Easter celebrations burst with joy when cookie sandwiches take center stage. From Classic Vanilla Bean to rich Chocolate Peanut Butter Egg Creams, each recipe offers a delightful twist. Bright Lemon Zest Buttercream and luscious Strawberry Shortcake flavors create vibrant treats. Funfetti Easter Egg cookies ooze color, while Spiced Gingerbread and creamy Orange Creamsicle options add festive flair. Bunny-shaped Sugar Cookie Sandwiches bring whimsy. Each creation delights palates and captivates hearts, promising more scrumptious ideas and inspiring twists to follow.
Classic Vanilla Bean Cookie Sandwiches
Classic Vanilla Bean Cookie Sandwiches are delightful treats that bring a touch of elegance to any Easter celebration. These sweet, buttery cookies filled with luscious vanilla bean frosting create a delicious sandwich that will impress family and friends alike. Perfect for gatherings, dessert tables, or simply indulging on your own, this recipe is easy to follow and requires about 30 minutes of preparation time, plus additional time for chilling the dough.
Ingredients:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 vanilla bean, seeds scraped (or 1 teaspoon vanilla bean paste)
Vanilla Bean Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 vanilla bean, seeds scraped (or ½ teaspoon vanilla bean paste)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and vanilla bean seeds.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Scoop tablespoon-sized amounts of dough and place them on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
- While cookies cool, prepare the vanilla bean buttercream frosting. In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and mix on low until incorporated. Add heavy cream, vanilla extract, and vanilla bean seeds; beat on high until light and fluffy, about 3-5 minutes.
- Once the cookies are completely cooled, spread a generous amount of frosting on the flat side of one cookie and sandwich it with another cookie. Repeat with remaining cookies.
Variations and Tips:
- For a fun twist, add a few drops of food coloring to the frosting to match your Easter theme.
- Consider rolling the edges of the cookie sandwiches in colorful sprinkles or chopped nuts for added texture and visual appeal.
- Store the cookie sandwiches in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
- Experiment with different flavored extracts for the frosting, such as almond or lemon for a different taste profile.
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Chocolate Peanut Butter Egg Creams
Chocolate Peanut Butter Egg Creams are a delightful Easter treat that combines the rich flavors of chocolate and peanut butter in a fun, sandwich-style dessert.
Perfect for families looking to celebrate the holiday with an indulgent twist, these creamy confections are ideal for kids and adults alike.
With a preparation time of approximately 30 minutes, and a little extra time for chilling, you’ll have a batch of these delicious treats ready to impress your guests at any Easter gathering.
Ingredients:
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
- 2 tbsp coconut oil
- 1 cup crushed graham crackers
- ½ cup mini marshmallows (optional)
- Colorful sprinkles (for decoration)
Cooking Steps:
- In a mixing bowl, combine the peanut butter, powdered sugar, and vanilla extract. Mix until well combined and smooth.
- Using cooking spray or a silicone spatula, scoop out tablespoon-sized portions of the peanut butter mixture and form them into egg shapes. Place them on a baking sheet lined with parchment paper.
- Freeze the shaped peanut butter eggs for about 15-20 minutes, or until firm.
- In a microwave-safe bowl, melt the milk chocolate chips and coconut oil together, stirring every 20 seconds until smooth and fully melted.
- Dip each frozen peanut butter egg into the melted chocolate, making sure it’s fully coated. Use a fork to remove excess chocolate and place them back on the parchment paper.
- Immediately sprinkle crushed graham crackers and mini marshmallows (if using) on top of the chocolate before it hardens.
- Allow the chocolate to set at room temperature or refrigerate until firm.
- Once set, garnish with colorful sprinkles if desired, and serve them chilled or at room temperature.
Variations and Tips:
- For a crunchy texture, add crushed pretzels or nuts into the peanut butter mixture before shaping.
- Substitute the chocolate coating with white chocolate for a different flavor and aesthetic.
- For an extra flavor boost, incorporate a pinch of sea salt into the peanut butter mixture.
- You can also use almond or cashew butter as alternatives to peanut butter for those with allergies.
- Store any leftovers in an airtight container in the refrigerator for up to a week.
