Total 43 minutes | Active 15 minutes | Makes 8 cookie sandwiches

INGREDIENTS

• 2 packages of Magnolia Table Classic Sugar Cookies 
• 9 ounces (2 sticks plus 2 tablespoons) unsalted butter, at room temperature 
• 1½ teaspoons pure vanilla extract 
• 3¾ cups powdered sugar
• 1½ tablespoons whole milk 
• 1 cup sprinkles to decorate (optional)

DIRECTIONS

1. Place oven rack in the middle position and preheat to 350°F. 

2. Remove plastic packaging from frozen cookie dough and place on a parchment lined baking sheet 2 inches apart. 

3. Bake 15 to 18 minutes until desired doneness is reached. Cooking time will vary. We love our cookies lightly golden with a soft center!

4. Cool on the pan for 1 minute, then transfer the cookies to a rack to cool completely.

5. To make the vanilla buttercream filling: In a stand mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and continue to mix on high speed for about a minute.

6. Reduce the speed to low and slowly add in the powdered sugar, about ¼ cup at a time. Add the milk and continue to mix slowly until smooth. When the mixture is smooth, increase the speed to medium, mixing until fluffy, about 2 more minutes. 

7. Once completely cool, set the cookies up in pairs, with the bottom of one cookie facing up. Using a small scoop, place about 2 tablespoons of the buttercream on the bottom side of the upside-down cookie. Place the second cookie on top, right side up, and sandwich them together, pressing just enough to spread the filling to the edges. Repeat this process to make the rest of the sandwiches. 

Optional: After making sandwiches, roll the edges of icing in sprinkles.

Here's to making it a little easier to gather together! For more to savor, explore our other frozen baked goods…