Best Sparkling Vanilla Sandwich Cookie Recipes

Vanilla Sandwich Cookies image

Provided by Greeny4444

Categories Dessert

Time 40m

Yield 30 sandwich cookies, 30 serving(s)

Number Of Ingredients 7

2 (18 1/4 ounce) boxes French vanilla cake mix or 2 (18 1/4 ounce) boxes yellow cake mix
1 cup butter, melted
2 large eggs
1/2 cup butter, softened to room temperature
1 (8 ounce) package cream cheese, softened to room temperature
1 teaspoon vanilla extract
1 (1 lb) box powdered sugar

Steps:

Preheat your oven to 350 degrees F.
In a large mixing bowl, combine the cookie ingredients.
Roll dough into 1 1/2 inch balls (ping pong ball-size) and place on a greased or parchment-lined cookie sheet. Make sure you have an even number of cookies. Smash the balls down just a bit.
Bake for about 7-8 minutes. Take them out of the oven when the tops have cracked a little.
Let them sit on the hot cookie sheet for 2 minutes. Transfer cookies to a wire rack to finish cooling.
Make the filling: With a mixer, cream the butter and cream cheese. Add the vanilla. Gradually add the powdered sugar and mix until smooth.
Frost the underside of a cookie and place another cookie on top.
Wrap individually in plastic wrap and store in the refrigerator.

Nutrition Facts : Calories 320.9, Fat 16.2, SaturatedFat 8.2, Cholesterol 47.5, Sodium 319.2, Carbohydrate 42.2, Fiber 0.4, Sugar 29.8, Protein 2.6

Vanilla-Chocolate Sandwich Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 4h20m

Yield about 30 sandwich cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon baking powder
1/2 teaspoon salt
2 1/2 sticks unsalted butter, at room temperature
1 cup sugar
1 large egg
2 teaspoons vanilla extract
2/3 cup heavy cream
8 ounces milk chocolate, finely chopped
Sprinkles, for decorating (optional)

Steps:

Sift the flour, baking powder and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla; beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches, beating after each, until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
Make the filling: Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour over the chocolate in a medium bowl and let stand 2 minutes; stir until smooth. Set aside.
Working with 1 disk at a time, roll out the dough between floured sheets of parchment paper until about 1/8 inch thick; chill 15 minutes. Line 2 baking sheets with parchment. Cut out circles with a 2-inch cutter; transfer to the baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until just golden, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Briefly beat the filling with a mixer on medium-high speed until thick, 30 seconds. Chill until cold, about 1 hour. Sandwich between the cookies and roll the edges in sprinkles.