If you love banana bread, these Banana Bread Sandwich Cookies are about to become your new favorite treat. Soft, lightly spiced banana cookies are sandwiched together with a rich brown sugar frosting that tastes like the best part of a cinnamon roll. They are easy to make, incredibly soft, and the kind of cookie that disappears fast at any gathering.

Recipe Highlights

• All the flavor of banana bread in a cookie: These soft, lightly spiced cookies capture everything you love about banana bread in a handheld, snackable form.
• Brown sugar frosting: The filling is rich, buttery, and sweet with a deep caramel note that pairs perfectly with the banana cookies.
• Great use for ripe bananas: If you have bananas sitting on the counter that are past their prime, this is the perfect recipe for them.
• Soft and tender texture: These cookies bake up pillowy and soft, just like the inside of a fresh loaf of banana bread.
• Easy to make: No chilling the dough, no special equipment, and simple ingredients you likely already have on hand.
• Perfect for sharing: This recipe makes about 24 sandwich cookies, making it a great option for parties, bake sales, and gatherings.

Ingredients in Banana Bread Sandwich Cookies

Cookies

• Unsalted butter: Softened butter creams together with the sugars to create a light, tender cookie base.
• Granulated sugar and brown sugar: The combination of both sugars adds sweetness and a subtle molasses depth that complements the banana flavor.
• Egg: Adds structure and richness to the cookie dough.
• Vanilla extract: Rounds out the flavor and enhances the warm, sweet notes in the cookie.
• Mashed ripe banana: The star of the cookie. Ripe bananas add natural sweetness, moisture, and that signature banana bread flavor.
• All-purpose flour: Provides the structure that holds the cookies together without making them dense.
• Baking soda and baking powder: Work together to give the cookies a soft, slightly lifted texture.
• Salt: Balances sweetness and enhances other flavors.
• Cinnamon: Adds warmth and spice that makes these cookies taste just like banana bread.

Frosting

• Butter: The base of the frosting, adding richness and a smooth, creamy texture.
• Brown sugar: Gives the frosting its signature deep, caramel-like sweetness that sets this frosting apart from a standard buttercream.
• Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.
• Milk or cream: Adjusts the consistency of the frosting to make it smooth and easy to spread.
• Vanilla extract: Adds flavor and warmth to the frosting.
• Salt: A small pinch balances the sweetness and keeps the frosting from tasting one-dimensional.

Tips for the Best Banana Bread Sandwich Cookies

Full instructions are in the recipe card below, but here are a few helpful tips.

• Use very ripe bananas: The riper the banana, the sweeter and more flavorful your cookies will be. Look for bananas with plenty of brown spots on the peel.
• Do not overmix the dough: Once you add the flour mixture, stir just until combined to keep the cookies soft and tender.
• The batter may look separated: When you add the mashed banana, the mixture can look a little curdled. This is completely normal and will bake out fine.
• Let the cookies cool completely before frosting: Spreading frosting on warm cookies will cause it to melt and slide off. Make sure the cookies are fully cooled first.
• Keep the cookies uniform in size: Using a cookie scoop helps ensure all your cookies are the same size, which makes for neater sandwich cookies and even baking.
• Beat the frosting well: Beating the butter and brown sugar together for a full two minutes before adding the powdered sugar gives the frosting a lighter, fluffier texture.

Storage Instructions

Store sandwich cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before serving for the best texture. Unfrosted cookies can be stored at room temperature in an airtight container for up to 3 days.

These cookies also freeze well. Freeze unfrosted cookies in an airtight container for up to 3 months. Thaw at room temperature and assemble with fresh frosting before serving.

Print

Banana Bread Sandwich Cookies Recipe

Soft Banana Bread Sandwich Cookies filled with rich brown sugar frosting. Easy to make and perfect for using up ripe bananas!

Course Cookies

Cuisine American

Keyword Banana Bread Sandwich Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 24 servings

Calories 186kcal

Author Jessica & Nellie

Ingredients

Cookies

• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mashed ripe banana about 2 medium bananas
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon

Frosting

• ½ cup butter softened
• ½ cup brown sugar packed
• 1½ cups powdered sugar
• 2 tablespoons milk or cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

• Preheat oven to 350°F and line baking sheets with parchment paper.
• Beat butter, granulated sugar, and brown sugar together until light and fluffy.
• Mix in egg, vanilla, and mashed banana. The mixture may look slightly separated at this stage, which is normal.
• In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Add to the wet ingredients and stir just until combined.
• Scoop tablespoon-sized portions onto prepared baking sheets and bake for 10 to 12 minutes, until set and soft. Cool completely on a wire rack.
• To make the frosting, beat butter and brown sugar together for 2 minutes until fluffy. Add powdered sugar, milk, vanilla, and salt and beat until smooth.
• Spread frosting on the flat side of half the cookies and top with the remaining cookies to form sandwich cookies.

Nutrition

Calories: 186kcal | Carbohydrates: 28g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 131mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.5mg

FAQs

Can I use frozen bananas? Yes. Thaw frozen bananas completely and drain any excess liquid before mashing. They work just as well as fresh ripe bananas and often have an even more concentrated flavor.

Why does my dough look separated when I add the banana? This is completely normal. The high moisture content of the mashed banana can make the mixture look a little curdled, but once the dry ingredients are added, everything comes together perfectly.

Can I make these without the frosting? Absolutely. The cookies are delicious on their own as a soft banana bread-style cookie. The frosting just takes them to the next level.

Can I add mix-ins to the cookie dough? Yes. Chopped walnuts or pecans, mini chocolate chips, or a handful of rolled oats all work well folded into the dough before baking.

How ripe should the bananas be? The riper the better. Bananas with lots of brown spots on the peel are ideal because they are sweeter, softer, and much easier to mash.

More banana cookie recipes to try:

• Banana Split Cookie Cups bring all the flavors of a classic banana split into one fun, handheld treat with banana cookies filled with pineapple cream and topped with chocolate and a cherry.
• Soft, chewy, and packed with flavor, Banana Oatmeal Cookies are made with banana pudding mix and fresh bananas for an easy cookie you will want to make again and again.
• With a pillowy soft texture and rich banana flavor from real ripe bananas and pudding mix, Banana Pudding Cookies with white chocolate chips are as delicious as they look.
• Soft and warmly spiced with cinnamon, Caramel Banana Cookies combine the natural sweetness of ripe bananas with a rich, buttery caramel frosting for a treat that is hard to resist.
• Loaded with peanut butter cups, chocolate chips, and banana pudding mix, Reese’s Peanut Butter Banana Cookies are a soft, chewy, crowd-pleasing mashup of three of the best flavors around.

These Banana Bread Sandwich Cookies are the kind of treat that feels a little nostalgic and completely irresistible, with soft banana cookies and that rich brown sugar frosting making every bite worth savoring.

The post BANANA BREAD SANDWICH COOKIES appeared first on Family Cookie Recipes.

Funfetti Sandwich Cookies made with buttery cookie dough baked with sprinkles, then sandwiched with a luscious vanilla buttercream! Perfect for birthdays or any celebration!

These Funfetti Cookies are the kind of treat that instantly make any occasion feel a little more special, with their soft, buttery texture and sweet vanilla buttercream filling. They’re perfect for birthdays, spring and summer celebrations, or anytime you want something fun, colorful, and crowd-pleasing. Families especially love making these together since they’re simple to assemble and full of nostalgic, sprinkle-filled joy. One bite and you’ve got a playful dessert that brings smiles all around!

Recipe Highlights

• Double the Cookie Fun– Two soft, sprinkle-filled cookies sandwiched together with creamy buttercream give you the perfect balance of chewy, sweet, and rich in every bite.
• Festive & Customizable– The colorful jimmies make these cookies instantly eye-catching, and you can easily switch up sprinkle colors to match holidays, birthdays, or themed celebrations.
• Crowd-Pleasing Treat for Sharing– These are a hit with both kids and adults, making them ideal for parties, bake sales, or family gatherings where you want a dessert that disappears quickly.

Ingredients for Cookie Sandwiches

½ cup salted butter, softened – Provides rich flavor and a tender texture while creating the base of the cookie dough.

¾ cup light brown sugar – Adds sweetness, moisture, and a slight chewiness thanks to its molasses content.

¼ cup white granulated sugar – Helps the cookies spread and lightly crisp at the edges.

1 large egg – Binds the ingredients together and adds structure and moisture to the dough.

½ teaspoon baking soda – Helps the cookies spread and promotes a soft, tender texture.

1 teaspoon baking powder – Gives the cookies a bit of lift for a thicker, lighter consistency.

1 ½ cups all-purpose flour – Forms the structure of the cookies, giving them shape and stability.

½ cup jimmies sprinkles – Adds color, fun texture, and a festive look without melting into the dough.

Frosting Ingredients

¼ cup salted butter, softened – Creates a creamy, rich base for the frosting.

1 ½ cups powdered sugar – Sweetens the frosting and gives it a smooth, thick consistency.

1–2 tablespoons milk – Adjusts the frosting’s thickness for easy spreading or piping.

½ teaspoon vanilla – Adds classic flavor and warmth to the buttercream.

¼ teaspoon almond extract – Enhances the flavor with a subtle nutty note that complements the vanilla.

Tips & Tricks for making Festive Cookie Sandwiches

1. Let cookies cool fully before assembling– Since these use buttercream frosting, allow the cookies to cool for about 30 minutes so the frosting doesn’t melt or slide off when you add it.
2. Use consistent cookie sizing– A #40 cookie scoop (about 1 ½–2 tablespoons) helps keep all the cookies uniform in size, making it much easier to match them up into even sandwich pairs.
3. Lightly flatten the dough before baking– Gently pressing the dough balls into thick discs encourages more even spreading in the oven and results in flatter cookies that are easier to assemble.
4. Choose the right sprinkles & finishing touches– Use larger jimmies for the best “birthday cake” look, and if desired, roll the edges of the assembled cookies in extra sprinkles so they stick to the frosting for added color and texture.

