These Cranberry Sandwich Cookies with their tangy cranberry butter filling will take your cookie making game to a whole new level.
This recipe delights me in every way because I’m a big fan of sandwich cookies. I don’t know what it is, but when a cookie has something yummy inside, I can’t resist. (That’s why I’m crazy for Peanut Butter Stuffed Cookies and Red Velvet Nutella Stuffed Cookies.)
Cranberry Sandwich Cookies
Yes, this recipe features real cranberries that you have to cook and strain. And no, they are not for the impatient baker.
But, oh my WOW! They are so worth the little bit of extra effort.
And the smell? Every neighbor within a mile of your house will be knocking at your door.
How to Choose Cranberries
A good cranberry is a nice, deep red. It’ll be firm and guess what? It’ll even bounce when you drop it!
Of course, you won’t be able to bounce cranberries that are already packaged in 12-ounce bags, but you can check the color.
Cranberry Sandwich Cookies – making the “butter”
It’s very simple, actually. You dump the cranberries, light brown sugar, cinnamon sticks and apple cider in a crockpot and let it cook until the berries are nice and soft.
Once your puree them, grab your spatula and push them into a strainer so that you get as much of the juice as possible. That’s the good stuff.
The whole process of making this part of the recipe is about 3 or so hours.
The Cookies
You’ll need 2 cookie sheets and a round cookie cutter. You’ll need to work the dough a little bit on a floured cutting board, but not so much that you make it tough.
Less is more.
I should also mention that the cooking time for these delicate beauties is about 8 minutes. Don’t overcook them!
Cranberry Sandwich Cookies
Ingredients
Cranberry Filling Ingredients
- 2- 12 oz cranberries rinsed
- 1 C light brown sugar
- 2 whole cinnamon sticks
- 1 C apple cider
Cookie Ingredients
- 1 C unsalted sweet cream butter softened
- 1 1/2 C Powder sugar
- 1 tsp vanilla
- 1 egg
- 3 C of flour
- 1 tsp baking soda
- 1 tsp cream of tartar
Instructions
Directions for Crock Pot Cranberry Butter
- Combine ingredients in a crockpot, mixing until combined
- Turn the crockpot onto high and let it cook until the cranberries are soft, about 2 hours
- Remove the cinnamon stick and scoop the mixture into s food processor or blender and blend until pureed.
- Using a strainer, push the cranberry through using a rubber spatula
- Trash the solids from the cranberries
- Place the butter back into the crockpot and turn it onto low
- Allow the butter to thicken before removing - about an hour
Directions for Cookies
- Preheat oven to 350 degrees
- Line two full sheet cookie sheet pans with parchment paper
- Using a standing mixer, cream together the butter, powder sugar, vanilla and egg, and mix until combined and creamy
- Using a large bowl, combine the flour, baking soda and cream of tarter
- Gradually add in the dry ingredients and mix on low speed
- Using your hands continue to mix until fully combined
- Lightly flour a cutting board and knead the cookie dough a couple of times
- Roll out the dough to about 1/2 inch thick
- Cut out 48 rounds and place a minimum of 12-15 cookies onto a cookie sheet
- Bake for 8 minutes or until lightly golden brown
- Repeat steps until completely out of dough
- Let cookies cool completely
Directions to Put Cookies Together
- Pair up the cookies based on matching size and create 24 sandwich cookie shells
- Using a large spoon, scoop some of the butter and place onto the bottom cookie
- Place the top cookie onto the bottom cookie and sandwich together
Last Step:
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- 1 rigged round cookie cutter medium-sized
Nutrition
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