Buttery Sugar Wafer Sandwich Cookies


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Buttery Vanilla Sandwich Cookies — These vanilla sugar cookies with frosting in the middle are buttery, delicate, and literally melt-in-your-mouth. They’re sandwiched with vanilla buttercream frosting. Perfect for holidays, baby showers, and more! 

frosted wafer cookies on a floral plate and on a glass cake stand

Easy Frosting Sandwich Cookies 

These vanilla sandwich cookies are what I remember from childhood. Soft, buttery, light, delicate, and airy.

They’re not cakey and not dry, which are problems that can plague many sugar cookies. The wafer cookies themselves are more buttery than sweet, and the overall sweetness comes from the buttercream.

The melt-in-your-mouth quality is wonderful. The vanilla wafer cookies practically dissolve when you bite in, and then you hit the creamy, rich, and dense buttercream and it’s such a great contrast. The baked in sugar crystals also add a bit of texture and make you just want another one.

It’s really a good thing I didn’t make a larger batch because I could go to sandwich-cookie town on these. They remind me of being 10 years old and my mom and grandma leaving me alone with a container of them and in literally a half hour, the container was gone.

It’s just because pink food tastes better.

wafer sandwich cookies frosted with pink buttercream

Ingredients for Vanilla Sandwich Cookies

To make the vanilla cookies with frosting in the middle, you’ll need the following ingredients:  

  • Butter
  • Granulated sugar
  • Vanilla extract 
  • All-purpose flour
  • Cream or half and half 
  • Confectioners’ sugar
  • Food coloring 
overhead view of unbaked wafer cookies on a baking tray

How to Make Vanilla Sandwich Cookies

I’ve gone into detail below on how to make these vanilla frosting sandwich cookies. The instructions look lengthy because I’ve included all of my top tips!

You can scroll to the recipe card at the bottom of this post for the full ingredients list and instructions, if desired.

Step 1: Make the Cookie Dough

Interestingly, there’s no egg in the dough and it’s made by creaming one stick of butter with a small amount of sugar and vanilla before adding flour.

After adding the flour, the dough will be very sandy, pebbly, and dry.

Add half-and-half or cream one tablespoon at a time, and mix.

Heavy Cream Tip

The dough will will be on the soft and sticky side and in a small-batch recipe like this, one tablespoon makes a difference. If you need to add a third tablespoon, go for it.

sugar wafer cookies sandwiched with pink buttercream frosting on a floral plate

Step 2: Chill the Cookie Dough

Transfer the dough to an airtight container and park it in the fridge for at least two hours, or up to five days, before rolling it out.

Step 3: Roll & Cut the Cookie Dough

Turn the dough out onto a floured Silpat Non-Stick Baking Mat or floured countertop and cover it with a piece of plastic wrap and roll it out to about one-eighth inch thick.


The plastic wrap prevents dough from sticking to the rolling pin and makes for an easier, neater, and cleaner job.

Use a 2-inch cookie cutter or biscuit cutter to make rounds. You may make them smaller, in the one-inch range using a shot glass as your cutter if you don’t have a one-inch cutter, but I frankly don’t have the patience for anything less than two inches. God Bless my mom and grandma; they did.

Re-roll your scraps and use every last bit of dough until it’s gone because this is a small batch recipe, yielding only about 26 wafers, or 13 sandwich cookies.

buttery sandwich cookies on a floral plate. The top cookie has a bite missing.

Step 4: Chill the Dough … Again

Place the rounds on a Silpat-lined baking tray and I refrigerated it for an hour before baking because after all that rolling, the dough was on the soft side and I didn’t want them to spread. I fit all 26 on one tray and they didn’t spread much at all.

Step 5: Bake the Cookies

Before baking, dredge each dough round through granulated sugar. It adds an extra dimension of texture and flavor to the smooth wafers and it’s a must.

After they’ve been sugared and are on the baking sheet, pierce each cookie with the tines of a fork three or four times, making tiny impressions that remind me of tiny button holes.


