Sour Cream Dainty Sandwich Cookies with Brown Sugar Frosting | Recipes

Sour Cream Dainty Sandwich Cookies with Brown Sugar Frosting

(19) Ratings:
Prep Time:
Baking Time:
Makes:120 sandwich cookies
Freezing:excellent

Who wouldn’t love getting these delicious cookies? They’re sandwiched together with an irresistible brown sugar frosting.

Ingredients

Cookie

1/2 cup 125 mL butter, softened
1 cup 250 mL sugar
1 egg
1 tsp 5 mL vanilla extract
1/4 tsp 1 mL salt
1 tsp 5 mL cinnamon
1/2 cup 125 mL sour cream
2 3/4 cups 675 mL Robin Hood® Original All Purpose Flour
1/2 tsp 2 mL baking soda

Brown Sugar Frosting

1 cup 250 mL packed brown sugar
1/4 cup 50 mL milk
3 tbsp 45 mL butter
1 1/2 cups 325 mL icing sugar
1 tbsp 15 mL table cream
1 tsp 5 mL vanilla extract
melted chocolate, for garnish

Directions

  1. Cookie: Beat butter and sugar in large bowl of electric mixer, on medium speed, until fluffy. Add egg, vanilla, salt and cinnamon and beat well. Add remaining ingredients and mix until flour is incorporated.
  2. Divide dough into quarters, wrap in plastic wrap and let chill in refrigerator at least 2 hours.
  3. Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper.
  4. Roll dough 1/8” (2mm) thick on well floured surface. Cut with floured 2” (5cm) cookie cutter. Place on prepared baking sheet.
  5. Bake in preheated oven for 10 to 12 minutes, until set and lightly browned around edges. Let cool 5 minutes on baking sheet then remove to a cooling rack and cool to room temperature. Repeat with remaining dough. Scraps can be re-rolled.
  6. Brown Sugar Frosting: Combine brown sugar, milk and butter in medium sized saucepan. Cook over low heat for 3 minutes, stirring constantly. Remove from heat and cool to lukewarm. Add icing sugar, cream and vanilla and beat with wooden spoon until spreading consistency.
  7. Assembly: Spread half the cooled cookies with icing and top with second cookie. Garnish with melted chocolate if desired.

Tips

  • To keep cookies longer, wrap them tightly, label and freeze for up to six months.
  • Let frosted cookies harden before storing… and store them between layers of waxed paper.

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