Happy 1st birthday to Katie Bakes for Casey 🎉👩🏻‍🍳🎂! It’s hard to believe that I’ve had my little corner of the Internet up and running for a year already, and I love it!  I had the idea for a long time to develop this website-being a pastry chef and having a child with multiple food allergies seemed like a challenge from the universe and I’m so glad I’ve nervously and joyfully started this blog.  My only wish is to help others, especially children that should NEVER be denied a special treat.  Nope.  Not on my watch.

I think these frosting-sandwiched “buttery” sugar cookies are the perfect way to celebrate the fun I’ve been having developing and reimagining my recipes.  As always, I make sure that any substitution is possible with any of your safe needs.  Even better-this is basically a cookie make to look fancy with all pantry staples!  Tint it, leave ‘em plain, add different sprinkles, just have fun!!  You can also leave them plain and not sandwich the cookies, they’re sweet and light all on their own.

The recipe is a bit on the smaller size but can easily be doubled. If you’ve read my other recipes (or seen my YouTube video) I’m all about having a stash in the freezer ready to go, even the quick buttercream is freezable for a quick treat.  My boys loooove these!

So, let me say thank you to everyone who follows and enjoys my recipes, I hope it brings a little sunshine and fun to your family.  Casey inspired this but the amazing feedback has certainly made me want to continue it as long as I can.  Be safe and well and remember life is short so eat dessert first…safely!  Happy birthday KBFC! 💙👩🏻‍🍳

Ingredients and Substitutions

Butter – Any safe or regular butter can be used here as well as safe shortening for the cookie base or the frosting but there are some things to remember if using shortening.  The cookies will not spread as much and stay more as little mounds.  In the frosting, the shortening will leave a less desirable mouthfeel as it melts much higher than body temperature.  Coconut oil is temperamental for the frosting but if you want to use it make sure it’s very solid and keep the buttercream cool after preparing.

Gluten Free or Regular Flour – As always, I used King Arthur Measure for Measure gluten free flour, but another gluten flour blend will work, including regular wheat flour.  Remember to weigh your flour using 140 g. per cup as a baseline whether you are using gluten free or regular flour because all blends are different densities.  Make sure your blend contains xanthan gum and if it does not add ¼ tsp. per cup of flour.

Sprinkles – I use Cake Mate and Betty Crocker sprinkles as I trust their labeling.  Many other brands have cross contamination with tree nuts and wheat flour which we must avoid.  The smaller non-pareil sprinkles aren’t my choice for the batter because they tend to bleed when baking.  They’re fine for rolling the finished cookies in though.

**As always, please check which brands are safe for your needs**

Allergy Friendly Sprinkle Sandwich Cookies

Dairy Free, Egg Free, Gluten Free, Nut Free, Seed Free, Top 8 Allergy Free, Vegan, Vegetarian

Author: Katie Martino Lopez

Prep Time: 20 minutes (dough prep and frosting prep/assembly)

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Cook Time: 15-18 minutes

Total Time: about one hour 

Ingredients

For cookies:

  • 6 Tbls. vegan or regular butter, room temperature
  • 1/3 c. granulated sugar
  • ¼ c. applesauce OR 1 egg, room temperature
  • ½ tsp. vanilla extract
  • 1 c. gluten free flour blend with xanthan gum OR 1 c. + 1 Tbls. regular flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • Pinch salt
  • 2 Tbls. safe sprinkles

For frosting:

  • ½ c. (4 oz.) vegan or regular butter OR ½ safe shortening and ½ vegan or regular butter, room temperature
  • 2 c. sifted confectioner’s sugar (measure before sifting)
  • 1 ¼ tsp. vanilla extract (can use lemon, coconut or other flavorings- use ½ tsp. vanilla and ½ tsp. other extract)
  • Pinch salt
  • Drizzle of safe milk to thin out (about 1 Tbls.)
  • Sprinkles for decorating

Method

  1. Cookie Dough: Preheat oven to 350 degrees.
  2. In a small bowl, add safe flour, baking powder, baking soda, salt and 2 Tbls. sprinkles. Whisk to combine and set aside.
  3. In a medium bowl with a hand blender or in a stand mixer using a paddle attachment, cream the safe butter and granulated sugar on medium speed until light in texture and fluffy. Scrape the bowl down from the bottom and sides often to incorporate well.  Be careful not to overmix the butter and make it too soft or the cookies will be flat and misshapen.
  4. Add the applesauce or egg and mix to incorporate.
  5. Add dry mixture and blend until well combined, making sure the bottom and sides are properly mixed in. If the dough is too soft, chill in the refrigerator (not the freezer!) for 30 minutes. 
  6. On a parchment lined pan, scoop by tablespoon sized mounds. The recipe will yield 20 cookies to make 10 sandwiches.  Note that if the size can be anything you’d like, big or small, but it will affect the final yield.
  7. Immediately bake for 15-20 minutes. Cool completely while preparing the frosting.
  8. Frosting: In a medium bowl, sift the confectioner’s sugar.
  9. With a hand mixer or on a stand mixer with the paddle attachment, blend the confectioner’s sugar with safe butter and salt at medium speed until light in texture and color. Scrape down the bowl often to incorporate all the sugar and butter together.
  10. Add the vanilla and add a drizzle of safe milk if the frosting is too thick. The frosting can’t be too stiff, or it’ll break the cookie. Don’t overmix the frosting or the butter will be soft and ooze out.
  11. Assembly: If desired, tint the frosting with safe food color, I do about 4 colors per batch of frosting with some left over. If using sprinkles in the edges, place in a shallow bowl or plate.
  12. Spread about 1 tablespoon of frosting on the flat side of the cookie and sandwich together, pressing slightly to have the frosting go the edges of the sandwich ONLY if you’re adding sprinkles. Roll the cookie edges through the sprinkles to have them stick or leave plain.
  13. Sandwiched cookies will keep in an airtight container at cool room temperature for 3 days or in the in the refrigerator for 5 days in an airtight container. Unsandwiched cookies are fine in an airtight container at room temperature for at least a week.

Recipe Notes

  • The dough can be scooped after mixing and frozen for up to 3 months well wrapped. The frosting freezes well too, well wrapped for up to 2 months.
  • The dough can be tinted with color as well during the mixing process, just remember the color will change when baked.
  • The yield will change if the size of your scoops change, I get a perfect yield of 20 cookies every time I make these.

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Disclaimer

As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…

Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.

And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!

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