Piercing the cookies is not only decorative, but it gives the steam a place to escape so the cookies bake flat and don’t puff up like little air balloons.

Bake them at 350F for about 7 to 9 minutes. I baked for 8 and I urge you not to leave the kitchen and to watch them like a hawk, literally staring inside your oven starting at about 6 minutes.

They are small, full of butter, sugar, white flour, and are highly prone to burning.

sandwich cookies on a floral plate. More cookies sit on a cake stand in the background.

Step 6: Make the Buttercream

While the cookies cool, make the buttercream. Beat one stick of butter, add confectioners’ sugar, vanilla, and beat until you have soft and fluffy buttercream, about 5 minutes.

Add food coloring slowly, in the color of your choice. 

Step 7: Assemble the Vanilla Sandwich Cookies

Dollop a heaping teaspoon of frosting into the center of one cookie, top with a second cookie, rotating the second cookie and smooshing it down slightly so the frosting disperses.

I don’t bother with a pastry bag but if you like to make work for yourself, be my guest.

sugar wafer cookies sandwiched with pink buttercream on a floral plate.


How to tell when sugar cookies are done

They’ll look glossy and shiny even when they’re done. You want them to stay light and golden and don’t let them turn brown because the melt-in-your-mouth quality just won’t be there.

Pull them even if they look underdone because they firm up as they cool on the baking sheet.

How to Store Vanilla Sandwich Cookies

Depending on your comfort level (because of the buttercream), wafer cookies can be stored in an airtight container at room temperature for a couple days, or in the refrigerator for up to 1 week.

My grandma and mom kept these cookies at room temperature for days, but store them based on your comfort levels.

Can I Freeze These Cookies? 

I imagine you could freeze the wafer cookies and the buttercream frosting in separate containers, then bring both to room temperature and assemble them. However, I’ve not tried this myself so I can’t say for certain. 

Are these cookies soft or chewy?

I would describe them as tender, flakey, and on the soft side. Definitely not crunchy or firm. It’s a very delicate cookie!

Can I Use a different frosting for these sandwich cookies?

Of course! I love to make classic vanilla sandwich cookies with vanilla frosting in the middle, but you could also use marshmallow buttercream, Baileys frosting, peanut butter frosting, chocolate frosting, strawberry frosting, you name it!

sugar wafer cookies on a floral plate

Tips for Making Vanilla Sandwich Cookies 

Sugar in the frosting: When making the frosting, feel free to play with the sugar ratio depending on how thick you like your buttercream.

I find 2 cups sugar gives me a frosting that’s just right for a job like this when I want a firmer frosting. If you like looser frosting, 1 1/2 cups will probably do the trick. 

Adding the food coloring: Extracts and food colorings are two things you can’t un-do once they’re in, so go slowly when coloring the buttercream. I used about 10 drops of red and it caught me off guard how fast it turned rosy-red-pink rather than pale-pastel-pink.

Leftover frosting? I used all but 1/4 cup of the frosting and prefer to frost the cookies liberally and thickly. Leftover frosting can be stored in an airtight container in the refrigerator for up to 1 month.

wafer sandwich cookies in a stack

Pin This Recipe

Yield: 26

Buttery Vanilla Sandwich Cookies

Buttery Vanilla Sandwich Cookies

Perfect for Easter, Mother's Day, or baby or bridal showers. The sugary wafter cookies are buttery, delicate, and literally melt-in-your-mouth. The buttercream is sweet, thick, dense and is the perfect complement to the airy and light little cookies.

Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes


For the Cookies

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons+ half-and-half or cream (I used half-and-half)
  • about 1/2 cup granulated sugar, for dredging

For the Buttercream

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 to 2 cups confectioners' sugar
  • food coloring of your choice (I used 10 drops of red)


For the Cookies:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or mixing bowl and hand mixer), add the butter and beat to soften and fluff it, about 1 minute.
  2. Add 1/4 cup granulated sugar, vanilla, and beat to cream ingredients until fluffy, about 3 to 4 minutes, stopping to scrape down the sides of the bowl as necessary.
  3. Add the flour and mix to incorporate it. The dough will be very sandy, pebbly, and dry. Add two tablespoons of half-and-half or cream and mix. The dough will come together and it will be on the soft and sticky side. If your dough is sandy and dry and hasn’t come together, add 1 additional tablespoon of cream, or as needed, so it combines. I used 2 tablespoons and cannot foresee needing more than 3 tablespoons of cream, but add cream very, very slowly until it combines.
  4. Wrap dough in plastic wrap and transfer it to an airtight container and refrigerate it for at least two hours, or up to five days, before rolling it out.
  5. Turn the dough out onto a floured Silpat Non-Stick Baking Mat or floured countertop and cover it with a piece of plasticwrap to prevent it from sticking to the rolling pin. Roll dough out to about one-eighth inch thick.
  6. Using a 2-inch cookie cutter or biscuit cutter, cut out the dough into rounds (or if desired, cut them smaller in the one-inch range. Use a shotglass if you don't have a one-inch cutter). Re-roll your scraps and use every last bit of dough until it’s gone. I made 26 rounds to yield 13 sandwiches.
  7. Place rounds on a Silpat-lined, parchment-lined, or cooking sprayed baking sheet. I fit them all on one sheet. If dough has gotten soft while rolling and cutting it out, cover and refrigerate the tray for about an hour, which will help prevent spreading.
  8. Preheat oven to 350F. Before baking, place about 1/2 cup granulated sugar in a shallow bowl and dredge each dough round through the sugar and return sugared rounds to baking sheet. Piece each round three or four times with the tines of a fork to give steam a place to escape so the cookies bake flat and don’t puff up while baking.
  9. Bake for 7 to 9 minutes or just until they've set, rotating trays halfway through baking. I baked for 8 minutes. They’ll look glossy and shiny even when they’re done. Don’t let them turn brown in the least, and pull them even if they look underdone because they firm up as they cool. Don’t leave the kitchen and watch them like a hawk because they're small, full of butter, white flour, sugar, and are highly prone to burning.
  10. Allow cookies to cool for about 5 minutes on baking trays before transferring to a wire rack to finish cooling.

For the Buttercream:

  1. While the cookies cool, make the buttercream. Beat one stick of butter to soften and fluff it, about 1 minute.
  2. Add 1 1/2 cups confectioners’ sugar (I don't bother sifting), vanilla, and beat until soft and fluffy, about 5 minutes. Play with the sugar ratio depending on how thick you like your buttercream. I find 2 cups sugar gives me a frosting that’s just right for a job like this when I want a firmer frosting, but if you like looser frosting, 1 1/2 cups will probably do the trick.
  3. Add food coloring very slowly, in the color of your choice, and mix to incorporate.
  4. Frost one cookie generously with 1 to 2 tablespoons frosting, top with another cookie, sandwich them together, and lightly squeeze. Repeat until all cookies have been sandwiched. I don't bother with a pastry bag and use a knife and spoon.


For the frosting: I used all but 1/4 cup of the frosting and prefer to frost them liberally and thicker. Leftover frosting can be stored in an airtight container in the refrigerator for up to 1 month.

Storage: Depending on your comfort level because of the buttercream, cookies can be stored in an airtight container at room temperature for day(s), or in the refrigerator for up to 1 week. My grandma and mom kept these cookies at room temperature for days, but store them based on your comfort levels.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 96Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 1mgCarbohydrates: 22gFiber: 0gSugar: 18gProtein: 1g

More Easy Sandwich Cookies:

Vanilla Melting Moments Cookies with Nutella Filling — These sandwich cookies are so soft and they literally melt in your mouth! Perfect for Christmas, Easter, and family gatherings! 

Shortbread Sandwich Cookies – Chocolate filling is sandwiched between two buttery shortbread cookies before the cookies are dipped in sweet white chocolate and festively decorated!

