Oh, where do I even begin with these homemade sandwich cookies? It feels like just yesterday I was a little kid, peeking over the kitchen counter as my Grandma’s hands, dusted with flour, expertly rolled out dough. The smell of vanilla and sugar baking would fill our entire house, a scent so comforting it still makes my heart ache in the best way. These aren’t just cookies; they’re edible memories, a little slice of childhood bliss that I can bring to life whenever I want. You know how some recipes just feel like a warm hug? These are exactly that. They’re incredibly reminiscent of those classic cream-filled sandwich cookies you might find at the store, but let me tell you, the homemade version? It’s on a whole other level. The cookie itself has this perfect crisp-tender texture, and the filling is wonderfully creamy and not too sweet. I’ve tried making tons of different cookies over the years, but these homemade sandwich cookies always, always win. They’re my go-to for bake sales, holiday cookie platters, or honestly, just for an afternoon pick-me-up when only a proper homemade treat will do.
Thank you for reading this post, don't forget to subscribe!What are homemade sandwich cookies?
So, what exactly are these magical little creations? Think of them as two perfectly matched cookies, baked to golden perfection, with a luscious, creamy filling sandwiched right in the middle. They’re the kind of cookie that looks and tastes like you spent hours in the kitchen, but the secret (which I’m about to share with you!) is that they’re surprisingly straightforward. It’s essentially a simple, buttery Cookie Dough that’s sturdy enough to hold its shape while baking, and then a dreamy, simple buttercream-style filling that brings it all together. The beauty is in the simplicity and the perfect balance of textures and flavors. They’re not overly fussy, but the result is something truly special that feels far more gourmet than the effort involved.
Why you’ll love this recipe?
Honestly, if you’re looking for a truly knock-your-socks-off homemade cookie, this is it. Let me break down why I think you’ll fall head over heels for these homemade sandwich cookies, just like my family and I have.
Flavor that Sings: What is the flavor that sings? The cookie itself is a delicate balance of buttery richness and sweet vanilla. It’s got just enough structure to be satisfyingly crisp, but it melts in your mouth. Then there’s the filling – oh, that filling! It’s smooth, creamy, and has this perfect sweetness that complements the cookie without being overwhelming. It’s like a perfectly orchestrated symphony of flavors that just works. You can even add a touch of almond extract to the filling if you’re feeling adventurous, which is one of my little secrets for an extra pop of flavor. It’s a taste that feels both nostalgic and wonderfully indulgent.
Surprising Simplicity: What is the best way to describe Simplicity? I know, I know, “homemade sandwich cookies” might sound intimidating. But I promise you, this recipe is surprisingly easy. The dough comes together quickly, and shaping the cookies is straightforward. Even the filling is just a matter of whipping a few ingredients together. I’ve made these with my nieces and nephews, and they had a blast helping out. It’s a recipe that’s very forgiving, which is a huge plus in my book. You don’t need any fancy equipment, just your standard kitchen tools.
Budget-Friendly Bliss: The best part about many classic homemade treats is that they don’t require exotic or expensive ingredients. This recipe uses pantry staples that you likely already have on hand – flour, sugar, butter, eggs, vanilla. It’s proof that you can create something incredibly delicious and impressive without breaking the bank. This is one of my lifesavers when I need to whip up a treat for a school event or a potluck and I’m on a tight budget.
Endless Versatility: While the classic vanilla-on-vanilla is divine, you can totally customize these homemade sandwich cookies. Feel like Chocolate Cookies with vanilla filling? Easy! Swap some of the flour for cocoa powder. Want a different colored filling? A drop of food coloring does the trick. You can even add a pinch of espresso powder to the cookie dough for a mocha twist. They’re perfect for themed parties, holidays, or just when you’re craving something specific. What I love most about this recipe is its adaptability; it’s a fantastic base for so many delicious variations.
How to Make Homemade Sandwich Cookies
Quick Overview
This recipe is all about creating two tender, buttery cookie discs and a smooth, sweet filling to bring them together. You’ll start by making a simple Cookie Dough, chilling it briefly to make it easier to handle, rolling it out, cutting out your shapes, and baking them until they’re just golden. While they cool, you’ll whip up a quick and dreamy filling. Then, it’s just a matter of pairing up your cookies and filling them generously. The key is to not overwork the dough and to bake them just until they’re done, so they stay tender. It’s a process that’s genuinely enjoyable, and the reward is utterly delicious.
