Cranberry Pecan Sandwich Cookies (Printable)

Buttery cookies studded with cranberries and pecans, filled with creamy cheese frosting

# Ingredient List:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 tsp vanilla extract
05 - 2 cups all-purpose flour
06 - 1/2 tsp baking powder
07 - 1/2 tsp salt
08 - 1/2 cup dried cranberries, finely chopped
09 - 1/2 cup pecans, toasted and finely chopped

→ Cream Cheese Filling

10 - 4 oz cream cheese, softened
11 - 2 tbsp unsalted butter, softened
12 - 1 1/2 cups powdered sugar, sifted
13 - 1/2 tsp vanilla extract
14 - Pinch of salt

# Steps:

01 - Beat softened butter and granulated sugar in a large mixing bowl until light and fluffy, approximately 3-4 minutes.
02 - Beat in egg and vanilla extract until thoroughly incorporated.
03 - Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
04 - Gradually add dry ingredients to butter mixture, mixing just until combined. Avoid overmixing.
05 - Fold in chopped dried cranberries and toasted pecans until evenly distributed.
06 - Divide dough in half, wrap each portion in plastic wrap, and refrigerate for 30 minutes.
07 - Heat oven to 350°F. Line baking sheets with parchment paper.
08 - Roll chilled dough on lightly floured surface to 1/4-inch thickness. Cut into rounds using 2-inch cookie cutter.
09 - Arrange cookies 1 inch apart on prepared sheets. Bake for 10-12 minutes until edges are lightly golden. Cool completely on wire rack.
10 - Beat cream cheese and softened butter until smooth. Gradually incorporate powdered sugar, vanilla, and salt. Continue beating until fluffy.
11 - Spread or pipe approximately 1 tablespoon filling onto flat side of half the cookies. Top with remaining cookies to form sandwiches.

# Expert Advice:

01 -
  • The cream cheese filling strikes that perfect balance between tangy and sweet, cutting through the buttery richness
  • These cookies look impressive on a holiday platter but are actually quite straightforward to make
02 -
  • The dough must be properly chilled or your cookies will spread into thin, uneven rounds
  • Wait until cookies are completely cool before filling or the frosting will melt and slide off
03 -
  • Use a small offset spatula for spreading the filling evenly without breaking delicate cookies
  • If your kitchen is warm, chill the assembled cookies for 15 minutes to set the filling

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