Double Chocolate Peppermint Cookies — Rich, decadent, soft and chewy double chocolate cookies are sandwiched together with a tangy cream cheese filling before being rolled in crushed candy canes and drizzled with white chocolate for extra flavor and holiday festiveness!

Homemade Nutter Butter Cookies — Homemade copycat Nutter Butters are so much better than the store bought originals! Creamy peanut butter filling is sandwiched between lightly crunchy peanut butter cookies.

Raspberry Linzer Cookies — Linzer cookies are the ultimate sandwich cookies! A layer of raspberry jam is tucked in between two buttery, nutty cookies and dusted with powdered sugar!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. Thanks so much for sharing this recipe. So similar to one I used to make when I was a kid, years ago. Been looking.

    It seems like the one I made had cream cheese in it, but these look perfect!

    Excited to try them out.

    1. Enjoy it! I searched high and low for something similar to these and ultimately used a family recipe.

  2. Would these cookies freeze well? I am making them for a wedding cookie table, and have a lot to make and want to get them done a week or two ahead of time.

    1. They may but I haven’t tried and because they are for a wedding, I would definitely do a test batch and see how it goes.

  3. Do these hold up well enough to make ahead of time? Would like to serve these at a bridal shower but it would really help if I could make them a few days ahead of time. Thanks!

    1. I would describe them as tender, flakey, and on the soft side. Definitely not crunchy or firm. A very delicate cookie.

  4. I love these wafer cookies (always extremely popular) and was pleased to find your recipe. Mine (clipped from a magazine sometime in the 1970’s) does not include sugar in the dough. I needed to make a larger batch this time and doubled the recipe. Something seems amiss. I have always used a star shape cutter (for Christmas) but  for some reason this time the stars shrank and are very misshapen after they come from the oven. Will try a different cutter tomorrow, but just wonder if I have overworked the dough. Any advice?
    Thanks so much!

    1. It sounds like the recipe of yours and this one were just different enough that the results were different. If you want the exact results you had with your recipe, use that one of course. It’s possible that you did overwork the dough too. These come out perfectly for me and are just like my grandma’s recipe so for me, they are perfect.

  5. Hello.  My mom makes these every christmas.  I made two batches.  The first cookies turned out flakey and light.  The second batch was a bit chewier, still good but not the same.  Do you have any idea what I might have done differently?  I liked the first batch better.  I’m wondering if I didn’t bake them long enough?  But, some were slightly brown so I’m not sure that’s the answer.  Suggestions?

    1. Did you overwork the dough? Overdeveloping the gluten will cause tougher, chewier cookies. Use a very light hand with the flour when incorporating. Also weather can effect things, dryer days tend to produce flakier, lighter things than humid days.

  6. I made these cookies last Christmas and they were a hit!  I was wondering if you’ve tried using a cookie press instead of rolling/cutting out each cookie?  I want to make a LOT of cookies this Christmas and thought this could be a real time saver.  Thanks!

    1. I have never made these with a cookie press but so glad make them and they were a hit! I love these cookies and they are very sentimental for me and I’m so happy you loved them!

      I agree a cookie press would be a major timesaver though, I just haven’t tried it that way.

  7. Thank you so much! My Grandmother made these cookies especially for baby and wedding showers. I thought I would find the recipe after she passed but no I couldn’t find it in her recipe box. I have been looking for it on and off for years (more years than I am willing to admit to :)).

    The description you give of light and airy and dissolves instantly is exactly how they were. You could eat them all up in a minute or two. Just heavenly.

    Thank you for giving me a little piece of my Grandma Ruth back. I find at this moment I am a little teary, so, bless your heart, I do appreciate it.

