15 Sandwich Christmas Cookie Recipes (Creamy Middles)

Peppermint Cream-Filled Chocolate Sandwich Cookies

Peppermint Cream-Filled Chocolate Sandwich Cookies are a delightful holiday treat that perfectly combines rich chocolate cookies with a revitalizing peppermint cream filling. These cookies not only look festive but also provide a wonderful burst of flavor, making them a favorite during the Christmas season. They are perfect for gifting or enjoying at festive gatherings.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set the dry mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Extracts: Add in the egg, vanilla extract, and peppermint extract to the butter-sugar mixture. Beat until well combined.
5. Combine Dry and Wet Ingredients: Gradually mix in the dry ingredients until just combined. Be careful not to over-mix. Fold in the mini chocolate chips gently until evenly distributed.
6. Scoop and Shape Dough: Using a tablespoon or cookie scoop, drop rounded balls of cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set. The centers will still be soft but will firm up as they cool. Remove from the oven and let them cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare Peppermint Cream Filling: In a medium bowl, combine the powdered sugar, heavy cream, and crushed peppermint candies. Mix until smooth and creamy.
9. Assemble the Sandwich Cookies: Once the cookies are completely cool, spread a generous amount of the peppermint cream filling on the flat side of one cookie, then top with another cookie, pressing gently to create a sandwich.
10. Chill and Serve: For an extra invigorating bite, refrigerate the assembled cookies for about 30 minutes before serving. Enjoy these delightful Peppermint Cream-Filled Chocolate Sandwich Cookies with friends and family throughout the holiday season!

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Gingerbread Sandwich Cookies With Cinnamon Cream

Gingerbread Sandwich Cookies with Cinnamon Cream are a festive delight that combines the beloved flavors of gingerbread with a rich, spiced filling. These cookies are perfect for holiday celebrations, offering a warm, inviting taste that captures the essence of Christmas. Their charming design also makes them an excellent treat for sharing with friends and family.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Molasses and Egg: Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Beat until everything is well combined and smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to over-mix.
6. Shape Dough: Scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
7. Flatten Dough: Gently flatten each dough ball with the palm of your hand or the bottom of a glass to form round disks.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges are slightly firm. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare Cinnamon Cream: In a medium bowl, combine the powdered sugar and heavy cream. Mix with an electric mixer until you reach a fluffy consistency. Add ground cinnamon and mix until thoroughly blended.
10. Assemble Sandwich Cookies: Once the gingerbread cookies have cooled completely, spread a dollop of cinnamon cream on the flat side of one cookie, then top with another cookie to create a sandwich. Press gently to secure.
11. Serve and Enjoy: Arrange the gingerbread sandwich cookies on a festive platter. These cookies can be enjoyed immediately or stored in an airtight container for later. Enjoy the holiday flavors and festive spirit!

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Chocolate Elf Cookies With Vanilla Bean Filling

Chocolate Elf Cookies with Vanilla Bean Filling are a fun and festive treat that brings joy to any holiday gathering. These delightful sandwich cookies feature a rich chocolate base that perfectly complements the smooth, creamy vanilla bean filling. With their whimsical appeal and delicious flavors, they are sure to be a hit with both kids and adults alike!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until just combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough is just combined. Avoid over-mixing.
6. Shape the Dough: Scoop tablespoons of dough and roll them into balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Flatten the Dough: Slightly flatten each dough ball with the palm of your hand to form thick disks.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Vanilla Bean Filling: In a medium bowl, beat the heavy cream until soft peaks form. In a separate bowl, combine the powdered sugar and the scraped seeds from the vanilla bean (or vanilla extract). Gently fold in the whipped cream until smooth and creamy.
10. Assemble the Cookies: Once the cookies are completely cooled, spread a generous amount of the vanilla bean filling on the flat side of one cookie, then sandwich it with another cookie.
11. Serve and Enjoy: Share your Chocolate Elf Cookies with family and friends, and enjoy the festive flavors!

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Eggnog Sandwich Cookies With Nutmeg Frosting

Eggnog Sandwich Cookies with Nutmeg Frosting are the perfect festive treat to celebrate the holiday season. These delightful cookies capture the classic flavors of eggnog, featuring a soft, spiced cookie filled with a creamy and delicious nutmeg frosting. With their charming holiday spirit, they’re sure to please guests at any gathering or family get-together!

