Whip up a batch of this easy cookie sandwich frosting to spread between your favorite cookie recipe! With just 5 ingredients and 10 minutes, you can create the cutest little sandwiches that rival the mall!
Why I Love This Cookie Sandwich Frosting
- Compliments any cookie: This frosting recipe is so easy to make with just 5 simple ingredients and seriously goes well with any type of cookie!
- It has the perfect flavor and consistency: It tastes like the frosting you get on cookie sandwiches from the mall, with that little bit of crust on the outside that makes it extra yummy. If you're looking for an easy way to make the Great American Cookie double doozies, this frosting recipe is for you!
- Versatile: This is the creamy buttercream filling I use for my M&M Cookie Sandwiches, Chocolate Chip Cookie Sandwiches and Snickerdoodle Cookie Sandwiches. You can also use this frosting on my Homemade Cookie Cake, Sheet Pan Cookie Cake, or Double Layer Cookie Cake (just adjust the amounts to make the sheet cake & layered cookie cake).
Ingredient Notes & Substitutions
- Butter: I prefer to use unsalted butter in most of my baking. If using salted butter, you can omit the additional salt.
- Powdered Sugar: The powdered sugar works to both sweeten the frosting and act as a stabilizer.
- Vanilla extract: For most cookie sandwiches, I like to keep the frosting a classic vanilla flavor!
- Milk: any kind of milk works or you can also use heavy creamy.
How to Make Cookie Frosting
Step 1: Beat Butter and Sugar
Beat the softened unsalted butter on medium-high speed with a stand mixer or handheld mixer for 2 minutes, or until smooth. Reduce the mixer to low speed and gradually add the powdered sugar, stopping to scrape down the sides as needed.
Step 2: Add Remaining Ingredients
Add the vanilla extract and salt, then mix on medium speed. Add the milk or heavy cream a little at a time. Beat on high for 2-3 minutes, or until creamy and the frosting reaches a good piping consistency.
Step 3: Frost Cookies
Add buttercream to piping bag and add frosting flat side of one cookie. Then add second cookie on top and gently press together. This recipe will make just enough frosting to fill about 12 cookie sandwiches (2 tablespoons of frosting each) or to pipe a border & add a message to a round cookie cake.
Tip: Leave about a ¼ inch edge when adding the buttercream as the buttercream will move toward the outer edges of the cookies as the two cookies are pressed gently together to make the sandwich.
Tips & Variations
- Butter: Using room temperature butter will give you the best sandwich cookie frosting results.
- Piping bag: A piping bag works best to get that nice clean edge for the buttercream but you don't have piping bags spooning a small dollop in the center of each cookie will also work.
- Frosting variations: For most cookie sandwiches, I like to use a simple vanilla buttercream frosting! However, you can add different flavors like almond, lemon, cinnamon, peppermint, etc. to mix it up! Or roll your cookie sandwiches in rainbow sprinkles, chocolate chips or cookie crumbles!
- Use cooled cookies: Make sure to let your cookies COOL COMPLETELY before adding the buttercream frosting. I sometimes even pop the baked cookies in the freezer for a few minutes if I need to speed up the cooling process. If you're cookies are still warm at all, it can melt the buttercream as you add it and cause it to be too runny.
Storage & Freezing
- Storage: If you don't plan to frost your cookies right away, place the frosting in an airtight container and store it in the fridge. When it's time to frost, let it sit out at room temperature to soften then re-beat it with a mixer to fluff it back up.
- Freezing: Place cookie sandwich frosting in an airtight container (ideally with saran wrap directly over the frosting for a double layer of protection). Freeze for up to 2 months. When you are ready to use it, remove it from the freezer, allow it to thaw to room temperature, and re-beat it with an electric mixer to fluff it back up.
Frequently Asked Questions:
I recommend using a piping bag with a large round tip for the cleanest way to frost cookies. Start in the center of the cookie and frost in a circle until you reach about ¼" away from the edge of the cookie since the buttercream will spread to the outer edges when the two cookies are pressed together. If you don't have a piping bag, you can add the frosting to a freezer bag and cut the tip off. You can also just use a cookie scoop and the spread the icing with a small spatula or butter knife.
Yes, you can flavor the frosting depending on the type of cookie sandwiches you're making. Check out my cookie cake frosting recipe for different flavor variations.
Yes! If you need to make this icing in advance, just store in an airtight container in the fridge for up to a week or in the freezer for up to two months. Just make sure to let it come to room temperature and re-whip before use.
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Cookie Sandwich Frosting
Ingredients
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Instructions
- Beat the softened ½ cup unsalted butter (i.e. 1 stick[/adjustable]) on medium-high speed for 2 minutes until smooth. Turn the mixer to low speed then add the 2 ½ cups powdered sugar. You may need to stop and scrape down the sides.
- Add 2 teaspoons vanilla extract and ⅛ teaspoons salt and turn mixer to medium speed. One tablespoon at a time, add 2-3 tablespoons milk or heavy cream. Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.
- This will make just enough frosting to fill about 12 cookie sandwiches (2 tablespoons of frosting each) or to pipe a border & add a message to a round cookie cake.
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