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Vanilla Sandwich Cookies

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Servings 40 cookies

Ingredients
  

Vanilla Wafer Cookies

  • ⅔ cup butter room temperature
  • ⅔ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1 egg
  • 1 ¾ cup all purpose flour
  • ½ cup cornstarch
  • ⅛ teaspoon sea salt

Vanilla Cream Filling

  • ½ cup butter room temperature
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract

Optional

  • Sprinkles of your choice

Instructions
 

Make the Vanilla Wafer Cookies

  • In a large mixing bowl, place the softened butter and sugar. Use a hand mixer or stand mixer to cream together the butter and sugar for a few minutes until fluffy. Scrape down the sides as needed.
  • Add the vanilla extract, lemon juice and egg. Mix well.
  • Add the all purpose flour, cornstarch and sea salt. Continue mixing until a smooth dough forms.
  • Form the dough into a flat disc. You may need to add a little extra flour to get the right consistency. Wrap it in parchment paper or plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
  • Preheat the over to 350°F. Line several baking sheets with parchment paper.
  • Remove the dough from the refrigerator. Unwrap it and place it between two fresh sheets of parchment paper. Use a rolling pin to carefully roll out the dough until it's just under ¼ inch think.
  • Use a 2-inch round fluted edge cookie cutter to cut out cookies. If the dough gets too soft to work with, place it in the refrigerator to chill. Transfer the cookies to the prepared baking sheets.
  • Bake for 10 to 12 minutes, until the edges of the cookies have set.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough.

Make the Vanilla Cream Filling

  • In a mixing bowl, place the softened butter and powdered sugar. Use a hand mixer to whip until fluffy. This will take about 10 minutes. Add the vanilla extract and lemon juice and mix again briefly to incorporate. If the filling seems too soft, you can add a little more powdered sugar.
  • Transfer the vanilla cream filling to a piping bag fitted with a large star or round piping tip.

Assemble the Sandwich Cookies

  • Add about 1 teaspoon of filling to the center of half of the cookies. Top the filled cookies with another vanilla wafer cookie. Use your fingertips to gently press the cookies together until the filling has spread to the edges.
  • If using optional sprinkles, roll the edges of the cookies and the sprinkles until it covers all of the vanilla cream filling.
  • Enjoy!

Notes

STORING THE COOKIES: Store the cookies in a covered container. They will keep at room temperature for up to 4 days and up to 1 week stored in the refrigerator.
Unbaked cookie dough will keep in the refrigerator for up to 3 days.