Cream Cheese-Spice Sandwich Cookies

Using a decorating bag and tip to pipe cookie dough gives these easy cookies a fancy appearance.

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  • prep time 15 min
  • total time 50 min
  • ingredients 11
  • servings 12
 

Ingredients

Cookies

1
roll Pillsbury™ refrigerated sugar cookies
1
package (3 oz) cream cheese, softened
1/4
cup all-purpose flour
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger

Filling

1
package (3 oz) cream cheese, softened
1/4
cup butter, softened
1
tablespoon bourbon or milk
1/2
teaspoon ground cinnamon
1 1/2
cups powdered sugar

Garnish

Coarse sparkling sugar, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
  • 2 Let cookie dough stand at room temperature 10 minutes. In large bowl, break up cookie dough. Add remaining Cookie ingredients. Beat with electric mixer on medium speed until well blended. Place dough in decorating bag fitted with large star tip. Using circular motion, starting on the outer edge and working inward, squeeze dough into 24 cookies about 1 1/2 to 2 inches in diameter, 2 inches apart on cookie sheets.
  • 3 Bake 12 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  • 4 Meanwhile, in medium bowl, beat 3 oz cream cheese, the butter, bourbon and cinnamon with electric mixer on medium speed until well blended. Add powdered sugar; beat until smooth.
  • 5 Spoon 1 rounded tablespoonful filling on bottoms of 12 of the cookies. Top with remaining cookies, bottom sides together, to make sandwich cookies. Sprinkle with coarse sparkling sugar. Store in refrigerator.
  • 1 Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
  • 2 Let cookie dough stand at room temperature 10 minutes. In large bowl, break up cookie dough. Add remaining Cookie ingredients. Beat with electric mixer on medium speed until well blended. Place dough in decorating bag fitted with large star tip. Using circular motion, starting on the outer edge and working inward, squeeze dough into 24 cookies about 1 1/2 to 2 inches in diameter, 2 inches apart on cookie sheets.
  • 3 Bake 12 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  • 4 Meanwhile, in medium bowl, beat 3 oz cream cheese, the butter, bourbon and cinnamon with electric mixer on medium speed until well blended. Add powdered sugar; beat until smooth.
  • 5 Spoon 1 rounded tablespoonful filling on bottoms of 12 of the cookies. Top with remaining cookies, bottom sides together, to make sandwich cookies. Sprinkle with coarse sparkling sugar. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Get creative with the filling in these cookies! Seasonal flavors like pumpkin, caramel or butterscotch would all be great ways to mix up the flavor profile and add a personal touch.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie
Calories
320
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
25mg
25%;
Sodium
210mg
210%;
Total Carbohydrate
42g
42%
(Dietary Fiber
0g
0%
  Sugars
15g
15%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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