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Lemon Zest Buttercream Sandwiches
Lemon Zest Buttercream Sandwiches are a delightful treat that combines the bright, tangy flavors of fresh lemon with a rich, creamy buttercream filling.
These cookies are perfect for spring celebrations like Easter, appreciation gifts for teachers, or simply a sweet snack for your family. With a preparation time of around 30 minutes (plus chilling and decorating), these sandwiches are not only easy to make but also impressively delicious.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Zest of 2 lemons
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Additional lemon zest for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add in the eggs and vanilla extract, mixing well to combine.
- In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them out about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- While the cookies cool, prepare the lemon buttercream filling by mixing the softened butter, powdered sugar, fresh lemon juice, and an additional teaspoon of lemon zest in a bowl until creamy and fluffy.
- Once the cookies are cool, spread a generous amount of lemon buttercream on the flat side of one cookie and top with another cookie to create a sandwich.
- Optionally, sprinkle additional lemon zest on top of the buttercream for an extra burst of flavor.
Variations and Tips:
- For added texture, consider mixing in mini white chocolate chips or crushed pistachios into the dough.
- If you prefer a less sweet filling, you can reduce the powdered sugar and add more lemon juice to taste.
- Experiment with using different citrus zests, such as orange or lime, for varied flavor profiles.
- To make the cookies ahead of time, prepare and bake the cookies, then freeze them before filling with buttercream. Just thaw and fill when you’re ready to serve.
- These sandwiches can be decorated with colorful sprinkles or edible flowers for a festive look perfect for Easter!
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Strawberry Shortcake Cookie Delights
Strawberry Shortcake Cookie Delights are a delightful and invigorating treat perfect for any springtime celebration, especially Easter! These delightful cookie sandwiches are filled with a luscious strawberry cream, creating a heavenly combination that is sure to impress both family and friends.
Ideal for cookie lovers of all ages, they can serve as a festive dessert or a sweet snack. Preparation time for these scrumptious delights is about 30 minutes, with an additional 1 hour chill time.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh strawberries, diced
- 1 cup heavy whipped cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipping cream)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in Strawberries: Gently fold the diced strawberries into the cookie dough, being careful not to over-mix.
- Form the Cookies: Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten them slightly with your fingers.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Strawberry Cream Filling: In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the Cookie Sandwiches: Once the cookies are completely cooled, spread a generous amount of the whipped cream on the flat side of one cookie, and top it with another cookie to create a sandwich.
Variations and Tips:
- Add Flavor: For an extra flavor boost, consider adding a teaspoon of almond extract to the cookie dough.
- Make Ahead: You can bake the cookies a day ahead and assemble them right before serving to keep the cookies fresh.
- Garnish: For an elegant touch, garnish the assembled cookies with additional diced strawberries or a drizzle of chocolate ganache.
- Storage: Store the cookie sandwiches in an airtight container in the refrigerator to maintain freshness, and enjoy within 2 days for the best taste and texture.
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Funfetti Easter Egg Sandwiches
Funfetti Easter Egg Sandwiches are a delightful and colorful treat perfect for celebrating the joy of Easter! These whimsical cookie sandwiches feature a funfetti cookie recipe that combines vibrant sprinkles and soft, chewy cookies, making them an exciting dessert for both kids and adults alike.
With a preparation time of about 30 minutes and a bake time of 10-12 minutes, you’ll have these festive treats ready for your Easter festivities in no time.
Ingredients:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 cup rainbow sprinkles
- 1 cup frosting (store-bought or homemade)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This will take about 2-3 minutes with a mixer.
- Add the vanilla extract and eggs one at a time, mixing well after each addition.
- Gradually incorporate the flour mixture into the butter mixture, mixing until just combined.
- Fold in the rainbow sprinkles gently, being careful not to overmix.
- Using a cookie scoop or tablespoon, drop cookie dough onto the lined baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, spread frosting onto the flat side of one cookie and sandwich it with another cookie.
Variations and Tips:
- For a festive touch, tint the frosting with pastel colors to match the Easter theme!
- Try adding chopped nuts or chocolate chips to the cookie dough for added texture.
