Homemade Brown Sugar Pancake Sandwich Cookies
These sweet and chewy sandwich cookies capture the cozy flavor of brown sugar pancakes in every bite.
If you missed out on the limited edition collaboration cookies, you are going to love this homemade version. These cookies feature a soft, buttery base with a rich brown sugar filling that mimics the comforting taste of a fresh breakfast pancake.
My top tip for this recipe is to make sure your butter is soft before you start mixing. It helps create that perfect melt in your mouth texture that makes these cookies so hard to put down.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar for the filling
- 4 tablespoons butter for the filling
- 1 tablespoon milk
Instructions
- 1
Cream together the softened butter and one cup of brown sugar in a large bowl until smooth.
- 2
Beat in the egg and vanilla extract until well combined.
- 3
Whisk the flour, baking powder, and salt together in a separate bowl before slowly adding them to the wet ingredients to form a soft dough.
- 4
Roll the dough into small balls and place them on a parchment lined baking sheet.
- 5
Flatten the balls slightly and bake at 350 degrees Fahrenheit for about 10 minutes or until the edges are just golden.
- 6
While the cookies cool, mix the remaining brown sugar, four tablespoons of butter, and milk together until you have a smooth frosting.
- 7
Spread a generous teaspoon of the filling onto the flat side of one cookie and press a second cookie on top to create a sandwich.
๐ก Tips
Store these cookies in an airtight container at room temperature for up to three days. If you want to serve them for a special treat, warm them up in the microwave for five seconds to make the filling extra gooey.
Made this recipe? Let us know how it went.
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