Milk Cookie Sandwich Cream (Print View)

Delicate milk cookies paired with smooth vanilla cream for a delightful dessert treat.

# What You’ll Need:

→ Cookies

01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 2/3 cup granulated sugar
04 - 1 large egg
05 - 2 tablespoons milk
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt

→ Cream Filling

09 - 1/4 cup unsalted butter, softened
10 - 1 cup powdered sugar, sifted
11 - 1 tablespoon milk
12 - 1 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a bowl, whisk together flour, baking powder, and salt.
03 - In a large mixing bowl, cream butter and sugar until light and fluffy.
04 - Beat in egg, milk, and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until a soft dough forms.
06 - Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Gently flatten each ball with your palm or glass bottom to 1/4-inch thickness.
07 - Bake for 10 to 12 minutes until edges are lightly golden. Remove and allow to cool completely.
08 - Beat softened butter until smooth. Gradually add sifted powdered sugar, then milk and vanilla extract, beating until fluffy and spreadable.
09 - Spread or pipe approximately 1 tablespoon of cream filling onto the flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwiches.

# Expert Suggestions:

01 -
  • They bake in under 15 minutes, so you can have fresh sandwich cookies without the all-day commitment.
  • The dough is forgiving and doesn't require chilling, which means you can go from craving to eating in less than an hour.
  • That vanilla cream filling tastes like it came from a bakery, but you made it with five ingredients in your own bowl.
02 -
  • Don't overbake these cookies—they continue cooking on the hot baking sheet after you pull them out, and overdone ones turn crispy instead of staying tender.
  • Let the cookies cool completely before filling them, or the warm cookies will soften the filling and make assembly messy.
03 -
  • Weigh your flour if you can—it's the single best way to ensure consistent, tender cookies every single time.
  • If your butter seems too soft or your kitchen is warm, chill the dough for 15 minutes before rolling and flattening to prevent spreading.
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