- If you prefer a different type of frosting, cream cheese frosting works wonderfully as a decadent alternative.
- Store leftover sandwich cookies in an airtight container at room temperature for up to 3 days.
- To make mini versions, reduce the cookie scoop size; just remember to adjust baking time as needed.
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Carrot Cake Cookie Sandwiches
Carrot Cake Cookie Sandwiches are a delightful twist on the traditional carrot cake that’s perfect for Easter celebrations or any springtime gathering. These soft and chewy cookies are filled with a creamy frosting, creating a delicious and portable treat suitable for cookie lovers of all ages.
Preparation time is approximately 30 minutes, with an additional 20 minutes for baking, making it a fun and quick dessert option.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-5 minutes.
- Beat in the eggs one at a time, adding the vanilla extract along with the second egg.
- Gradually mix in the flour mixture until just combined. Stir in the grated carrots, walnuts, and raisins if using.
- Drop tablespoon-sized portions of cookie dough onto the prepared baking sheets, leaving space for spreading.
- Bake for 12-15 minutes or until the edges are golden brown. The centers may look slightly underbaked but will firm up as they cool.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Once cooled, spread cream cheese frosting between two cookies to create a sandwich.
Variations and Tips:
- For a spiced variation, add a teaspoon of ginger or cardamom to the dry ingredients.
- If you prefer a different filling, consider using vanilla buttercream or a lemon cream filling for a rejuvenating zing.
- For an extra fun presentation, pipe the frosting for a fancier look.
- To guarantee cookies come out evenly, use a cookie scoop for portioning dough.
- Store any leftover cookies in an airtight container for up to one week to maintain freshness.
Enjoy these delightful Carrot Cake Cookie Sandwiches, perfect for sharing with family and friends during your Easter festivities!
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Coconut Cream Easter Cookies
Coconut Cream Easter Cookies are a delightful treat perfect for any spring celebration or holiday gathering. These soft and chewy cookies are sandwiched with a creamy coconut filling, making them irresistible for coconut lovers and a delightful surprise for anyone who takes a bite. With a preparation time of about 40 minutes, including baking and cooling, these cookies are great for families looking to indulge in a fun and festive baking activity during Easter.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup powdered sugar
- 1/2 cup cream cheese, softened
- 1/2 teaspoon coconut extract
- 1/2 cup whipped cream or whipped topping
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
- Combine Mixtures: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the shredded coconut until evenly distributed.
- Scoop Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie as they will spread.
- Bake: Bake for 10-12 minutes until the edges are lightly golden. Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Filling: In a bowl, beat together the cream cheese, powdered sugar, coconut extract, and whipped cream until smooth and creamy.
- Assemble Cookies: Once the cookies are completely cool, spread a dollop of the coconut filling on the flat side of one cookie and top with another cookie to create a sandwich.
- Serve and Enjoy: Enjoy your Coconut Cream Easter Cookies as a delightful treat during the festive season!
Variations and Tips:
- Chocolate Dip: For an extra indulgent treat, dip the edges of the cookies in melted chocolate after assembling.
- Add Nuts: Incorporate chopped nuts like almonds or walnuts into the cookie dough for additional texture.
- Flavored Fillings: Experiment with different extracts or flavored creams, such as almond or lemon, to change up the filling.
- Storage: Store the assembled cookies in an airtight container in the refrigerator for up to one week, or freeze them for up to a month before adding the filling.
- Decoration: Consider adding colorful sprinkles or toasted coconut flakes on the filling for an added festive touch!
These delightful cookies are sure to be a hit at your Easter celebration!
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Blueberry Cheesecake Sandwich Treats
Blueberry Cheesecake Sandwich Treats are delightful cookie sandwiches filled with a creamy blueberry cheesecake-flavored filling, perfect for celebrating Easter or any springtime gathering.
These sweet treats are ideal for families, kids, and anyone with a love for cookies and fruit flavors. With a preparation time of about 30 minutes and an additional cooling time, they’re a fun and fruity dessert that everyone will adore!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- Zest of 1 lemon
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, make the cheesecake filling by mixing the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
- Once the cookies are completely cool, spread a generous amount of the cheesecake filling on the flat side of one cookie and top with another cookie to create a sandwich.
