Vanilla on Vanilla Sandwich Cookies
User Reviews
3.9
Vanilla on Vanilla Sandwich Cookies
Description
This recipe begins by whisking dry ingredients then creaming unsalted butter with sugar and vanilla bean seeds to develop a smooth dough with a rich vanilla fragrance. Two eggs are incorporated to bind the dough. The batter is dropped by small scoops onto parchment-lined cookie sheets and baked at 375°F until the cookies have a light golden edge but stay soft inside. Cooling on racks ensures even texture.
The filling, whether vanilla or chocolate, is mixed until creamy then thinned with milk or cream to spread easily between cookie pairs. The sandwich cookies are assembled by pressing one cookie with filling against another, spreading the filling to the edges. The chocolate filling adds a deeper cocoa flavor, while the vanilla filling highlights the vanilla bean's aromatic qualities.
These cookies offer a tender bite with subtle crunch around the edges and a smooth center of creamy filling. They're suitable for gifting, tea, or a simple dessert. The recipe also suggests using ready-made jam, caramel sauce, or Nutella fillings for alternative flavors.
Ingredients
dry ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
wet ingredients
- 3/4 cup unsalted butter 1 1/2 sticks, room temperature
- 1 1/4 cups sugar
- vanilla bean seeds scraped from 1
- 2 egg large
vanilla filling
- 1 1/2 cups confectioners sugar
- 3 Tbsp butter room temperature, unsalted
- 1 1/2 tsp vanilla extract
- milk or cream, for thinning
chocolate filling
- 1 1/4 cup confectioners sugar
- 1/4 cup cocoa powder unsweetened
- 3 Tbsp butter room temperature, unsalted
- 1/2 tsp vanilla extract
- milk or cream, for thinning
Instructions
- set oven to 375F
- In a small bowl whisk together the dry ingredients. Set aside.
- Cream the butter, then beat in the sugar and vanilla bean seeds and beat until creamy.
- Beat in the eggs and blend well. Then add the dry ingredients and mix until just blended.
- Using a small scoop (1 inch) drop the dough on a parchment lined cookie sheet, 3 inches apart (these cookies will spread a bit).
- Bake for about 10 minutes until the cookies are lightly golden around the edges. Cool on the pan for a couple of minutes before moving them to a cooling rack.
- Fill the cooled cookies with the vanilla (or chocolate) filling and sandwich them together, pressing lightly to spread the filling to the edges of the cookie.
- To make the fillings, mix the ingrdients together until smooth and creamy. Add enough milk or cream to get a thick but spreadable consistency.
Notes
- Use a one-inch scoop to drop dough evenly and allow space for spreading during baking.
- Cool cookies on the sheet for a few minutes before transferring to a rack to avoid breakage.
- Fillings can be swapped with jam, caramel sauce, or Nutella for different variations.
- Adjust milk or cream quantity to achieve a thick but spreadable filling consistency.
User Reviews
Overall Rating
3.9
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