How should I store Sandwich Cookies, and can they be frozen?

You can store these cookies in an airtight container on the counter for up to 5 days. While they can also be kept in the fridge, they tend to dry out about a day sooner there. They’re delicious served either chilled or at room temperature.

For longer storage, you can freeze the cookies (assembled or unassembled) in an airtight container for up to 2–3 months; just let them thaw in the fridge or at room temperature before serving.

Print

Funfetti Sandwich Cookies

Funfetti Sandwich Cookies made with buttery cookie dough baked with sprinkles, then sandwiches with a luscious vanilla buttercream! Perfect for birthdays or any celebration!

Course Cookies, Dessert, treat

Cuisine American

Keyword Funfetti Sandwich Cookies, Sandwich Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 8 cookies

Calories 438kcal

Author Jessica & Nellie

Ingredients

Cookie Dough:

• ½ cup salted butter softened
• ¾ cup light brown sugar
• ¼ cup white granulated sugar
• 1 large egg
• ½ tsp baking soda
• 1 tsp baking powder
• 1 ½ cups all-purpose flour
• ½ cup jimmies sprinkles

Frosting Ingredients:

• ¼ cup salted butter softened
• 1 ½ cups powdered sugar
• 1-2 TBSP milk
• ½ tsp vanilla
• ¼ tsp almond extract

Instructions

• Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Cream the butter, brown sugar, and granulated sugar together in a large mixing bowl using an electric hand mixer on high speed. Once the butter and sugars are smooth and creamy, whisk in the egg until fully incorporated.
• Slowly whisk in the flour, baking powder, baking soda, and sprinkles until no dry pockets remain in your cookie dough.
• Use a standard size cookie scoop to drop balls of cookie dough onto a baking sheet. Flatten each ball slightly to create thick discs and bake your cookies for 12 minutes. Let your cookies cool on the counter for 30 minutes and prepare your frosting.
• Whisk together the softened butter, powdered sugar, milk, and extracts until smooth and creamy. Use a piping bag or spatula to spread frosting over the bottom of half your cookies. Top with the remaining cookies to create your cookie sandwiches. Enjoy!

Notes

You can store your cookies on the counter for up to 5 days in an airtight container. You can store them in the fridge too, but we felt they dried out about a day faster that way. These cookies are great served chilled or at room temperature.

Nutrition

Calories: 438kcal | Carbohydrates: 67g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 221mg | Potassium: 120mg | Fiber: 1g | Sugar: 48g | Vitamin A: 565IU | Calcium: 53mg | Iron: 1mg

What kind of sprinkles should I use in this recipe?

You can use any kind of sprinkles, but larger jimmies work best for a vibrant look. It’s best to avoid sanding sugar since it tends to dissolve during baking and won’t give the same colorful “birthday cake” effect.

Can I add extra sprinkles to the outside of the sandwich cookies?

Yes, you can roll the edges of the assembled cream pies in additional sprinkles. They’ll stick to the buttercream and give the cookies a fun, colorful finish, though it will use quite a few sprinkles.

What’s the best way to apply the frosting?

Using a piping bag gives the cleanest, most uniform look when assembling the cream pies, but if you don’t have one, you can easily spread a thick layer of frosting with a spatula instead.

How do I keep the cookies from spreading too much?

Make sure your butter isn’t overly soft or melted, and lightly flatten the dough balls just before baking rather than pressing them too thin. Chilling the dough for 20–30 minutes can also help if your kitchen is warm.

Enjoy more of our favorite Sandwich Cookie recipes here:

• Light, buttery cookies with a bright, tangy lemon cream filling—every bite our these Lemon Sandwich Cookies is fresh, zesty, and melt-in-your-mouth delicious!
• Soft cookies filled with creamy strawberry buttercream create our Peanut Butter and Jelly Sandwich Cookies. One bite delivers that perfect sweet-and-salty combo everyone knows and loves.
• These S’mores Cookie Sandwiches have the classic campfire-inspired flavor in every bite. Even if you don’t love s’mores, these soft, chewy cookie sandwiches are sweet, cozy, and hard to resist!
• Strawberry Cake Mix Sandwich Cookies are made with freeze-dried strawberries and sandwiched around a simple cream cheese filling for the perfect creamy bite!
• Peanut butter lovers rejoice—these Peanut Butter Sandwich Cookies are rich, satisfying, and the kind of treat everyone goes crazy for!
• Pretty Pink Sandwich Cookies are made from simple pantry ingredients, then get filled with a smooth vanilla buttercream and finished with a pop of pink. Cute, classic, and irresistibly sweet treats!

Funfetti Sandwich Cookies are made with buttery sprinkle-filled cookies sandwiched around a luscious vanilla buttercream for a soft, sweet, celebration-worthy bite. Perfect for birthdays or any occasion, they bring colorful fun and bakery-style flavor to every cookie sandwich.

The post FUNFETTI SANDWICH COOKIES appeared first on Family Cookie Recipes.

Shamrock Chocolate Linzer Cookies made with buttery crisp chocolate cookies sandwiched with a silky white chocolate ganache tinted green for St. Patrick’s Day!

A simple way to celebrate holidays like St. Patrick’s Day is to make festive cookies at home! These are delightful treats with fantastic chocolate flavor and creamy ganache filling. You’ll need a

Recipe Highlights

• Festive Shamrock Surprise: A cute shamrock cutout reveals vibrant green ganache, creating a stunning contrast against the dark chocolate cookies—perfect for St. Patrick’s Day.
• Rich Chocolate + Creamy Irish Cream Filling: Buttery cocoa cookies sandwich a silky white chocolate ganache infused with Irish cream or mint for a smooth, indulgent bite.
• Impressive Yet Doable: These bakery-style sandwich cookies look elegant and gift-worthy, but are simple to make with basic ingredients and a little chill time.

Ingredients for Shamrock Linzer Cookies

All-purpose flour (1 ⅛ cups / 140 g) provides structure and stability so the cookies hold their shape when cut and sandwiched.

Unsweetened cocoa powder (½ cup / 50 g) adds rich chocolate flavor and gives the cookies their deep, dark color.

Powdered sugar (¾ cup / 75 g) sweetens the dough while keeping the texture tender and delicate.

Cold unsalted butter (¾ cup / 90 g, cubed) creates a buttery flavor and crisp, melt-in-your-mouth texture.

Large egg (1) binds the dough together and adds richness.

Heavy cream (2 ½ TBSP / 35 ml) adds moisture for a smooth, workable dough.

Irish cream liqueur (1 ½ tsp, optional) enhances the cookies with a subtle, complementary flavor note.

White Chocolate Irish Cream Ganache (Filling)

White chocolate (5.3 oz / 150 g, chopped) forms the sweet, creamy base of the ganache filling.

Heavy cream (3 TBSP / 50 g) melts the white chocolate into a smooth, silky consistency.

Irish cream liqueur (1 tsp, optional) or mint chip flavor (½ tsp) adds a festive flavor accent to the filling.

Green food coloring (as needed) tints the ganache a vibrant shamrock green for a festive finish.

Tips for making the cutest St. Patrick’s Day Cookies

Full instructions in the recipe card below, but here are a few tips for the baking process!

• Keep the Butter Cold
  Using cold butter is key to creating that tender, shortbread-like texture classic to linzer cookies, giving these chocolate rounds a delicate, crisp bite.
• Balance the Sweetness with Cocoa
  The unsweetened cocoa powder isn’t just for color—it deepens the chocolate flavor and balances the sweetness of the white chocolate ganache filling.
• Heat Cream + Irish Cream Together
  Warm the heavy cream and Irish cream in the same saucepan before pouring over the chocolate to ensure even flavor distribution and a smooth ganache that won’t separate.
• Chill Cut Cookies Before Baking
  After cutting the shamrock centers, chill the trays briefly to help the cookies hold their sharp shapes and prevent spreading in the oven.

Storing Green Linzer Cookies

Store the assembled cookies in a single layer in an airtight container to prevent cracking or sticking. If stacking, place parchment paper between layers to protect the shamrock cutouts and ganache. Keep at room temperature for up to 2 days in a cool, dry place, or refrigerate for up to 5 days. Let chilled cookies sit at room temperature for 20–30 minutes before serving to soften the ganache and restore their tender texture.

Print

Shamrock Linzer Cookies

Shamrock Chocolate Linzer Cookies made with buttery crisp chocolate cookies sandwiched with a silky white chocolate ganache tinted green for St. Patrick's Day!

