Milk Cookie Sandwich Vanilla Cream (Printable)

Tender milk cookies filled with smooth vanilla cream offer a delightful, easy-to-make treat.

# What you'll need:

→ Cookies

01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 2/3 cup granulated sugar
04 - 1 large egg
05 - 2 tablespoons milk
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt

→ Cream Filling

09 - 1/4 cup unsalted butter, softened
10 - 1 cup powdered sugar, sifted
11 - 1 tablespoon milk
12 - 1 teaspoon vanilla extract

# Preparation steps:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large mixing bowl, beat butter and sugar together until light and fluffy, approximately 2-3 minutes.
04 - Beat in egg, milk, and vanilla extract until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
06 - Roll dough into 1-inch balls and place them 2 inches apart on prepared baking sheets.
07 - Gently flatten each ball using your palm or the bottom of a glass to approximately 1/4-inch thickness.
08 - Bake for 10-12 minutes until edges are lightly golden. Remove from oven and cool completely on baking sheets.
09 - Beat softened butter until smooth. Gradually add powdered sugar, then milk and vanilla extract, beating until light and fluffy.
10 - Spread or pipe approximately 1 tablespoon of cream filling onto the flat side of half the cookies. Top with remaining cookies to create sandwiches.

# Expert advice:

01 -
  • They're soft enough to practically melt on your tongue, with none of that hard, dense cookie texture that disappoints.
  • The vanilla cream filling hits differently when you make it yourself—it tastes like actual butter and care, not stabilizers and air.
02 -
  • Don't let the cream filling sit at room temperature for hours before assembling or it'll separate—make it close to assembly time.
  • The cookies taste better the next day once they've had time to soften slightly, so don't judge them immediately after baking.
03 -
  • Sift your powdered sugar for the filling even if you don't sift anything else—lumpy filling is genuinely disappointing when you bite into these delicate cookies.
  • If your cookies crack when flattening them, your dough is too cold; let it warm up on the counter for five minutes and try again.
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