Giant Unicorn Sandwich Cookie | Recipes

Giant Unicorn Sandwich Cookie

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Makes:16 servings


Cookie Dough

1 cup 250 mL butter, softened
1 ¼ cups 300 mL sugar
3 eggs
2 tsp 10 mL vanilla extract
3 cups 750 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking powder
½ tsp 2 mL salt
¼ cup 50 mL sprinkles


1 cup 250 mL sprinkles


4 cups 1 L icing sugar
½ cup 125 mL butter, softened
¼ cup 50 mL milk
1 tsp 5 mL vanilla extract
Pastel food colouring if desired


  1. Preheat oven to 350°F (180°C). Grease and line two 11” (28 cm) tart pans with removable bottoms.
  2. Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs and vanilla.
  3. Combine flour, baking powder and salt in a separate large bowl. Gradually beat flour mixture into butter mixture. Add ¼ cup (50 mL) sprinkles and beat until combined.
  4. Divide dough in half and press into prepared tart pans. Divide sprinkles and press firmly on top of each cookie.
  5. Bake in preheated oven 25 to 30 minutes or until golden. Cool on wire cooling rack.
  6. Filling: beat filling ingredients for 5 minutes until very smooth. If using food colouring add a little bit at the end and beat until colour is incorporate.
  7. Assembly: place cold cookie, sprinkle side down, spread filling evenly over top. Place the other cold cookie, sprinkle side up.


  • If you want to customize sprinkles simply buy white sprinkles. Place sprinkles in a resealable plastic bag and toss with a bit of your favourite pastel food colouring.
  • To take this recipe further top with cotton candy!
  • If you do not have 11” (28 cm) tart pans divide dough in half and shape into 2 11” (28 cm) rounds on 2 cookie sheets lined with parchment paper.

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