Vanilla Sandwich Cookies
These cookies don't have many ingredients, are easy to make, and taste pretty good. This was my attempt at a copycat of an Oreo Cakester, but it's not the same. It's not really like a whoopie pie, either. Unlike either of those, with these, you can really only eat one (well, I can), because they're pretty dense. My picture is with French Vanilla cake mix. If you try these with butter-flavored shortening for the cookie part, let me know how it turns out - or any other substitutions (cake mixes, extract flavors...). If you make these the day before (or even 2 days before) and refrigerate them, the cookie part becomes a bit softer. Also, try my Recipe #418020!
READY IN: 40mins
SERVES: 30
YIELD: 30 sandwich cookies
UNITS: US
INGREDIENTS
NutritionCookie
- 2(18 1/4 ounce) boxes French vanilla cake mix or (18 1/4 ounce) boxes yellow cake mix
- 1
- 2large eggs
Filling
- 1⁄2
- 1
- 1teaspoon vanilla extract
- 1(1 lb) box powdered sugar
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DIRECTIONS
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the cookie ingredients.
- Roll dough into 1 1/2 inch balls (ping pong ball-size) and place on a greased or parchment-lined cookie sheet. Make sure you have an even number of cookies. Smash the balls down just a bit.
- Bake for about 7-8 minutes. Take them out of the oven when the tops have cracked a little.
- Let them sit on the hot cookie sheet for 2 minutes. Transfer cookies to a wire rack to finish cooling.
- Make the filling: With a mixer, cream the butter and cream cheese. Add the vanilla. Gradually add the powdered sugar and mix until smooth.
- Frost the underside of a cookie and place another cookie on top.
- Wrap individually in plastic wrap and store in the refrigerator.
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