Sugar Cookie Sandwiches

Super soft and chewy sugar cookies are put together with fluffy frosting to make delicious Sugar Cookie Sandwiches.

A couple of times a year, I go to the mall. My version of shopping at the mall usually involves walking around briskly without buying much of anything. But one place where I usually like to stop is the Great American Cookies shop. Reason being, they have cookie sandwiches (whaaattt?)

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I love cookies. And I especially like cookie sandwiches with lots of frosting.

So, I decided to make some of my own.

My husband’s favorite kind of cookies are sugar cookies and my favorite are chocolate chip. Valentine’s Day was this week, so I decided to make Casey his favorite cookies.

I feel weird bragging on my own baking, but these cookies are seriously some of the best sugar cookies I’ve ever had, and the icing makes them ultra delicious. Casey claims they’re even better than the cookie sandwiches at the mall. (Um, he said it, not me.)

Seriously, if you’re a fan of sugar cookies, these are a must try.

🙂

Sugar Cookie Sandwiches

Servings: about 20 cookie sandwiches
Time: 55 minutes hands-on time, 60 minutes chilling time, 20 minutes cooling time
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Ingredients

Cookies:

1 cup butter, softened
1 1/2 cups refined sugar
2 eggs
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1 1/2 cups unbleached, all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt

Frosting:

3/4 cup butter, softened to room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
pinch salt
3-4 teaspoons milk

Directions

Make the cookies: Beat butter and sugar until fluffy. Add eggs, lemon juice, and vanilla extract and mix well. In a separate bowl, stir together flours, baking powder, and salt. Add dry ingredients to butter mixture and beat until well blended. Cover dough with plastic wrap and chill for one hour.

Preheat oven to 350 degrees Fahrenheit. Roll dough into 1-inch balls and place about 2 inches apart on lightly greased cookie sheets. Bake for 8-10 minutes or until edges of cookies are just turning golden. Let cool on baking sheets 2 minutes before removing to cool on wire racks.

Make the frosting: Beat butter and powdered sugar together until blended. Add vanilla, almond extract, pinch salt, and 3-4 teaspoons milk and continue beating until fluffy frosting forms.

Frost half of the cooled cookies. Top each frosted cookie with one of the remaining cookies.

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~K in the Kitchen