Milk Cookie Sandwiches Cream (Printable)

Soft milk-infused cookies filled with rich vanilla cream for a sweet indulgence.

# What you'll need:

→ For the Cookies

01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 2/3 cup granulated sugar
04 - 1 large egg
05 - 2 tablespoons milk
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt

→ For the Cream Filling

09 - 1/4 cup unsalted butter, softened
10 - 1 cup powdered sugar, sifted
11 - 1 tablespoon milk
12 - 1 teaspoon vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a mixing bowl.
03 - In a large mixing bowl, beat butter and sugar together until light and fluffy, approximately 2-3 minutes.
04 - Beat in egg, milk, and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until a soft dough forms.
06 - Roll dough into 1-inch balls and place them 2 inches apart on prepared baking sheets.
07 - Gently flatten each ball with your palm or the bottom of a glass to approximately 1/4-inch thickness.
08 - Bake for 10-12 minutes until edges are lightly golden. Remove from oven and allow to cool completely.
09 - Beat softened butter until smooth. Gradually add powdered sugar, then milk and vanilla extract, beating until fluffy and spreadable.
10 - Spread or pipe approximately 1 tablespoon of cream filling onto the flat side of half the cookies. Top with remaining cookies to form sandwiches.

# Expert Tips:

01 -
  • They come together in under an hour, which means you can actually make them on a weeknight without losing your mind.
  • The dough is forgiving enough that slightly imperfect cookies still taste incredible.
  • That vanilla cream filling tastes homemade in a way store-bought versions never quite capture.
02 -
  • Cold dough is easier to work with, so if your butter was really soft or your kitchen is warm, chill the dough for 15 minutes before rolling into balls.
  • Don't overbake these—golden edges with soft centers is the exact moment to pull them out, because they continue cooking slightly after removal.
03 -
  • Room temperature ingredients mix more smoothly and create a more uniform dough—take your butter and egg out 30 minutes before you start.
  • The moment your cookies come out of the oven looking slightly underdone is the moment they're perfect; they'll firm up as they cool.
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