Course Cookies, Dessert

Cuisine American

Keyword Shamrock Linzer Cookies

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 38 minutes minutes

Servings 17 cookies

Calories 196kcal

Author Jessica & Nellie

Ingredients

Chocolate Linzer Cookies

• 1 ⅛ cups all-purpose flour 140 g
• ½ cup unsweetened cocoa powder 50 g
• ¾ cup powdered sugar 75 g
• ¾ cup cold unsalted butter (90 g) cubed
• 1 large egg
• 2 ½ TBSP heavy cream 35 ml
• 1 ½ tsp Irish cream liqueur optional

White Chocolate Ganache (Filling)

• 5.3 oz white chocolate 150 g, chopped
• 3 TBSP heavy cream 50 g
• 1 tsp Irish cream liqueur OR ½ tsp mint chip flavor optional
• Green food coloring

Instructions

• Cream together the egg, butter, heavy cream, and Irish cream. Sift flour, cocoa powder, and powdered sugar and incorporate until a soft dough forms. Divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Set aside.
• Roll the chilled dough on a lightly floured surface to about ⅛ inch (3 mm) thickness.
• Cut half of the cookies as solid rounds. From the remaining half, cut out the centers using a tiny shamrock-shaped cookie cutter. Place cookies on prepared trays, spacing slightly apart.
• Bake for 8–10 minutes, until set but not overbaked. The cookies should feel firm around the edges. Cool completely on a wire rack before filling.
• Make the Green White Chocolate Ganache Filling: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and Irish cream together until just steaming (do not boil). Pour the hot cream mixture over the chocolate. Let sit for 1 minute, then stir gently until smooth. Add green food coloring until the ganache reaches a vibrant shamrock green.
• Let the ganache rest at room temperature for about 20 minutes, until it thickens and becomes spreadable but not fully set. Spread or pipe a small amount of ganache onto the solid cookies. Top with the shamrock-cut cookies, gently pressing to sandwich. Let the cookies set at room temperature or refrigerate briefly before serving. Enjoy!

Notes

Store assembled cookies in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Nutrition

Calories: 196kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 15mg | Potassium: 83mg | Fiber: 1g | Sugar: 11g | Vitamin A: 338IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

Can I freeze these Shamrock Linzer Cookies?

Yes, these cookies can be frozen and hold up well with proper storage. For best results, freeze the baked and cooled cookies unassembled, layered between parchment in an airtight container, for up to 2 months, then thaw and fill with fresh ganache.

Assembled cookies can be frozen in a single layer until solid, then stored with parchment between layers for up to 1 month; thaw overnight in the fridge and bring to room temperature before serving. Avoid opening the container while thawing to keep the shamrock cutouts and ganache intact.

Can I make the dough ahead of time?

Yes. The dough can be refrigerated for up to 2 days or frozen for up to 1 month.

Can I skip the Irish cream?

Yes, you can replace it with mint extract or my favorite, Mint Chocolate Chip Flavoring!

Why did my cookies spread too much?

Most likely causes of cookies spreading are if your butter was too warm or the dough wasn’t chilled long enough. Cookies can also spread if you overmix the ingredients.

Can I skip the cocoa powder?

You can, but you’ll need to replace it with additional flour. The chocolate base provides contrast that makes the green shamrock stand out visually.

How do I get clean shamrock shapes?

Dip the cutter in flour between cuts and press straight down without twisting.

Can I use gel or liquid food coloring?

Gel coloring is strongly recommended,  liquid coloring can loosen the ganache and dull the color.

Enjoy more festive St. Patrick’s Day recipes here:

• These Mint Chocolate Cake Mix Cookies are made with just 4 ingredients—easy, minty, chocolatey, and totally irresistible!
• Celebrate with this soft, chewy St. Patrick’s Day Cookie Cake loaded with chocolate chips, green M&M’s, and a playful ring of green buttercream frosting—perfect for little leprechauns (and big ones too)!
• Mint Chocolate Cookies are buttery shortbread treats dipped in rich chocolate and sprinkled with chocolate chips—festive green minty goodness perfect for St. Patrick’s Day!
• Get festive with these St. Patrick’s Day Sprinkle Cookies—vanilla pudding cookies rolled in colorful green sprinkles, perfect for parties and sweet celebrations!
• These Lucky Charms Sugar Cookies are soft, sweet, and totally festive for St. Patrick’s Day—cream cheese sugar cookies topped with buttery frosting and a crunchy sprinkle of Lucky Charms!
• Our recipe for Mint Chocolate Chip Cookie Bars pack all the classic mint-and-chocolate flavor into one easy, chewy bar—perfect for a festive St. Patrick’s Day treat.

Celebrate St. Patrick’s Day with these Shamrock Chocolate Linzer Cookies—buttery, crisp chocolate cookies sandwiched with silky, green-tinted white chocolate ganache!

The post SHAMROCK LINZER COOKIES appeared first on Family Cookie Recipes.

Apple Cider Snickerdoodle Cream Pies are soft, spiced cookies filled with a tangy apple cider cream cheese frosting. This fall-inspired sandwich cookie recipe features cozy cinnamon and nutmeg in every bite, along with a creamy filling that makes them completely irresistible.

Recipe Highlights

• Perfect fall flavor combo: Apple cider, cinnamon, nutmeg, and cloves create a cozy, spiced cookie base that tastes like autumn in dessert form.
• Soft and chewy texture: The cookies bake up pillowy soft with a crisp sugar-spice coating, perfectly balanced with the creamy filling.
• Elevated snickerdoodles: Think of these as your classic snickerdoodle’s fancy cousin, upgraded with reduced apple cider for depth of flavor.
• Impressive but easy: The cookies and frosting are simple to prepare, yet the final sandwich looks bakery-worthy.
• Make-ahead friendly: You can bake the cookies ahead of time, then fill them right before serving for peak freshness.

What Are Apple Cider Snickerdoodle Cream Pies?

If you’ve ever wished snickerdoodles had a little seasonal flair, this recipe is for you. Apple Cider Snickerdoodle Cream Pies take the warm, cinnamon-sugar flavors of a classic snickerdoodle and kick them up a notch with apple cider reduction in both the cookie dough and the frosting. The result is a soft, chewy cookie with subtle apple undertones, sandwiched around a tangy cream cheese filling that’s spiked with apple cider and cinnamon.

They’re part cookie, part whoopie pie, and all delicious. Perfect for Thanksgiving dessert tables, holiday cookie swaps, or just a cozy fall baking day.

Ingredients in Apple Cider Snickerdoodle Cream Pies

Cookies

• Butter – Unsalted butter at room temperature for a smooth, creamy dough.
• Sugars – A mix of brown sugar and granulated sugar gives these cookies depth of flavor.
• Egg – Binds the dough and keeps the cookies chewy.
• Vanilla extract – Enhances the warm flavors.
• Reduced apple cider – Adds concentrated apple flavor (see notes below).
• Flour, baking powder, salt – Your base for structure and lift.
• Spices – Ground cloves, nutmeg, and cinnamon add classic fall warmth.

Frosting

• Butter & cream cheese – The base of the frosting, rich and tangy.
• Powdered sugar – Creates the fluffy structure and sweetness.
• Cinnamon & apple cider reduction – Infuse the frosting with cozy, spiced apple flavor.

Helpful Tips for Success

Complete instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

• Don’t skip the cider reduction – This step intensifies the flavor, so your cream pies taste like real apple cider rather than just a hint of spice.
• Bake just until set – Pull the cookies out as soon as the bottoms are golden. Overbaking will make them crisp instead of soft and chewy.
• Cool before filling – If the cookies are even slightly warm, the frosting will melt and ooze out.
• Use a piping bag for neatness – Piping the frosting keeps the filling even and helps the cookies sandwich cleanly.
• Chill for clean slices – For picture-perfect edges, refrigerate the assembled cream pies for 15–20 minutes before serving.

Storage Instructions

• Room Temperature – Store in an airtight container for up to 24 hours if you like a softer texture.
• Refrigerator – Keeps up to 3 days when stored in an airtight container. Let sit at room temperature for 15 minutes before serving for best flavor.
• Freezer – Freeze unfrosted cookies for up to 2 months. Thaw, then fill with frosting when ready to serve.

Print

Apple Cider Snickerdoodle Cream Pies Recipe

Apple Cider Snickerdoodle Cream Pies are soft, spiced cookies filled with creamy frosting — perfect for a cozy fall dessert!

Course Cookies

Cuisine American

Keyword Apple Cider Snickerdoodle Cream Pies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 9 servings

Calories 482kcal

Author Jessica & Nellie

Ingredients

Cookie Ingredients:

• ½ cup unsalted butter room temperature
• ½ cup light brown sugar packed
• ½ cup white granulated sugar divided
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons reduced apple cider see notes
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon ground cloves
• 1 teaspoon nutmeg divided
• 1 teaspoon cinnamon divided

Frosting Ingredients:

• 2 tablespoons unsalted butter room temperature
• 4 ounces cream cheese room temperature
• ½ teaspoon cinnamon
• 4 cups powdered sugar
• 2 tablespoons reduced apple cider

Instructions

• Prep the apple cider: Pour 1 ½ cups of apple cider into a small saucepan and bring it to a boil on the stovetop over medium-high heat. Boil for 10-15 minutes, or until the cider is thickened slightly and reduced to about five tablespoons. Cool and use as instructed.
• Make the cookie dough: Cream butter, sugars, egg, vanilla, and apple cider for 2-3 minutes. In a separate bowl, mix the dry ingredients (flour, baking powder, salt, and spices). Add the dry ingredients to the butter mixture and mix until a soft dough forms.
• Roll in sugar coating: Combine sugar, cinnamon, and nutmeg in a small bowl. Use a cookie scoop to scoop the dough into 2-tablespoon-sized balls and then roll the dough balls in the mixture. Place 2" apart on a cookie sheet that has been lined with parchment paper or a silicone baking mat.
• Bake: Bake at 375°F for 9 minutes until the cookies are golden brown on the bottoms, but still soft in the centers. Cool for several minutes before transferring to a wire rack to cool completely.
• Make the frosting: Beat butter, cream cheese, powdered sugar, cinnamon, and apple cider until creamy and fluffy.
• Assemble: Pipe or spread frosting on the bottoms of half the cookies, then sandwich with the remaining cookies.

