Bake from Scratch

Buttery Cookies


Makes about 18 sandwich cookies

Recipe by Laura Kasavan

These melt-in-your-mouth crème fraîche cookies will be the star of your holiday cookie platter! Sandwiched with sweet Vanilla Frosting and rolled in holiday sprinkles, you’ll love each buttery bite.

1½ cups (340 grams) unsalted butter, softened
¾ cup (180 grams) crème fraîche
1½ teaspoons (6 grams) vanilla extract
¼ teaspoon kosher salt
1 cup (120 grams) confectioners’ sugar
3 cups (375 grams) all-purpose flour
1 tablespoon (8 grams) cornstarch
Vanilla Frosting (recipe follows)
¼ cup (45 grams) holiday sprinkles*

1. Line baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and crème fraîche at medium speed until combined, 1 to 2 minutes. Beat in vanilla and salt. With mixer on low speed, gradually add confectioners’ sugar, beating until incorporated.

3. In a medium bowl, whisk together flour and cornstarch. Gradually add flour mixture to butter mixture, beating until a soft dough forms. Divide dough in half. Transfer half of dough to a large piping bag fitted with a large closed star tip (Wilton No. 2D). Pipe 2½-inch spirals 2 inches apart on prepared pans. Repeat with remaining dough. Refrigerate for 30 minutes.

4. Preheat oven to 350°F (180°C).

5. Bake until lightly golden, 14 to 16 minutes, rotating pans once. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on

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