Snowflake Vanilla Sugar Cookie Sandwiches•
Posted on December 06 2021
Snowflake Vanilla Sugar Cookie Sandwiches
Soft, chewy vanilla sugar cookie sandwiches are filled with a sensational, melt-in-your-mouth Apple Caramel Rum flavored meringue buttercream. Perfect for dunking into milk, plant milk, eggnog or hot cocoa, or with a side of peppermint ice cream!
8 oz (225g) Unsalted butter
7 oz (200g) Granulated sugar
0.25 oz (7g) Vanilla Bourbon Paste
12.7 oz (360g) All purpose flour
0.08 oz (2.5g) Salt
0.25 oz (7g) Baking powder
6 lbs 10 oz (3000g) Granulated sugar
1 tsp Salt
60 oz Boiling water
10 lbs (4536g) Unsalted butter, cut into 1" cubes, softened at room temp.
30g Dreidoppel Apple Paste
4g Dreidoppel Jamaica Rum Paste
5g Dreidoppel Caramel Paste
Vanilla Sugar Cookies
Apple Caramel Rum Meringue Buttercream (Recipe makes 500g)
Vanilla Sugar Cookies
Preheat the oven to 350˚F.
In the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes.
Beat in Vanilla Bourbon Paste and egg.
In a separate bowl, combine baking powder and salt and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough on a countertop surface. Wet your hands and finish off kneading the dough by hand.
Do not chill the dough. Separate into workable batches, roll out onto a lightly floured surface or roll out in between two sheets of parchment to avoid adding flour and cut with desired cookie cutter. You will want these cookies to be on the thicker side (closer to ¼ inch instead of ⅛).
Bake at 350˚F for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Apple Caramel Rum Meringue Buttercream
Place meringue powder, sugar, and salt in a mixer bowl and mix until well blended.
Pour boiling water into mixer bowl to dissolve sugar granules and whisk mixture on low medium speed for 1 minute.
Increase speed to high and whip until the meringue is fluffy with glossy peaks. Continue to whip until meringue mixture has cooled completely.
Gradually add the butter one cube at a time with the mixer on medium speed.
Once all the butter has been added, add the Caramel, Apple and Jamaica Rum flavor pastes. Continue to whip buttercream on high until it all comes together and it looks smooth and fluffy. The buttercream should be thick, creamy and glossy. See recipe notes for more details.
When you are ready to decorate your sugar cookies, pipe the flavored buttercream frosting on the backside of a cookie using a star tip. Then press another sugar cookie on top of the frosting, creating cookie sandwiches. Repeat this process until all cookies are paired and filled with frosting.
For the Vanilla Sugar Cookies:
- You can use salted butter (just omit the 2.5g of salt).
- If you must chill the dough, just leave it on the countertop for 10 minutes before rolling or work the dough with your hands for a few minutes.
- Keep in mind that the recipe yield will vary depending on how thick you roll your cookies and how large or small your cookie cutters are.
- Bake for 6 minutes to test.They should be soft. Leave them on the baking sheet for 5 minutes before transferring them to cool completely. If you reach 7-8 minutes and the edges turn brown, your cookies will be crisper.
For the Meringue Buttercream:
- If you do not have the Eisan or Single Stage Meringue Powder, you can substitute with any meringue powder 1:1.
- There's a point during the whipping stage that the buttercream might seem curdled. Don't be alarmed, you haven't done anything wrong! Just continue to whip until it comes together.
- If you are in a rush and have added the butter while the meringue was still warm, you buttercream might look soupy. Don't worry! Put your mixing bowl in the refrigerator for 5 to 10 minutes. Then take it out and whip on high until it comes together. You might notice that curdled look; ignore it and continue whipping.
- For Storage: Meringue Buttercream will keep at room temp for a few hours in any weather, perhaps longer depending on humidity. It should be treated like butter; if left out in a warm or humid room, it will melt. It can be kept refrigerated for up to one week or in the freezer for up to three months. When frozen, it is best thawed in the refrigerator overnight. Whip with a paddle attachment for about five minutes to restore consistency.
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