Milk Cookie Sandwich (Print Version)

Delicate sandwich cookies with smooth vanilla cream for a delicious and easy dessert experience.

# What You'll Need:

→ Cookies

01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 2/3 cup granulated sugar
04 - 1 large egg
05 - 2 tablespoons milk
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt

→ Cream Filling

09 - 1/4 cup unsalted butter, softened
10 - 1 cup powdered sugar, sifted
11 - 1 tablespoon milk
12 - 1 teaspoon vanilla extract

# Step-by-Step Guide:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large mixing bowl, beat butter and sugar together until light and fluffy, approximately 2-3 minutes.
04 - Beat in egg, milk, and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until a soft dough forms.
06 - Roll dough into 1-inch balls and arrange on prepared baking sheets, spacing them 2 inches apart.
07 - Gently press each ball with your palm or glass bottom to approximately 1/4-inch thickness.
08 - Bake for 10-12 minutes until edges achieve light golden color. Cool completely on baking sheets before handling.
09 - Beat softened butter until smooth. Gradually incorporate powdered sugar, then milk and vanilla extract, beating until fluffy and spreadable.
10 - Spread or pipe approximately 1 tablespoon of cream filling onto flat side of half the cookies. Top with remaining cookies to form sandwich pairs.

# Top Tips:

01 -
  • They're soft, buttery, and practically melt in your mouth without any fussy techniques getting in the way.
  • The vanilla cream filling is ridiculously forgiving, so even if your cookies aren't perfectly uniform, they still look impressive when stacked together.
  • You can have beautiful homemade sandwich cookies ready in under an hour from start to finish.
02 -
  • Don't overbake these cookies or they'll become crispy instead of delicate, so set a timer and start checking at the ten-minute mark because ovens vary wildly.
  • Make sure your butter for the filling is completely softened or you'll end up with lumpy, grainy cream instead of the silky texture that makes these special.
03 -
  • Room temperature ingredients mix together way more smoothly than cold ones, so pull everything out of the fridge about thirty minutes before you start baking, which takes two seconds of planning and makes everything easier.
  • If your cream filling ever looks too stiff, add milk one teaspoon at a time until you reach the perfect spreadable consistency instead of tossing the whole batch and starting over.
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