The very best cookie sandwich :)

18 August 2022

Brian claims that the are THE BEST YET! I had mu doubts and worried a fair amount. I tasted one of the cookies and they weren't that fantastic. I was pretty bummed until I added the icing and OMG.. they were perfection. 

All this to say, don't plan on eating these separately. I also did not have sprinkles so I subbed sprinkles for chocolate chips and they were wonderful. I ended up adding about 2 cups chocolate chips. Next time I think I'll coat the outside icing with sprinkles.  

For Cookies:
2 sticks unsalted butter softened
1 1/2 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup sprinkles
extra sprinkles for coating

For Buttercream:
2 sticks unsalted butter softened
pinch of salt
1 teaspoon vanilla extract
4 cups powdered sugar
heavy cream or milk as needed

For Cookies:
Using a hand mixer or stand mixer, beat softened butter and granulated sugar until light and fluffy
Add eggs and vanilla. Beat for 1 minute. Scrape down the sides of the bowl.

In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in sprinkles. Chill dough for 30 minutes before baking.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone mat. Scoop about 1 1/2 to 2 tablespoons of cookie out and form into a ball. Place on prepared baking sheet about 3 inches apart.

Bake for 15-17 minutes or until the edges are golden brown. Remove from oven and allow to cool completely on the cookie sheet.

For Buttercream:
Using a stand mixer fitted with the paddle attachment, cream the butter until very soft and creamy. Add the salt, vanilla, and half of the powdered sugar and beat until fully combined. Add the rest of the powdered sugar and beat for 5-6 minutes or until fluffy.

If the buttercream is too thick add heavy cream or milk, a tablespoon at a time, until it reaches the desired consistency.

Pair off your cooled cookies according to size. Spoon or pipe a generous amount of buttercream onto the inside of one cookie and press the other cookie on top of it. Roll the outside of the cookie in the extra sprinkles

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