Christmas Sugar Cookie Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp almond extract (optional)</li><li class="ingredients-single-item">For the buttercream filling:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">250g powdered sugar, sifted</li><li class="ingredients-single-item">2 tbsp heavy cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">Food coloring (red and green, optional)</li><li class="ingredients-single-item">For decorating:</li><li class="ingredients-single-item">60g colored sprinkles or sanding sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Christmas-themed cookie cutters</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Piping bag with round tip (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This pre-mixing ensures your dry ingredients will incorporate evenly into the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar together on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming process incorporates air into the mixture which creates a tender, soft cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed. The mixture should look smooth and slightly glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix at this stage, as this can develop too much gluten and make your cookies tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough into two equal portions and form each into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight. This chilling step is crucial as it firms up the butter, preventing the cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to bake, preheat your oven to 180°C. Line baking sheets with parchment paper. Remove one disc of dough from the refrigerator (keeping the second one chilled until ready to use).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the dough to about 5mm thickness. Cut out shapes using your Christmas cookie cutters, trying to cut an even number of each shape. Transfer the cookies to the prepared baking sheets, spacing them about 2cm apart.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 8-10 minutes, until the edges are just barely turning golden. The centers may look slightly underdone, but they'll continue cooking as they cool. This slight underbaking ensures soft cookies that won't be too crunchy for sandwiching.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat the process with the remaining dough.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cookies are cooling, prepare the buttercream filling. In a clean mixer bowl, beat the softened butter until creamy and smooth, about 2 minutes. This initial beating ensures your buttercream will be silky smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gradually add the sifted powdered sugar, mixing on low speed initially to avoid a sugar cloud, then increasing to medium speed. Add the heavy cream, vanilla extract, and salt. Beat for 3-4 minutes until light and fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>If using food coloring, divide the buttercream into portions and tint with red and green as desired. Transfer to a piping bag with a round tip if you want a neat finish, or you can simply spread the frosting with a knife.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To assemble the sandwich cookies, take two cookies of matching size and shape. Pipe or spread a generous amount of buttercream (about 1-2 tablespoons) onto the flat side of one cookie. Press the flat side of the second cookie gently on top to create a sandwich.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>If desired, roll the exposed edges of the buttercream in sprinkles or colored sugar for a festive finish. This not only looks beautiful but adds a delightful crunch to each bite.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the assembled cookies to set for about 30 minutes before serving. This gives the buttercream time to firm up slightly, making the sandwiches easier to handle. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week (bring to room temperature before serving for the best texture).</li></ol>