• Preparation Time 50 minutes
  • Baking Time 15 minutes
  • Makes 54 sandwich cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Filling
  • ½ cup unsalted butter
  • 1 ½ cups icing sugar
  • 1 tsp vanilla extract
  • ¼ cup whipping cream or 2 to 3 tbsp (30 to 45 mL) milk, divided
  • Cookies
  • 1 cup Robin Hood® Original All Purpose Flour
  • ½ cup Robin Hood Cake & Pastry Flour
  • ½ cup corn starch
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup icing sugar
  • 1 tsp vanilla extract
  • Icing sugar for dusting

Serving Size: 54 sandwich cookies


Serving Size: 54 sandwich cookies

  • Filling: In a medium saucepan, heat butter over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat.
  • Strain, in a small bowl, butter through a coffee filter or paper towel. Cool for 30 minutes. When butter is cold but still liquid, using an electric mixer, beat with icing sugar and vanilla extract. Add whipped cream 1 tbsp (15 mL) at a time, and beat until smooth.
  • Cookies: Combine flours, corn starch, baking powder and salt in a medium bowl. Reserve.
  • Beat, butter, icing sugar and vanilla in a large bowl, using an electric mixer on medium speed, until smooth and lighter in colour. Mix in dry ingredients just until incorporated and a smooth dough forms.
  • Roll 1 tsp (5 mL) dough into balls and place 2” (5 cm) apart on prepared baking sheets. Flatten the cookies into ¾” (1.9 cm) discs.
  • Bake in preheated oven for 13 to 15 minutes. Cool on wire rack, 10 minutes.
  • Assembly: Spread underside of 1 cookie with filling. Sandwich with another cookie, flat side down. Repeat with remaining cookies and filling. Dust with icing sugar, if desired.
  • Preheat oven to 300ºF (149ºC). Line baking sheets with parchment paper.


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