisk butter on medium high speed for 4 minutes.1/2 C salted butter
- Add in the powdered sugar 1 cup at a time, mixing on medium speed in between each added cup. Mix till well combined.2 C powdered sugar
- Add in heavy cream and vanilla extract.2 tsp heavy cream, 1 tsp vanila extact
- Mix for 5 minutes on high speed until smooth and fluffy.
Assembling the Cookies
- Once cookies are fully cool lay 12 cookies on a pan/table with the sprinkles side down.
- Evenly add the buttercream onto the cookies. You can pipe it on or spoon it on.
- Gently press the reaming 12 cookies with the sprinkle side up on top of the buttercream.
Leave a Review