Cranberry Pecan Sandwich Cookies (Print Version)

Buttery cookies with cranberries and pecans, layered with creamy filling for festive occasions.

# What You Need:

→ Cookie Components

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

→ Cream Cheese Filling

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

# Directions:

01 - Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy, approximately 3-4 minutes. Beat in the egg and vanilla extract until fully incorporated.
02 - Whisk together the all-purpose flour, baking powder, and salt in a separate bowl until well blended.
03 - Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Fold in the chopped dried cranberries and toasted pecans by hand.
04 - Divide the dough in half and wrap each portion securely in plastic wrap. Refrigerate for 30 minutes to firm the dough for easier rolling.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
06 - Roll out the chilled dough on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a 2-inch cookie cutter, gathering and rerolling scraps as needed.
07 - Arrange the cookie rounds on prepared baking sheets, spacing 1 inch apart. Bake for 10-12 minutes until edges are lightly golden. Transfer to a wire rack and cool completely.
08 - Beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Gradually add the sifted powdered sugar, vanilla extract, and pinch of salt. Continue beating until light and fluffy.
09 - Spread or pipe approximately 1 tablespoon of the cream cheese filling onto the flat side of half the cooled cookies. Top with remaining cookies, flat sides together, pressing gently to secure.

# Insider Tips:

01 -
  • The tangy cranberries cut through the rich cream cheese filling creating this perfect sweet-tart balance that keeps you reaching for just one more
  • These cookies look fancy enough for a holiday dessert spread but come together with ingredients you probably already have in your kitchen
02 -
  • Chilling the dough is absolutely not optional I once tried to skip it and ended up with cookies that spread into one giant thin blob
  • Let the cookies cool completely before adding the filling or the cream cheese will melt and slide right off the sides
03 -
  • If your dough feels too sticky to roll after chilling let it sit on the counter for 5 minutes not longer or it becomes unworkable
  • Rotate your baking sheets halfway through baking for evenly golden cookies every time

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