Ingredients
For the Cookie Dough:
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
Quick Tip: Make sure your butter is truly softened, not melted! This is crucial for a tender cookie. If it’s too cold, it won’t cream properly. If it’s melted, your cookies will spread too much.
For the Creamy Filling:
½ cup (1 stick) unsalted butter, softened
“Packed with flavor and so simple. Exactly what I wanted from this Homemade Sandwich Cookies Your New Favorite Treat!”
2 cups powdered sugar, sifted
¼ cup milk (or heavy cream for extra richness)
1 teaspoon pure vanilla extract
Pinch of salt
Variations: Feel free to add a drop of your favorite extract here – almond, lemon, or even a touch of peppermint! If you want a pastel color, add a tiny bit of food coloring after you’ve mixed the main ingredients.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 375°F (190°C). While that’s warming up, grab a couple of baking sheets and line them with parchment paper. This is a lifesaver for easy cleanup and ensures your cookies don’t stick. No one wants to scrub burnt sugar off a pan!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Just a good whisking will do to combine them evenly. Set this aside for a moment. This simple step ensures that your leavening agents and salt are distributed throughout the flour, leading to consistent cookies.
Step 3: Mix Wet Ingredients
In a large bowl, using an electric mixer (or a sturdy whisk and some arm power!), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Beat in the egg until well combined, then stir in the vanilla extract. It should look smooth and beautifully creamy.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix here – that’s the secret to tender cookies! Stop mixing as soon as you no longer see streaks of dry flour. The dough will be soft but should hold together. If it feels too sticky to handle, you can wrap it in plastic wrap and chill it for about 15-20 minutes, which makes it much easier to roll.
Step 5: Prepare Filling
While your Cookie Dough is chilling (or while the cookies are baking and cooling), let’s make that luscious filling. In a bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the milk (or cream). Start with about half the powdered sugar, then a little milk, mix, then add the rest of the sugar and milk. Beat until the filling is smooth, creamy, and spreadable. Stir in the vanilla extract and pinch of salt. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a bit more powdered sugar.
Step 6: Layer & Swirl
(This step is for assembling the cookies after they’ve cooled!) Once your cookies are completely cool, it’s time for the fun part: assembly. Take one cookie, spread a generous dollop of filling onto the flat side using a knife or a small offset spatula. Then, take another cookie and gently press it on top, creating your sandwich. Give it a gentle twist as you press to spread the filling evenly to the edges. Repeat with the remaining cookies.
Step 7: Bake
For the cookies: Roll out your dough on a lightly floured surface to about ¼-inch thickness. Use your favorite cookie cutters to create shapes. I usually use a simple round cutter, about 2-3 inches in diameter. Place the cut-out cookies onto your prepared baking sheets, leaving about an inch between them. Bake for 8-10 minutes, or until the edges are lightly golden brown. They might still look a little soft in the center, but they’ll firm up as they cool. Don’t overbake them, or they’ll become crisp rather than tender.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This is super important! Trying to fill warm cookies will result in a melty, messy disaster. Once they are fully cooled, you can proceed with filling them as described in Step 6. If you plan to add a glaze on top of the assembled cookies, wait until the filling has set slightly before drizzling. A simple powdered sugar glaze (powdered sugar with a tiny bit of milk or lemon juice) works beautifully.
Step 9: Slice & Serve
These homemade sandwich cookies are best enjoyed at room temperature, allowing the flavors and textures to really shine. They’re already perfectly portioned, so all you need to do is arrange them on a platter. They look gorgeous as is, but if you want to go the extra mile, a light dusting of powdered sugar or a simple drizzle of melted chocolate can elevate them even further. They’re ready to be devoured!
What to Serve It With
These homemade sandwich cookies are so wonderfully self-sufficient, but they also play beautifully with other treats and drinks. Here are some of my favorite ways to serve them, whether you’re looking for a little something with your morning coffee or a sweet ending to a meal.
For Breakfast: While they might seem like a dessert, a single cookie with your morning coffee is a delightful treat. The buttery cookie and creamy filling are a wonderful contrast to a strong brew. I also love pairing them with a warm mug of tea. It’s a simple indulgence that makes a regular morning feel a little special.
