Cranberry Pecan Sandwich Cookies (Print Version)
Buttery cookies with cranberries and pecans, filled with creamy cheese frosting for festive gatherings.
# What You Need:
→ Cookie Components
01 - 1 cup (227 g) unsalted butter, softened to room temperature
02 - 3/4 cup (150 g) granulated sugar
03 - 1 large egg, room temperature
04 - 1 tsp vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - 1/2 tsp baking powder
07 - 1/2 tsp salt
08 - 1/2 cup (60 g) dried cranberries, finely chopped
09 - 1/2 cup (55 g) pecans, toasted and finely chopped
→ Cream Cheese Filling
10 - 4 oz (113 g) cream cheese, softened
11 - 2 tbsp unsalted butter, softened
12 - 1 1/2 cups (180 g) powdered sugar, sifted
13 - 1/2 tsp vanilla extract
14 - Pinch of salt
# Preparation Steps:
01 - Cream butter and sugar in large mixing bowl until light and fluffy, approximately 3 minutes. Beat in egg and vanilla extract until fully incorporated.
02 - Whisk flour, baking powder, and salt in separate bowl. Gradually add dry mixture to butter mixture, mixing just until combined.
03 - Fold chopped cranberries and toasted pecans into dough until evenly distributed.
04 - Divide dough in half, wrap portions in plastic wrap, and refrigerate for 30 minutes until firm.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper.
06 - Roll dough on lightly floured surface to 1/4-inch thickness. Cut rounds using 2-inch cookie cutter.
07 - Place cookies 1 inch apart on prepared sheets. Bake 10-12 minutes until edges are lightly golden. Cool completely on wire rack.
08 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
09 - Spread approximately 1 tablespoon filling onto flat side of half the cookies. Top with remaining cookies to form sandwiches.
# Expert Advice:
01 -
- The tangy cranberries and nutty pecans create a flavor combination that feels sophisticated yet comforting
- That cream cheese filling transforms simple butter cookies into something truly special
02 -
- Chilling the dough is non-negotiable, as warm dough spreads too much and you lose those clean edges
- Wait until cookies are completely cool before filling, or the frosting will melt right off
03 -
- Use a kitchen scale to measure your flour for the most consistent results every time
- Rotate your baking sheets halfway through for even browning