• Preparation Time 30 minutes plus 2 hours refrigeration
  • Baking Time 12 minutes
  • Makes 120 sandwich cookies
  • Freezing Excellent


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


  • Cookie
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup sour cream
  • 2 3/4 cups Robin Hood® Original All Purpose Flour
  • 1/2 tsp baking soda
  • Brown Sugar Frosting
  • 1 cup packed brown sugar
  • 1/4 cup milk
  • 3 tbsp butter
  • 1 1/2 cups icing sugar
  • 1 tbsp table cream
  • 1 tsp vanilla extract
  • melted chocolate, for garnish

Serving Size: 120 sandwich cookies


Serving Size: 120 sandwich cookies

  • 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.
  • Divide dough into quarters, wrap in plastic wrap and let chill in refrigerator at least 2 hours.
  • Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper.
  • Roll dough 1/8” (2mm) thick on well floured surface. Cut with floured 2” (5cm) cookie cutter. Place on prepared baking sheet.
  • 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.
  • 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.
  • Assembly: Spread half the cooled cookies with icing and top with second cookie. Garnish with melted chocolate if desired.


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