Delicious buttercream frosting sandwiched between two soft and chewy cookies and adorned with Christmas sprinkles. These Christmas Sandwich Cookies are perfect for celebrating the holiday season! Make them for parties or Santa's cookie plate, but be sure to make extra, they are scrumptious!
Making fun, festive treats like these cookies brings me so much joy! I love making special treats that are colorful and fun for the kiddos. What kid doesn't love cookies, frosting and sprinkles? After seeing them devour the taste tester cookies, I can say without a doubt that these are a new family favorite! Santa is going to be really happy with his cookie plate this year. If the kids leave any for him!
This recipe uses my favorite cookie dough and the BEST buttercream frosting. I have shared this cookie recipe already in my White Chocolate Peppermint Cookies recipe. It really is a great versatile cookie dough. It works great as a plain cookie or stuffed with all of your favorite add-ins. The chewiness of this cookie dough makes it the perfect cookie dough. If you are a fan of soft, chewy cookies, and you haven't tried this one yet, you are in for a treat!
Ingredients Needed
- Butter - Unsalted and softened.
- Light Brown Sugar
- Granulated Sugar
- Powdered Sugar
- Eggs
- Vanilla Extract - Pure Vanilla Extract yields the best flavor.
- All-Purpose Flour
- Cornstarch
- Baking Soda
- Salt
- Heavy Cream
- Christmas Sprinkles - I used three different sprinkle mixes, mixed together.
Tips For Making Christmas Sandwich Cookies
- Using softened butter is important when making these cookies. The butter needs to be completely soft and at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough. Softened butter is also needed for the buttercream, the fluffiest buttercream is made from softened butter.
- Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated.
- Chill the dough. The best texture comes from the dough being chilled for 1 hour, no less. This will allow the dough to spread, not too much and not too little. If the dough doesn't chill long enough the cookies will spread more making super thin cookies. If the dough is chilled for too long the dough will not spread enough and make the cookies thicker, which makes them less chewy. With that being said, when chilled longer, the thicker cookies are still fantastic, I just prefer the texture they have when chilled for 1 hour.
- Do not overbake. Pull the cookies out of the oven when the middles look slightly under baked. They will continue to cook when they come out of the oven and be perfect by the time they are completely cooled.
How To Make Christmas Sandwich Cookies
These cookies are really easy to make and come together pretty quick. The longest part of this recipe is chilling the dough before baking the cookies. This gives you time to make the buttercream!
Making the Cookie Dough
1. In a medium bowl mix together the flour, cornstarch, baking soda and salt.
2. In the bowl of a mixer cream together the butter and both sugars. Mix until creamy and lighter in color.
3. Mix in the egg and vanilla extract. Scraping the bowl as need. Mix until fully combined.
4. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
5. Line a baking sheet with parchment paper and scoop out the cookie dough using a 1.5-ounce portion scoop. Place 2" apart.
6. Place in the refrigerator and chill the cookie dough for 1 hour.
7. Preheat an oven to 350° F and bake the cookies for 14 minutes. Cool completely on cooling rack before frosting.
Making the Buttercream
1. In the bowl of a mixer add the butter and mix on medium speed until the butter is creamy and smooth.
2. Slowly add in the powdered sugar, mixing on low to start then on medium speed until fully incorporated. Be sure to scrape down the sides of the bowl a few times.
3. Add in the vanilla extract, salt and heavy cream. Turn the mixer to medium speed and mix for 1 minute.
Assembling the CHristmas Sandwich Cookies
Scoop the frosting into a piping bag or use a spoon. Put a good amount of frosting on half of the cookies (the bottoms).
Place another cookie on the top, slightly press down.
Hold the cookie sandwich above the sprinkles and slowly sprinkle them over, rotating the sandwich until the frosting is completely covered. Enjoy!
Storing Christmas Sandwich Cookies
Store in an airtight container at room temperature for up to 4 days. Or in the refrigerator for 7 days. When storing in the refrigerator, take the cookies out 30 minutes to 1 hour before serving so that they come up to room temperature. Cold cookies are not pleasant.
MORE DELICIOUS CHRISTMAS COOKIES
Christmas M&M Sprinkle Cookies
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📖 Recipe
Christmas Sandwich Cookies
Ingredients
Cookie Dough
- ½ Cup unsalted butter softened
- ½ Cup light brown sugar packed
- ¼ Cup granulated sugar
- 1 Large egg
- 2 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- 1 Teaspoon cornstarch
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
- As Needed Christmas Sprinkles
Buttercream Frosting
- 6 oz unsalted butter softened
- 1 ¾ cup powdered sugar
- ½ Teaspoon vanilla extract
- Pinch salt
- 1 Teaspoon heavy cream
Instructions
- In a medium bowl mix together the flour, cornstarch, baking soda and salt. Set aside.
- In the bowl of a mixer cream together the butter and both sugars. Mix until creamy and lighter in color. This should take 2 minutes. Mix in the egg and vanilla extract. Scraping the bowl as needed. Mix until fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Line a baking sheet with parchment paper and scoop out the cookie dough using a 1.5-ounce portion scoop. Place 2" apart. Place in the refrigerator and chill the cookie dough for 1 hour.
- Preheat an oven to 350° F and bake the cookies for 14 minutes. Cool completely on cooling rack before frosting.
Buttercream Frosting
- In the bowl of a mixer add the butter and mix on medium speed until the butter is creamy and smooth.
- Slowly add in the powdered sugar, mixing on low to start then on medium speed until fully incorporated. Be sure to scrape down the sides of the bowl a few times.
- Add in the vanilla extract, salt and heavy cream. Turn the mixer to medium speed and mix for 1 minutes.
Assembly
- Scoop the frosting into a piping bag or use a spoon. Put a good amount of frosting on half of the cookies (the bottoms). Place another cookie on the top, slightly press down. Holding the cookie sandwich over the sprinkles, sprinkle them over, turning the cookie sandwich until all of the frosting has been covered. Enjoy!
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