Vanilla Sandwich Cookies

Sugary & Buttery - Vanilla Sandwich Cookies with White Chocolate
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Aren’t those little beauties too pretty to eat? Well, not really… because they taste way to good. Yep, they don’t just look good, they taste even better! And it’s actually really simple: vanilla sugar cookies with white chocolate ganache filling (ok, topped with a sugar flower which might not be so simple ;)).

The recipe is from one of my favorite books – Pure Vanilla by Shauna Sever. It is an absolute MUST for all vanilla lovers out there. Salted Vanilla Chip Oatmeal Cookies, Vanilla Cream Pie, Vanilla Mascarpone Pavlova, White Hot Fudge… Need I say more?

But let’s get straight to the recipe. It’s a slightly adapted version of the Vanilla Creme Cookie Sandwiches from the book.

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Vanilla Sandwich Cookies

  • Author: Melina Thompson
  • Prep Time: 2 hours
  • Cook Time: 15 mins
  • Total Time: 2 hours 15 mins
  • Yield: 12 1x

Ingredients

Scale

FOR THE COOKIES:

  • 1/2 cup sugar
  • 2 cups flour
  • pinch of salt
  • 1/4 teaspoon baking powder
  • 1.5 sticks butter, room temperature
  • 2 eggs
  • 1 tablespoon vanilla extract
  • For the ganache:
  • 8 oz white chocolate
  • 1/3 cup heavy cream

FOR THE DECORATION:

  • Vanilla flavored fondant
  • 1 egg white
  • 1.5 cups powdered sugar
  • You also need a 2 or 3 inch flower cookie cutter, or both.

Instructions

COOKIES:

  1. Beat the sugar and butter in your stand mixer on medium-high speed until pale and fluffy. Add the eggs and vanilla extract and keep beating until well blended.
  2. In a separate bowl, mix the dry ingredients, then add them to the sugar-butter mixture. Roll the dough into a ball and wrap in plastic wrap, refrigerate for at least 2 hours.
  3. Take the dough out of your refrigerator and roll it out on a floured surface. Cut out as many flowers as possible.
  4. Bake the cookies at 350°F / 180°C for about 15 minutes. Let them cool down.

GANACHE:

  1. In a double boiler, melt the white chocolate and add the heavy cream. Stir until well combined and smooth, then set aside. The ganache has to cool down for at least 2-3 hours at room temperature, or 30 minutes in the refrigerator.

FLOWERS AND ROYAL ICING:

  1. Whisk together the egg white and powdered sugar until light and creamy. The icing should be thick and have the consistency of buttercream. Fill the royal icing in a 6 inch piping bag with a #1 round tip attached.
  2. To make the fondant flowers, see my tutorial.

ASSEMBLE THE COOKIES:

  1. Spread the ganache on half of the cookies and top with a second cookie each. Outline the cookies with the royal icing along the outer edge. This will create a “dam” to keep the flood icing from dripping over the sides of the cookie. Let the icing dry for about 10 minutes.
  2. Now make your flood icing: Simply add a little bit of water to your left over royal icing. But be careful! Don’t add to much. Use the “10 second rule”: Drag a spatula through the frosting to make a line, it should take 10 seconds for the surface of the frosting to become completely smooth again. If it takes longer than that, you need to add more water. If it takes less time, stir in additional powdered sugar to thicken the icing.
  3. Now flood the top of the cookies with the icing and make sure not to spill any icing over the royal icing “dam”. Attach the flower, and you’re done!

 

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