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
Scale
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.
