Butter Cream Cranberry Sandwich Cookie

Hidemi Walsh


First off, I am sorry for such a small serving, only 15 cookies... but since I don't have kids and my husband has diabetes which means he can not eat very sweet food, these cookies are all mine so I didn't need to make a lot.... Anyway! I like sandwich cookie because I feel like I got a bonus :) This is one of my favorote recipe. Very rich butter flavor which comes out from the oven when cookies are baking. That makes me feel just like heaven.

pinch tips: Parchment Paper Vs Wax Paper



about 15 cookies


35 Min


45 Min


6 Tbsp
butter, room temperature (for cookie)
3 Tbsp
sugar (for cookie)
egg yolk (for cookie)
1 c
all purpose flour, strained (for cookie)
4 Tbsp
dried cranberry (for butter cream)
4 Tbsp
butter, room temperature (for butter cream)
8 Tbsp
white chocolate chip, melted (for butter cream)

Directions Step-By-Step

In a bowl, combine 6 tablespoons butter, 3 tablespoons sugar, 1 egg yolk, 1 cup flour. Mix well. Shape the dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
Take the dough out of the refrigerator. Roll out the dough to 1/4 inch thick. Cut out the dough to 1’x 2.5-3’ square. Place on the parchment paper and bake for 15 minutes. Let Cool.
In the mean time, make cranberry butter cream. In a bowl, combine 4 tablespoons butter, melted white chocolate and dried cranberry. Mix well until creamy.
Spread the butter cream on the flat side of one cookie, top with another cookie to make a sandwich. Repeat this with remaining cookies.

About this Recipe

Course/Dish: Cookies
Hashtag: #cookie