    1. Gosh, thank you for this touching comment. The ENTIRE time I wrote this post nearly a few years ago now (and I write my posts and recipes spanning many days, I do it in bits and pieces) but every time I would go back and edit this one I was teary and thinking of my Grandma and my childhood memories the whole time. If you try this recipe, it’s as close to the recipe my grandma made as I have possibly come. Now, nothing tastes quite as good as grandma made because grandmothers have a special touch, but in your grandma’s absence, I hope this recipe does the trick. If you try it out, please write back and LMK what you think!!! xoxo

      1. I just made these with my mom and sister today. We always called them Swedish Christmas cookies. My mom still has her original recipe, which also called for raw egg yolk in the filling. My mom and sister overruled me on the raw egg, even though we inhaled them by the handful when we were younger and none of us died :-p. A shot glass is too big IMO, because they are sooooooo rich, they’re best in little bite sized cookies. They are a lot of work (and I’d hate to know how many calories are in them), but they’re worth it!

      2. Yes they are a lot of work!! but so worth it! I love them so much! Glad you have great memories from this cookie!

  8. Have to tell you I used your cookie recipe for the base layer of a lemon bar recipe- sooo good, thank you! We always love your recipes!

    1. thanks for LMK! I looooove these cookies. They’re a nostalgic fave.

      Also this shortbread crust is the best https://www.averiecooks.com/2013/01/the-best-lemon-bars.html crust I’ve ever tried, b/c it’s not too hard. I wrote about why I love it so much. I love the bars AND the crust – if you need another lemon bar recipe, I stand behind that one, 100% :)

      I used a similar principle in the crust in these Twix bars too https://www.averiecooks.com/peanut-butter-caramel-twix-bars/

      1. will try your lemon bars next – don’t know why I didn’t find it when I was looking – thank you! The peanut butter caramel twix bars look delicious – on my list for a “cheat” day ;)
        Thank you for all the wonderful recipes!!

      2. Please keep me posted what you end up trying! The shortbread base on the Twix and the lemon bars is as good as the topping and that’s a huge statement for me b/c normally I don’t even like ‘crust’ or shortbread…but those, mmmm, I really loved!

  9. These cookies look so good! I’ve never seen anything like them before! I can’t wait to try this recipe! Thanks for sharing! ;)

  10. My grandma made these cookies and called them “Dammit to Hell Cookies” because she always had trouble working with the dough! They were my absolute favorite thing she made though!

    1. I love your grandmother’s name for them! This dough wasn’t impossible (I’ve had far worse) but anytime you have to roll out cookies rather than just scoop or drop them, it’s another step. I love that you know these cookies!

  11. I love grandmother cookies because they are always baked with love. And because they always taste so good. These sound fantastic. As soon as Passover is over these will be tried but I finally bought coconut oil and can’t wit to dive into those brown sugar ones.

    1. I hope your Passover and time with family is a good one! And yes, those brown sugar coconut oil cookies are possibly my fave cookie of 2013 so far!

  12. These are so pretty and perfect for spring! I love that you did not skimp on the buttercream in the middle. :)

  13. So cute! If I were a child, I’d want all my coats and sweaters to have buttons that were made out of these cookies. Thanks for sharing such a sweet, personal, recipe. :)

  14. What beautiful cookies! I love that they were something that you grew up eating; I love family recipes. Thanks for sharing!

  15. Oh my, what an adorable little cookie with it’s pink filling :) these would be perfect to make for my little brothers wedding!

  16. Isn’t that the way it is when we are children? We can gobble down many treats that take our parents’/grandparents’ ages to make and we are blithely unaware. I was laughing at your comment that if you like to make work for yourself, by all means, put it in the pastry bag before filling. LOL! Your way looks just fine! These are so pretty and pink and I love that they were a childhood favorite. My grandma made those chocolate crinkles with powdered sugar on top, fudge, snickerdoodles and oatmeal raisin cookies. We would then eat to our hearts’ content while sipping on tea sweetened with honey at her house. Such wonderful memories. My grandma is now gone, but I have many wonderful memories in her kitchen with her.

    1. Everything you just said, me too :) Especially “Such wonderful memories. My grandma is now gone, but I have many wonderful memories in her kitchen with her.”

