Vanilla Sandwich Cremes


Ingredients to be Creamed:

Moist Ingredients:

Dry Ingredients:

Creme Filling:


  1. Cream butter and sugar until light and fluffy.
  2. Add eggs and vanilla and mix in.
  3. Mix in flour and salt.
  4. Lightly flour a work surface
  5. Split the dough in half and place on floured work surface.
  6. Shape the dough into a large log shape.
  7. Using the palms of your hands roll each log out until it is approximately 2-inches in diameter and about 12 to 14-inches long.
  8. Wrap each roll in a piece of waxed paper.
  9. Refrigerate for at least 4 hours, preferably overnight.
  10. Preheat oven to 400°. If using a convection oven choose the pure convection setting on 375°.
  11. Lightly grease cookies sheets and set aside. Click here to learn more about how to grease cookie sheets.
  12. Slice the dough into ⅛-inch pieces.
  13. Place slices on cookie sheets.
  14. Bake until firm, but not hard; approximately 6 minutes. Do Not Overbake!
  15. Cool completely on racks.
  16. Make the buttercream frosting.
  17. Spread about 1 teaspoon of buttercream frosting on a cookie, top with a second cookie to make a sandwich creme.


Makes approximately 4 dozen sandwich cremes.

If you are partial to chocolate try my recipe for chocolate sandwich cremes.

Categorized in