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Christmas Sandwich Cookies

Christmas Sandwich Cookies Recipe

Arlene Mobley - Flour On My Face
Festive sparkling Christmas Sandwich Cookies are made with Spritz cookie dough and filled with butter cream filling that has been colored red, green and teal. These holiday sandwich cookies will be the star of your dessert table. Or make them for a cookie exchange or fill a holiday cookie can and share them with family and friends.
5 from 1 vote
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Prep Time 1 hour
Cook Time 11 minutes
Chill 1 hour
Total Time 2 hours 11 minutes
Course Dessert
Cuisine American
Servings 20 Servings
Calories 251 kcal

Equipment

  • AmeriColor red red food coloring gel
  • AmeriColor real green food coloring gel
  • AmeriColor teal food coloring gel
  • Aluminum Cookie Sheets
  • Wire Cooling Racks
  • Spatula
  • Cookie Press
  • 1 ½ inch round Cookie Cutter

Ingredients  

Cream Cheese Spritz Cookie Dough Ingredients

  • 1 cup butter ((softened))
  • 3 oz cream cheese ((softened))
  • ½ cup granulated sugar
  • ½ teaspoon pure almond extract
  • ½ teaspoon pure vanilla extract (I used my homemade vanilla extract)
  • 2 cups unbleached all-purpose flour

Butter Cream Cookie Filling Ingredients

  • 1 stick unsalted butter (softened to room temp)
  • 1 ½ cups powdered sugar (sifted)
  • 2 teaspoons vanilla extract (I used my homemade vanilla extract)
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Instructions 

Directions to make the sandwich cookies

  • Follow the directions to make the Cream Cheese Spritz Cookie Dough and chill for 1 hour.
  • Pour some Wilton Sparkling Sugar into a small bowl and set aside. Have another small bowl of water nearby if needed to dampen one side of the cookie to help the Sparkling sugar stick to the spritz cookie dough.
  • Remove one portion of spritz cookie dough from the refrigerator at a time. Allow the dough to soften as you prepare your work area (just enough so you can roll it out on your work surface). 
  • Preheat oven to 350 F.  if using light colored aluminum baking sheets. Reduce heat to 325 F. if using dark non stick cookie sheets. 
  • Line each of the cookie sheets with parchment paper.
  • Unwrap the dough and dust your work surface,  both sides of the cookie dough and your rolling pin with flour. Roll the cookie dough out to ¼ thickness. 
  • Using the 1 ½ inch round cookie cutter cut equal numbers of cookies.
  • Gently pick up a cookie. Brush or pat one side of the cookie with water. Dip the cookie in the bowl of Sparkling sugar and cover the damp side with the Sparkling sugar. 
  • Place the Sparkling sugar coated side of the cookie up on the cookie sheet. Leave about an inch between each cookie. Continue cutting and coating the cut cookies until the cookie sheet is filled. 
  • Place the cookie sheet in the refrigerator to chill while you roll and cut the remaining cookies to fill another cookie sheet.
  • Remove the cookie sheet of chilled cookies from the fridge and place in the preheated oven to bake for 10 to 12 minutes or until just golden around the edges. 
  • Roll and cut more cookies to fill a second tray of cookies while the first bakes. Repeat until all of the dough has been cut into cookies and baked.
  • As you remove each tray of baked cookies from the oven set them on a cooling rack to cool. Cool all cookies completely before filling with the butter cream cookie filling.

Directions to make the Butter Cream Cookie Filling

  • Beat the softened butter in a medium mixing bowl until thick and creamy.
  • Sift the powdered sugar into a separate bowl.
  • Add about ⅓ of the powdered sugar to the bowl with the butter. Add the vanilla extract to the bowl. Beat the powdered sugar into the butter on low with a handheld mixer.
  • Add half the remaining sifted powdered sugar to the bowl with the butter. Beat on low until it is mixed in.
  • Add the remaining powdered sugar to the bowl. Beat in on low. Once all of the powdered sugar has been beat in increase the speed of the mixer to high and beat for about one minute.

Directions to color the Butter Cream Cookie Filling

  • To one bowl mix in 3 to 5 drops of the red gel food coloring.
  • To one bowl mix in 3 to 5 drops of the green gel food coloring.
  • To the final bowl mix in 3 to 5 drops of the teal gel food coloring.
  • Be sure to mix well and make sure there are no streaks of the uncolored filling showing. Mix until the color is even.
  • Place the piping tips into the piping bags. Fill each bag with the colored filling.
  • Arrange the cookies on a cookie sheet with the flat unsugared side of the cookie up.
  • Pipe the filling onto half of the cookies. Place a cookie without filling on top of one of the cookies with filling and gently press into the filling. Repeat with all of the cookies alternating the color filling you use. 
  • Store the cookies in an airtight container in the refrigerator. Remove about 20 minutes before serving. 
  • Makes about 38 sandwich cookies. 

Video

Recipe Expert Tips

Cream Cheese Spritz Cookie Dough
Recipe Expert Tips
  • Working with cookie dough: Only work with one piece of cookie dough at a time. Leave the remaining cookie dough in the refrigerator.
  • Soft dough: If the cookie dough gets too warm it will be difficult to roll the cookie dough, and the cut cookies will be hard to handle and will easily lose their shape. Return the warm dough to the refrigerator to chill if needed.
  • Baking: Chilling the cut cookies before baking helps prevent the cookie dough from spreading and causing the cookies to lose their shape.
  • Parchment paper: See German Spice Cookies for more info on baking with parchment paper.

Nutrition

Serving: 2CookiesCalories: 251kcalCarbohydrates: 25.1gProtein: 1.8gFat: 16.2gFiber: 0.4gSugar: 14.8g
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