  17. These sound amazing Averie! I love butter cookies and frosting the most in the whole world.

    1. Butter cookies. Yes, you know what I’m talking about then. Not shortbread! And yes, butter and more butter in the form of buttercream…seriously, what’s not to love!

  18. MMM these cookies look delicious. They sound delicious and similar to my moms shortbread (not dry or cardboard tasting) tons of butter and sugar and melt in your mouth! But with the buttercream (and pink buttercream at that) I would just stuff my face! The texture of the cookies looks perfect!

    1. tons of butter and sugar and melt in your mouth = sounds like your mom and I would get along :)

  19. Ha! Pink food definitely tastes better : D I love cookies that are super soft and melt in your mouth, so I know I’d love these. Of course buttercream doesn’t hurt either! Never seen cookies like these but so glad I discovered them.

    1. Laura these are SO YOU!!! Knowing what I know about you, your style of food, eating, what you like, you are the perfect person for these cookies. They’re insanely good. They’re better than any photo can do them justice. They are not a common cookie; but one of those grandmother cookies that thank goodness I just wrote about so now I can look back on my own recipe b/c I love them!

  20. Cookies that melt in your mouth are divine! Sandwich cookies are even better, these look amazing!

  21. These look incredible! You just can’t go wrong with butter! The pictures are phenomenal as usual … Where did you get those plates? They’re so springy;) I’m with Sally – we just got snow too – ugh!

  22. These look incredible! You just can’t go wrong with butter! The pictures are phenomenal as usual … Where did you get those plates? They’re so springy;)

    1. Got the plate from Target of all places 3 yrs ago. They had ONE singular plate like it, I bought it, and get more compliments on it when I use it in pics. It was truly a random find. If you go to Anthropologie, they have similar prints/plates.

      1. Well they ARE adorable! Ever since I started on earnest with food photography I’m always on the lookout for cute dishes. Thanks for responding; ill have to check anthropologie out!

  23. Averie, they are the perfect springtime cookie! And yes, bridal shower season cookie and for Mother’s Day and Easter. I know my mom would love these! They look VERY buttery – you aren’t lying! And made with no eggs at all, so interesting. They would be cute as little heart shapes for Valentine’s Day too! Oh the possibilities. I needed to see these today – we just got 3 inches of snow and more tonight. Seriously… spring, where are you?! PS: love the pretty pink linen!

    1. Sally they are some of my favorite cookies of all time. PB, molasses, and these. All very different flavor profiles but for their flavor profile, these are the end-all-be-all cookie for me. I truly love them. And they are perfect to bring some spring cheer around, too :) The pink linen…ahhh, that was from cookbook photography last year. I dug it out for this shoot!

  24. I’m always up for a new vessel for buttercream consumption…and I love how you can adapt the color of the filling to whatever season it is! pastels for easter and spring are perfect!

    1. Adapting frosting colors to match the season is my specialty right along with eating it straight from the bowl :)

  25. OMG I’d die if my bridesmaids maid these for my bridal shower. Will you send them a kind email please? ; ) I could dive right in!

  26. oh averie these look so pretty…so perfect…so right for Spring…i love cookies that have the memories that go with them. i bet i could just keep eating these too…they sound just delightful..thanks for sharing!

    1. Thank you! And I love the Anthro bowl in your banana scones post. I have that bowl too :)

  27. YUM! It seems similar to a shortbread dough which means super buttery, flaky, and delicious!

    1. But unlike shortbread that’s dense, dry, hard, and tastes like cardboard most of the time how most people make it, these are none of that :) Super moist, rich, flaky, buttery…like no other cookie I’ve ever had, actually!

  28. Pink food does taste better especially when its buttercream snuggled between two buttery cookies.

  29. These are absolutely adorable! I love any kind of melt-in-your mouth cookies : ) And of course the pink frosting is awesome … any pretty color in desserts is always a good thing!

  30. I can’t believe how cute these little cookies are! And no egg? I need to try this one!

    1. Jen I know you make a ton of cookies but these are truly unique and I totally love, love love them. I hope you try them one day!

