Copycat Sugar Cookie Double Doozies

Prep Time

10m

Bake Time

8m - 9m

Yields

12 sandwich cookies

About this Recipe

Indulge in the sweet and delightful charm of Sugar Cookie Double Doozies, a copycat version of the iconic cookies from the Great American Cookie Company®. We start with a traditional soft and chewy sugar cookie speckled with colorful sprinkles. To recreate the magic that makes Sugar Cookie Double Doozies so irresistible, these whimsical cookies are generously sandwiched with a luscious and creamy buttercream frosting. This copycat recipe invites you to experience the nostalgic joy of a classic mall favorite right from the comfort of your own kitchen.

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Copycat Sugar Cookie Double Doozies

Prep Time

10m

Bake Time

8m - 9m

Yields

12 sandwich cookies

About this Recipe

Print this recipe

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Ingredients

Sugar Cookies

1 cup unsalted butter, room temperature
1 1/4 cup Crystal Sugar Extra Fine Granulated Sugar
2 eggs
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 1/2 cups all-purpose flour*
1/4 cup multi-colored sprinkles of choice

Buttercream Filling

1/2 cup unsalted butter, room temperature
3 cups Crystal Sugar Confectioners Powdered Sugar
1/2 teaspoon vanilla
2 tablespoons milk

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together on medium speed for 2 minutes until light and fluffy.
Add eggs and vanilla and mix until smooth, scraping sides of bowl as necessary.
Turn mixer to low and add baking soda, baking powder, and salt. Stir to combine. Finally, add in flour and mix until incorporated.
Stir in sprinkles.
Scoop dough out using a medium (2 tablespoon) sized cookie scoop and drop dough 2 inches apart on the prepared baking sheet.
Bake for 8-9 minutes until edges are golden.
Transfer to a wire rack to cool.
To prepare filling: In bowl of a stand mixer fitted with paddle attachment, mix butter on medium speed until smooth. Turn mixer speed to low and slowly add in powdered sugar, vanilla, and milk.
Turn mixer up to medium and mix for 1-2 minutes until smooth and creamy, scraping sides of bowl as necessary.
To assemble cookies, spread or pipe 1 1/2 to 2 tablespoons of filling onto bottom of a cookie. Press another cookie into filling, creating a sandwich. Repeat with all cookies.