Nutrition

Calories: 482kcal | Carbohydrates: 82g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 120mg | Potassium: 133mg | Fiber: 0.3g | Sugar: 80g | Vitamin A: 590IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 0.4mg

FAQs

Can I make the cookies ahead of time?
Yes, bake the cookies 1–2 days in advance and store them in an airtight container. Assemble with frosting right before serving for the freshest texture.

Can I use store-bought apple cider?
Definitely. Store-bought cider works great — just make sure to reduce it so the flavor is concentrated. Apple juice won’t give the same result.

Can I substitute the cream cheese frosting?
Yes, but cream cheese balances the sweetness perfectly. A simple vanilla buttercream or spiced buttercream would also work if you prefer.

Do these taste more like snickerdoodles or whoopie pies?
A little of both! They have the cinnamon-sugar flavor of snickerdoodles but the soft, pillowy texture and filling of whoopie pies.

How should I store leftovers?
Keep cream pies in the fridge in an airtight container for up to 3 days. Let them sit at room temp for 10–15 minutes before serving.

What if the frosting is too soft or the cookies spread too much?
If the frosting is too soft, pop it in the fridge for 10–15 minutes before piping. If the cookies spread, chill the dough balls briefly before rolling them in sugar.

More delicious snickerdoodle cookie recipes to try:

• Cream Cheese Snickerdoodle Cookies stand out from the crowd with their soft, chewy texture and the rich addition of powdered sugar and cream cheese.
• Made with just five ingredients, this simple recipe for Cake Mix Snickerdoodles delivers fantastic cinnamon flavor and a perfectly chewy bite.
• Soft, thick, and baked in a sheet pan, Snickerdoodle Cookie Bars make it easy to enjoy that classic cinnamon sugar flavor in sliceable form.
• Fresh apples and gooey caramel filling make Caramel Apple Snickerdoodles the ultimate fall twist on a favorite snickerdoodle cookie recipe.
• Packed with pumpkin flavor and rolled in cinnamon sugar, Pumpkin Snickerdoodles are a chewy, delicious cookie that quickly becomes a seasonal favorite.

Apple Cider Snickerdoodle Cream Pies bring together the best flavors of fall in one irresistible sandwich cookie — soft, chewy, spiced cookies with a creamy apple cider frosting. These are guaranteed to be the star of your dessert table this season!

The post APPLE CIDER SNICKERDOODLE CREAM PIES appeared first on Family Cookie Recipes.

Pumpkin Oatmeal Cream Pies are a cozy fall twist on a classic favorite. With soft and spiced oatmeal pumpkin cookies sandwiched around fluffy cream cheese frosting, these handheld treats are perfect for autumn gatherings, holiday trays, or simply enjoying with a cup of coffee on a crisp day.

Recipe Highlights

• Fall flavors in every bite: Pumpkin, cinnamon, nutmeg, and cloves make these cookies taste like autumn in dessert form.
• Soft and chewy texture: The oats give these cookies a hearty chew, while pumpkin keeps them tender and moist.
• Creamy filling: The cream cheese frosting is rich, fluffy, and perfectly balances the spiced cookies.
• Fun to make and share: Each cookie sandwich is perfectly portioned and easy to transport, making them a hit for parties or gifting.
• Simple ingredients: No complicated steps or fancy tools—just straightforward baking with delicious results.

Ingredients in Pumpkin Oatmeal Cream Pies

For the Cookies

• Unsalted butter: Adds richness and helps create a soft, tender cookie.
• Egg: Provides structure and helps bind the dough together.
• Vanilla extract: Enhances the warm pumpkin spice flavors.
• Granulated sugar: Sweetens the cookies and balances the spices.
• Canned pure pumpkin: Keeps the cookies soft, moist, and packed with pumpkin flavor.
• All-purpose flour: Forms the base of the dough, giving the cookies structure.
• Baking powder: Helps the cookies rise slightly for a soft texture.
• Cinnamon, nutmeg, and ground cloves: Classic fall spices that make these cookies flavorful and aromatic.
• Old-fashioned oats: Provide texture, chewiness, and heartiness.

For the Cream Cheese Frosting

• Unsalted butter: Creates a smooth, creamy base.
• Cream cheese: Adds tangy flavor and fluffiness to the frosting.
• Vanilla extract: Rounds out the flavors.
• Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.

Helpful Tips

Full instructions on how to make Pumpkin Oatmeal Cream Pies can be found on the recipe card below, but here are a few helpful tips.

• Cool cookies completely: If the cookies are even slightly warm, the frosting will melt and slide out.
• Use a piping bag: This makes filling neater and more consistent, though a spoon works in a pinch.
• Chill for clean edges: For the neatest sandwiches, refrigerate the assembled pies for 20–30 minutes before serving.
• Customize spices: Adjust the cinnamon, nutmeg, and cloves to suit your taste—extra cinnamon gives more warmth.
• Make ahead: Cookies and frosting can be made separately and stored in the fridge, then assembled before serving.

Storage Instructions

• Refrigerator: Store assembled cream pies in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cookies (without frosting) in a sealed bag for up to 2 months. Frost once thawed.

Print

Pumpkin Oatmeal Cream Pies Recipe

These Pumpkin Oatmeal Cream Pies are soft, chewy, and spiced with pumpkin, cinnamon & nutmeg, then filled with sweet cream cheese frosting.

Course Cookies

Cuisine American

Keyword Pumpkin Oatmeal Cream Pies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 8 servings

Calories 547kcal

Author Jessica & Nellie

Ingredients

• ½ cup unsalted butter room temperature
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• ½ cup canned pure pumpkin
• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1 ½ cups old-fashioned oats

Frosting Ingredients:

• 2 tablespoons unsalted butter room temperature
• 4 ounces cream cheese room temperature
• 1 teaspoon vanilla extract
• 3 cups powdered sugar

Instructions

• Preheat oven: Set oven to 350°F and line baking sheets with parchment paper.
• Mix wet ingredients: In a large bowl, beat butter, egg, vanilla, and sugar with an electric mixer until well combined. Mix in pumpkin until fully incorporated.
• Combine dry ingredients: In another bowl, whisk together flour, oats, baking powder, cinnamon, nutmeg, and cloves.
• Form dough: Add dry ingredients to wet ingredients and mix until a soft dough forms.
• Shape cookies: Scoop 2-tablespoon portions of dough, place evenly on prepared baking sheets, and gently press down. You should have 16 cookies.
• Bake: Bake for 10 minutes or until bottoms are golden brown. Transfer to a wire rack to cool completely.
• Make frosting: Beat butter, cream cheese, vanilla, and powdered sugar until smooth and fluffy.
• Assemble cream pies: Pipe or spread frosting onto the bottom of 8 cookies. Top with remaining cookies to create sandwiches.

Nutrition

Calories: 547kcal | Carbohydrates: 86g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 59mg | Potassium: 244mg | Fiber: 3g | Sugar: 58g | Vitamin A: 3046IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg

FAQs

Can I use instant oats instead of old-fashioned oats?
Old-fashioned oats work best for chewiness, but quick oats can be substituted if that’s what you have on hand.

Do I have to use cream cheese frosting?
Cream cheese pairs beautifully with pumpkin, but you can swap in buttercream or marshmallow fluff for variety.

Can I double the recipe?
Yes, this recipe doubles easily—just use two baking sheets or bake in batches.

Can I make these cookies smaller?
Absolutely! Scoop 1-tablespoon portions for mini cream pies, but reduce baking time by 2–3 minutes.

What’s the best way to transport them?
Chill them first so the frosting firms up, then layer in a container with parchment paper between rows.

More delicious pumpkin cookie recipes to try:

• Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
• Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
• Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
• Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.
• Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!

These Pumpkin Oatmeal Cream Pies are soft, spiced, and stuffed with sweet cream cheese frosting, making them the ultimate fall dessert sandwich.

The post PUMPKIN OATMEAL CREAM PIES appeared first on Family Cookie Recipes.

Cookie Bars are so much easier to make than rolling and cutting out individual cookies. I absolutely love cookies, but sometimes it just feels like a lot of work to scoop and bake dozens of cookies and fill each cookie sandwich individually. The solution? Cookie bars! Just put the dough in two 9X13 pans and bake the whole batch at one time!

OATMEAL CREAM PIE BARS

The first step in making Oatmeal Cream Pie Bars is to make the oatmeal cookie dough with basic ingredients, including a combination of quick and rolled oats. The dough is divided evenly into two 9X13 pans and then baked. Once the layers are cooled, the filling is made with marshmallow fluff, butter, and powdered sugar. Spread the filling on one oatmeal cookie layer and then place the other cookie layer on top. Slice into bars and serve.

Ingredients in Oatmeal Cream Pie Bars

OATMEAL COOKIE LAYERS

Butter – Real butter works best. Make sure it is softened to room temperature before mixing with the other ingredients.

Sugars – You will need brown sugar and granulated sugar. Make sure the brown sugar is soft and fresh.

Vanilla extract – The higher the quality of the vanilla, the better.

Eggs – Two large eggs will bind the other ingredients together.

Flour – All-purpose flour is best, but a gluten-free substitute will work also.

Cinnamon – Cinnamon makes oatmeal even better.

Salt – A little bit of salt helps all of the other flavors to pop.

Baking soda – This is the leavening agent in the cookies. For best results, make sure that the baking soda isn’t old or expired.

Oats – Using a combination of quick oats and old-fashioned oats gives the cookie layers the most amazing texture and consistency.

MARSHMALLOW CREAM FILLING

Butter – Again, real butter works best. I use salted butter just because that’s what I use for everything, but unsalted works fine too.

Powdered sugar – The powdered sugar adds most of the sweetness, while keeping a smooth texture for the creamy filling.

Marshmallow cream – Sometimes called Marshmallow Fluff. Can be found in the baking aisle and I love the way that it makes the consistency of the filling so perfect.

