Description
These delicate Snowflake Sugar Cookies are transformed into dreamy sandwich treats with a rich buttercream filling. Perfect for Christmas cooking or your winter cookie tray, they taste as good as they look.
Ingredients
Scale
- 2 ¾ cups (345g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- ½ cup (113g) unsalted butter, room temperature (for filling)
- 1 ½ cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract (for filling)
- 1 to 2 tablespoons heavy cream or milk, as needed for consistency (for filling)
- Powdered sugar, for dusting
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract to the creamed mixture and mix until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Divide the dough into two equal portions. Flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of chilled dough to ¼-inch thickness. Use a snowflake-shaped cookie cutter to cut out cookies and transfer them to the prepared baking sheets.
- Gather dough scraps, reroll as needed, and continue cutting cookies. Bake each batch for 9 to 11 minutes, or until the edges just begin to turn golden.
- Let the baked cookies rest on the sheet for 5 minutes, then transfer them to a wire rack to cool completely before filling.
- In a medium bowl, beat the butter until smooth. Gradually add the sifted powdered sugar and mix on low until mostly combined.
- Add the vanilla extract and 1 tablespoon of cream or milk. Beat until the mixture becomes fluffy and smooth, adding more cream as needed for a spreadable texture.
- Once cooled, match up cookies in pairs of similar size and shape to prepare for assembly.
- Pipe or spread a generous amount of buttercream onto the bottom of one cookie. Gently press the matching cookie on top to create a sandwich.
- Lightly dust the tops of the sandwich cookies with powdered sugar to create a snow-dusted effect.
Notes
- Store cookies in an airtight container for up to a week.
- Decorate with sprinkles for added flair.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 334
- Sugar: 14 grams
- Sodium: 120 mg
- Fat: 17 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 42 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 30 mg