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These fall cookies will be perfect for tailgating, school parties or Halloween. Each batch makes 12 cookies and they fit perfectly in the larger size treat bags, making them a perfect treat!
Fall Sugar Cookies with Butter Cream Filling
Author: Bobbie Seacrist
Serves: 12
Ingredients
- Cookies
- 1 Package of refrigerated sugar cookie dough.
- Butter Cream Filling
- 8 tablespoons unsalted butter, softened
- ¼ cup 2% milk, at room temperature
- 1 teaspoon pure vanilla extract
- 5 cups confectioner sugar, sifted
- Sugar Cookie Icing
- 1 cup powdered sugar
- 1½ tablespoons milk
- 1 teaspoon vanilla
- Fall sprinkles
- 12 maraschino cherries, drained and dried very well.
Instructions
- Bake cookies according to package instructions. Let cool completely.
- Once cooled make the butter cream filling. In a large mixing bowl, beat the butter, milk and vanilla until smooth (this can take several minutes). Gradually add the confectioners’ sugar and beat until the buttercream is smooth and creamy. Spoon butter cream on the bottom of one cookie and top with another cookie, pushing them down gently until some of the cream pushes out the sides. Do this for all the cookies until you have them all made into sandwiches.
- Roll the cookies in sprinkles. After you have them finished make the sugar cookie icing by mixing all the ingredients together until they are smooth. Using a spoon frost the top of the cookies.
- Color the reserve buttercream and using a large star tip attached to a pastry bag, pipe little swirls on the tops of the cookies and then top with a cherry.
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