For Brunch: Arrange a platter of these alongside fresh fruit, other pastries like scones or muffins, and perhaps some mini quiches. They add a touch of elegance without being too heavy. A mimosa or a sparkling cider would be a perfect beverage pairing to complement the sweetness.
As Dessert: This is where they truly shine. Serve them after a hearty meal with a scoop of vanilla bean ice cream or a dollop of whipped cream. They’re also fantastic alongside a rich Chocolate Cake or a fruit tart, adding a different texture and flavor profile to your dessert spread. A small glass of dessert wine or a robust coffee would be lovely here.
For Cozy Snacks: My kids absolutely love these as an after-school snack. They’re perfect for dipping into a glass of cold milk. I also find them incredibly satisfying with a cup of hot cocoa on a chilly afternoon. They’re simple, comforting, and just the right amount of sweet to curb that craving without being overly decadent. Family movie nights are never complete without a plate of these!
My family tradition is to have a plate of these cookies ready whenever unexpected guests pop by. They always bring smiles to faces, and people are always so surprised when I tell them I made them myself from scratch. It’s a little secret weapon in my baking arsenal!
Top Tips for Perfecting Your Homemade Sandwich Cookies
I’ve been making these homemade sandwich cookies for what feels like forever, and along the way, I’ve picked up a few tricks that I think really make a difference. These are the little things that elevate them from good to absolutely unforgettable.
Cookie Dough Handling: The biggest mistake people make is overworking the dough. Once you add the flour, mix *just* until it comes together. Overmixing develops the gluten, leading to tough cookies. If your dough is too sticky to roll out easily, don’t be tempted to add too much extra flour. Wrap it in plastic and chill it for 15-20 minutes. It makes a world of difference in how it handles and prevents your cookies from spreading too much in the oven.
“I don’t know if I’ve ever eaten a better Homemade Sandwich Cookies Your New Favorite Treat. The rub alone is wonderful, but the sauce??? Over the top!”
Even Baking is Key: Make sure your cookies are roughly the same size and thickness so they bake evenly. If you have some that are slightly thicker, they might need an extra minute or two. I always try to cut my cookies from the same rolled-out piece of dough to ensure consistency. And remember, they will firm up as they cool, so don’t wait for them to look completely golden brown and crispy in the oven – that means they’re overbaked!
The Filling Consistency: The filling is where you can really play. For a stiffer filling that holds its shape perfectly, use slightly less milk and make sure your butter is well-softened but not melted. If you prefer a slightly softer, more spreadable filling, you can add a touch more milk. Always sift your powdered sugar; it removes lumps and makes the filling incredibly smooth. Trust me on this one – sifting is worth the extra step!
Ingredient Swaps for the Win: Don’t be afraid to experiment! If you’re out of regular milk, heavy cream works beautifully for a richer filling. For the cookies, I’ve had success using a good quality gluten-free all-purpose flour blend (look for one with xanthan gum), though the texture might be slightly different. I usually have to add a tiny bit more liquid to the dough when using GF flour. If you want a stronger vanilla flavor, use pure vanilla extract – it really does make a difference compared to imitation vanilla.
Cooling is Crucial: I cannot stress this enough: let your cookies cool *completely* before attempting to fill them. If they are even slightly warm, the filling will melt and ooze out, and you’ll end up with a sticky mess. Patience here is a virtue, and it pays off with perfectly constructed sandwiches. If you’re in a rush, you can speed up cooling by laying them out on a wire rack in a single layer.
Glaze & Decoration Wisdom: For a simple glaze, mix powdered sugar with just a teaspoon or two of liquid (milk, water, or lemon juice) until you get a thick but pourable consistency. Drizzle it over the assembled cookies. If you want to get fancy, you can melt some chocolate and drizzle that over, or even dip half of each cookie in melted chocolate. For a really festive look, sprinkle some colored sugar or edible glitter on the glaze while it’s still wet.
Storing and Reheating Tips
One of the best things about homemade sandwich cookies is that they keep surprisingly well, meaning you can have a sweet treat ready whenever the craving strikes. Knowing how to store them properly is key to maintaining their deliciousness.
Room Temperature: Properly stored, these cookies can last at room temperature for about 3-5 days. The trick is to keep them in an airtight container. I usually use a cookie tin or a good quality plastic container. If you’re concerned about them sticking together, you can place a piece of parchment paper between layers of cookies. They tend to stay fresher if they aren’t in direct sunlight or near any heat sources.