- Repeat the process with the remaining cookies and filling. Refrigerate the cookie sandwiches for about 30 minutes before serving to allow them to set.
Variations and Tips:
- For added flavor, try incorporating a pinch of cinnamon or nutmeg into the cookie dough.
- If you prefer a smoother, more cohesive filling, you can blend the blueberries with sugar and strain for a pure blueberry jam to mix with the cream cheese.
- Consider using other fruit fillings like raspberries or strawberries for a change of taste.
- For decoration, drizzle some melted white chocolate on top of the cheesecakes once assembled for a festive touch.
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S’mores Inspired Easter Cookies
S’mores Inspired Easter Cookies are a delightful twist on the classic s’mores treat, combining the flavors of chocolate, marshmallow, and graham crackers into sandwich cookies perfect for celebrating Easter.
These cookies are ideal for families looking to share a fun and delicious dessert, and they are sure to impress both kids and adults alike. The preparation time for these cookies is approximately 30 minutes, with an additional time for cooling and assembling.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup graham cracker crumbs
- 1 cup chocolate chips
- 1 cup mini marshmallows
- Extra graham cracker crumbs for dusting
Cooking Steps:
1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
4. Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
6. Fold in Chocolate and Marshmallows: Gently fold in the chocolate chips and mini marshmallows until they are evenly distributed throughout the dough.
7. Scoop Dough: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up while cooling.
9. Cool and Assemble: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once cooled, sandwich two cookies together with an extra marshmallow and a sprinkle of graham cracker crumbs in between.
10. Serve and Enjoy: Serve your Easter S’mores cookie sandwiches immediately, or store them in an airtight container for up to a week.
Variations and Tips:
- Chocolate Variations: Try using different types of chocolate chips, such as dark chocolate or white chocolate, based on your preference.
- Flavor Boost: Add a pinch of cinnamon to the dough for a subtle flavor enhancement.
- Stuffing Options: You can also add Nutella or peanut butter inside the cookie sandwiches for an extra decadent treat.
- Freeze for Later: If you want to prepare these cookies in advance, you can freeze the cookie dough and bake fresh cookies as needed.
- Decorative Touch: For a festive Easter look, drizzle melted white chocolate on top of the assembled cookies and sprinkle colorful edible glitter or sprinkles.
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Mint Chocolate Chip Cookie Sandwiches
Mint Chocolate Chip Cookie Sandwiches are a delightful treat that perfectly combines the rich taste of chocolate and a revitalizing hint of mint, making them ideal for festive occasions like Easter, or any time you want a special dessert.
With an approximate preparation and baking time of 30 to 40 minutes, these cookie sandwiches are perfect for families, friends, and guests who enjoy delightful sweets.
They are also great for kids’ parties, as they provide a fun, colorful dessert option that will brighten up any celebration.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mint chocolate chips
- 1/4 teaspoon mint extract (optional)
- 1 cup powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
- Extra mint chocolate chips (for decorating, optional)
Cooking Steps:
1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
Add in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and optional mint extract.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until just combined.
4. Add Mint Chocolate Chips: Gently fold in the mint chocolate chips using a spatula, ensuring they are evenly distributed throughout the cookie dough.
5. Scoop Cookies: Use a tablespoon or cookie scoop to drop heaping tablespoons of dough onto ungreased baking sheets, leaving space between each cookie, as they will spread while baking.
6. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges.
Be careful not to overbake, as they will continue to cook slightly after being removed from the oven.
7. Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare Frosting: In a small bowl, whisk together the powdered sugar and milk until smooth to create the frosting.
9. Assemble Sandwiches: Once the cookies are fully cooled, spread a layer of frosting on the bottom side of one cookie and top it with another cookie to create a sandwich.
Repeat with remaining cookies.
10. Decorate (Optional): If desired, sprinkle extra mint chocolate chips on the frosting for added decoration.
Variations and Tips:
- Add Color: For an extra festive touch, you can add green food coloring to the frosting to make it more in line with the mint theme.