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt. Set the bowl aside once the ingredients are well combined.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together on medium speed for about 2-3 minutes until the mixture becomes light and fluffy.
4. Add Egg and Eggnog: Beat in the large egg and then mix in the eggnog and vanilla extract, continuing to mix until everything is well incorporated.
5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to over-mix.
6. Shape the Dough: Using a tablespoon, scoop out portions of the dough and roll them into balls. Place the dough balls on the lined baking sheets, spacing them at least 2 inches apart.
7. Flatten the Dough: Gently press each dough ball down with the palm of your hand to flatten them slightly into disks.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Once baked, allow the cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Nutmeg Frosting: In a medium bowl, combine the powdered sugar, heavy cream, and ground nutmeg. Mix with an electric mixer until the frosting is smooth and creamy.
10. Assemble the Sandwich Cookies: Once the cookies have cooled completely, spread a generous amount of nutmeg frosting on the flat side of one cookie and sandwich it with another cookie, flat side down. Repeat with the remaining cookies and frosting.
11. Serve and Enjoy: Once assembled, serve the Eggnog Sandwich Cookies right away, or store them in an airtight container for up to a week. Enjoy this delightful holiday treat!

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Raspberry Jam Sandwich Cookies With Cream Cheese Filling

Raspberry Jam Sandwich Cookies with Cream Cheese Filling are a delightful treat that combines a soft, buttery cookie with a sweet and tangy raspberry jam. These cookies are perfect for holiday gatherings or as a sweet snack any time of the year. The rich cream cheese filling complements the fruitiness of the jam, creating a decadent and enjoyable dessert that everyone will love.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set the mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the large egg and the vanilla extract to the butter mixture, mixing until well combined.
5. Combine Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients using a wooden spoon or spatula until a soft dough forms. Do not over-mix.
6. Shape Cookies: Using a tablespoon, scoop out portions of the dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges of the cookies are lightly golden and the centers are set. Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Cream Cheese Filling: In a medium-sized bowl, combine the softened cream cheese and powdered sugar. Mix with an electric mixer until smooth and creamy. If the mixture is too thick, add milk one tablespoon at a time until you achieve a spreadable consistency.
9. Assemble the Sandwich Cookies: Once the cookies have cooled, spread a layer of raspberry jam on the flat side of half of the cookies. Then, spread a generous layer of cream cheese filling on the flat side of the remaining cookies. Carefully sandwich the cookies together, pressing gently to adhere.
10. Serve and Enjoy: Serve the Raspberry Jam Sandwich Cookies with Cream Cheese Filling immediately, or store them in an airtight container in the refrigerator for up to a week. Enjoy these delightful treats with family and friends!

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Snickerdoodle Sandwich Cookies With Marshmallow Frosting

Snickerdoodle Sandwich Cookies with Marshmallow Frosting are a festive twist on the classic snickerdoodle cookie. These soft and chewy cookies, rolled in cinnamon sugar, are filled with a light and fluffy marshmallow frosting that makes them an irresistible treat for the holiday season or any special occasion. They combine the warm flavors of cinnamon and sugar with a delightful creaminess, making them perfect for sharing.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt until well combined. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the large eggs, one at a time, ensuring that each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix until combined.
5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing at a low speed until just combined. Be careful not to over-mix; stir until you don’t see any more flour.
6. Shape Cookies: In a small bowl, combine the granulated sugar and ground cinnamon for the coating. Using a cookie scoop or tablespoon, portion out the cookie dough and roll each portion into a ball. Roll the dough balls in the cinnamon-sugar mixture to coat them evenly. Place them on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Marshmallow Frosting: In a medium-sized bowl, combine the marshmallow fluff and powdered sugar. Mix with an electric mixer until well combined and fluffy. If the frosting is too thick, add milk a tablespoon at a time until you reach your desired consistency.
9. Assemble the Sandwich Cookies: Once the cookies are completely cooled, spread a generous amount of marshmallow frosting on the flat side of half of the cookies. Top each frosted cookie with another cookie, flat side down, to create a sandwich.
10. Serve and Enjoy: Your Snickerdoodle Sandwich Cookies with Marshmallow Frosting are now ready to enjoy! Keep them stored in an airtight container to maintain freshness.

