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Irresistible ABC Cookie Sandwiches Recipe with Easy Creamy Vanilla Filling

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Delicate crunchy cookies paired with a silky, creamy vanilla filling create an irresistible treat perfect for gatherings or a cozy snack.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • ½ tsp almond extract (optional)
  • ½ cup (115 g) unsalted butter, softened (for filling)
  • 2 ½ cups (300 g) powdered sugar
  • 1 ½ tsp pure vanilla extract (for filling)
  • 2–3 tbsp heavy cream or whole milk
  • Pinch of salt (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 2 ½ cups (315 g) all-purpose flour, 1 tsp baking powder, and ½ tsp salt. Set aside.
  3. In a large bowl, cream 1 cup (225 g) softened unsalted butter with ¾ cup (150 g) granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add 2 large eggs, one at a time, mixing well after each addition. Stir in 2 tsp pure vanilla extract and ½ tsp almond extract if using.
  5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined; do not overmix.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing about 2 inches apart. Use a cookie scoop for uniform size if desired.
  7. Bake for 12-14 minutes, until edges are lightly golden but centers still look soft. Cookies will firm as they cool.
  8. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the filling: In a medium bowl, beat ½ cup (115 g) softened unsalted butter until smooth and creamy, about 2 minutes.
  10. Gradually add 2 ½ cups (300 g) powdered sugar, mixing on low speed to avoid sugar clouds. Add 1 ½ tsp pure vanilla extract and a pinch of salt.
  11. Slowly add 2-3 tbsp heavy cream or whole milk, one tablespoon at a time, until filling reaches a spreadable, fluffy consistency.
  12. Once cookies are fully cooled, spread about 1 tablespoon of filling on the bottom side of one cookie. Top with another cookie to create a sandwich and gently press together.
  13. Repeat with remaining cookies and filling. Chill sandwiches for 20 minutes before serving for best texture, or serve immediately.

Notes

Do not overmix the dough to keep cookies tender. Cool cookies completely before sandwiching to prevent filling from melting. For dairy-free, substitute butter with plant-based spread and use coconut milk. For gluten-free, use almond flour but expect texture differences. Chilling sandwiches before serving improves texture and flavor melding.

Nutrition

Keywords: cookie sandwiches, vanilla filling, easy dessert, creamy filling, almond extract, homemade cookies, crowd-pleaser, quick dessert

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