Commercial-Style Sandwich Cookies Recipes

Commercial-Style Sandwich Cookies Recipes

1. Vanilla Butter Sandwich Cookies
   Ingredients
   1 cup (250 g) unsalted butter, at room temperature
   ¾ cup (90 g) powdered sugar
   2 egg yolks
   2 teaspoons vanilla extract
   2 cups (250 g) all-purpose flour
   ½ cup (60 g) cornstarch
   ½ teaspoon baking powder
   A pinch of salt
   Vanilla Cream Filling
   ¼ cup (60 g) butter, softened
   1 cup (120 g) powdered sugar
   ½ teaspoon vanilla extract
   1 tablespoon milk
   Method In a large bowl, beat the butter and powdered sugar until pale and creamy. Add the egg yolks and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually incorporate the dry ingredients into the butter mixture to form a soft dough. Wrap the dough and refrigerate for 30 minutes. Roll out the dough to about ¼-inch thickness and cut into round shapes. Bake in a preheated oven at 170°C (340°F) for 10–12 minutes. Allow the cookies to cool completely, then sandwich them with vanilla cream. Lightly dust with powdered sugar before serving.
2. Custard Cream Sandwich Cookies
   Ingredients
   ¾ cup (190 g) butter, softened
   ½ cup (100 g) granulated sugar
   1 egg
   1 teaspoon vanilla extract
   2 cups (250 g) all-purpose flour
   ½ cup (60 g) custard powder
   1 teaspoon baking powder
   Custard Filling
   ¼ cup (60 g) butter
   ¾ cup (90 g) powdered sugar
   1 tablespoon custard powder
   1 tablespoon milk
   Method Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Add the flour, custard powder, and baking powder, mixing until a smooth dough forms. Roll out the dough and cut using patterned cookie cutters if desired. Bake at 175°C (350°F) for 12–15 minutes until lightly golden. Once cooled, sandwich the cookies with custard-flavored buttercream.
3. Alfajores (Sandwich Cookies with Caramel)
   Ingredients
   1 cup (250 g) butter, softened
   ¾ cup (90 g) powdered sugar
   2 egg yolks
   1 teaspoon vanilla extract
   1½ cups (190 g) all-purpose flour
   1 cup (125 g) cornstarch
   1 teaspoon baking powder
   Filling
   1 cup (250 g) dulce de leche or thick caramel
   ½ cup (50 g) desiccated coconut
   Method Beat the butter and powdered sugar until smooth. Add the egg yolks and vanilla. In another bowl, combine the flour, cornstarch, and baking powder, then mix into the butter mixture until a soft dough forms. Roll out the dough and cut into circles. Bake at 160°C (320°F) for 10–12 minutes. After cooling, sandwich the cookies with caramel and roll the edges in coconut.
4. Jam-Filled Butter Sandwich Cookies
   Ingredients
   1 cup (250 g) butter, softened
   ¾ cup (90 g) powdered sugar
   1 egg yolk
   1 teaspoon vanilla extract
   2 cups (250 g) all-purpose flour
   ¼ cup (30 g) cornstarch
   ½ cup (125 g) strawberry or raspberry jam
   Method Cream the butter and powdered sugar until smooth and creamy. Add the egg yolk and vanilla extract. Sift in the flour and cornstarch, mixing until a soft dough forms. Roll out the dough and cut round cookies; cut a small hole in half of them for the tops. Bake at 170°C (340°F) for 10–12 minutes. Once cooled, spread jam on the base cookies and sandwich with the cut-out tops.