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It’s beginning to smell a lot like Christmas! In our home, we always bake a different variety of cookies, ranging from chocolate chip cookies (a traditional) to Spritz cookies (my favorite). In recent years we’ve always tried to add at least one new recipe to our list, but this year I was struggling to find one. Luckily, I happened to find a delicious Buttercream recipe! (see below) I found a way to make the Immaculate Baking cookies into cookie sandwiches! I love baking, making new things, and finding different ways to bake my favorite desserts. It’s also the time I get to spend time with my mom in the kitchen, also the one time if it’s dirty… it’s staying that way until we’re done baking all of the cookies.
Immaculate Baking has a lot of different packaged baking items from cinnamon rolls to flaky biscuits and cookie dough! I got my Immaculate Baking Organic Chocolate Chunk Cookie Dough in the refrigerated aisle in Whole Foods! CA & I made a stop on our way home from a day trip out east. I wanted to pick up some ingredients needed for the Christmas cookies I’d be baking for my cousin and future SIL. They’re both gluten free and Whole Foods always has the ingredients I need; I love one stop shopping!
For the Chocolate Chunk Cookie Dough, follow the instructions on the back of the bag. I usually make all cookies from scratch but this helps when I don’t have the time (or effort) to do that.
Now, onto the buttercream frosting recipe from Gluten Hates Me
1 cup unsalted butter (2 sticks), softened – not melted
3 cups confectioners (powdered) sugar, SIFTED
1/4 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk
Sifting your powder sugar is very important! Without the sifting your frosting could be clumpy.
3 cups confectioners (powdered) sugar, SIFTED
1/4 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk
Sifting your powder sugar is very important! Without the sifting your frosting could be clumpy.
Instructions
-Start by beating the butter in a mixer with the paddle attachment on medium speed until the butter has broken down and begins to look whipped.
-Stop the mixer and add in your sifted powdered sugar. Cover your mixer and bowl with a towel and turn your mixer on the lowest speed for 30 seconds to a minute. (This keeps the powdered sugar from poofing up in your face and all over your counter!)
-Increase the speed to medium and add the vanilla, salt, and 2 tbsp. of the milk. Beat for 3 minutes on medium.
After testing the buttercream, I mixed in crushed candy canes and sprinkles! I wanted the middle of the cookies to feel like Christmas! After the cookies have cooled down I took a spoonful of buttercream and gently spread it over the bottom cookie, then added a top cookie to make it a sandwich! And there you have it, a delicious buttercream frosting mixed with crushed candy canes and sprinkles, between two amazing chocolate chunk cookies! It’s like heaven all wrapped in one. 😉
For more recipes ideas using Immaculate Baking product, check out their website here! Watch out for their November coupon; Spend $10 save $3. Don’t forget for your Gluten Free loved ones Immaculate Baking also has Immaculate Baking Gluten Free Chocolate Chunk Cookie Dough so you can make the Gluten Free buttercream to match your cookies!
Wow you make things like this for your friends, you must have so many best friends! These sure look good! Is it OK for supper? I’m hungry!