Vanilla Guava Sandwich Cookies

"vanilla butter cookies filled with guava curd filling"
-- @crumbleberrybakery
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  • Recipe Card
Prep time 2hrs 50mins
Cook time 10mins
Serves or Makes: 24

Recipe Card


  • 6 3/4 ounces granulated sugar
  • 8 large egg yolks
  • 1/4 teaspoon Kosher salt
  • 4 3/4 ounces unsalted butter, cubed
  • 1 teaspoon vanilla extract
  • 10 ounces all-purpose flour
  • 1/2 teaspoon Kosher salt

For the Filling


  • 4 ounces unsalted butter, room temperature
  • 6 ounces powdered sugar
  • 6 1/2 ounces guava curd

For the Cookies


  • Step 1

    Add the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment. Turn on medium speed and cream until the butter is light and fluffy, 2-3 minutes.

  • Step 2

    Then add the vanilla extract and egg, and mix on low speed until it is evenly incorporated. Add in the flour and salt and mix until completely hydrated and the dough has come together. Transfer the cookie dough to work surface, wrap with plastic wrap, and chill for about 30 minutes to an hour.

  • Step 3

    At the end of the chilling time, preheat the oven to 350°F. Line a sheet tray with parchment paper or with a Silpat.

  • Step 4

    On a lightly floured surface, roll out the dough to 1/8"-1/4" and cut out small rounds, about 1 1/2 inches across. Place the rounds on the lined baking sheet and chill in the fridge until the oven has preheated.

  • Step 5

    Once preheated, bake the cookies until the edges obtain the lightest golden color, 8-9 minutes. Remove them from the oven and set them aside on a wire rack to cool completely.

  • Step 6

    Sandwich each piped cookie, store in the fridge for the best enjoyment!

For the Filling and Assembly

  • Step 1

    In the bowl of a stand mixer or a medium-sized bowl with a hand mixer, beat together the butter and powdered sugar until smooth.

  • Step 2

    Add the guava curd and beat on high until smooth and combined. This is easiest piped if it is the slightest bit chilled, so put the filling in the fridge for about 5 minutes to stiffen it up.

  • Step 3

    Fill a piping bag with the tip of your choosing. Sandwich each piped cookie, store in the fridge for the best enjoyment!

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