Cranberry Pecan Sandwich Cookies (Printable)

Buttery cookies with cranberries and pecans, filled with cream cheese frosting for a delightful tea-time treat.

# What You'll Need:

→ Cookie Dough

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

→ Cream Cheese Filling

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

# How to Make It:

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

# Expert Hacks:

01 -
  • The tart cranberries and toasted pecans create this incredible contrast that keeps every bite interesting
  • These cookies look impressive but actually come together with basic pantry staples
  • The cream cheese filling adds this perfect tanginess that balances all the sweetness
02 -
  • If your dough sticks to the counter when rolling, pop it back in the fridge for 15 minutes, fighting warm dough is frustrating and unnecessary
  • These cookies actually taste better the next day when the flavors have had time to meld and the filling softens the cookie slightly
  • Room temperature ingredients are your best friend here, cold cream cheese creates lumps that wont beat out no matter how long you mix
03 -
  • Rotate your baking sheets halfway through baking time to ensure even browning, especially if your oven has hot spots
  • Use a small offset spatula to spread the filling, it gives you much more control than a butter knife

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