- Flavor Variations: Swap out the mint extract for other flavors like vanilla or almond for different flavor profiles.
- Storage: Keep the cookie sandwiches in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
- Backup Filling: If you don’t want to use frosting, consider filling the sandwiches with mint ice cream for a tasty chilled treat.
Enjoy these Mint Chocolate Chip Cookie Sandwiches as a delightful end to your Easter gatherings or whenever you’re in the mood for a minty chocolate treat!
Raspberry Almond Cream Sandwiches
Raspberry Almond Cream Sandwiches are a delightful and vibrant dessert perfect for Easter celebrations or any springtime gathering. These charming cookie sandwiches feature a sweet almond-flavored cookie paired with a luscious raspberry cream filling, creating a delightful balance of flavors and textures. Ideal for family gatherings, brunch parties, or simply as a sweet treat to enjoy at home, these cookies can be prepared in about 1 hour, with additional chilling time for the cream.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup almond flour
- 2 cups all-purpose flour
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon cornstarch
- Optional: sliced almonds for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in almond flour, all-purpose flour, almond extract, vanilla extract, and salt until a soft dough forms.
- Shape and Bake: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with your hand or the bottom of a glass. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on wire racks.
- Prepare the Raspberry Cream Filling: In a medium mixing bowl, whip the heavy cream until soft peaks form. Gradually add in the powdered sugar and cornstarch while continuing to whip until stiff peaks form. Gently fold in the fresh raspberries until evenly distributed.
- Assemble the Sandwiches: Once the cookies are completely cooled, pair them up based on size. Spread a generous dollop of raspberry cream filling on the flat side of one cookie and top it with another cookie, flat side down. Press gently to create a sandwich. Repeat with remaining cookies and filling.
- Chill: For best results, refrigerate the assembled cookie sandwiches for at least 30 minutes to allow the filling to set.
- Serve: Before serving, you can sprinkle sliced almonds on the edges of the filling for added decoration and crunch.
Variations and Tips:
- For a berry twist, feel free to substitute raspberries with strawberries or blueberries.
- If you want a different flavor profile, consider adding lemon zest to the cream filling for a fresh citrus touch.
- You can make the cookies ahead of time and store them in an airtight container for up to 3 days before assembling.
- To enhance presentation, dust the finished sandwiches with powdered sugar before serving.
Enjoy your delightful Raspberry Almond Cream Sandwiches, and have a sweet Easter!
White Chocolate Macadamia Nut Sandwiches
White Chocolate Macadamia Nut Sandwiches are a delightful treat perfect for Easter gatherings or any festive occasion. These delicious cookies are soft, chewy, and filled with a rich white chocolate and crunchy macadamia nut filling that creates an irresistible sandwich. Ideal for cookie lovers and anyone with a sweet tooth, this recipe takes about 30 minutes to prepare, plus additional time for baking and cooling.
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, roughly chopped
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the eggs, one at a time, and then stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
- Scoop tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
- Remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Once cooled, sandwich two cookies together with a layer of white chocolate frosting or any preferred filling in between.
Variations & Tips:
- For extra flavor, consider toasting the macadamia nuts before adding them to the cookie dough.
- You can substitute half of the white chocolate chips with dark or milk chocolate chips, depending on your preference.
- To add a hint of coconut flavor, mix shredded coconut into the cookie dough.
- If you prefer larger cookies, use a larger scoop and adjust baking time accordingly.
- For an Easter twist, use pastel-colored sprinkles in your filling for a festive look. Enjoy your delicious White Chocolate Macadamia Nut Sandwiches!
Spiced Gingerbread Easter Cookies
Spiced gingerbread Easter cookies are a wonderfully festive treat, perfect for celebrating the Easter holiday or any springtime gathering. With their warm, aromatic spices and delightful flavor, these cookies are ideal for kids and adults alike.
They can be beautifully decorated, making them a great activity for families looking to bond over baking. The preparation time for these cookies is about 30 minutes, with an additional time of 15-20 minutes for baking.
Ingredients:
- 3 1/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Royal icing (for decoration)
- Assorted sprinkles (optional)
Cooking Steps:
- In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt, then set aside.
