The post holiday depression kicked in so I’m escaping the Chicago wind for a weekend and jetting down to Florida for a girls trip.
We’re celebrating three birthdays, which was the perfect excuse for me to whip up these delicious, bite-size cookie sandwiches.
I used the Betty Crocker Sugar Cookie mix because it makes super soft cookies and only requires 1 egg + butter (two items always in my fridge).
Follow mixing instructions for your dough and scoop 1 teaspoon of cookie dough and roll into a ball. The cookies will be tiny but remember they will double in size when you sandwich them together with sugary bliss.
Bake at 350° for no more than 7 minutes. The cookies will not be browned on top but should be slightly darker on bottom. Let them cool on a rack then start pairing cookies similar in size.
I added a few drops of food coloring to my icing and scooped it into a ziploc bag. Cut the corner of the zip bag and squeeze a generous dollop of icing onto the bottom of one cookie (more or less depending how big your sugar tooth is.)
If you don’t have a ziploc bag/piping bag – not a problem! Use a knife to scoop and spread the icing.

Gently press the the iced cookie against its pair. Sandwich just enough before the icing starts to ooze out the sides.
Have a bowl of sprinkles ready and carefully rotate the cookie in the bowl so that the sprinkles stick to the icing.

How easy was that?! I love these treats because they stack easily and stay put during travel.
Make sure you hide a few because these guys will get eaten fast!

You will need:
– Sugar cookie mix + ingredients
– Icing (I used Pillsbury)
– Sprinkles
– Food coloring (optional)
This mix will make about 35 sandwiches

















