Patriotic Swirl Buttercream Sandwich Cookies! Happy 4th Of July Folks.
I wanted to introduce everyone to my fun swirled cookies, but do them with a patriotic twist! My girls LOVE these sandwich cookies and the best part is that these can be made into any flavors and colors those little hearts desire. The littles have always enjoyed those fun, pre sliced, decorated, refrigerated, cookie doughs you buy in the cold sections in the grocery stores. I wanted to make something just as fun, but more to my tastebuds’ liking. I am a sucker for all things cute and brightly colored, not to mention, all things sweet.
In this recipe, I take my sugar cookie dough and brightly color 2 portions of that sweet goodness. In honor of July 4th and staying true to easy portable desserts at this time of year, I am going to teach you my Patriotic Swirl Buttercream Sandwich Cookies. Now, if you would like to change the flavor with one of your favorite extracts, please do so. It is very easily done in the cookie dough and buttercream recipes. This recipe will take a little longer than my typical cookie recipe because we must roll and refrigerate. But the work will pay off in the long run and make your kiddos and guests kooky for your cookies!
Patriotic Swirl Buttercream Sandwich Cookies
Yields: 12 sandwich cookies about 3″ wide
For the sugar cookies:
1 cup of unsalted butter, softened
1 1/2 cups of granulated sugar
2 tsp pure vanilla extract
1/2 tsp baking soda
1/2 tsp salt
4 cups all purpose flour
blue gel food coloring
red gel food coloring
1. Beat the butter until smooth, then add in sugar and mix well
2. Next beat in eggs, followed by vanilla.
3. Stir in baking soda and salt.
4. Slowly mix in flour, one cup at a time (dough will become thick).
5. When dough is formed, remove it from bowl and separate into 2 equal balls of dough. Place one back into the mixer.
6. Add about 1/2 tsp of the blue food gel to the dough and using the mixer, mix until completely blue. You can add as much or as little of this gel as you would like to achieve the color you desire.
7. Clean out the bowl, set the blue dough aside on a large piece of parchment 9×13 will be a good size. Do the same with the red food gel and other dough ball. Remove from mixer set aside.
8. I use rolling sticks to make my dough perfectly even. I bought mine on amazon here: Perfection Sticks. Chose one color of the dough to work with first. Place on parchment paper and roll into a large, thin rectangle about 1/4″ thick.
9. Try to make it as rectangle as possible, cutting off odd shaped ends and helping to form the thin dough’s shape.
10. Move this rolled out dough to the side and roll out the second color the same way.
11. Keeping the parchment on the bottom of the dough, flip one color of cookie dough down onto the other rolled out dough, smooth the dough through the parchment with your hand gently pressing down and then slowly lift away the parchment starting on one end of the rectangle. Trim ends of dough to make straight and even.
12. With the long side of the rectangle closest to your belly, using the bottom parchment to ease the process, start to roll the dough onto it’s self. Making a log.
13. Gently roll and press down, pulling back the parchment paper as you go. Then cover the larger roll back up and smooth with hand.
14. Roll the completed log back and forth to get more of a rounded shape (if it turned more oval while rolling). Then place in the refrigerator with the parchment wrapped around it for at least 1 hour to harden. Meanwhile, make Vanilla Buttercream.
1 cup salted butter, softened
1 cup shortening
1.5 tbsp clear imitation vanilla extract (I love McCormicks)
4-6 cups of powdered sugar depending on the consistency you like
1. In a mixer beat butter and shortening until smooth.
2. Add in the vanilla.
3. Slowly stir in powdered sugar 1 cup at a time. I only add 4 cups because I hate overly sweet thick frosting.
4. Leave in a bowl and set aside for cookie assembly. This frosting doesn’t have to be refrigerated.
Back to the cookies:
1. Preheat oven to 400 degrees. Remove the hardened cookie dough log from the refrigerator. It should be very firm.
2. If the dough settled and hardened with a flat side, roll on the counter in the parchment again until it becomes more of a circle.
3. With a sharp non-serrated knife cut the ugly uneven ends off of the roll. Then cut 1/3″ slices from the dough roll. These cookies won’t really spread, I was able to fit 11 total on my baking sheet.
4. Bake cookies 6-8 minutes (mine looked great at 7) until edges are slightly browned. You don’t want to really see brown at all on these cookies. The centers won’t look so shiny when they are done.
5. Allow to cool completely. Then with a scooper (about 3 tbsp) scoop some vanilla buttercream on the back, flat side of the cookie. Sandwich another cookie on top.
6. Do this for all of the cookies. And then enjoy every yummy, cute bite. Your party goers will be so impressed with these beauties 🙂