Is that time of year when people will be leaving cookies out for Santa, and you can surprise him with these incredibly festive sandwich cookies covered in sprinkles for Christmas.
There is nothing better than homemade cookies at Christmastime, and these cookies are perfect to prepare before the holidays get too chaotic.
These cookies are similar to Oreos, but are filled with vanilla buttercream and then coated with colourful sprinkles of your choice.
This fun recipe was developed by Pam Lolley, a chef and recipe developer from Southern Living, and takes around 30 minutes to prepare.
She wrote: “Sprinkles on the inside, sprinkles on the outside! These colorful cookies are perfect for a gift box of holiday treats.”
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How to make sandwich cookies
To make the cookie:
- ¾ cup of unsalted softened butter
- One cup of granulated sugar
- Two large eggs
- One tablespoon of vanilla extract
- Two ¼ cups of all-purpose flour
- One teaspoon of baking powder
- ½ cup of baking soda
- ¼ teaspoon of salt
- ¼ cup of red and green sprinkles
To make the vanilla buttercream:
- One cup of unsalted softened butter
- Four cups of powdered sugar
- Two teaspoons of vanilla extract
- ¼ teaspoon of salt
- One or two teaspoons of whole milk
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To make the cookies: Beat butter and sugar together until light and fluffy for around one minute. If using a food mixer, use a paddle attachment on a medium speed.
Next, add eggs and vanilla extract and mix into the butter mixture.
In a separate small bowl, mix together flour baking powder, baking soda, and salt. Slowly pour and mix the flour mixture into the butter mixture until fully incorporated.
Then, fold in your sprinkles until they are evenly distributed.
Once done, cover your cookie mixture and chill for at least one hour or overnight if you have time.
When you are ready to bake, preheat the oven to 165C (or 325F). Shape the chilled dough into one-inch balls, which should be around 48 small cookies balls that can be made.
Arrange the dough balls two inches apart on two bakings sheets lined with baking paper. Bake two batches of the cookies for eight to 10 minutes, or until the cooked are lightly browned around the edges.
Once baked, transfer them to a cooling wire rack and let them rest for 20 minutes.
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To make the vanilla buttercream: Beat butter until it is creamy. If using a food processor, use a paddle attachment on a medium speed for 30 seconds.
Next, add powdered sugar, vanilla, and one teaspoon to a separate small bowl, then mix until smooth and creamy. If needed, one more teaspoon of milk if you feel the buttercream is too thick.
Spread one tablespoon of vanilla buttercream on the flat side of 24 cookies, then sandwich them together with the remaining 24 cookies. Add any remaining buttercream to the top of your cookies. Roll the cookies in more sprinkles.
Your festive sugar sandwich cookies are now ready to eat. They can be stored in a airtight container for up to one week.
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