  31. 3 inches of heavy wet snow here today and still coming down :-(. Then I see these beautiful bright cookies and they warmed me up. Sure wish I had some to warm up my tummy too. They look scruptious.

    1. They really do just melt in your mouth! Next up, I’d love to try the macarons from some of your posts…they are just so beautiful!

  32. Averie, these just look like spring! They make me want to get out my summer dresses, cold lemonade, and inhale stacks of them at once :) I LOVE simple buttery sugar cookies, and with thick cream frosting in the middle? Yes, please.

    1. simple buttery sugar cookies, and with thick cream frosting = YES. You know the kind. These are those :)

  33. Curse the snow on the ground here in the Midwest! I thought I was yearning for spring before, but you just kicked it up a notch. These are just beautiful! And I can imagine them melting in my mouth right now alongside my cup of coffee. Yum.

    1. They’re such melt-away style cookies, too. So buttery! Snow on the ground…well, here’s to hoping it melts asap!

  34. These are so cute, and perfect for spring! These look way too good to have just once a year (:

  35. Given that I also posted pink cookies today, I couldn’t agree more. Once again, we’re on the same page.

    There is nothing like a soft buttery cookie with LOTS of buttercream frosting. Those grocery store cookies are my downfall. I love them so much. I never bother with sandwich cookies, because I’m too lazy for all that piping business (and the associated cleanup), so I’m with you on the smooshing.

  36. I totally agree – pink food does taste better. I don’t think I’ve ever had these cookies before, but it sounds like I need to ASAP.

    1. They’re not a super popular or well-known cookie, although some people make similar types of cookies, and I just love them!

  37. There is a local bakery that makes a buttercream filled sugar cookie sandwich–the frosting is different colors based on the holiday or season. Theirs are quite large and the cookie itself is also pretty sweet but they are good for sharing or spreading your sugar fix out over a few days! I plan to travel this weekend to see my parents and will be passing through Indianapolis (which has a Trader Joe’s). I really want to stop on my way home and do my grocery shopping there!

  38. Very cute! Too bad I’m not really an icing person. My favourite cookie memory is always Nanaimo bars at Christmas. But I would eat only the bottom and the top, and scoop out the middle!

  39. These cookies are just adorable with the light pink frosting. They’re a perfect Easter cookie! They would make a perfect “tea” cookie for a little girl’s tea party, don’t you think? Instead of the traditional tea sandwiches you could serve up a batch of these. You could have different color frostings, like pink, green, yellow, etc. Have a great Monday girl! xoxo, Jackie

    1. They are totally a tea-cookie, bridal/baby shower, girlie party of any kind type of cookie – yes!

  40. I made these EXACT cookies a couple months ago for Valentine’s Day! Pink frosting and all! Except I dipped mine in chocolate because I’m not very good at leaving things alone. I’d never made them before that and they really are super easy and light and buttery. Perfect for Easter for sure. So pretty!! I think my cookies puffed a little when baking– wonder why?

    1. The puffing could be due to the dough not being really well-chilled when going into the oven. I think with rollout/cutout cookies, the cooler the better, which is why after I roll out cookies like this, I re-chill the dough. Or, maybe you have overzealous baking powder/soda so they just puffed up more! I’m sure they tasted great regardless :)

  41. These look so pretty Averie. They are very similar to shortbread cookies, and with filling? Great idea!!

    1. Not nearly as dense, hard (or dry or tasteless…LOL) as shortbread. Like little thin wafers of buttery goodness. They just melt in your mouth like no other!

  42. Dressed up with pretty pink filling, your cookies are set for the holiday table. I can see how they might also be fitting for Christmas. And my guess is that the cookie tastes even better because it is imbued with loving memories with your mother and grandma.

    My sweet Easter memories and treats (besides Cadbury chocolates) are petit fours. (If the spirit moves you to visit, I’ve just posted the how-to on my site.)

      1. Thank you, Averie!

        Very much appreciate that you took time out of your busy schedule to stop by NinjaBaking.com.