Vanilla Cream Sandwich Cookies Recipe
Introduction
Vanilla Cream Cookies are a delightful treat that combines soft, buttery cookies with a luscious whipped cream filling. Perfect for afternoon tea or a sweet snack, these cookies are easy to make and wonderfully satisfying.
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup heavy cream
- ¼ cup powdered sugar
Instructions
- Step 1: Cream the butter and granulated sugar together in a large bowl until the mixture is light and fluffy.
- Step 2: Beat in the egg and vanilla extract until fully combined.
- Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Step 4: Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Step 5: Roll the dough into small balls and place them on a baking sheet, spaced evenly apart.
- Step 6: Bake in a preheated oven at 350°F (175°C) until the cookies are lightly golden, about 12-15 minutes. Allow them to cool completely.
- Step 7: Meanwhile, whip the heavy cream with powdered sugar until thick and fluffy.
- Step 8: Spread or pipe the whipped cream onto the flat side of one cookie and sandwich it with another cookie. Serve immediately or keep refrigerated until serving.
Tips & Variations
- For extra flavor, add a teaspoon of almond extract along with the vanilla.
- Chill the dough before baking to make rolling easier and prevent spreading.
- Try adding a dusting of cocoa powder or cinnamon to the whipped cream for a twist.
- If you prefer a firmer filling, chill the assembled cookies before serving to help the cream set.
Storage
Store the cookies without filling in an airtight container at room temperature for up to 3 days. Once filled with cream, keep them refrigerated and consume within 2 days. To serve, let refrigerated cookies sit at room temperature for 10 minutes for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour for this recipe?
All-purpose flour works best for the right texture, but you can substitute with a gluten-free flour blend if needed. Keep in mind the texture may vary slightly.
How do I prevent the cream filling from making the cookies soggy?
Assemble the cookies just before serving or keep them chilled. This helps maintain the cookies’ crispness while keeping the cream fresh.
PrintVanilla Cream Sandwich Cookies Recipe
Delight in these classic Vanilla Cream Cookies featuring a soft, buttery vanilla cookie sandwiched with smooth, sweetened whipped cream. Perfect for an elegant tea time treat or a delightful dessert, these cookies offer a tender texture with a luscious creamy filling that melts in your mouth.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies (12 sandwich cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Vanilla Cream Filling
- 3/4 cup heavy cream, chilled
- 1/4 cup powdered sugar
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes. This step creates a light base texture for the cookies.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and continue beating until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening evenly.
- Form Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix, which can result in tough cookies.
- Shape Cookies: Roll the dough into approximately 1-inch diameter balls and place them evenly spaced on an ungreased baking sheet lined with parchment paper.
- Bake Cookies: Preheat the oven to 350°F (175°C) and bake the cookies for 10-12 minutes or until the edges are just lightly golden. Remove from the oven and let cool completely on a wire rack.
- Prepare Vanilla Cream: While cookies cool, whip the chilled heavy cream and powdered sugar together in a cold bowl using a hand mixer or stand mixer on medium-high speed until stiff peaks form. This produces a stable, sweet whipped cream for the filling.
- Assemble Cookies: Once the cookies are fully cooled, spread or pipe a generous dollop of the whipped cream onto the flat side of one cookie, then sandwich it gently with another cookie. Repeat for all cookies.
- Serve and Enjoy: Serve the vanilla cream cookies immediately or chill them briefly to set the filling. They are best enjoyed within a day or two for optimal freshness.
Notes
- For best results, ensure the butter and heavy cream are properly softened/chilled as indicated to achieve the perfect texture.
- You can substitute vanilla extract with vanilla bean paste for a more intense flavor.
- Store assembled cookies in an airtight container in the refrigerator for up to 2 days.
- Optional: Dust assembled cookies lightly with powdered sugar for an elegant presentation.
Keywords: vanilla cream cookies, sandwich cookies, whipped cream filling, soft cookies, homemade dessert
