Milk Cookie Sandwich Cookies (Printable)

Soft milk cookies with a smooth vanilla cream filling create a delicate and delightful treat.

# Ingredient List:

→ For the Cookies

01 - 2 cups (240 g) all-purpose flour
02 - 1/2 cup (115 g) unsalted butter, softened
03 - 2/3 cup (130 g) granulated sugar
04 - 1 large egg
05 - 2 tablespoons (30 ml) milk
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt

→ For the Cream Filling

09 - 1/4 cup (60 g) unsalted butter, softened
10 - 1 cup (120 g) powdered sugar, sifted
11 - 1 tablespoon (15 ml) milk
12 - 1 teaspoon vanilla extract

# How-To Steps:

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

# Expert Advice:

01 -
  • They're shockingly easy to make despite looking like something from a bakery case.
  • The vanilla cream filling is pure silk and comes together in minutes with an electric mixer.
  • One batch yields exactly enough for sharing without the temptation to eat them all yourself.
02 -
  • Don't overbake these cookies or they'll become crispy instead of tender; pull them when the edges are just barely golden and the centers look barely set.
  • Room-temperature butter truly is non-negotiable, because cold butter won't cream properly and warm butter will make your dough greasy and impossible to work with.
03 -
  • Use a cookie scoop for uniform-sized balls, which ensures they all bake at the same rate and look beautifully consistent.
  • If your cream filling breaks or looks grainy, it usually means the powdered sugar wasn't sifted or your butter wasn't soft enough; start fresh with properly prepared ingredients.
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