Christmas Cookie Sandwiches
These Christmas cookie sandwiches feature rich buttercream frosting sandwiched between holiday cookies filled with chocolate chips and holiday colored baking chips.
Servings: 12
Calories: 445kcal
Equipment
- Piping bag with tip
Ingredients
Cookies
- 1 cup Bob's Red Mill 1:1 gluten free flour
- ½ teaspoon baking soda
- 2 tablespoon Bob's Red Mill 1:1 gluten free four
- ⅓ tsp salt
- 1 stick butter melted and cooled
- ½ cup brown sugar
- ¼ cup sugar
- 1 ½ teaspoon Singing Dog vanilla
- 1 egg room temperature
- 4 oz OliveNation Barry Callebaut Mini Dark Chocolate Chips
- 4 oz OliveNation Holiday Compound Chips
Buttercream Frosting
- 2 ¾ cups powdered sugar
- 1 stick butter softened
- 3 tablespoon heavy cream
- 1 ½ teaspoon Singing Dog vanilla
- Pinch of salt
Instructions
Cookies
- Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper.
- Whisk the flour, baking soda, and salt in a small bowl.
- Beat the butter, brown sugar, sugar, and vanilla in a mixing bowl until creamy.
- Add the egg and mix until combined.
- Slowly mix the dry ingredients into the wet ingredients until combined.
- Gently fold the mini chocolate chips and compound chips into the batter with a rubber spatula.
- Use a 2 tablespoon cookie scoop to drop cookie dough rounds about 2 inches apart on the prepared baking sheets. Add more baking chips if desired.
- Bake the cookies for 8 to 10 minutes until the edges are golden.
- Remove the cookies and let them cool for 5 minutes on the cookie sheets. Then, transfer them to a wire rack to cool completely.
Buttercream Frosting
- Whip the butter on medium speed for 1 minute.
- Add half the powdered sugar, salt, and vanilla and mix for about 45 seconds until blended.
- Add the remaining powdered sugar and heavy cream and mix on medium-high speed for 1 to 2 minutes until rich and creamy.
Making the Sandwich Cookies
- Place half of the cookies with the flat side up on a clean surface.
- Pipe the buttercream frosting on the entire surface of the cookies.
- Gently place the remaining cookies on top of the frosting to create the sandwich cookies.
Video
Notes
Storage
- Store at room temperature for up to 3 days in an airtight container.
- Refrigerate for up to a week in an airtight container.
- Bring the cookies to room temperature before serving.
- Mix the cookie dough until just combined to avoid overworking the dough and creating tough cookies.
- Be sure your cookies have fully cooled before frosting them. Even slightly warm cookies will cause the frosting to thin.
- A stand mixer makes mixing the dough much easier.
Nutrition
Calories: 445kcal | Carbohydrates: 60g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 251mg | Potassium: 114mg | Fiber: 1g | Sugar: 49g | Vitamin A: 547IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg
