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Mini Sugar Cookie Sandwiches

Mini Sugar Cookie Sandwiches are made from whipped buttercream frosting smashed in between two-bite sized chewy sugar cookies, all with a secret ingredient.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Servings: 45 cookies
Calories: 147kcal
Author: Sandra


Sugar Cookies

  • 1 1/4 cups white sugar
  • 1 cup butter
  • 3 egg yolks
  • 1 teaspoon almond extract secret ingredient!
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar

Buttercream Frosting

  • 4 cups confectioners' sugar
  • 1/2 cup butter room temp
  • 5 tablespoons milk
  • 1 teaspoons almond extract secret ingredient!



  • Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
  • Cream together sugar and butter. Beat in egg yolks and almond or vanilla extract.
  • Add flour, baking soda, and cream of tartar and mix.
  • (Note: dough will be firm, not like your normal cookie dough. Don't worry it is supposed to be this way.)
  • Form dough into walnut size balls (about a tablespoon), break cookie dough ball in half, re-roll and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 minutes, until tops are cracked and just turning color. Let cool on tray before frosting.


  • In a large bowl, cream together the confectioners' sugar and butter until smooth. Gradually mix in the milk and almond or vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. This makes 3 cups, which may be more than you need to frost the cookies.
  • Frost bottom side of one sugar cookie, then place one more cookie on top of buttercream. Roll in sprinkles if desired
  • Serve, devour, and enjoy!


Calories: 147kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 26mg | Potassium: 17mg | Sugar: 16g | Vitamin A: 210IU | Calcium: 6mg | Iron: 0.4mg