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Sandwich Cookie Recipes To Make Your Holidays Twice as Nice

With every festive season comes delightfully irresistible festive treats to snack on, and sandwich cookies are pretty much the best. After all, what could be better than two delicious cookies surrounding a giant chunk of divinely-tasting filling? Absolutely nothing. Today, Cook It will share with you a fabulous collection of sandwich cookie recipes that will make your festive baking projects twice as nice.

From the unbeatable flavor combination of chocolate and peppermint to the bite-sized version of red velvet — each of these sandwich cookie recipes is beyond drool-worthy. Be the star of a cookie swap with a superb treat that even the Grinch won’t be able to deny.

Sandwich Cookie Recipes

Chocolate and Peppermint

These chocolate peppermint sandwich cookies make it next to impossible to have just one.


For the Dough:

  • ¾ cup butter
  • 1 ½ cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
  • ¾ cup cocoa
  • 1 ½ cup flour
  • 1 tsp baking powder
  • ¾ tsp salt
  • ½ cup sparkling sugar

For the Filling:

  • ½ cup butter
  • 4 oz (120 g) cream cheese
  • 4 cups powdered sugar
  • 1 ½ tbsp heavy cream
  • ½ tsp vanilla extract
  • ¼ tsp peppermint extract
  • red food coloring gel


  1. To begin with, cream butter and sugar with a mixer until fluffy, about 3 minutes. Beat in eggs, add vanilla extract, and whisk on medium speed until combined.
  2. Melt chocolate chips; let cool. Add to the mixture and beat on low speed until incorporated.
  3. Combine flour, cocoa, baking powder, and salt in a bowl. With the mixer running on low speed, add the flour mixture into the butter mixture, beating until just combined. Cover and refrigerate for an hour.
  4. Preheat the oven to 350 °F. Line two baking sheets with parchment paper.
  5. Make one-inch balls from the cookie dough. Place sparkling sugar in a shallow bowl and roll each dough ball in it.
  6. Arrange the cookies a couple of inches apart on the two baking sheets before gently flattening each to a half-inch thickness.
  7. Bake until cookies dry to the touch, about 8 minutes.
  8. Let cool on the baking sheets for a couple of minutes before transferring the cookies to a wire rack to cool completely.
  9. Meanwhile, beat unsalted butter and cream cheese until creamy, about 2 minutes. Gradually add powdered sugar and continue beating until homogenous. Beat in heavy cream, vanilla extract, and peppermint extract.
  10. Using a food-safe paintbrush, paint three lengthwise stripes of red food coloring gel on the inside of a piping bag fitted with a large star tip. Fill the bag with the frosting and pipe it onto half of the cookies, and sandwich with the remaining cookies.
  11. Finally, pop in the fridge for 15 minutes.


Festive cookies that are perfect for the Christmas cookie tray or to give as gifts to friends and family.


  • 1 cup butter
  • ⅔ cup sugar
  • 2 egg yolks
  • 1 egg
  • 1 tsp vanilla
  • 3 tbsp dark rum
  • 1 cup cornstarch
  • 1 tsp baking powder
  • 2 cups flour
  • 1 ¾ cup caramel sauce
  • 1 cup coconut flakes


  1. Cream butter and sugar until smooth before adding egg yolks, whole egg, rum, and vanilla; mix until homogenous.
  2. In a separate bowl, combine flour, cornstarch, and baking powder. Mix into the butter mixture, then beat until creamy.
  3. Divide the dough into two, pat each half into a disc, wrap in cling film, and pop in the freezer for half an hour.
  4. Remove the dough from the freezer and unwrap.
  5. Sprinkle the working surface with flour. Work the dough into an elongated shape using a floured rolling pin.
  6. Cut out cookies with a floured three-inch round cutter and arrange them on buttered baking sheets an inch apart.
  7. Bake at 350 ºF until the cookie edges turn light brown, about 10 minutes.
  8. Let the cookies cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely.
  9. Turn half the cookies bottom side up and spread each with a spoonful of caramel sauce. Top with remaining cookies, bottom side down.
  10. Place coconut flakes in a shallow bowl. Gently squeeze each sandwich until the filling oozes out a little around the side, then roll the edges of cookies in coconut flakes.

Sweet Potato and Marshmallow

These flavors are just the epitome of holidays, and festive baking leaves the house smelling divine!


