Best Christmas Sandwich Cookies Recipes

GINGERBREAD CHRISTMAS TREE SANDWICH COOKIES

Steps:

• For the cookie dough: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne and baking powder in a medium bowl.
• Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the molasses until combined, then the egg (the mixture might look curdled). Add the flour mixture and mix on low until the dough comes together. Divide the dough in half, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours and up to overnight.
• Line 2 baking sheets with parchment. Keeping one dough disk refrigerated, roll the other on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (if the dough looks crackly or breaks apart, press it back together from the outside edge in). Use a 3 1/2-inch-wide by 3 3/4-inch-tall Christmas tree cookie cutter to cut out trees as close together as possible. Pull away the extra dough around each shape, then use a small offset spatula to transfer the trees to the prepared baking sheets, spacing them at least 1/2 inch apart (they will not spread much during baking). Reroll the scraps and cut out more cookies. Repeat this process with the remaining dough disk to make about 22 total. Freeze the cookies until firm, about 15 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are slightly firm to the touch but not browned at the edges, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely, about 20 minutes. The cookies will continue to firm as they cool.
• For the filling: Beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and mix until smooth and creamy. Transfer the frosting to a piping bag fitted with a small round tip (size 6).
• For the add-ins: Pipe frosting in the style of a garland on half of the cookies. Lightly press the candy-coated chocolates into the frosting garlands. Cut the pretzel sticks to the same length as the cookie tree trunks. Pipe a small amount of frosting onto the trunks, then press pretzel stick pieces into the frosting. Turn the remaining cookies over (bottom-side up) and pipe frosting onto each. Top each with a decorated cookie and serve immediately.

CHRISTMAS SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add milk. Combine the flour, cornstarch and salt; add to the creamed mixture, beating just until dough forms a ball. , On a lightly floured surface, knead 20 times. Roll out 3/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 12-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Spread jam over the bottom of half of the cookies; top with remaining cookies. , In a large bowl, beat the butter, confectioners' sugar, vanilla and food coloring until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe frosting in tree shapes on cookies. Garnish with candied cherries and sprinkles.

CHRISTMAS SANDWICH COOKIES

Steps:

• Melt the chocolate chips in the microwave on half power, stirring every thirty seconds until smooth. Cool to room temperature. Stir in the marshmallow creme until well combined. Refrigerate for 15 minutes.
• For each cookie, roll a scant tablespoon of mixture into a ball.
• For each sandwich, place one ball on the flat side of the cookie. Top with another cookie and press until mixture spreads to the sides.
• Roll in sprinkles or sugar.

CHRISTMAS SANDWICH COOKIES

Steps:

• Mix cookie dough thoroughly and chill. (I cut the margarine in with a knife like for pie crust.)
• Roll 1/8" thick and cut with juice glass. Prick each 4 times with fork. Coat both sides with granulated sugar.
• Bake at 350* just until lightly browned. (About 16 minutes.) Cool.
• Prepare frosting, tinting half pink and half green. Put 2 cookies together with frosting.