As you’ll probably remember, last week I posted my gluten-free sugar cookie recipe on All She Cooks. After I’d baked so many cookies, I decided to take it a step further & I made these delicious sugar cookie sandwiches (that Cara had trouble staying away from).
The cookies have a buttercream frosting filling and a royal icing top, which makes them extra sweet – and exceptionally good with a glass of cold milk.
You can find the cookie recipe here, along with the royal icing recipe.
After baking the cookies, I used ziplock bags to ice about half the cookies with royal icing. I just outlined the cookie first and then spiraled inwards until the whole cookie was iced.
Then, I whipped up some buttercream frosting:
1 lb powdered sugar
1 stick melted butter
1 tsp vanilla
food coloring (optional)
I iced the rest of the cookies in the same way, outlining and then spiraling inwards until it was filled. If you still want the sandwich effect but don’t want to use that much icing, you could always just ice the outline.
Then I just slapped a royal-iced cookie on top of a buttercream-iced cookie and voila: cookie sandwiches!