Refrigerator Storage: If you live in a very warm or humid climate, or if you want them to last a bit longer (up to a week), storing them in the refrigerator is a good option. Again, use an airtight container. You might notice the cookie becomes a bit firmer from the butter in the filling. To enjoy them at their best, let them sit at room temperature for about 15-20 minutes before serving to soften up again.
Freezer Instructions: These homemade sandwich cookies freeze beautifully! The best way to freeze them is unfrosted. Arrange the cooled, unfilled cookies in a single layer on a baking sheet and freeze until firm, about 1-2 hours. Then, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag. They can be frozen for up to 2-3 months. To thaw, simply remove them from the freezer and let them come to room temperature before filling. If you have already assembled them, they can still be frozen, but the filling might be a bit softer upon thawing.
Glaze Timing Advice: If you’ve glazed your cookies, it’s best to eat them within 2-3 days for the freshest glaze. Glaze that has set will hold up better to refrigeration and freezing, but it’s always a good idea to bring them to room temperature before enjoying.
I’ve found that if I make a big batch, I’ll freeze half of the unfilled cookies. That way, I can quickly whip up a fresh batch of filling and assemble just what I need without having to bake every time. It’s a game-changer for busy weeks!
Frequently Asked Questions
Final Thoughts
There you have it – my tried-and-true recipe for the most delightful homemade sandwich cookies. These aren’t just treats; they’re little parcels of happiness, perfect for sharing or savoring all by yourself. They remind me that the best things in life are often the simplest, made with a little bit of love and good ingredients. Whether you’re a seasoned baker or just starting out, I truly believe you can make these and feel incredibly proud of the result. They bring that nostalgic joy that only a homemade cookie can, and honestly, that’s pretty special.
If you love these, you might also enjoy my recipe for [Link to another favorite cookie recipe, e.g., “Classic Chocolate Chip Cookies”] or perhaps my [Link to a cake recipe, e.g., “Lemon Blueberry Bundt Cake”] for more home-baked goodness. Don’t be a stranger – I’d absolutely adore hearing how your homemade sandwich cookies turn out! Please leave a comment below, rate the recipe, or share your own variations and tips. Happy baking, and may your cookie jar always be full!
homemade sandwich cookies
Ingredients
Main Ingredients
- 1.25 cup butter, softened room temperature, unsalted
- 2 cup powdered sugar
- 1 cup Dutch-process cocoa powder or dark cocoa, such as Hershey's Special Dark
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1.5 cup all-purpose flour up to 1.75 cups, as needed
Filling Ingredients
- 4 cup powdered sugar
- 0.5 cup butter, melted cooled slightly
- 1 tablespoon vanilla extract
- 1 tablespoon water, warm add 1 teaspoon at a time as needed
Instructions
Preparation Steps
- In a stand mixer with a paddle attachment, cream the softened butter and 2 cups powdered sugar on medium speed until light and fluffy, about 2 minutes.
- Add the cocoa powder, salt, and vanilla extract. Mix until fully incorporated. Add 0.75 cup of flour and mix until combined.
- Gradually add the remaining flour, up to 1 cup, 0.25 cup at a time, until the dough forms a stiff, non-sticky mass that may crumble slightly—this ensures a crisp cookie.
- Divide the dough into 3 equal parts. Form each into a flat disk, wrap in plastic wrap, and refrigerate for 15 minutes (or up to 2 hours). If chilled longer, let sit at room temperature for 15 minutes before rolling.
- Preheat the oven to 350°F (175°C). Roll one dough disk between two sheets of parchment paper or on a lightly floured surface to 0.125 to 0.25 inch thickness.
- Use a 2-inch round cookie cutter to cut out circles. Place cookies 1 inch apart on a parchment-lined sheet tray.
- Bake for 8 to 9 minutes—avoid overbaking as dark chocolate can taste burnt. Let cool completely on a wire rack.
- While cookies chill, make the filling: In a stand mixer, combine 4 cups powdered sugar, melted butter, and 1 tablespoon vanilla. Add warm water 1 teaspoon at a time until mixture reaches a thick, playdough-like consistency.
- Shape filling into a 2-inch log, wrap in plastic, and refrigerate while cookies bake. Chilling makes slicing easier.
- Once cookies are cool, unwrap filling and slice 0.25 to 0.5 inch thick disks. Place one on the flat side of a cookie, top with a second cookie, and press gently to sandwich.
