Sprinkle Sandwich Cookies with Almond Buttercream

Hey y’all!!  Happy June and the sun is finally shining here in Florida!!  I cannot believe we have had almost 3 weeks of rain…and when I say rain, I mean blinding, scary thunderstorms with lightning that makes you hope you are inside when it strikes.  I didn’t know until recently that Jacksonville was the lightning  capital of the United States…I have no doubt that is true 🙂

I have some fabulous news to share!!! Nielsen Massey recently invited me to become part of their sampling team!!! I was SO excited because they are by far the best extract company on the planet 🙂  Recently, they developed a really special line of organic extracts and asked me to develop some recipes highlighting some of their flavors.  For my first recipe, I chose to make these  scrumptious sandwich cookies and use their organic almond extract in the cookie and the buttercream.  They came out SO incredibly delicious, and the almond extract gives them a lovely, special taste.  I hope you love these cookies as much as I loved creating them!!  Check out Nielsen Massey’s newest line of organic extracts and try them out in all of your baking!!  It is so much fun to create recipes with new and exciting ingredients!

The best ingredients make for the best baked goods!

Sprinkles and organic almond extract make for the perfect combination 🙂

The batter is easy to make and slightly soft.

Stir the sprinkles into the batter by hand so they don’t color the batter itself.

Scoop the balls of dough with an ice cream scooper and place on the prepared baking sheets.

Fresh from the oven!! Don’t sprinkles just make you happy? 🙂


Using a piping bag to fill the cookies gives a smooth edge to the filling.

They were so pretty, I shot so many photos!!

I bought these sprinkles at my local grocery store. They are easy to find.  I just wanted pretty colors and these are adorable.

Happiness on a plate!! Make these for your next birthday celebration!! Everyone will go wild 🙂

Sprinkle Sandwich Cookies with Almond Buttercream

Makes : 12 sandwich cookies Prep time: 30 minutes Bake time: 12 to 15 minutes


2 cups, plus 2 tablespoons all purpose flour

1/2 teaspoon baking soda

3/4 teaspoon salt

1 cup unsalted butter at room temperature

2/3 cup granulated sugar

3/4 cup powdered sugar

1 egg

1/2 teaspoon Nielsen Massey organic almond extract

2/3 cup multi colored sprinkles

Almond Buttercream

1 cup unsalted butter at room temperature

1/2 teaspoon Nielsen Massey organic almond extract

5 cups sifted confectioners sugar

2 tablespoons half and half

pinch of salt


Heat your oven to 350 degrees and line 2 baking sheets with parchment paper or silicone baking mats.

In the bowl of your stand mixer, beat the butter and sugars until light and fluffy.  Add in the egg, almond extract, salt and baking soda.  Slowly add in the flour and mix just until combined.  Add in the sprinkles and stir in by hand just until they are incorporated.

With a small ice cream scoop, scoop 12 balls of dough and space them equally per baking sheet.

Bake the cookies for 12 to 14 minutes or until they are lightly golden brown around the edges.  Be careful not to over bake them because they will get crunchy and they need to be soft.  They may even look a bit soft in the middle when you take them out of the oven, and that is ok.

Place the cookies on wire racks and let them cool completely before filling  them with the buttercream.

Make the buttercream

In your stand mixer with a whisk attachment, beat the butter and almond extract.  Slowly add in the confectioners sugar and half and half.  Throw in a pinch of salt.  Beat all ingredients until they are smooth and creamy.

I used a piping bag with a large round tip to pipe the buttercream between the cookies.  You can use the same size ice cream scoop to fill the cookies if you don’t have a piping bag, or just use a small offset spatula.  This recipe makes plenty of buttercream, because most people think the filling is the best part of the cookie 🙂  You can see from the photos that there is plenty of buttercream in each sandwich cookie…that’s no mistake 🙂

Store the cookies in an airtight container for several days.  You can freeze them for up to a month if wrapped properly with wax paper and foil.


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