Soft sugar cookies rolled in rainbow sprinkles and sandwiched around a deliciously easy vanilla buttercream. The perfect way to celebrate a new season, a milestone, or just a Thursday night! Also, sandwich cookies are a 2-for-1 gift for yourself, especially when they’re colorful.
Equipment
- Mixing Bowls
- Spatula
- Whisk
- Mixer (hand or standing)
- Baking Sheet
- Parchment Paper
- Measuring Cups
- Measuring Spoons
- Fine Mesh Sieve
- Wire Rack
- Piping Bags, optional
- Star Piping Tip, optional
Ingredients
COOKIE
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- 2 tbsp powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup rainbow sprinkles
BUTTERCREAM
- 2 cups powdered sugar sifted
- 10 tbsp unsalted butter room temperature
- Pinch of salt
- 1 tsp vanilla extract
Instructions
- Start by making your cookies! Add your room temperature butter and both sugars to a large mixing bowl and beat for 2 minutes, until light and fluffy
- Add in your egg and vanilla and beat until combined
- In a separate bowl, whisk together your flour, baking powder, and salt. Then add to your wet ingredients and mix until just combined
- In a separate bowl, pour in your sprinkles. Form your cookies into two tablespoon-sized balls and roll them in the sprinkles to coat the outside. Place on a parchment-lined cookie sheet or plate (whatever will fit into your fridge), and place in the fridge for 30 minutes
- Preheat your oven to 350F
- While your dough is chilling, make your vanilla buttercream by beating your softened butter in a bowl with a mixer. Sift in your powdered sugar and salt, beating until combined before adding in your vanilla and giving it a final mix. Add to a piping bag with a star tip (I used a 1C tip) and keep your frosting at room temperature until ready to use
- Place your chilled sprinkle cookie dough balls on a baking sheet lined with parchment paper about 2 inches apart and bake for 10 minutes. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely
- To assemble, pipe your buttercream in a spiral on the bottom of one cookie, working from the outside in to get that clear, piped frosting edge, and place another cookie on top
- Enjoy immediately or pop them into the fridge for a few minutes to allow the frosting to firm a bit before eating
Notes
*You don’t have to pipe your frosting onto your cookies, it’s easily spreadable with a butter knife. If you do pipe it, I used a 1C tip but any tip you prefer will work!
*If using salted butter for the buttercream frosting, omit the extra salt!
*Don’t overbake these cookies, pull them at the 10-minute mark - unless your oven runs cooler - and leave them to sit on the hot tray for an extra 5 minutes.
*If you are looking for a batch of sugar cookies without making them into sandwiches, this recipe makes 15 solo cookies. You can frost just the tops or omit the frosting entirely.