Vanilla extract – The higher the quality of the vanilla, the better. 

HOW TO MAKE OATMEAL CREAM PIE BARS

Preheat the oven and line two 9×13 baking dishes with parchment paper and spray them with nonstick cooking spray.

MAKE THE OATMEAL COOKIE LAYERS

Add the butter, brown sugar, and sugar to a large bowl and beat with a hand mixer until light and creamy (about 2-3 minutes).

Add the eggs and vanilla and beat for 2-3 more minutes.

In another large bowl, mix the flour, cinnamon, salt, and baking soda.

Add the dry ingredients to the wet mixture and mix just until combined.

Add the oats to the bowl and mix just until combined.

Spread the mixture evenly in the two prepared pans.

Bake for 13 minutes or until golden brown. 

MAKE THE CREAM FILLING

Beat the filling ingredients together.

Spread the filling on one cookie layer before inverting the other cookie layer on top. Freeze for an hour and then slice into bars.

Print

Oatmeal Cream Pie Bars

Oatmeal Cream Pie Bars taste just like Oatmeal Creme Pies with marshmallow cream filling sandwiched between two soft and chewy oatmeal cookie layers. Delicious sandwich cookie bars that are so easy to make!

Course Cookies, Dessert

Cuisine American

Keyword Oatmeal Cream Pie Bars

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Chill Time 1 hour hour

Servings 20 servings

Calories 404kcal

Author Jessica & Nellie

Ingredients

OATMEAL COOKIE LAYERS

• 1 ¼ cups butter softened to room temperature
• ¾ cup brown sugar
• ½ cup sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 ½ cups flour
• 1 tsp ground cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1 ½ cups quick oats
• 1 ½ cups old-fashioned oats

MARSHMALLOW CREAM FILLING

• ¾ cup butter softened to room temperature
• 2 cups powdered sugar
• 13 oz marshmallow fluff
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 350°. Line two 9×13 baking dishes with parchment paper and spray with nonstick cooking spray.

MAKE THE OATMEAL COOKIE LAYERS

• In a large bowl add the 2 ½ sticks of butter, brown sugar, and sugar and beat with a hand mixer until light and creamy (about 2-3 minutes).
• Add the eggs and vanilla and beat for 2-3 more minutes.
• In another large bowl, mix the flour, cinnamon, salt, and baking soda. Add the dry ingredients to the wet mixture and mix just until combined. Add the quick oats and old-fashioned oats to the bowl and mix just until combined.
• Scoop half the mixture into one of the lined 9×13 baking dishes and the rest into the other 9×13 and spray your hands with nonstick cooking spray. Flatten the dough with your hands, spreading evenly all the way to the corners of the baking dish.
• Bake for 13 minutes or until golden brown.

MAKE THE CREAM FILLING

• Let the bars cool while you make the cream. Add the butter to a large bowl and beat using the hand mixer until light and creamy. Add the powdered sugar and beat again until well mixed. Add the marshmallow fluff and vanilla and beat again until smooth.
• The bars must be completely cool before spreading the cream on top. Lift one of the bars out of the dish by lifting the parchment paper up and then placing the parchment paper lined bar on a tray or sheet pan. Spread the cream all over the top of the oatmeal bar. Lift the other bar out of the baking dish by the ends of the parchment paper. Carefully flip that bar on top of the cream and lightly press down.
• Place in the freezer for 1 hour. Take out and slice into bars, serve, and enjoy!

Nutrition

Calories: 404kcal | Carbohydrates: 56g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 327mg | Potassium: 78mg | Fiber: 1g | Sugar: 36g | Vitamin A: 591IU | Vitamin C: 0.004mg | Calcium: 23mg | Iron: 1mg

TIPS FOR MAKING THE BEST COOKIE BARS

• Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin the cookies.
• Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• Preheat the oven. This will help your cookies turn out right every time!
• Use parchment paper. Doing this will make it much easier to remove the cookies from your pan.
• Make sure not to overbake your cookie bars.  Once the edges begin to turn even the lightest golden brown, take them out of the oven! I prefer to err on the side of being slightly undercooked for cookies because if they cook even a little bit too long, they can get hard and I love soft cookies!

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

How to store Oatmeal Cream Pie Bars?

Place the Oatmeal Cream Pie Bars in an airtight container in the refrigerator for up to 4-5 days. They stay fresh and taste better if stored in the refrigerator, but I think they taste better when closer to room temperature, so I set them out about 30-45 minutes before eating. Well, I try to wait that long. Let’s be honest…they taste pretty good straight out of the fridge too!

HOW TO CUT PERFECT COOKIE BARS

The answer to getting every single cookie bar cut and looking perfect is parchment paper! I used to always get frustrated with desserts that were made in a 9X13 or sheet pan because I felt like I was always destroying the entire first row trying to get them out of the pan! Then I discovered that if you use parchment paper, you can remove all the cookie bars from the pan and slice them perfectly. Parchment paper is especially important for this recipe because you have to remove the cookie bars from the pans to be able to assemble them with the filling.

LIKE COOKIE BARS? HERE ARE SOME OF OUR FAVORITE BAR COOKIE RECIPES!

• Strawberry Cheesecake Cookie Bars
• Snickerdoodle Cookie Bars
• Sugar Cookie Bars
• Chocolate Chip Cookie Bars
• No Bake Cookie Bars
• Oatmeal Chocolate Chip Cookie Bars
• Lemon Sugar Cookie Bars
• Swirled Patriotic Cookie Bars
• Fudgy Oatmeal Cookie Bars
• Twix Cookie Bars
• Easy Peanut Caramel Cookie Bars
• Gingerbread Cookie Bars
• Butterscotch Pretzel Cookie Bars
• Reese’s Cookie Bars
• S’mores Cookie Bars
• Oreo Cookie Bars

Oatmeal Cream Pie Bars taste just like Oatmeal Creme Pies with marshmallow cream filling sandwiched between two soft and chewy oatmeal cookie layers.

The post OATMEAL CREAM PIE BARS appeared first on Family Cookie Recipes.

Mini Christmas Sandwich Cookies are the perfect holiday treat! These tiny shortbread cookies with a simple buttercream frosting sandwiched in between are easy to make and fun to eat.

Cookies are perfect for the holidays. These sandwich cookies are fun to take to parties and share with neighbors and friends. They are tiny and festive and every batch makes a bunch!

MINI CHRISTMAS SANDWICH COOKIES

These simple shortbread cookies are made with only three ingredients, and the buttercream filling is made with another three! Mix butter, whipping cream, and flour to make the cookie dough. Once the dough is chilled, roll it out and cut with a small round cookie cutter. After the cookies have been baked and cooled, make a simple buttercream frosting and sandwich it between each pair of cookies.

Adding food coloring to the frosting allows you to change the color to fit whatever occasion you’d like! Red and green for Christmas, orange and green for Halloween, red and pink for Valentine’s Day…or just leave the frosting white and eat them anytime!

INGREDIENTS IN MINI CHRISTMAS SANDWICH COOKIES

Butter – For best results, use real butter. Make sure to soften the butter to room temperature before adding to the other ingredients.

Heavy whipping cream – Adding whipping cream to the cookie dough makes the cookies soft and rich.

Flour – Use all-purpose flour in the cookie dough. You can also use a gluten-free substitute if necessary.

Sugar – Coat each cut-out cookie with sugar before baking. Since there isn’t any sugar in the cookie dough, coating the cookies in sugar adds a little bit of sweetness. Plus, it looks pretty!

BUTTERCREAM FILLING

Butter – Again, use real butter and make sure it is softened before mixing with the powdered sugar.

Powdered sugar – Powdered sugar is needed to make the buttercream filling for the cookie sandwiches.

Vanilla extract – Two teaspoons of vanilla extract adds a wonderful splash of flavor to the frosting. The higher the quality of the vanilla, the better.

Food coloring – This is optional but works perfectly to make the cookie sandwiches fit any holiday or special occasion.

HOW TO MAKE MINI CHRISTMAS SANDWICH COOKIES

Add the butter, cream, and flour to a large mixing bowl and mix until well combined. Cover and refrigerate for 2 hours.

Divide the dough into thirds. Take each portion out of the refrigerator about 15 minutes before you roll it out, but leave the dough in the refrigerator until then.

Preheat the oven to 375°.

Roll each portion of dough to a 1/8-inch thickness. Cut with a 1 ½ inch round cookie cutter.

Place the ½ cup sugar onto a plate and then place each cookie in the sugar, turning over to coat both sides.

Place the cookies onto a baking sheet that has been lined with parchment paper or a silicone baking mat, leaving them about 2 inches apart. Lightly prick each cookie with a fork several times. Bake for 7-8 minutes (until set) and then transfer to wire racks to cool.

Once the cookies are cooled, make the filling.

In a small bowl, cream the butter and powdered sugar together.

Mix in the vanilla until well combined and then add the food coloring if desired.

If you want to make some red and some green, divide the filling in half before adding the food coloring.

Spread about a teaspoon of filling on half of the cookies and top with the remaining cookies to make little cookie sandwiches. 

Print

MINI CHRISTMAS SANDWICH COOKIES

Mini Christmas Sandwich Cookies are the perfect holiday treat! These tiny shortbread cookies with a simple buttercream frosting sandwiched in between are easy to make and fun to eat.

