The Mimosa buttercream steals the show in these lovely Spring treats! Mimosas are fun drinks often served at brunch, made from champagne and orange juice. Here I combined those flavors in a buttercream sandwich filling to create a “mimosa” sandwich cookie! The cookies themselves are subtly orange flavored, and are simply outstanding with the mimosa Buttercream!
With just a few of our cookie press disks or one of our embossed rolling pins you can make this beautiful dessert for Easter or Mother’s Day brunch!
Elegant with colored dough or painted luster dust!
The decorating is painting with edible luster dust. It’s easy and honestly fun! OR just color the dough a sunny “mimosa yellow” (aka the color of orange juice LOL) and press or roll the pretty shapes and patterns. Super easy.
TIP: If you’re not into the flavor of champagne, this is equally delightful with just orange flavored sandwich filling. It’s every bit as good as the champagne & orange “mimosa” combination and still makes a wonderful brunch dessert!
I used extracts for both flavors. Orange extract is easy to find at the grocery store, but I list my favorite champagne flavoring below with the buttercream ingredients. It is fabulous and makes a wonderful champagne buttercream. It’s from a great shop here in Colorado that sells on Etsy. Yum!
The Basics of this recipe: The cookies themselves are made with my go-to standard cookie recipes, my spritz cookie (cookie press) and embossed cookie vanilla-honey doughs. To add another layer of flavor you can replace all or some of the vanilla with orange extract. The mimosa sandwich filling is SO GOOD you really don’t need to flavor the cookies orange, but it’s a nice touch and adds a subtle difference to the overall experience. The spritz cookies have more vanilla so you can make them stronger orange, whereas the rolled cookies only have a teaspoon of vanilla so it comes out more subtle. I baked this several times as I tested it, and one time I added 2 tablespoons of orange zest. The little orange specks look so cute! And they add a nice pop of orange flavor. Add as much as you like to increase cuteness and enhance flavor.
I used my newest embossed rolling pin, Spring Flowers and Butterflies, for the rolled embossed cookies.
I used the Pansy, Daffodil, and Tulip Disks from our Flowers Disk Set, and the Delicate Butterfly from the Press Box Set (which can be purchased separately from our press) for the spritz cookies.
Our website has all of our 200+ disk shapes, cookie press, embossed rolling pins, luster dusts, baking accessories plus more about our Women/Family Owned company in beautiful Colorado Springs! impressbakeware.com
All products are on our Etsy shop.
Our Amazon shop has our cookie press and disks and embossed rolling pins.
I have blogged vanilla-honey dough for both a cookie press and embossed rolling pins several times. So to keep this post short and to the point, I’m directing you to 2 of those posts for detailed instructions on making dough and pressing/rolling it.
I’m focusing in this post on the mimosa buttercream recipe and on sandwiching the cookies.
I’m including the ingredients lists and a photo tutorial of me baking and then assembling the sandwich cookies.
So for full step by step instructions, if you are new to either spritz or embossed cookies or just need a refresher, refer to these 2 post for details! Not only do they both describe dough-making and pressing and rolling, but also how to paint with luster dust. Spring Spritz Cookies and Boozy St. Patrick’s Day Cookies:
Spritz (cookie press) recipe with detailed dough, pressing, and decorating instructions:
Spring Spritz Cookies https://creativecookiepress.com/2020/03/07/spring-spritz-cookies/
Rolled (embossed rolling pin) Cookies:
Boozy St. Patrick’s Day Cookies https://creativecookiepress.com/2024/02/26/boozy-st-patricks-day-cookies-made-with-baileys-use-cookie-press-or-embossed-rolling-pin/
Let’s Bake!
NOTE: For both recipes I recommend Land O Lakes brand butter as I know it creams well. I have had trouble with some generic butters not creaming properly and making the dough hard to press.
Spritz Cookie (cookie press) recipe, with the orange adjustment. Again, if you need full instructions see the Spring Spritz link above. I give a great explanation of how to achieve perfect spritz cookie dough texture for best pressing!
