Vanilla’n Cream Cookies

After the chocolate cookies’n cream, I had some frosting left so I decided to try making a vanilla version. They turned out pretty darn delicious as well (if I may say so myself).

Dough

115 g unsalted butter, room temperature

½ cup sugar

2 tsp of coarse sea salt

1 egg

2 tbsp vanilla extract

1 tbsp cream

2 cups flour

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In an electric mixer, cream the butter, the sugar, and the coarse sea salt.
  3. Add the egg, the vanilla, and the cream. Then slowly, incorporate all of the flour. Your dough will come together in a ball.
  4. Roll tsp-full pieces of dough in between your palms then press them down with two fingers so that they become somewhat flat.
  5. Bake for 10 minutes, rotating once for even cooking. Let cool before frosting.

 

Filling


½ cup room-temperature, unsalted butter

2 cups confectioners’ sugar

2tbsp milk

2 teaspoons vanilla extract

  1. To make the cream, place the butter, the confectioner’s sugar, the vanilla extract, and the milk in the bowl of the electric mixer, and beat on high speed until the filling is light and fluffy.
  2. To assemble the cookies, place the filling in a piping bag and pipe out teaspoon-size blobs of cream in the middle of a cooled cookie, then sandwich it with another cookie.

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