Course Cookies

Cuisine American

Keyword Mini Christmas Sandwich Cookies

Prep Time 20 minutes minutes

Cook Time 7 minutes minutes

Chill Time 2 hours hours

Servings 35 cookie sandwiches

Calories 135kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened to room temp
• ⅓ cup heavy whipping cream
• 2 cups all-purpose flour
• ½ cup sugar

BUTTERCREAM FILLING

• ½ cup butter softened
• 1 ½ cups powdered sugar
• 2 tsp vanilla extract
• food coloring red and green

Instructions

• Add the butter, cream, and flour to a large mixing bowl and mix until well combined. Cover and refrigerate for 2 hours.
• Divide the dough into thirds. Take each portion out of the refrigerator about 15 minutes before you roll it out, but leave the dough in the refrigerator until then.
• Preheat the oven to 375°.
• Roll each portion of dough to a 1/8-inch thickness. Cut with a 1 ½ inch round cookie cutter. Place the ½ cup sugar onto a plate and then place each cookie in the sugar, turning over to coat both sides. Place the cookies onto a baking sheet that has been lined with parchment paper or a silicone baking mat, leaving them about 2 inches apart. Lightly prick each cookie with a fork several times. Bake for 7-8 minutes (until set) and then transfer to wire racks to cool.
• Once the cookies are cooled, make the filling. In a small bowl, cream the butter and powdered sugar together. Mix in the vanilla until well combined and then add the food coloring if desired. If you want to make some red and some green, divide the filling in half before adding the food coloring. Spread about a teaspoon of filling on half of the cookies and top with the remaining cookies to make little cookie sandwiches.

Nutrition

Calories: 135kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 63mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 276IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.3mg

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

MORE FUN HOLIDAY COOKIE RECIPES TO TRY:

• HOLIDAY BUTTER COOKIES
• CHRISTMAS CHOCOLATE WAFFLE COOKIES
• HOLIDAY SPICED SNICKERDOODLES
• CHRISTMAS BROWNIE M&M COOKIES
• HOLIDAY STAR COOKIES
• CHRISTMAS SUGAR COOKIE BARS
• RED VELVET CHRISTMAS COOKIES
• CHRISTMAS TREE TWIX COOKIES
• MINT CHRISTMAS COOKIES
• CHRISTMAS SUGAR COOKIES
• CHRISTMAS GINGERBREAD COOKIE BITES
• STACKED CHRISTMAS TREE COOKIES
• CHRISTMAS SPRINKLE COOKIES
• HOT CHOCOLATE CHRISTMAS COOKIES

Mini Christmas Sandwich Cookies are the perfect holiday treat! These tiny shortbread cookies with a simple buttercream frosting sandwiched in between are easy to make and fun to eat.

The post MINI CHRISTMAS SANDWICH COOKIES appeared first on Family Cookie Recipes.

Oatmeal Pumpkin Sandwich Cookies are a tasty spiced oatmeal cookies with a buttery maple frosting sandwiched in between! These sandwich cookies have delightful fall flavors everyone loves!

Theses oatmeal cookies with pumpkin offer a satisfying blend of chewy oatmeal, warm pumpkin spices, and sweet maple buttercream. Each bite of these pumpkin oatmeal cookies delivers a harmonious mix of flavors that evoke cozy autumn afternoons and festive gatherings.

Taste of Fall- Pumpkin Oatmeal Sandwich Cookies

Pumpkin oatmeal sandwich cookies capture the essence of autumn in every bite. These treats combine the warmth of spiced oatmeal cookies with the rich flavor of pumpkin. The cookies are soft and chewy, with a perfect balance of oats and pumpkin spice. Cinnamon, nutmeg, and ginger create a comforting aroma that fills the kitchen as they bake.

A creamy maple frosting serves as the filling between two cookies. This sweet and buttery center complements the spiced outer layers beautifully. The texture contrast is noteworthy – crisp edges give way to tender centers, while the smooth filling adds another dimension.

These treats are ideal for fall gatherings, bake sales, or simply enjoying with a warm cup of tea or coffee. Their portable nature makes them perfect for sharing or packing in lunchboxes!

Why you’ll love this Pumpkin Oatmeal Cookie Recipe

• Amazing flavor. Pumpkin adds a seasonal twist, infusing the cookies with autumn flavors and a subtle sweetness. The buttery maple frosting complements the spices perfectly, creating a harmonious balance.
• Versatile. These cookies are versatile and can be enjoyed year-round, but they’re especially fitting for fall gatherings or holiday parties. They make an impressive addition to dessert tables and cookie exchanges.
• Simple steps. The recipe is straightforward and uses common ingredients, making it accessible for bakers of various skill levels. The cookies can be prepared in advance, allowing for easy entertaining or gifting.

Ingredients for Pumpkin Oatmeal Sandwich Cookies

Shortening: For wonderfully rich tasting cookies, use 1 cup of shortening in this recipe.

Brown sugar: Adding 1 cup of brown sugar, packed, gives these treats an amazing depth of flavor.

Granulated sugar: Use 1 cup of white sugar for incredibly soft, sweet cookies.

Eggs: Help bind the ingredients together by using 2 eggs in the dough.

Vanilla extract: Enhance all the flavors in these cookies by adding 1 tsp of vanilla extract.

Pumpkin puree: You will need 1 cup of pumpkin puree for more amazing taste and texture too.

Cloves: Add in ¼ tsp of cloves* for a strong, pungent flavor to these cookies.

Nutmeg: For a warm, comforting flavor use ¼ tsp of nutmeg*.

Ginger: Use ½ tsp of ginger* to give the cookie dough a slightly spicy taste that pairs perfectly with all the other amazing flavors.

Cinnamon: You will need 1 tsp of cinnamon for a warm, woodsy-like taste that is the essence of Fall flavor.

Salt: Balance all the wonderful flavors by adding ½ tsp of salt to this cookie dough.

Baking powder: Using ½ tsp of baking powder will help the cookies rise and puff up as they bake.

Baking soda: Adding 2 tsp of baking soda helps make the cookies soft and airy.

Flour: The structural base of this cookie dough is 2 ½ cups of flour.

Oats: Create chewy treats by adding 1 ½ cups of quick oats to this dough.

Buttercream frosting

Butter: For a delicious cookie filling, you will need 2 TBSP of butter, melted.

Milk: Help thin out the frosting by adding 1 ½ TBSP of milk. More may be needed to reach the desired consistency.

Maple extract: Use 2 tsp of maple extract for a delightful Fall flavor.

Powder sugar: Adding 2 cups of powdered sugar will make the frosting smooth and sweet.

How to make Oatmeal Pumpkin Sandwich Cookies

Prep 

Start by preheating the oven to 37-degree F. Then spray a baking sheet with non-stick cooking spray, or line with parchment paper or a silicon mat. Set it aside.

Batter

In a large mixing bowl, using an electric mixer, cream the shortening, brown, and white sugars. Then beat in the eggs, vanilla extract, and the pumpkin puree.

Next add the spices, the cloves, nutmeg, ginger, cinnamon, and salt, stir to combine. If desired, use 1 tsp pumpkin pie spice in place of cloves, nutmeg & ginger.

After that add in the baking powder, baking soda, and flour. Lastly add in the quick oats and stir all ingredients until combined.

Bake 

Proceed to drop the dough by the spoonful onto the prepared baking sheet and bake for 10 minutes. This should make about 20 cookies, to result in 10 complete sandwich cookies. Once baking is complete, let the cookies cool while you whip up the frosting center.

Buttercream frosting and assemble 

In a medium size bowl, whisk the melted butter, milk, maple extract, and powder sugar. If needed, add more milk or sugar to get desired spreading consistency.

Continue to spread a spoonful of frosting onto one cookie, then press another cookie onto the frosting to create the sandwich.

Let the cookies cool and set for 10-15 minutes, then serve and enjoy!

Print

Oatmeal Pumpkin Sandwich Cookies

Oatmeal Pumpkin Sandwich Cookies are a tasty spiced oatmeal cookie with a buttery maple frosting sandwiched in between! These sandwich cookies combine the comforting flavors of fall with the classic appeal of oatmeal cookies.

Course Cookies, Dessert, Desserts, treat

Cuisine American

Keyword Oatmeal Pumpkin Sandwich Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 10 sandwich cookies

Calories 638kcal

Author Jessica & Nellie

Ingredients

• 1 cup shortening
• 1 cup brown sugar packed
• 1 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• ¼ tsp cloves*
• ¼ tsp nutmeg*
• ½ tsp ginger*
• 1 tsp cinnamon
• ½ tsp salt
• ½ tsp baking powder
• 2 tsp baking soda
• 2 ½ cups flour
• 1 ½ cups quick oatmeal

Maple Buttercream frosting

• 2 TBSP butter melted
• 1 ½ TBSP milk
• 2 tsp maple extract
• 2 cups powdered sugar

Instructions

• Prep: Preheat the oven to 375°F. Spray a baking sheet with non-stick cooking spray, or line with parchment paper or a silicon mat. Set it aside.
• Dough: In a large mixing bowl, using an electric mixer, cream the shortening and the brown and white sugars. Beat in the eggs, vanilla extract, and the pumpkin puree.
• Add the spices, the cloves, nutmeg, ginger, cinnamon, and salt, stir to combine. Add in the baking powder, baking soda, and flour. Lastly, add in the quick oats and stir all ingredients until combined.
• Bake: Drop the dough by the spoonful onto the prepared baking sheet and bake for 10 minutes. This should make about 20-24 cookies, to result in 10-12 complete sandwich cookies. Once baking is complete, let the cookies cool while you whip up the frosting center.
• Buttercream frosting and assemble: In a medium size bowl, whisk the melted butter, milk, maple extract, and powder sugar. If needed, add more milk or sugar to get desired spreading consistency.
• Spread a spoonful of frosting onto one cookie, then press another cookie onto the frosting to create the sandwich. Let cool and set for 10-15 minutes, then serve and enjoy!

