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Holiday Sandwich Cookies

Name: Holiday Sandwich Cookies
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 16 sandwich cookies
Cuisine: American
Ingredients: Â½ cup (1 stick) butter, room temperature; 1 Â½ cups sugar; 2 eggs; 1 teaspoon vanilla; 2 cups all-purpose flour; 1 teaspoon baking soda; Â½ teaspoon baking powder; Â½ teaspoon salt; Â½ cup butter, room temperature; Â½ cup vegetable shortening (such as Crisco); 4 cups powdered sugar; 1-2 teaspoons almond or vanilla extract; 2 tablespoons milk; Â¼ teaspoon salt; Red and green prinkles

Take traditional Christmas cookies to the next level with a batch of Holiday Sandwich Cookies made with a sweet, creamy frosting sandwiched between two soft sugar cookies. Frosting the cookies and rolling them in red and green sprinkles also makes for a fun holiday baking project for kids who like helping in the kitchen.

Rebecca Denton

Print Recipe

Makes: 16 sandwich cookies
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 30 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country

Ingredients

½ cup (1 stick) butter, room temperature
1 ½ cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Filling:

½ cup butter, room temperature
½ cup vegetable shortening (such as Crisco)
4 cups powdered sugar
1-2 teaspoons almond or vanilla extract
2 tablespoons milk
¼ teaspoon salt
Red and green prinkles

Instructions

Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper and set aside.
In a large bowl, use a hand or stand mixer to cream together the butter and sugar until light and fluffy. Add the eggs and vanilla and continue mixing until completely combined.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add half the dry ingredients to the wet ingredients and mix until just combined. Add the remaining dry ingredients and knead with hands until evenly incorporated.
Divide dough into 4 equal sections, then divide each into 8 equal balls. (You should have 32 dough balls in total). Place each on the prepared baking sheets, leaving about 2 inches between each (around 10 to 12 per sheet).
Bake cookies in batches on the center rack of the oven for 12 to 14 minutes each or until light golden. Allow to cool completely.
While cookies are cooling, prepare the filling. In a large bowl, use a hand or stand mixer to beat together the butter and shortening. Add 2 cups powdered sugar, almond or vanilla extract, milk and salt. Beat until combined. Add remaining 2 cups powdered sugar and continue beating until completely combined and creamy.
Divide the 32 cookies into 16 pairs to make cookie sandwiches. Evenly spread filling over the bottom of one cookie and place the other cookie on top.
Decorate cookie sandwiches by rolling the filling layer in sprinkles before serving.