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Printed Sugar Cookie Sandwiches

These pretty little cookies are so delicious and really easy to make. The best part too is that you can customize the designs to fit whatever occasion you’re celebrating. I chose to make these Spring themed and used small flower and leave cookie cutters but feel free to get creative with yours.

Final Product | The Squeaky Mixer

Sugar Cookie Sandwich Ingredients

This is a super basic and delicious Sugar Cookie recipe. The cookie itself is soft and buttery, not overly sweet, and just crisp enough on the bottom. Paired with the vanilla buttercream filling it’s a match made in heaven.

It’s best to use room temperature ingredients, of course, meaning the egg and butter. Unless you store your flour in the fridge for whatever reason – have that be room temp too lol. The butter will cream together better with the confectioner’s sugar when used at room temp. The same goes for the egg. Eggs at room temp combine into the batter easier giving you a more evenly mixed dough.

This recipe uses confectioner’s sugar instead of granulated sugar. This gives it a more tender, melt-in-your-mouth texture. So. Fricken. good.

Ingredients | The Squeaky Mixer

Coloring Your Cookie Dough

I use Americolor Gel Food Dye for all of my food coloring needs. A little bit goes such a long way in achieving beautiful, vibrant colors. As I mentioned before, you can customize these cookies to fit any theme. So get creative with the shapes and colors!

Dyed Dough | The Squeaky Mixer

Punching Out Your Shapes

I found these cute little cookie cutters on Amazon. They are super small which makes them the perfect size for seeing the little shapes once you cut out the larger cookie. As you’ll see in the recipe directions, the dough needs to chill. Cutting out your shapes when the dough is cold makes the process much easier. The dough will hold its shape better which will give you a better overall end result.

Punched Shapes | The Squeaky Mixer

Pressing Shapes Into The Dough

I like to let the uncolored dough, sit out for a good 15 minutes. In the meantime, have all of your little shapes in the freezer to get very firm will help them keep their shape as much as possible when you press/roll it into the uncolored dough.

Pressed Dough | The Squeaky Mixer

Cutting Your Cookie Shape

I like to use a fun shape when cutting out the cookies. I chose a flower cookie cutter to of course go with the theme but if you don’t have a lot of cookie cutters, you can always just go with a circle.

Pre Bake | The Squeaky Mixer

Bake Your Beautiful Sugar Cookies

These cookies bake at 400 degrees for only 8 minutes. Baking them at a higher temp will help them keep their shape. They should have a faint, soft, golden brown color on the bottom. When they come out of the oven, let them sit on the pan for about one minute then transfer them to a cooling rack to cool completely.

Post Bake | The Squeaky Mixer

Sandwich Them Together With Your Filling

To add the filling you can use a piping bag or use a butterknife to spread it evenly on the cookie. With the extra scraps of dough, I balled it up then re-rolled it. I then used the large cookie cutter to cut out more shapes. These ones can be the bottom since you won’t see them. Gently place the cookie on top of the filled cookie and VOILA!

Gingy holding cookie | The Squeaky Mixer

I hope enjoy these cookies as much as I did! As always please share your creations with me on social media, it makes my heart so warm to see you guys using my recipes šŸ™‚

Printed Sugar Cookie Sandwiches

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 3 votes
Servings

12

servings
Total time

1

hour 

10

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 1 cup unsalted butter

  • 1 1/2 cup confectioners sugar

  • 1 egg

  • 2 tsp. vanilla extract

  • 2 3/4 cups all-purpose flour

  • 1/4 tsp. baking powder

  • 1/2 tsp. salt

  • Vanilla Buttercream
  • 1/2 cup unsalted butter

  • 2 cups confectioners sugar

  • 1 tsp. vanilla

  • 2-3 Tbsp. heavy cream

Directions

  • In the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar on low speed until smooth.
  • Scrape down the sides of the bowl as you go and add in the egg and vanilla. Continue to mix at low speed.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add the dry ingredients to the wet and mix until the dough comes together nicely. Scrape down the sides of the bowl as needed to get the dough evenly mixed throughout.
  • Remove 1/4 cup of dough and dye it pink. Remove another 1/4 cup of dough and dye it red. Remove about 2 Tbsp. of dough and dye it green for the leaves. You can also dye a bit of dough yellow to add small details to the flowers but this is optional.
  • Roll out the remaining uncolored dough to about 1/8ā€³ thick on top of parchment paper for easy movement.
  • Roll out the pink and red dough separately to the same thickness as the uncolored dough.
  • Place each rolled-out sheet of dough onto a cookie sheet then into the fridge to chill for about 15-20 minutes.
  • Preheat the oven to 400 degrees after the dough has chilled.
  • Remove the pink and red dough and cut out as many small flowers as you can. Do the same with the green dough to cut out as many leaves as you can.
  • Place the small flowers all over the uncolored sheet of dough as well as the leaves. Place parchment over this, then use a rolling pin to flatten the flowers into the uncolored dough.
  • Use a larger flower to cut out as many flowers as you can. Place these onto a cookie sheet fit with parchment paper then bake for 7-8 minutes.
  • Let the cookies cool completely on a cooling rack before assembling.
  • To make the filling, cream together the butter, sugar, and strawberry powder. Slowly add in the vanilla and cream. Add the cream 1 Tbsp. at a time until the buttercream is light and fluffy.
  • Once the cookies are cooled, use a butter knife or a piping bag to fill the cookies. To do this, flip a cookie upside down, and place about 1 Tbsp. of filling in the center evenly distributed throughout the shape of the cookie, then top with another cookie facing upright.
  • Repeat this process for each cookie.
  • Enjoy!

Notes

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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2 Comments

  1. good morning. thank you for your wonderful recipes. i will be making the grinch sheet cake for thanksgiving for my family gathering.