Notes

Store any leftover cookies in an airtight container and in the fridge, and they will last up to 5 days. Place a piece of parchment paper between the layers to prevent the cookies from sticking together.

Nutrition

Calories: 638kcal | Carbohydrates: 100g | Protein: 7g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 3g | Cholesterol: 39mg | Sodium: 377mg | Potassium: 195mg | Fiber: 3g | Sugar: 66g | Vitamin A: 3935IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg

Can the oatmeal pumpkin sandwich cookies be made gluten-free?

Yes, oatmeal pumpkin sandwich cookies can be made gluten-free. Use certified gluten-free oats and a gluten-free all-purpose flour blend as substitutes for regular flour.

Xanthan gum may need to be added to improve texture if not already included in the flour blend. The rest of the ingredients typically remain the same.

Are there any variations for those with nut allergies?

For those with nut allergies, the oatmeal pumpkin sandwich cookies can be easily adapted. If the recipe calls for nuts, simply omit them or replace with seeds like pumpkin or sunflower seeds.

Ensure all other ingredients, including the pumpkin puree and spices, are free from nut contamination. Always check labels carefully when selecting ingredients for allergy-friendly baking.

How long are pumpkin oatmeal cookie sandwiches good for?

Store the cookies in an airtight container, in the refrigerator, and they should last up to 5 days. Doing this will ensure they remain fresh and ready to serve whenever the craving strikes.

Because this dish has a buttercream frosting, they hold up better when chilled. You also might want to put a piece of parchment paper between the layers to prevent the cookies from sticking together.

Serving Suggestions for Pumpkin Sandwich Cookies

Oatmeal Pumpkin Sandwich Cookies make a delightful treat for various occasions.

• Serve them as an afternoon snack with a glass of cold milk or a cup of hot tea.
• These cookies pair wonderfully with pumpkin spice lattes or apple cider during fall gatherings. They can be presented on a decorative platter for holiday parties or family dinners.
• For a more indulgent dessert, try sandwiching a scoop of vanilla ice cream between two cookies. This creates a delicious ice cream sandwich with seasonal flavors.
• Consider packaging these cookies in decorative tins or boxes for gift-giving. They make excellent presents for teachers, neighbors, or coworkers during the autumn months.
• Add them to a dessert charcuterie board alongside other fall treats like caramel apples and candied pecans. This creates an attractive and varied spread for guests to enjoy.

For more amazing pumpkin flavored treats, try these recipes:

• GLAZED PUMPKIN OATMEAL COOKIES
• PUMPKIN SNICKERDOODLE COOKIE BARS
• PUMPKIN CHEESECAKE GINGER COOKIES
• PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
• ICED PUMPKIN COOKIES
• APPLE PUMPKIN OATMEAL COOKIES
• PUMPKIN SNICKERDOODLES
• SOFT PUMPKIN GINGERSNAP COOKIES
• WHITE CHOCOLATE CHIP PUMPKIN OATMEAL COOKIES
• FROSTED PUMPKIN GINGER COOKIES
• ORANGE PUMPKIN COOKIES
• ICED CINNAMON PUMPKIN COOKIES
• APPLE PUMPKIN OATMEAL COOKIES
• PUMPKIN PUDDING COOKIES

Oatmeal Pumpkin Sandwich Cookies are a satisfying blend of taste and texture with a wonderful sweet maple frosting! These sandwich cookies taste like the comforting flavors of fall and hold the essence of cozy Autumn afternoons.

The post OATMEAL PUMPKIN SANDWICH COOKIES appeared first on Family Cookie Recipes.

Empire Cookies are buttery shortbread cookie sandwiches filled with raspberry jam and topped with a simple buttercream frosting. Delicious cookies that are both pretty and delicious!

I had never even heard of Empire Cookies until recently, but now that I’ve tried them, I’m hooked! I think they are common in England and Scotland, which explains why many Americans are missing out on knowing about these little treats.

What are Empire Cookies?

Empire Cookies are easy to make, but they are so fancy looking too! First, you need to make a simple shortbread cookie dough. Chill for an hour before rolling it out and cutting small circular cookies. Once the cookies are baked and cooled, top half of the cookies with raspberry jam before topping them off with the other half of the cookies. Pipe a bit of homemade buttercream icing on top of each cookie sandwich, and then serve!

HOW TO MAKE THE BEST COOKIES:

After trying out multiple cookie recipes over many years, I have picked up several important tips for making the absolute BEST Empire Cookies!

• Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
• Spend a little extra time when you mix the butter and sugar. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• Preheat the oven. This will help your cookies turn out right every time!
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Ingredients in Empire Cookie recipe

Flour – All-purpose flour works best. A gluten-free substitute works well too!

Baking powder – This is the leavening agent in the cookies. For best results, make sure the baking powder isn’t old or expired.

Butter – Make sure the butter is softened to room temperature before adding to the other ingredients. For best results, use real butter.

Sugar – You can’t make cookies without sugar!

Egg – One egg will help to bind all of the other ingredients together. Beat the egg with a fork before adding to the other ingredients.

Almond extract – Just 1/2 teaspoon of almond extract adds a lot of flavor! If you have almond allergies, you can leave this out or swap it with vanilla extract.

FROSTING INGREDIENTS:

Powdered sugar – Powdered sugar will make the buttercream frosting sweet and smooth.

Butter – Make sure the butter is softened to room temperature before mixing with the other frosting ingredients.

Milk – Just a little bit of milk will thin out the frosting to get the perfect consistency for piping.

Almond extract – A little bit of almond extract really adds amazing flavor to the frosting. Again, you can swap this out with vanilla if you’d like.

Jam – The cookie sandwiches are filled with raspberry jam. You want the jam layer to be thick enough to taste, but not so thick that it oozes out and makes a huge mess! You can use a different flavor of jam if you prefer.

Sprinkles – Sprinkles are totally optional, but they are fun to sprinkle on top of the frosting.

How to make Empire Cookies

Preheat the oven to 350°.

Add the flour and baking powder to a small mixing bowl and mix with a whisk to combine. Set aside.

Add the butter and sugar to a large mixing bowl and beat with an electric mixer for about 2-3 minutes. Pour in the beaten egg and almond extract and beat for another 2-3 minutes.

Add the dry ingredients to the wet ingredients and mix just until combined.

Turn the dough out onto parchment paper, wrap it up, and place in the refrigerator for one hour.

After one hour, remove the dough from the refrigerator and roll it out with a rolling pin until it is approximately ¼ inch thick.

Cut out the cookies using a 1-inch scalloped cookie cutter and place them evenly spaced on a baking sheet that is lined with parchment paper or a silicone baking sheet.

Bake for 6-7 minutes or until the bottoms are barely golden brown. Let the cookies cool for 2-3 minutes before transferring them to a wire cooling rack to cool completely. 

Directions for Frosting:

Add butter and almond extract to a large mixing bowl and beat with an electric mixer until creamy.

With the mixer set on LOW speed, slowly add in the powdered sugar, followed by the milk, and mix until just combined. Turn the mixer speed up, and beat until the frosting is smooth and creamy.

Add the frosting to a piping bag fitted with a large star tip. Set aside.

Cookie Assembly:

Lay half of the cooled cookies on a baking sheet, bottom side up. Spread a small amount of jam onto each cookie and top with the remaining half of the cookies.

Pipe a small swirl of frosting onto each cookie. 

Top with sprinkles if desired.

Print

EMPIRE COOKIES

Empire Cookies are buttery shortbread cookie sandwiches filled with raspberry jam and topped with a simple buttercream frosting. Delicious cookies that are both pretty and delicious!

Course Cookies

Cuisine Scottish

Keyword Empire Cookies

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

Servings 25 cookies

Calories 126kcal

Author Jessica & Nellie

Ingredients

• 2 cups flour
• ½ teaspoon baking powder
• ½ cup butter, softened to room temperature
• ½ cup white sugar
• 1 egg beaten
• ½ teaspoon almond extract

Frosting Ingredients:

• 2 cups powdered sugar
• ½ stick unsalted butter room temperature
• 3 tablespoons milk
• ½ teaspoon almond extract
• Raspberry jam
• Sprinkles optional

Instructions

• Preheat the oven to 350°.
• Add the flour and baking powder to a small mixing bowl and mix with a whisk to combine. Set aside.
• Add the butter and sugar to a large mixing bowl and beat with an electric mixer for about 2-3 minutes. Pour in the beaten egg and almond extract and beat for another 2-3 minutes.
• Add the dry ingredients to the wet ingredients and mix just until combined.
• Turn the dough out onto parchment paper, wrap it up, and place in the refrigerator for one hour.
• After one hour, remove the dough from the refrigerator and roll it out with a rolling pin until it is approximately ¼ inch thick.
• Cut out the cookies using a 1-inch scalloped cookie cutter and place them evenly spaced on a baking sheet that is lined with parchment paper or a silicone baking sheet.
• Bake for 6-7 minutes or until the bottoms are barely golden brown. Let the cookies cool for 2-3 minutes before transferring them to a wire cooling rack to cool completely.

FROSTING DIRECTIONS

• Add butter and almond extract to a large mixing bowl and beat with an electric mixer until creamy.
• With the mixer set on LOW speed, slowly add in the powdered sugar, followed by the milk, and mix until just combined. Turn the mixer speed up, and beat until the frosting is smooth and creamy.
• Add the frosting to a piping bag fitted with a large star tip. Set aside.

COOKIE ASSEMBLY

• Lay half of the cooled cookies on a baking sheet, bottom side up. Spread a small amount of jam onto each cookie and top with the remaining half of the cookies.
• Pipe a small swirl of frosting onto each cookie.
• Top with sprinkles if desired.

