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Sugar Sandwich Cookies with Cream Cheese Frosting
Sugar Sandwich Cookies with Cream Cheese Frosting are made with two soft and tender, buttery sugar cookies sandwiched with creamy and sweet cream cheese filling.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Servings: 12
Calories: 519 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Soft Sugar Cookies:
- 1 cup unsalted butter
- 1 1/2 cups sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- Sparkling Sugar
Cream Cheese Frosting:
- 1/2 cup butter (softened)
- (1) 8-ounce pkg. cream cheese (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla bean paste
Instructions
- In a large mixing bowl, cream together butter and sugar for 4 minutes or until light and fluffy. Scrapes the sides of the bowl halfway through mixing.
- Add egg, egg yolk, and vanilla extract for 1 minute longer.
- Fold in flour, baking powder, baking soda, and salt. Don't overmix it.
- Chill the dough. Wrap tightly and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Line light-colored baking sheets with parchment paper. Roll the chilled sugar cookie dough into balls and place on baking sheet.
- Bake for 9-12 minutes or until lightly golden on the edges but still soft in the center. DO NOT OVERAKE. These should be soft and chewy. As soon as you remove from the oven, sprinkle with sparkling sugar. Let cool.
Cup of Yum
Make Cream Cheese Frosting:
- In a mixing bowl with a hand mixer or with a stand mixer, beat butter and cream cheese for 3-4 minutes until light and fluffy. Add powdered sugar and vanilla and beat for 2 minutes longer.
Cup of Yum
Assemble Cookies:
- Spread a generous dollop of frosting on the flat side of one cookie. Top with another cookie, flat side down, to create a perfect sandwich. Press gently until the frosting reaches the edges.
- Tips for frosting sandwich cookies: Use a Piping Bag: For extra neatness, spoon the frosting into a piping bag (or zip-top bag with a corner snipped off) and pipe a swirl onto the center of the cookie’s flat side. Leave a Border: Don’t spread frosting all the way to the cookie’s edge initially. When you top it with the second cookie and press gently, the frosting will naturally push out to the edges
Notes
- Can I freeze these cookies?Absolutely. You can freeze the baked, unfrosted cookies in an airtight container. Once assembled, they freeze well too—just separate layers with parchment paper.
Nutrition Information
Calories
519kcal
(26%)
Carbohydrates
80g
(27%)
Protein
8g
(16%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
51mg
(17%)
Sodium
264mg
(11%)
Potassium
193mg
(6%)
Fiber
2g
(8%)
Sugar
57g
(114%)
Vitamin A
280IU
(6%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 519
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 80g | 27% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 264mg | 11% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 280IU | 6% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.