Impress! Vanilla-Honey Spritz Cookies (orange option)
- 1 1/2 cups (3 sticks) butter, softened (not melted)
- 1/2 cup granulated sugar
- 1/3 cup honey
- 1 and 1/2 Tablespoons vanilla extract (or replace with 1 Tablespoon orange extract and 1/2 Tablespoon vanilla for orange cookies). You can also add 1-3 Tablespoons of zested orange peel.
- 1 egg
- 4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Yellow GEL (not liquid) food coloring, optional
Press your shapes. If you are doing daffodils or any other shape that is not symmetrical, press them facing both ways so they match up bottom-to-bottom for sandwiches.
Rolled cookie (embossed rolling pin) recipe, with the orange adjustment. Again, if you need full instructions see the Boozy Baileys link above. Once the ingredients are mixed, the rolled dough is VERY CRUMBLY and you MUST knead it by hand until smooth! In the Baileys post I describe perfect rolling dough texture for the best results!
Impress! Vanilla-Honey Rolled Cookies (orange option)
- 1 cup (2 sticks) butter, softened (not melted)
- 1/2 cup granulated sugar
- 1/3 cup honey
- 1 teaspoon vanilla extract (replace with 1 teaspoon orange extract for orange cookies) You can also add 1-3 Tablespoons of zested orange peel.
- 1 egg
- 3 3/4 cups all-purpose flour
- 1/4 teaspoon salt
Roll the dough flat, roll it with the embossed rolling pin, and cut out small cookies. Also cut out plain circles for the bottoms of sandwiches.
Same steps for the tinted dough, roll it with the embossed rolling pin, and cut out small cookies. Also cut out plain circles for the bottoms of sandwiches.
Rolled cookies are placed on parchment paper to bake.
All of these cookies bake in a 400 degree oven for 6- 10 minutes, depending on your oven, type of cookie sheet, etc. Check early and often as they brown quickly once they start. They are done when the edges are slightly brown.
Move to a cooling rack after a few minutes.
If you are painting your cookies, let them cool first. As I said, both of the recipe posts linked above describe painting with luster dust in detail. Use vodka as your liquid for mixing the luster dust into paint, and follow the instructions on those posts.
Get creative and have fun with it! I really enjoy painting cookies. It’s relaxing like a coloring book. Put on some good tunes and paint the easy-to-follow raised shapes however you like!
Last step is sandwiching with the mimosa buttercream!
The champagne extract I used is fantastic. It’s from Old Town Spice Shop here in Colorado. They ship out quickly and their products are extremely well packaged. A+ shop!
Mimosa Buttercream Sandwich Filling
1/2 cup (1 stick) butter, softened, not melted or mushy
1 teaspoon orange extract
1 teaspoon champagne extract
2 Tablespoons heavy cream
3 1/2 cups powdered sugar
Cream the softened butter using an electric mixer. Add the extracts and blend them in with the butter. Add 1 Tablespoon of the heavy cream. Then add the 1/2 cup of powdered sugar and mix it all together thoroughly. Start adding the rest of the powdered sugar, and the second Tablespoon of heavy cream, until it is all incorporated and fluffy. Adjust to suit your preferred thickness by adding more sugar or more heavy cream. I wound up adding an extra teaspoon of cream to mine to make it more workable.
You can spread this on with a knife but I always like to use decorating bags and tips to pipe it on. This give nice clean edges to the sandwiches and it’s quick! I used a #10 round tip for these, making the filling thick but not ridiculously so.
Pair cookies up in sets of top and bottom cookies. Pipe the mimosa buttercream onto the bottom cookie. For spritz cookies the bottom cookie should be upside-down so you’re pairing up 2 flat surfaces. The rolled cookie bottoms can stay right side up as they are flat.
I hope these make a delicious and lovely addition to your Easter or Mother’s Day brunches or other spring and summer occasions!
Happy Baking!
~Susie
Disk & Pin Designer/Co-Owner at Impress! Bakeware, LLC
Our website has all of our 200+ disk shapes, cookie press, embossed rolling pins, stamps, luster dusts, baking accessories plus more about our Women/Family Owned company! impressbakeware.com
All products are on our Etsy shop.
Our Amazon store has our cookie press and disks and embossed rolling pins .
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