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Chocolate Hazelnut Sandwich Cookies With Whipped Ganache

Chocolate Hazelnut Sandwich Cookies with Whipped Ganache are a luxurious and indulgent treat that combines the rich flavors of chocolate and hazelnuts. These cookies feature a soft and chewy structure, perfectly complementing the smooth and airy whipped ganache filling. Ideal for holiday gatherings or as a special dessert, these cookies will impress cookie lovers of all ages.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. Set the bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the large eggs, one at a time, confirming each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix until combined.
5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring on low speed until just combined. Gently fold in the ground hazelnuts until evenly distributed within the cookie dough.
6. Shape Cookies: Using a cookie scoop or tablespoon, portion out the cookie dough and roll each portion into a ball. Place them on the prepared baking sheets, leaving space between each ball for expansion while baking.
7. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
8. Make Whipped Ganache: While the cookies are cooling, prepare the whipped ganache. In a small saucepan, heat the heavy cream over low heat until just steaming (do not boil). Remove from heat, add the chopped semi-sweet chocolate, and allow it to sit for a few minutes to melt. Stir the mixture until smooth and then let it cool to room temperature.
9. Whip Ganache: Once the ganache is cool, use an electric mixer to whip it on medium speed until it becomes light and fluffy, resembling whipped cream.
10. Assemble Sandwich Cookies: Turn half of the cooled cookies upside down. Spoon or pipe a generous dollop of whipped ganache onto each upside-down cookie. Top with another cookie to create a sandwich, pressing down gently to guarantee the filling spreads slightly to the edges.
11. Serve and Enjoy: Allow the sandwich cookies to set for a few minutes, then serve them to friends and family, or store them in an airtight container for up to a week!

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Pumpkin Spice Sandwich Cookies With Cream Cheese Icing

Pumpkin Spice Sandwich Cookies with Cream Cheese Icing are a delightful autumn-inspired treat perfect for the holiday season. These soft, spiced cookies are infused with warm pumpkin flavors and are filled with a rich, creamy icing that brings together the comforting taste of fall in each delightful bite. They’re perfect for cookie exchanges or as a festive dessert to share with family and friends.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Pumpkin: Beat in the large egg, followed by the pure pumpkin puree and vanilla extract, mixing until well combined.
5. Combine Ingredients: Gradually add the dry mixture to the wet ingredients, stirring on low speed until just combined and a soft dough forms.
6. Shape Cookies: Using a cookie scoop or tablespoon, portion out the cookie dough and roll each portion into a ball. Place them on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are just slightly soft. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
8. Make Cream Cheese Icing: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar, mixing until well combined. Add milk, one tablespoon at a time, until the desired consistency is achieved for spreading.
9. Assemble the Sandwich Cookies: Once the cookies are completely cooled, spread a generous layer of cream cheese icing on the flat side of one cookie and top it with another cookie to create a sandwich. Repeat until all cookies are assembled.
10. Serve and Enjoy: These Pumpkin Spice Sandwich Cookies can be enjoyed immediately or stored in an airtight container in the fridge for a few days. Enjoy the holiday spirit with this delightful treat!

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Candy Cane Sandwich Cookies With Mint Buttercream

Candy Cane Sandwich Cookies with Mint Buttercream are a festive and flavorful treat that capture the essence of the holiday season. These delightful cookies feature a soft, peppermint-infused base, sandwiching a creamy mint buttercream filling and topped with crushed candy cane pieces for a festive crunch. They are perfect for holiday gatherings and make a sweet addition to any dessert table.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking soda, and salt. Whisk together until well mixed and set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Egg and Flavors: Beat in the large egg, vanilla extract, and peppermint extract, mixing until fully incorporated.
5. Combine Mixtures: Gradually add the dry mixture to the wet mixture, beating on low speed until the dough just comes together. If desired, add a few drops of food coloring to achieve a festive look, mixing gently until combined.
6. Shape Cookies: Scoop tablespoons of dough and roll each portion into a ball. Place them onto the lined baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your hand.
7. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set. The centers may look slightly underbaked; this is okay as they will continue to firm up as they cool.
8. Make the Mint Buttercream: While the cookies are cooling, prepare the mint buttercream by beating together the softened butter and powdered sugar in a mixing bowl. Gradually add the milk and peppermint extract, beating until the mixture is smooth and creamy.
9. Assemble the Sandwich Cookies: Once the cookies are completely cool, spread a generous layer of mint buttercream on the flat side of one cookie. Top it with another cookie, pressing gently to create a sandwich. Roll the edges of the filled cookie in the crushed candy canes to create a festive touch.
10. Serve: Enjoy your Candy Cane Sandwich Cookies immediately, or store them in an airtight container to keep them fresh. They make a delightful treat for holiday gatherings or cookie exchanges!