Nutrition

Calories: 126kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 33mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 126IU | Calcium: 9mg | Iron: 1mg

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

How to store Empire Cookies

Empire Cookies can be kept at room temperature for up to 3-4 days in an airtight container. You can freeze the cookies for about 3-4 months. I usually freeze the cookies before adding the jam and the frosting and add those to the thawed cookies just before assembling them and serving.

MORE DELICIOUS COOKIE RECIPES TO TRY:

• RASPBERRY ALMOND KISS COOKIES
• LEMON RASPBERRY COOKIES
• BROWN SUGAR SHORTBREAD COOKIES
• ORANGE SHORTBREAD COOKIES
• RASPBERRY MELTAWAY COOKIES
• CHOCOLATE RASPBERRY CHEESECAKE COOKIES
• TWIX COOKIE CUPS
• DUTCH ALMOND COOKIE CUPS
• FRUIT SHAPED LINZER COOKIES
• STRAWBERRY CREAM CHEESE COOKIES

Empire Cookies are buttery shortbread cookie sandwiches filled with raspberry jam and topped with a simple buttercream frosting. Delicious cookies that are both pretty and delicious!

The post EMPIRE COOKIES appeared first on Family Cookie Recipes.

Homemade Cookies and Cream Oreo Cookies made easily with a chocolate cake mix! Soft cookies & cream filled chocolate sandwich cookies that everyone goes crazy over!

Make this Oreo cookie recipe using a boxed cake mix and whipping up a delicious cream cheese frosting, it’s so simple! You can enjoy Oreos homemade anytime thanks to this effortless recipe!

Oreo’s made AT HOME!

We are big fans of Oreo cookies in my house; we usually have them on hand for a quick sweet treat. Some of us love them frozen, while others like them stored in the pantry. I personally can eat them either way, I love them that much. It may have been passed down from my grandpa. They are his favorite too and are still his go-to after dinner dessert.

Of course, as a baked goods lover and baker, it was my mission to create a homemade Oreo cookie recipe! I wanted something very simple, that required minimal effort. Because these cookies are so small and snackable, they needed to be as easy to make as they are to eat. Give this easy homemade Oreo cookie recipe a try and see for yourself how delightful they are!

WHY YOU’LL LOVE THIS EASY COOKIE RECIPE

• Simple to make! These homemade Oreos could not be easier to make! Seriously, we use a boxed cake mix for the cookie dough to simplify the process.
• Basic ingredients. We use very basic kitchen staple ingredients to make these cookies, like eggs, oil, butter, and powder sugar. There is a high chance that you have most of the ingredients needed for this recipe in your home already.
• Homemade. Oreos. I mean really, what more needs to be said? These small bites of heaven speak for themselves.

Homemade Oreo Cookie Ingredients

Cake mix: To make these Oreo cookies at home, you need one 15.25-oz box of chocolate cake mix. Any brand will taste great, use your favorite or whatever you have one hand. 

Eggs: Adding in 2 eggs, room temperature, will help bind the dough together well.

Oil: Use ½ cup of vegetable oil to give the dough wonderful moisture and create nice soft cookies. 

Cream Cheese Filling

Butter: You need ½ cup of butter, softened to room temperature, to create a wonderfully rich filling.

Cream cheese: Using 8 oz of cream cheese, softened to room temperature, makes the frosting perfectly creamy and delicious.

Vanilla extract: To enhance all the amazing flavors, add in 2 tsp of vanilla extract.

Powder sugar: You will need 4 cups of powdered sugar to make the frosting sweet and smooth!

Oreo cookies: Adding in 5 store-bought Oreo cookies, crushed, into the frosting takes these homemade cookies up a few notches! 

How to make Easy Homemade Double Oreo Cookies

Prepare the cookies

Start by preheating the oven to 350℉ and line two baking sheets with parchment paper or silicone mats and set aside.

Next, in a large mixing bowl, mix the cake mix, oil and eggs thoroughly.

Proceed to cover and chill the dough in the fridge for 30 minutes. This is an optional step, but it helps to keep the cookies from spreading too much while baking.

Bake

Once chilled, use a small cookie scoop or a spoon to drop 1 tablespoon sized balls onto the baking sheets. Space them a few inches apart to leave room for the cookies to spread.

Place in the preheated oven and bake for 8-9 minutes. Allow the cookies to cool on the pan for about 5 minutes before transferring to a wire cooling rack to cool completely.

Homemade Cookies and Cream Oreo Cookies made easily with a chocolate cake mix! Soft cookies & cream filled chocolate sandwich cookies that everyone goes crazy over!

Cream Cheese Frosting

While the cookies bake, you can prepare the frosting. In a medium mixing bowl, using an electric handheld mixer, beat the butter and cream cheese until smooth and creamy. Then add in the vanilla extract and mix until well combined.

Next, add the powdered sugar, a little at a time, and mix again until all the sugar has been combined and the frosting is smooth.

After that, crush the 5 Oreos quite well. Stir them into the frosting. 

Assemble

Once the cookies have cooled, you can use a piping bag or an icing spatula and put double the icing on the bottom of a cookie. Then grab another cookie to place on top and you have a cookie sandwich! Repeat with the rest of the cookies.

Serve and enjoy!

Print

Cookies and Cream Oreo Cookies

Homemade Cookies and Cream Oreo Cookies made easily with a chocolate cake mix! Soft, double stuff, chocolate sandwich cookies that everyone goes crazy over!

Course Cookies, Dessert

Cuisine American

Keyword Homemade Cookies and Cream Oreo Cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Chill Time 30 minutes minutes

Total Time 53 minutes minutes

Servings 10 cookies

Calories 674kcal

Author Jessica & Nellie

Ingredients

• 15.25 oz chocolate cake mix
• 2 eggs room temperature
• ½ cup oil

CREAM CHEESE FROSTING

• ½ cup butter softened to room temperature
• 8 oz cream cheese softened to room temperature
• 2 tsp vanilla extract
• 4 cups powdered sugar
• 5 store-bought Oreo cookies

Instructions

• Prepare the cookies: Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone mats and set aside.
• In a large mixing bowl, mix together the cake mix, oil and eggs thoroughly. Cover and chill in the fridge for 30 minutes. This is an optional step, but it helps to keep the cookies from spreading too much.
• Bake: Once chilled, use a small cookie scoop or a spoon to drop 1 tablespoon sized balls onto the baking sheets. Space them a few inches apart to leave room for the cookies to spread. Bake for 8-9 minutes. Allow the cookies to cool in the pan for about 5 minutes before transferring to a wire cooling rack to cool completely.
• Filling: While the cookies bake, you can prepare the frosting. In a medium mixing bowl using a hand mixer, beat the butter and cream cheese until smooth and creamy. Add the vanilla extract and mix until well combined. Add the powdered sugar a little at a time and mix again until all the sugar has been added and the frosting is smooth. Crush the 5 Oreos quite well. Stir them into the frosting.
• Assemble: Once the cookies have cooled, you can use a piping bag or an icing spatula and put double the icing on the bottom of a cookie. Then grab another cookie to place on top and you have a cookie sandwich! Repeat with the rest of the cookies.

Notes

Homemade Cookies and Cream Oreo Cookies are so simple to make, thanks to the chocolate cake mix! These double stuff, chocolate sandwich cookies are absolutely delicious and everyone is sure to love them. 

Nutrition

Calories: 674kcal | Carbohydrates: 85g | Protein: 5g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 538mg | Potassium: 204mg | Fiber: 1g | Sugar: 67g | Vitamin A: 637IU | Calcium: 96mg | Iron: 3mg

Do I have to chill the cookie dough?

When recipes request that you chill your cookie dough it is usually for a good reason. That reason is that the flavor gets a bit more time to develop and the cookies taste even more incredible. But the biggest reason is because of the butter/fats in the dough. By chilling the dough we allow the fats to solidify which means your cookies will not spread out as much while baking, so the texture turns out perfectly. This is especially important on warmer days or when your butter is warm or softened.

HOW LONG ARE THESE COOKIES GOOD FOR?

These cookies will be good for 3-5 days, if stored properly. To keep your treats as fresh as possible they should be kept in an airtight container or a ziplocked bag. A trick I learned to keep them extra fresh and soft is to put a piece of bread in with the cookies. The cookies absorb the moisture from the bread and stay soft and chewy a couple of days longer. Try it, you will be amazed!

Need more amazing cookies recipes? Give these a try!

• • CHOCOLATE MARSHMALLOW COOKIES

• • DIRT CAKE COOKIES

• • ROCKY ROAD COOKIES

• • CADBURY MINI EGG CHOCOLATE COOKIES

• • COSMIC BROWNIE COOKIES

• • CHOCOLATE CHEESECAKE COOKIES

• • S’mores Cookie Bars

• • Peanut Butter Cookie Bars

• • Butterfinger Cookie Bars

• • Pumpkin Snickerdoodle Cookie Bars

• • Tagalong Cookie Bars

• • Snickerdoodle Cookie Bars

• • Cherry Almond Cookie Bars

• • Fudgy Oatmeal Cookie Bars

• • Sugar Cookie Bars

• • No Bake Cookie Bars

Homemade Cookies and Cream Oreo Cookies are so simple to make, thanks to the boxed chocolate cake mix! Soft, double stuffed and delicious, chocolate sandwich cookies are always a hit with family and friends.

Homemade Cookies and Cream Oreo Cookies made easily with a chocolate cake mix! Soft cookies & cream filled chocolate sandwich cookies that everyone goes crazy over!

The post HOMEMADE COOKIES AND CREAM OREOS appeared first on Family Cookie Recipes.