Growing up every Christmas my grandma made oodles and oodles of Christmas cookies. There was one cookie that no matter how many she made, they never lasted long. Her famous sandwich cookies are crispy little disks of frosting-filled deliciousness. They only take a few simple ingredients and a bit of time rolling and cutting to make the perfect cookie that everyone is sure to love.
To make your cookies begin with a large mixing bowl or your stand mixer add softened butter, heavy whipping cream, and flour. Mix until all of the ingredients are well incorporated & the dough begins to come together. From here you will cover and chill your dough in the fridge for 2 hours. You can leave it longer but it may require you to let your dough warm up a bit before it is rollable.
Next, you’ll want to flour your counter and rolling pin well and roll the dough to ⅛ inch thick. Cut 1.5 to 2-inch circles using a cookie cutter or like grandma the lid to a spice jar. These are what she would classify as 1 to 2-bite cookies so keep that in mind when picking your cutter. I also have had fun doing smaller basic shapes.
Next, you’ll fill a shallow bowl with sugar & coat each little circle in sugar & place it onto a cookie sheet 1 inch apart. Poke an X with a fork into the top of each cookie. This will prevent bubbles in your pretty, flat cookies.
These cookies bake for 7-9 minutes but watch them closely because you will want to pull them out when they are just beginning to turn golden DO NOT OVER COOK THESE! Remove them from the oven and allow them to cool for a few minutes on the cookie sheet before transferring them to a cooling rack. These cookies are fairly delicate (even more so when warm) so be very gentle when moving them to the cooling rack.
Grandma always filled her cookies with a jar of store-bought white frosting or whipped cream cheese frosting. They were always delicious but as I am already not a big fan of frosting and with the questionable ingredients in store-bought frosting, I knew that homemade was the best option for our family. I finally settled on a delicious whipped cream cheese frosting. The only downside to this frosting is that they need to be stored in the fridge. That is not a problem at our house!
In a medium bowl whip together softened cream cheese with butter. After it is well incorporated and fluffy you will slowly add the powdered sugar while mixing on low. Mix in the vanilla and whip for an additional 1-2 minutes. Use immediately or store in the fridge and allow to warm up on the counter for 10 minutes before frosting your cookies. Frost one half and sandwich the second on top. Enjoy the magic.
Grandma's Famous Sandwich Cookies
Ingredients
Cookies
- 1 Cup Softened butter
- ⅓ Cup Heavy whipping cream
- 2 Cups Flour
- 1 Cup Sugar
Frosting
- 4 Oz Cream cheese Softened
- 1/4 Cup Butter Softened
- 1 Cup Powdered sugar
Instructions
Cookies
- In a large mixing bowl or your stand mixer add softened butter, heavy whipping cream and flour. Mix until the dough comes together
- Cover your bowl and chill your dough in the fridge for 2 hours. You can leave it longer but it may require you to let your dough warm up a bit before it is rollable.
- Flour your counter and rolling pin well and roll the dough to ⅛ inch thick. Cut 1.5 to 2 inch circles using a cookie cutter or like grandma the lid to a spice jar.
- Fill a shallow bowl with sugar. Coat each little circle in sugar and place on to a cookie sheet 1 inch apart. Poke an X with a fork into the top of each cookie. This will prevent bubbles in your pretty, flat cookies.
- Bake for 7-9 minutes until they are just beginning to turn golden DO NOT OVER COOK! Remove from the oven and allow to cool for a few minutes before transferring to a cooling rack. These cookies are fairly delicate (even more so when warm) so be very gentle when moving them to the cooling rack.
Frosting
- In a medium bowl whip together softened cream cheese with butter. After it is well incorporated and fluffy you will slowly add the powdered sugar while mixing on low.
- Mix in the vanilla and whip for an additional 1-2 minutes.
- Use immediately or store in the fridge and allow to warm up on the counter for 10 minutes before frosting your cookies. Frost one half and sandwich the second on top. Store cookies in the fridge.
