Cookies from the oven

with Priya Randev, Sweet Pearl Bake Shop

Priya's thin and chewy Confetti Sandwich Cookies with vanilla buttercream

We asked Priya Randev, owner of Sweet Pearl Bake Shop if she would share something delicious (and maybe a bit decadent) for summer.

“These cookies are great on their own for a simple treat,” she says, “or you can take them a step further by adding the buttercream filling and turning them into an indulgent sandwich cookie!”

Thin and chewy Confetti Sandwich Cookies with vanilla buttercream

Ingredients

• ½ cup (113 g) unsalted butter, melted and cooled

• ¾ cup (150 g) brown sugar

• ¼ cup (50 g) granulated sugar

• 1 large egg, at room temperature

• 1 tablespoon vanilla extract

• 1 ½ cups (190 g) all-purpose flour

• 1 teaspoon cornstarch

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup rainbow jimmies sprinkles

Method

Step 1: Prepare the wet ingredients

In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and glossy.

Step 2: Add egg and vanilla

Add the egg and vanilla extract. Whisk until fully incorporated and slightly thickened.

Step 3: Combine the dry ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

Step 4: Form the dough

Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

Step 5: Add sprinkles

Gently fold in the rainbow sprinkles until evenly distributed. The dough will be soft.

Step 6: Chill the dough

Cover and refrigerate the dough for 20 to 30 minutes.Note: Do not chill longer than 30 minutes, as this will reduce spread and result in thicker cookies.

Step 7: Bake

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

• Scoop approximately 1 tablespoon of dough per cookie

• Place dough balls at least 2–3 inches apart to allow for spreading

Bake for 8 to 10 minutes, or until:

• The edges are set

• The centers appear slightly underbaked and pale

Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack. The cookies will flatten and develop a soft, chewy texture as they cool.

Vanilla Buttercream Filling

Ingredients

• ½ cup (113 g) unsalted butter, softened

• 1 ¾ cups (210 g) icing sugar

• 1 tablespoon heavy cream

• 2 teaspoons vanilla extract

• Pinch of salt

Method

Step 1: Cream the butter

In a mixing bowl, beat the softened butter until smooth and light in texture.

Step 2: Add sugar

Gradually add the icing sugar, mixing well after each addition.

Step 3: Add liquid ingredients

Add the cream, vanilla extract, and salt. Beat until the buttercream is smooth, light, and pipeable.

Tip: The buttercream should be soft enough to spread easily, but firm enough to hold its shape when sandwiched.

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