Cranberry Pecan Sandwich Cookies (Printable Version)

Buttery cookies with cranberries and pecans, filled with creamy vanilla frosting for elegant desserts.

# What You'll Need:

→ For the Cookies

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

→ For the Cream Cheese Filling

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

# Directions:

01 - Cream butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla until well combined.
02 - Whisk flour, baking powder, and salt in separate bowl. Gradually add to butter mixture, mixing just until combined.
03 - Fold chopped cranberries and pecans into dough until evenly distributed.
04 - Divide dough in half, wrap in plastic, and refrigerate 30 minutes.
05 - Heat oven to 350°F. Line baking sheets with parchment paper.
06 - Roll dough on floured surface to 1/4-inch thickness. Cut rounds using 2-inch cookie cutter.
07 - Place cookies 1 inch apart on sheets. Bake 10-12 minutes until edges are golden. Cool completely on wire rack.
08 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
09 - Spread 1 tablespoon filling on flat side of half the cookies. Top with remaining cookies to form sandwiches.

# Expert Hints:

01 -
  • The tart cranberries cut through the rich butter cookies like a bright surprise
  • These look fancy but the dough comes together in one bowl
  • The cream cheese filling makes them feel like tiny edible celebrations
02 -
  • Chilling is non negotiable. Warm dough spreads into thin sad disks.
  • Let cookies cool completely before filling or the filling melts into a sticky mess.
03 -
  • Use a kitchen scale for the most consistent results
  • Rotate the baking sheet halfway through for even browning

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