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.


★★★★★ 2 votes

about 15 cookies
35 Min
45 Min


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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)

How to Make Butter Cream Cranberry Sandwich Cookie


  • 1In 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.
  • 2Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
  • 3Take 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.
  • 4In the mean time, make cranberry butter cream. In a bowl, combine 4 tablespoons butter, melted white chocolate and dried cranberry. Mix well until creamy.
  • 5Spread the butter cream on the flat side of one cookie, top with another cookie to make a sandwich. Repeat this with remaining cookies.

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About Butter Cream Cranberry Sandwich Cookie

Course/Dish: Cookies
Hashtag: #cookie

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