Sandwich Cookie Filling

star rating (1) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: a heaping 1 1/2 cups filling, enough to fill about 24 to 30 medium (about 2 1/2") sandwich cookies

Recipe photo

You know the smooth, dense white icing in store-bought sandwich cookies? This is a homemade version, perfect for filling our Chocolate Wafer Cookies.

Sandwich Cookie Filling

star rating (1) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Total time:
Yield: a heaping 1 1/2 cups filling, enough to fill about 24 to 30 medium (about 2 1/2") sandwich cookies
Published: 02/19/2013

Ingredients

  • 2 1/2 cups confectioners' sugar or glazing sugar
  • 1/2 cup vegetable shortening
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons cold water, or enough to make the filling cohesive

Tips from our bakers

  • Can you substitute butter for the vegetable shortening? You can; the filling will taste different, and won't hold up as well if the weather is warm.
  • For colorful, holiday-themed sandwich cookies, beat up to 10 drops gel paste food colors into the prepared filling. Start with 2 to 4 drops of paste, then work your way up, drop by drop, until you achieve your desired color.
  • For sandwich cookies with a flavorful twist, replace the teaspoon of vanilla extract with 1 teaspoon vanilla bean paste (our Pure Vanilla Plus is a good choice); ½ to 1 teaspoon of another extract, or a few drops to 1/8 teaspoon of one of our extra-strong flavors. Start with the lesser amount of flavoring then add more little by little until you achieve your desired strength.

Directions

1) Beat together the sugar, shortening, salt, and vanilla. The mixture will seem very dry at first, but will eventually begin to clump together.

2) Add the water, beating until smooth and spreadable. The filling should be stiff, but not so stiff that you can't flatten it when you sandwich it between your cookies.

3) For best presentation, roll pieces of filling into a ball before gently flattening atop cookie bottoms, and adding cookie tops.

Yield: a heaping 1 1/2 cups filling, enough to fill about 24 to 30 medium (about 2 1/2") sandwich cookies.

Reviews

1
  • star rating 02/22/2013
  • Alechia from East windsor, CT
  • The recipe was simple, the only problem I had was getting it to come together. All in all I used about 10 teaspoons of water and then it came together nicely. It also tasted like the real deal from the "other" cookies. Although my kids were not fooled in a blind taste test, my daughter said the cookies were not hard enough! :) I will use this recipe again.
1
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