- In another bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add in the molasses, egg, and vanilla extract to the butter mixture, and mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, and stir until a dough forms. It should be somewhat sticky, but manageable.
- Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 2 hours (or overnight) to firm up.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of the dough to about 1/4 inch thickness. Use Easter-themed cookie cutters to cut out shapes.
- Place the cookie shapes onto the prepared baking sheets and bake for 8-10 minutes, or until just firm to the touch. Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
- Once cooled, decorate with royal icing and sprinkles as desired.
Variations and Tips:
- For a softer cookie, reduce the baking time by 1-2 minutes.
- If you prefer a spicier flavor, increase the amount of ginger or cinnamon in the dough.
- Consider adding other decorations like edible glitter, or making the cookies into sandwich cookies with icing filling.
- If you’re short on time, you can freeze the dough for up to 2 months; simply thaw it in the refrigerator before rolling it out.
- Use different cookie cutter shapes for various occasions, turning these cookies into year-round treats.
Orange Creamsicle Cookie Sandwiches
Orange Creamsicle Cookie Sandwiches are a delightful and nostalgic dessert that combines the flavor of classic orange creamsicle ice cream with soft and chewy cookies.
Ideal for kids and adults alike, these treats are perfect for Easter gatherings or any springtime celebration. With a total preparation time of about 30 minutes (plus cooling time), you can whip these up quickly and impress your family and friends with their vibrant color and invigorating flavor.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips or orange-flavored chips (optional)
- 1 cup orange frosting (store-bought or homemade)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Flavorings: Beat in the eggs, vanilla extract, and orange zest until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. If using, fold in the white chocolate or orange-flavored chips.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Assemble the Sandwiches: Once the cookies are cooled, spread approximately one tablespoon of orange frosting on the bottom of one cookie, then sandwich it with another cookie, pressing gently. Repeat with remaining cookies.
- Chill (optional): For the best texture, refrigerate the cookie sandwiches for about 30 minutes before serving.
Variations and Tips:
- Frosting Options: You can use a homemade orange buttercream or cream cheese frosting for a richer flavor.
- Add Some Crunch: Incorporate crushed graham crackers or nuts into the cookie dough for added texture.
- Zest it Up: Adjust the amount of orange zest to suit your preference – more zest for a stronger orange flavor.
- Colorful Decorations: For a festive touch, roll the edges of the filled cookie sandwiches in colorful sprinkles or crushed candy.
- Storage: Store the cookie sandwiches in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Bunny Shaped Sugar Cookie Sandwiches
Bunny Shaped Sugar Cookie Sandwiches are delightful treats that perfectly complement the festive spirit of Easter. These adorable and delicious cookies are ideal for families, children’s parties, or anyone looking to add a touch of whimsy to their dessert table.
With a preparation time of about 30 minutes and an additional hour for cooling and decorating, these sweet sandwiches are a fun activity for bakers of all ages.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- Colored icing (assorted pastel colors)
- Sprinkles (optional)
- Edible eyes (optional)
Cooking Steps
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy.
- Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using) to the butter-sugar mixture. Mix until well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Shape Cookies: Roll out the dough on a floured surface to about ¼ inch thick. Use a bunny-shaped cookie cutter to cut out shapes and transfer them to a parchment-lined baking sheet.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Sandwich Filling: Once the cookies are completely cool, choose one cookie as the base, spread a layer of your favorite filling (such as buttercream, frosting, or raspberry jam) on the underside, and place another cookie on top to create a sandwich.
- Decorate: Decorate the tops with colored icing, sprinkles, and edible eyes to bring your bunny creations to life!
Variations and Tips
- Flavor Variations: Try adding lemon zest or food coloring to the dough for a different flavor or a fun twist.
- Filling Options: Experiment with different fillings like Nutella, whipped cream, or even peanut butter for a unique taste.
- Storage: Keep the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for later enjoyment.
- Family Activity: Involve kids in decorating the cookies for a fun family bonding activity, allowing them to get creative with colors and toppings!
- Custom Shapes: Use other cookie cutters for different shapes, such as flowers or eggs, to mix it up for Easter celebrations.
