Best Butter Cream Filled Cookies
Submitted by Rozeez
Buttercream filled oatmeal sandwich cookies: chewy oat-and-corn-syrup rounds sandwiched around a silky cooked-yolk buttercream. Bakery-style sandwich cookies for tins and dessert trays.
YIELD
36 servingsPREP
25 minCOOK
20 minREADY
50 minThese are the bakery-counter sandwich cookies you remember from a corner shop, two soft, chewy oatmeal cookies hugging a silky pale buttercream. Each component gets its own technique that pushes these well past any shortcut sandwich cookie.
The cookies use dark corn syrup in place of some of the sugar, which adds a chewy, slightly molasses-y depth. Melting the butter (instead of creaming) keeps the cookies thin and lacy at the edges, with a tender middle.
The filling is a French-style buttercream that’s actually worth the extra step. A quick custard base of milk, sugar, flour, and egg yolks gets cooked until thick, cooled, then beaten into creamed butter. The result is silky, less sweet than American buttercream, and stable enough to hold the cookies together without oozing out the edges.
Sandwich just before serving so the cookies stay crisp. They go soft within a few hours once filled.
Pro Tips
- Drop the dough by scant teaspoons; these spread, and bigger blobs run together into one big cookie on the sheet
- Cool the cookies on the sheet for 2 full minutes before moving; warm chewy cookies tear easily
- Cool the custard base completely before beating into the butter; warm custard melts the butter and you’ll never get the right texture
- Store filled and unfilled cookies separately for best texture; assemble at serving time
Variations
- Use light corn syrup instead of dark for a more delicate, less molasses-flavored cookie
- Add a teaspoon of cinnamon or pumpkin pie spice to the dough for a warm-spiced winter version
- Tint the buttercream and sandwich for holidays: pink for Valentine’s, green for spring, orange for Halloween
Ingredients
Directions
Preheat oven to 350℉ (180℃). Grease cookie sheets well.
COOKIES:
Melt margarine or butter in large saucepan. Add remaining cookie ingredients and mix thoroughly.
Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool 2 minutes, then remove carefully from cookie sheets to wire rack.
Just before serving, put 2 cookies together, sandwich style, with filling.
FILLING:
Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually add ⅔ cup milk and 2 egg yolks. Mix well. Cook over low heat, stirring constantly, until mixture boils and is thick. Cool.
Cream margarine then add ¼ cup sugar, creaming well. Gradually add egg mixture, beating well after each addition. Cover and store in refrigerator until ready to use.
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