This summer I picked up a new hobby: crafting. It likely began because I am only working part-time this summer and so I have lots of extra time to make new things. It also may be due to the fact that I finally discovered Pintrest. There are so many awesome recipes, decoration ideas and DIY crafts and projects right at your finger-tips. I recently finished covering a cork board with fabric, created nail art in the shape of Oregon, and made a earring holder from lace and an embroidery hoop. Up next I have an old $3 book shelf I found garage saleing that needs a new coat of paint and a lamp shade I plan to paint to match the cork board. Last night I began knitting a sun-glasses case during craft night with Audrey and several of her classmates. Oh yeah… I may have found this cookie idea on Pintrest as well. 🙂Post-crafting you may find that you need fuel to keep you going for the rest of the day (or to continue crafting). These sandwich cake cookies are both adorable and delicious to help fulfill your sweet tooth. Many recipes I found on line are made from funfetti boxed cake-mixes but I like using fresher and more natural ingredients, which you can find in this recipe. After finishing the cookies I was missing chocolate just a little bit, so I included an optional chocolate frosting recipe.
Even if you don’t have a birthday party, big celebration or event, these cookies will make you feel young again. Enjoy and let me know what you think!Or, feel free to serve them to a group of children and they will love you forever.
- 1 cup butter (room temperature)
- 1 & 1/4 cups sugar
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter
- 1 egg + 1 egg yolk
- 1 teaspoon butter extract
- 1/2 teaspoon almond extract
- 2 cups cake flour*
- 2/3 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup colored sprinkles
- 10 tablespoons unsalted butter (room temperature)
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk
- 1/3 cup colored sprinkles
- **Optional Chocolate Version: Add 1/2 cup cocoa powder
- 1. In a large bowl cream butter and sugar on medium speed until light and fluffy, about 3-5 minutes.
- 2. Add vanilla, melted butter, whole egg, yolk, butter extract and almond extract. Mix until combined, scraping the sides of the bowl with a spatula as necessary.
- 3. Combine the cake flour*, all-purpose flour, baking soda, and salt in a medium bowl. Slowly add the flour mixture to the butter mixture, mixing on low until just combined. Do not over-mix.
- 4. Fold in the sprinkles with a spatula.
- 5. Cover the bowl and refrigerate for at least 30 minutes.
- 6. Preheat oven to 375° F.
- 7. Using a small cookie scoop (or a small spoon), drop the dough onto parchment-lined cookie sheets, with 2 inches apart to allow for spreading. Bake 10-12 minutes until they are just starting to brown on the bottom and are barely firm on top. Cool the cookies 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
- 1. In a large bowl beat the butter until creamy, about 2 minutes.
- 2. Add sugar 1 cup at a time (and optional cocoa powder) and beat on low until just combined and then increase to medium speed for about 2 minutes.
- 3. Add vanilla and milk. Beat on medium-high until light and fluffy, about 3-5 minutes.
- 4. Stir in sprinkles.
- 5. To assemble the cookies: match 2 cookies based on size and shape before frosting. Pipe or spread frosting onto one cookie then gently but firmly close the cookie. Store in an airtight container.
- *To create cake flour: Start with 1 cup all-purpose flour. Then replace 2 tablespoons of flour with 2 tablespoons of cornstarch. Whisk or sift together several times. Repeat for 2 cups.
- **If you want chocolate frosting add 1/2 cup cocoa powder to the frosting recipe.
I made several large cookie sandwiches and several small ones. I liked the look of the small ones better, plus these cookies are rich!
Recipe adapted from Just Baked by Me.
Baked by Michelle for MoreChocolate.net