These Cream Filled Sweet Cookies are soft, buttery, and absolutely irresistible. Each bite melts in my mouth, with a delicate balance of sweetness from the cookie and a luscious, creamy filling. They make the perfect treat for any occasion, whether I’m enjoying them with a cup of tea or sharing them with loved ones.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
For the Cream Filling:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients, alternating with the milk, and mix until a soft dough forms.
Roll the dough into small balls and place them on the prepared baking sheet, leaving space between each.
Gently press down each ball to flatten slightly.
Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool completely.
To prepare the cream filling, beat the butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream, mixing until smooth and fluffy.
Spread or pipe the filling onto the flat side of one cookie, then sandwich with another.
Serve and enjoy!
Servings and Timing
Servings: 12 sandwich cookies
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
Calories: 220 kcal per cookie
Variations
Chocolate Twist: Add 2 tablespoons of cocoa powder to the cookie dough for a chocolate-flavored version.
Citrus Zest: Mix in a teaspoon of lemon or orange zest into the dough for a fresh, zesty flavor.
Almond Flavor: Replace vanilla extract with almond extract for a nutty undertone.
Jam-Filled: Spread a thin layer of fruit jam along with the cream filling for a fruity contrast.
Spiced Touch: Add a pinch of cinnamon or nutmeg to the dough for a warm spice flavor.
Storage and Reheating
Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to a week, especially in warm climates.
Freezing: Freeze the assembled cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
FAQs
How do I keep the cookies soft?
I make sure not to overbake them—removing them from the oven when they are just lightly golden keeps them soft. Storing them in an airtight container also helps maintain their texture.
Can I make the dough ahead of time?
Yes! I can refrigerate the dough for up to 2 days before baking. If it’s too firm, I let it sit at room temperature for a few minutes before shaping.
Can I use a different filling?
Absolutely! A chocolate ganache, peanut butter filling, or even a marshmallow cream would work wonderfully.
How do I make the cookies perfectly round?
Rolling the dough into smooth balls before baking ensures even, round cookies. If needed, I reshape them slightly right after baking while they’re still warm.
Can I double the recipe?
Yes, I can easily double the ingredients to make a larger batch, perfect for sharing or special occasions.
Conclusion
These cream-filled sweet cookies are a delightful combination of soft, buttery cookies and a rich, creamy filling. They’re quick to make, easy to customize, and perfect for any sweet craving. Whether I’m enjoying them fresh or storing them for later, they’re always a delicious treat.
Recipe:
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Cream Filled Sweet Cookies
These cream-filled sweet cookies are soft, buttery, and absolutely irresistible. Each bite melts in your mouth, combining the delicate sweetness of the cookie with a luscious, creamy filling. Perfect for tea time, special occasions, or as an everyday indulgence, these homemade sandwich cookies are quick to make and easy to customize.
- Total Time: 32 minutes
- Yield: 12 sandwich cookies
Ingredients
For the Cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
For the Cream Filling:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy.
- Add wet ingredients: Mix in the egg and vanilla extract until well combined.
- Form dough: Gradually add dry ingredients, alternating with milk, until a soft dough forms.
- Shape cookies: Roll the dough into small balls and place them on the prepared baking sheet, leaving space between each. Slightly flatten each ball.
- Bake: Bake for 10-12 minutes until edges are lightly golden. Let cookies cool completely.
- Prepare filling: Beat the butter until creamy. Gradually mix in powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.
- Assemble: Spread or pipe the filling onto the flat side of one cookie, then sandwich with another.
- Serve & enjoy!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 sandwich cookies
- Calories: 220 kcal per cookie
