Cranberry Pecan Sandwich Cookies (Printable)

Buttery cookies filled with cranberries, pecans, and luscious cream cheese filling.

# Ingredient List:

→ Cookie Components

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→ Cream Cheese Filling

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# How to Make:

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

# Expert Tips:

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  • The cream cheese filling balances the tart cranberries with just the right amount of sweetness
  • These cookies look impressive but are surprisingly forgiving to make
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  • The chilling step is not optional or your cookies will spread too much
  • Wait until cookies are completely cool before adding the filling
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  • Use a kitchen scale to ensure all your cookies are the same size
  • The filling pipe beautifully if you want a more polished look

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