For the Dough:

  • 1 cup butter
  • ¾ cup powdered sugar
  • ¾ cup canned sweet potato puree
  • 2 tsp vanilla extract
  • 2 ½ cups flour
  • ¼ tsp baking powder
  • ⅓ tsp salt
  • 1 tsp freshly grated nutmeg
  • ¾ tsp ground cardamom
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 1 tbsp Demerara sugar

For the Filling:

  • ½ cup marshmallow crème
  • ½ cup butter
  • 2 cups powdered sugar
  • 1 ¼ tsp meringue powder
  • 1 tsp vanilla extract


  1. To begin with, beat butter until creamy. Gradually introduce powdered sugar and continue to beat until smooth. Stir in canned sweet potato puree and vanilla extract.
  2. Combine flour, baking powder, salt, and spices. Gradually incorporate the flour mixture into the butter mixture, beating at low speed until blended.
  3. Divide the dough into two and pat each half into a disc. Roll each disc to a quarter-inch thickness between two sheets of wax paper. Transfer the dough, in wax paper, to a baking sheet and let chill an hour.
  4. Next, preheat the oven to 350 °F.
  5. Working with one portion of dough at a time, remove the top wax paper and cut out cookies with a two-inch round cutter.
  6. Place them an inch apart on baking sheets lined with parchment paper and sprinkle with Demerara sugar.
  7. Bake until the edges turn golden, about 12 minutes.
  8. Let the cookies cool on the baking sheets for a minute before transferring them to a wire rack to cool completely.
  9. Meanwhile, cream marshmallow crème and softened butter until smooth, about 2 minutes, before gradually adding powdered sugar. Add meringue powder and beat until fluffy (approximately 2 minutes more). Stir in vanilla extract.
  10. Finally, spread two teaspoons of the filling on cooled shortbread cookies and form sandwiches.

Red Velvet Crackle

One of our absolute favorite sandwich cookie recipes, these perfectly soft and chewy, gorgeously red festive treats that just scream Christmas.


  • 3 oz (90 g) baking chocolate
  • ¼ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tbsp red liquid food coloring
  • 2 cups flour
  • 2 tbsp cocoa
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 2 cups powdered sugar
  • 4 oz (120 g) cream cheese


  1. Preheat the oven to 375 °F and arrange the oven racks in the top third and bottom third of the oven.
  2. Melt chocolate and butter. Add sugar, eggs, and food coloring and whisk until smooth.
  3. Combine flour, cocoa, baking powder, baking soda, and salt, and gently fold into the butter mixture just to combine.
  4. Place one cup of powdered sugar in a small bowl. Roll a tablespoonful of the dough in the powdered sugar, then place on a baking sheet lined with parchment paper. Repeat with the rest of the dough, arranging the cookies an inch apart from each other.
  5. Gently flatten the dough lumps with the heel of your hand.
  6. Bake until the cookies until the outsides are crackled, about 10 minutes. Let cook for half an hour.
  7. Meanwhile, beat cream cheese and the remaining powdered sugar until smooth. Spread one-and-a-half teaspoons of the filling onto the flat side of half of the cookies. Cover with the remaining half of the cookies, flat side down, to form sandwiches.

Ginger and Lemon

Exciting and mouthwateringly delicious flavor combo in a cookie that will make a nice holiday treat.


  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¾ cup butter
  • ¾ cup sugar
  • 1 egg
  • ¼ cup molasses
  • ½ tsp vanilla extract
  • 10 ½ oz (300 g) lemon curd


  1. To begin with, preheat the oven to 375 °F. Line a rimmed baking sheet with parchment paper.
  2. Combine flour, baking soda, cinnamon, salt, ginger, and cloves in a bowl.
  3. Cream butter and sugar until light and fluffy, about 2 minutes. Crack in an egg, add molasses, and vanilla and mix until incorporated. Add the flour mixture, beating on low speed until combined. Cover the bowl with cling film and let chill for half an hour.
  4. Next, shape the dough into three-quarter-inch balls. Arrange about a fourth of the balls two inches apart on the baking sheet.
  5. Pop the rest in the fridge while you bake the first batch.
  6. Bake until the edges start to turn golden, about 7 minutes.
  7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  8. Repeat with the rest of the dough balls.
  9. Finally, spread about two teaspoons of lemon curd on the bottom of half of the cooled cookies; top with the remaining cookies.

Try your hand at these sandwich cookie recipes and surprise your family and friends with irresistible festive treats — they will surely make their day. Wishing everyone a Merry Christmas! Be safe and enjoy the holiday season!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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