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Lemon Sandwich Cookies With Citrus Cream Filling

Lemon Sandwich Cookies with Citrus Cream Filling are a zesty and invigorating treat that brings a burst of sunshine to your holiday dessert table. These delightful cookies feature a soft lemon-flavored base that perfectly complements a creamy, tangy citrus filling. Ideal for sharing at festive gatherings or enjoying with a warm cup of tea, these cookies are sure to brighten anyone’s day.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. This mixture helps to create a balanced dough, so set it aside after combining.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Flavorings: Incorporate the large egg, fresh lemon juice, lemon zest, and vanilla extract into the butter-sugar mixture. Mix until all ingredients are fully combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring on low speed until a soft dough forms. Be careful not to overmix.
6. Shape Cookies: Scoop tablespoons of dough and roll each portion into a ball. Arrange them on the lined baking sheets, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand.
7. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden but the centers remain soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
8. Prepare Citrus Cream Filling: In a mixing bowl, beat together the heavy cream and powdered sugar on medium speed until soft peaks form. Add the additional lemon zest for extra flavor and mix until fully incorporated.
9. Assemble Sandwich Cookies: Once the cookies are completely cooled, take one cookie and spread or pipe a generous amount of citrus cream filling on the flat side. Top with another cookie, flat side down, to create a sandwich. Press gently to adhere.
10. Serve and Enjoy: Repeat the process until all cookies are filled. Serve the lemon sandwich cookies immediately or store them in an airtight container in the refrigerator for added invigoration. Enjoy your delightful, citrusy treats!

Red Velvet Sandwich Cookies With Cream Cheese Frosting

Red Velvet Sandwich Cookies with Cream Cheese Frosting are a festive and visually stunning treat that brings a touch of elegance to your holiday dessert spread. These vibrant red cookies are soft and chewy, perfectly paired with a rich and luscious cream cheese filling. They are a delightful blend of flavors and textures, making them a favorite choice for Christmas festivities and special occasions.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This mixture will create the base for your cookie dough.
3. Combine Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Color: Beat in the large egg, red food coloring, and vanilla extract into the butter-sugar mixture until well combined. Make certain the mixture is evenly colored.
5. Incorporate Dry Mixture: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be cautious not to overmix to guarantee the cookies remain tender.
6. Shape Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with your fingers.
7. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are just firm to the touch. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
8. Prepare Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth. Gradually add the heavy cream and continue to beat until the frosting is creamy and spreadable.
9. Assemble Sandwich Cookies: Once the cookies are completely cool, spread a generous layer of cream cheese frosting on the flat side of one cookie and top it with another cookie, flat side down, creating a sandwich. Press gently to adhere, and repeat with the remaining cookies.
10. Serve and Enjoy: Place the assembled cookies on a platter and serve immediately or store in an airtight container in the refrigerator until ready to serve. Enjoy your beautiful and delicious Red Velvet Sandwich Cookies!

Almond Joy Cookies With Coconut Cream Filling

Almond Joy Cookies with Coconut Cream Filling are a delightful twist on the classic candy bar, perfect for the holiday season. These chewy cookies are infused with almond flavor and filled with a luscious coconut cream that mimics the beloved Almond Joy’s signature taste. Topped with a drizzle of chocolate, these treats will surely be a hit at any holiday gathering.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly. This will help to guarantee that all ingredients are evenly distributed throughout the cookie dough.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
4. Add Egg and Almond Extract: Beat in the large egg and almond extract until fully incorporated. Verify that the mixture is smooth and creamy.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed just until a soft dough forms. Take care not to overmix, as this can result in tough cookies.
6. Fold in Coconut: Gently fold in the sweetened shredded coconut, ensuring it is evenly distributed throughout the dough.
7. Shape Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
9. Prepare Coconut Cream Filling: In a medium bowl, combine the coconut milk, powdered sugar, and vanilla extract. Mix until smooth and well combined. If the mixture is too thick, add a little milk to reach the desired consistency.
10. Fill Cookies: Once the cookies have cooled, spread a generous amount of the coconut cream filling onto the flat side of one cookie and top with another cookie to create a sandwich.
11. Melt Chocolate: In a small bowl, microwave the semi-sweet chocolate chips in 30-second increments until melted and smooth. Be careful not to overheat.
12. Drizzle Chocolate: Using a spoon or fork, drizzle the melted chocolate over the filled cookies. Allow the chocolate to set before serving, or refrigerate for a quicker set.

Enjoy your Almond Joy Cookies with Coconut Cream Filling as a sweet and festive treat for your holiday gatherings!

Molasses Sandwich Cookies With Maple Buttercream

Molasses Sandwich Cookies with Maple Buttercream are a delightful and cozy seasonal treat, perfect for the holiday season. The rich, spiced flavor of the molasses cookies pairs beautifully with the creamy sweetness of maple buttercream filling, creating a delicious sandwich cookie that is bound to impress at any festive gathering.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. This guarantees that all the spices and leavening agent are evenly distributed in the flour.
3. Cream Butter and Sugar: In a larger mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
4. Add Molasses and Egg: Mix in the molasses and large egg until fully combined, confirming the mixture is smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until a dough forms. Be careful not to overmix, as this could affect the texture of the cookies.
6. Scoop and Shape Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake in the preheated oven for about 10-12 minutes, or until the cookies are firm and slightly domed. Allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
8. Make the Maple Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until incorporated. Add the maple syrup and vanilla extract, beating until the frosting is smooth and fluffy. Adjust the consistency with more powdered sugar if necessary.
9. Assemble the Sandwich Cookies: Once the cookies have completely cooled, flip half of the cookies upside down. Spread a generous layer of maple buttercream onto each flipped cookie and top with another cookie to create a sandwich.
10. Serve and Enjoy: These molasses sandwich cookies can be served immediately or stored in an airtight container for up to a week. Enjoy them as a festive treat during the holiday season!

Chocolate Mint Sandwich Cookies With Mint Chocolate Filling

Chocolate Mint Sandwich Cookies with Mint Chocolate Filling are a decadent treat that combines rich chocolate cookies with a revitalizing minty chocolate filling. These cookies are perfect for the holiday season or for any chocolate lover seeking a delightful dessert. The combination of flavors is sure to impress family and friends during festive gatherings.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined to guarantee the mixture is uniform.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed for about 2-3 minutes until the mixture is light and fluffy.
4. Add Egg and Vanilla: Add the large egg and vanilla extract to the butter and sugar mixture, beating until fully incorporated and smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix.
6. Incorporate Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula, guaranteeing they are evenly distributed throughout the dough.
7. Scoop Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the lined baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are firm and set. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
9. Prepare the Mint Chocolate Filling: In a mixing bowl, sift the powdered sugar to remove any lumps. In another bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the heavy cream, peppermint extract, and optional green food coloring, beating until the filling reaches a creamy consistency.
10. Assemble the Sandwich Cookies: Take one chocolate cookie and spread a generous amount of mint chocolate filling on the flat side. Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.
11. Serve and Enjoy: Once assembled, serve the chocolate mint sandwich cookies immediately or store them in an airtight container for up to a week. Enjoy this delightful treat!

Funfetti Sandwich Cookies With Birthday Cake Frosting

Funfetti Sandwich Cookies with Birthday Cake Frosting are a delightful treat perfect for celebrating any occasion, especially birthdays! These cheerful cookies feature colorful sprinkles mixed into a soft and tender cookie dough, sandwiching a rich and creamy birthday cake-flavored frosting. They bring a festive touch to your dessert table and are sure to put a smile on everyone’s face.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed for about 2-3 minutes, until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Add the large eggs and vanilla extract into the creamed mixture, mixing until fully incorporated and smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix to keep the cookies tender.
6. Fold in Sprinkles: Gently fold in the rainbow sprinkles using a spatula, ensuring they are evenly distributed throughout the cookie dough.
7. Scoop Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a spoon.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Remove them from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Frosting: In a medium mixing bowl, beat together the powdered sugar and heavy cream until smooth. Mix in the funfetti cake mix until fully incorporated and the frosting is fluffy.
10. Assemble the Sandwich Cookies: Once the cookies are completely cool, spread a generous amount of the birthday cake frosting onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich. Repeat until all cookies are filled.
11. Serve and Enjoy: Serve the Funfetti Sandwich Cookies immediately, or store them in an airtight container at room temperature for up to a week. Enjoy the festive flavors!