Sugar Cookie Double Doozies are a copycat of the famous cookie sandwiches from The Great American Cookie Company! Chewy, soft and filled with rich buttercream!
If you have never heard of a “Double Doozie” you are missing.out. The mall nearest to my house when I was growing up had a shop that sold these epic cookie sandwiches. They were big, they were sweet and they were my favorite special treat! They came in different varieties, but Sugar Cookie Double Doozies were always my favorite.
It was probably-definitely the sprinkles.
Turns out these are pretty simple to make at home…which is basically the best news ever for my taste buds, but possibly the worst news for my waistline!
I love to use confetti-type sprinkles in my cookies. They’re sometimes referred to as quin sprinkles.
The confetti sprinkles don’t bleed into the cookie dough, which makes them extra pretty.
They bake up like a dream…
And once they’re cooled, just pipe (or spread) some frosting on the bottoms…
And then sandwich that with another cookie!
I mean, how fun are these?
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Sugar Cookie Double Doozies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 sandwich cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
Indulge in the sweet and delightful charm of Sugar Cookie Double Doozies, a copycat version of the iconic cookies from the Great American Cookie Company®.
Ingredients
Sugar Cookies
- 1 cup butter, room temperature
- 1 1/4 cup granulated Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 1/4 cup multi-colored sprinkles of choice
Buttercream Filling
- 1/2 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together on medium speed for 2 minutes until light and fluffy.
- Add eggs and vanilla and mix until smooth, scraping sides of bowl as necessary.
- Turn the mixer to low and add baking soda, baking powder, and salt. Stir to combine. Finally, add in flour and mix until incorporated.
- Stir in sprinkles.
- Scoop dough out using a medium (2- tablespoon) sized cookie scoop and drop dough 2 inches apart on the prepared baking sheet.
- Bake for 8 – 9 minutes until the edges are golden.
- Transfer to a wire rack to cool.
- To prepare filling: In the bowl of a stand mixer fitted with paddle attachment, mix butter on medium speed until smooth. Turn mixer speed to low and slowly add in powdered sugar, vanilla, and milk.
- Turn mixer up to medium and mix for 1 – 2 minutes until smooth and creamy, scraping sides of bowl as necessary.
- To assemble cookies, spread or pipe 1 1/2 to 2 tablespoons of filling onto the bottom of a cookie. Press another cookie into filling, creating a sandwich. Repeat with all cookies.
Notes
Store airtight at room temperature for up to 3 days
Freeze airtight for up to 2 months. Thaw at room temperature.
I follow you on social media and have one of your cookbooks, so I’m a fan, but I’ve tried these several times and they look nothing like the picture. Not once. My butter is not too soft. I’ve used brand new baking powder, baking soda, etc. They turn out flat and unattractive. I’ll be looking for a new double doozie recipe, unfortunately.
=( copycat recipe from sprinklesbake
But yay! go cookiesandcups for…being thorough haha
Hey thanks for the comment, although I am not sure what your intentions are… actually “Double Doozies” are originally made by The Great American Cookie Company, just to be thorough. Also there is zero similarity between my recipe and Heather’s besides the fact that they are cookie sandwiches. This recipe was developed at the request of Imperial Sugar, who I have worked with for many years and love. Also, Heather is a friend and I adore her.
“Double doozies” were printed within days of each other. Seemed redundant
Don’t be a Jerker. NO for the nasty comment. People like you should NOT be on sights like this that involve, friendly, generous people. I’m glad the recipe was posted.
The sprinkles are so cute! I’d never heard of a double doozie but now I’ll have to try out making my own!
There were awesome!!! I used Dutch Chocolate Sprinkles, though…because that’s what I had. 😉
Love to hear this!
Looks delicious! I’ve never heard of Double Doozie before. I feel like I’m missing out!
I think I might be obsessed with quin sprinkles now! Looking forward to trying these! Maybe a pumpkin flavor cookie with some mini leaves quin sprinkles for Fall… 🙂