One cookie I’ve never shared here on my blog before is a sugar cookie, madness right?
When thinking of the Valentine’s Day bakes I wanted to do this year, I knew I wanted to share two different cookie recipes. I know that cookies are much loved here on my blog and i personally would be over the moon if someone gifted me homemade cookies for valentines. So *hint hint* everyone.
Although, these sugar cookies have a slight twist to them. I may or may not have gone a little crazy with the idea of making these sugar cookies into a cookie sandwich.
I was actually influenced by a Food Blogger called Holly, who has recently brought out her own vegan cooking book. I of course had to buy her book being her bakes look incredibly tasty. Anyway, she shared a recipe in her book which inspired me instantly. So, todays cooking sandwich filling is very similar to Holly’s fillings, just with my own little touches. (Ps. This recipe isn’t vegan, I do apologies about that but I promise to share more throughout the year).
So if you’d like to get baking these sugar cookie sandwiches yourself, the recipe is below:
Category: Sweet Treat
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Decorating Time: 30 Minutes
Overall Time: 40-50 Minutes
Ingredients You Need For Sugar Cookies:
- 452g Of Salted Butter
- 402 Of Granulated Sugar
- 2 Large Eggs
- 4tsp Of Vanilla Extract
- 4tsp Of Baking Powder
- 870 Of Plain Flour
Ingredients You Need For Decorating:
- 150g Of Unsalted Butter
- 75g Of Icing Sugar
- 1tsp Of Baby Pink Food Colouring
- Jar Of Strawberry Jam
- 500g Of White Chocolate
- 1tsp Of Baby Pink Food Colouring
- Freeze-dried Raspberries
How To Make Sugar Cookies:
- Firstly, gather together your equipment and ingredients together, line two baking trays with parchment paper and preheat the oven 190C / 170C Fan / Gas Mark 4.
- Secondly, in a large bowl, cream together the 452g of salted butter with 402g of granulated sugar.
- Next, add the 4tsp of vanilla extract and the 2 large egg (the vanilla extract is a larger amount because these cookies need a little extra moisture) and mix together until light and fluffy.
- Now add the 4tsp of baking powder and mix in.
- A little at a time, add the 870g of flour (TIP: try not to over-mix the dough when adding in the dry ingredients, only mix the dough until the flour is incorporated).
- Once the flour is all incorporated your dough should be firm BUT not dry and crumbly (TIP: if the dough is a little dry, add a teaspoon of vanilla extract or a dash of milk and mix).
- Sprinkle a little plain flour over your work surface and take a handful of your dough and roll it out to 1inch thickness (TIP: you want your cookies a little thicker so that they don’t break easily).
- Now that your dough is rolled out, using a heart shape cutter (or any cutter you have) to cut out the cookies and place them onto the pre-lined baking tray.
- Repeat these steps with the remaining dough.
- Place your cookies into your oven and cook for around 10 minutes, the time will depend, depending on how thick your cookies are. Don’t allow your cookies to brown around the edges as it will cause your cookies to become dry, try and take them out as soon as they look set.
- Now that your cookies are cooked, take out the oven and allow to cool on a wire rack.
How To Decorate Your Sugar Cookies:
- Once your sugar cookies have completely cooled its time to start decorating.
- Firstly, in a large bowl, add the 150g of unsalted butter and beat the butter until it’s lighter in colour and creamy.
- Secondly, in small additions, beat the 75g of icing sugar into your butter until a buttercream forms.
- Add the 1tsp of vanilla extract and 1tsp of baby pink food colouring to the buttercream and mix in until your buttercream turns completely pink.
- Set the buttercream to the side.
- Now, start decorating by adding a dollop of strawberry jam onto one side of the sugar cookie and spread out.
- Next, pipe the buttercream in a heart shape on top of the jam.
- In a microwavable bowl, place the 500g of white chocolate into the microwave. Microwave the chocolate in 30 second blasts until the chocolate has completely melted.
- Once the chocolate has melted, add a small tsp of pink food colouring (TIP: you must only add a small amount of food colouring to the chocolate otherwise the chocolate will turn a funny texture) and mix together until the chocolate turns a light dusty pink.
- Take another sugar cookie (one which hasn’t had jam and buttercream placed on it) and dunk the cookie into the chocolate mixture making sure one side of the cookie is completely coated with white chocolate.
- Then place the cookie which has been dunked in chocolate on top of the cookie which has the jam and buttercream on, making a cookie sandwich.
- Finally, before the chocolate sets, sprinkle over some freeze-dried raspberries.
That’s your Sugar Cookie Sandwiches prepared, baked, decorated and ready for you to demolish.
How cute are these cookie sandwiches though? I’m proper chuffed with how these turned out.
Wether your alone, with the girlies, with the lads, with your partner – however your spending Valentine’s Day this year, I hope you have a lovely day/night and these sweet treats come in handy!
Let me know in the comments below if you end up making these yourself and if you do, what your thoughts were on them. Are you as obsessed as I am?
Sending you all tons of love & hugs as always,