Sandwich Cookies Archives - Cookies for Days

Sugar Plum Linzer Cookies

admin — Sun, 01 Dec 2024 17:49:41 +0000

‘Twas Christmas cookie season and all the watering mouths couldn’t stop from eating these Linzer Cookies, not even the grouch. If you’re prone to visions of sugar plums dancing through your head, these Sugar Plum Linzer Cookies are just for you!

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What is a Linzer Cookie?

Linzer cookies are an almond shortbread sandwich cookie that originated in Austria! Similar to a thumbprint cookie, Linzer cookies pair shortbread style cookies with jam. They are served sandwich style with an additional cookie on top (usually with a ‘window’ cut out & jam peeking through) before being dusted with a sprinkling of powdered sugar. You can use any jam you’d like in these cookies, but if you want exquisitely festive Sugar Plum cookies, be sure to use plum jam.

For another fun twist on the traditional thumbprint cookie, check out my Twix Thumbprint Cookies or my new Peanut Butter Nutella Thumbprint cookies!

Ingredients in Linzer Cookies

Butter, softened – I use salted butter in all of my recipes. If you are an unsalted butter fan, be sure to add an extra pinch of salt to your dough.
Granulated sugar
Powdered sugar
Egg
Vanilla
Almond extract
All-purpose flour
Almond flour – The addition of almond flour is one of the things that separate traditional Linzer cookies from shortbread thumbprint cookies.
Salt
Plum jam – You can use any jam you’d like in these. Did I choose plum solely so I could call these Sugar Plum cookies? Yes, I totally did.
Powdered sugar, for dusting

How to Make Sugar Plum Linzer Cookies

Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat, and set aside.
In a stand mixer cream together the butter, granulated sugar, and powdered sugar until smooth.
Add the egg, vanilla, and almond extract, mixing until well combined.
Then add the all-purpose flour, almond flour, and salt, mixing until you have a soft, slightly gritty dough.
On a floured surface, roll out the dough to about 1/4 inch thick.
Use Linzer cookie cutters to cut out an equal number of whole cookies and cookies with a center cut-out.
Arrange the cookies on the prepared cookie sheet and bake at 350°F for 7-9 minutes, until the cookies puff up and lose their glossy appearance.
Let the cookies cool completely. Spread jam onto the bottom of each whole cookie. Set aside.
Place the cookies with the cut-out centers on a cookie sheet, dust with powdered sugar, then sandwich the jam-filled whole cookies with the powdered sugar–dusted cookies on top.

Do I need to refrigerate Linzer cookies?

Nope! Once your cookies are cooled and assembled, store in an airtight container on the counter for up to 4 days.

What jams work well in Linzer cookies?

Lots of jams work well in Linzers. They are often made with apricot, raspberry or strawberry jams, but you can really pick your favorite here.

Sandwich Cookies You’ll Love

Sugar Plum Linzer Cookies

Course Dessert

Keyword Christmas cookies, linzer cookies, sugar plum linzer cookies

Prep Time 30

Servings cookies

Calories 99kcal

Ingredients

1 cup salted butter, softened
1/2 cup granulated sugar
1/2 cup powdered sugar
1 egg
1 tsp vanila
1/4 tsp almond extract
2 1/3 cups all purpose flour
1 cup almond flour
1/4 tsp salt
1/2 cup plum jam
powdered sugar for dusting

Instructions

Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat, and set aside.
In a stand mixer cream together the butter, granulated sugar, and powdered sugar until smooth.
Add the egg, vanilla, and almond extract, mixing until well combined.
Then add the all-purpose flour, almond flour, and salt, mixing until you have a soft, slightly gritty dough.
On a floured surface, roll out the dough to about 1/4 inch thick.
Use Linzer cookie cutters to cut out an equal number of whole cookies and cookies with a center cut-out.
Arrange the cookies on the prepared cookie sheet and bake at 350°F for 7-9 minutes, until the cookies puff up and lose their glossy appearance.
Let the cookies cool completely. Spread jam onto the bottom of each whole cookie. Set aside.
Place the cookies with the cut-out centers on a cookie sheet, dust with powdered sugar, then sandwich the jam-filled whole cookies with the powdered sugar–dusted cookies on top.

Nutrition

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Oreo Cakesters

admin — Wed, 09 Oct 2024 15:08:48 +0000

She is beauty & she is grace – homemade Oreo Cakesters are America’s favorite soft sandwich cookie! With puffy soft chocolate cookies and a smooth buttercream filling, there’s everything to love.

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What is an Oreo Cakester?

This is a copycat recipe for the popular store bought Oreo Cakester! Cakesters can be described as a soft-baked version of the standard Oreo Cookie. Containing 2 cakey cookies that are sandwiched with a smooth creme filling, they feel like Oreo’s take on a whoopie pie. And these homemade Oreos? Well, they’re life.changing.

With rich black cocoa powder and a buttery vanilla filling, these tender cookies are pillowy and scrumptious.

Ingredients in Oreo Cakesters

Salted butter, softened – I always use salted butter!
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Black cocoa powder – Black cocoa powder is a MUST here. It will both flavor and color the homemade oreo!
Cornstarch – This contributes to the fluffy, cakey texture we’re after.
Baking soda
Salt
Buttermilk – Again, this helps give us a soft, cakey cookie.
Black food coloring – The black food color helps seal the deal on capturing the perfect homemade Oreo Cakester appearance.

Vanilla Buttercream Filling

Salted butter, softened – I like salted butter, but you could also use unsalted butter if you add an extra pinch of salt.
Powdered sugar
Clear vanilla extract – This will make the frosting bright white, rather than a murky color.
Butter extract
Heavy whipping cream – Adjust the quantity to change the thickness of your filling.

How to Make Oreo Cakesters

Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter and brown sugar until combined.
Add the egg and vanilla, mixing well.
To the wet mixture, add the flour, cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk.
Mix until a thick batter forms.
Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
Allow the cookies to cool on the pan.
While the cookies are cooling, make the filling.
To make the filling, slowly cream the butter until smooth.
Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
Repeat the last step until all 3 cups of powdered sugar have been added.
Add in the clear vanilla extract and butter extract. If needed, add more heavy cream to thin the filling.
Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the Oreo Cakesters. Repeat with remaining cookies.
Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!

Are Oreo Cakesters the same as Whoopie Pies?

While they are both soft sandwich cookies, they are not the same thing! Oreo Cakesters are Nabisco’s cakier version of their classic Oreo, packaged and ready for purchase. Whoopie Pies are a traditional cake-like sandwich cookie filled with a marshamallow-creme based frosting.

How to store Homemade Oreos

Once your cookies are cooled and assembled, you can store in an airtight container for 3 days or freeze for up to 3 months.

More Sandwich Cookies to Love

Oreo Cakesters

She is beauty & she is grace – homemade Oreo Cakesters are America's favorite soft sandwich cookie! With puffy soft chocolate cookies and a smooth buttercream filling, there’s everything to love.

Course Dessert

Cuisine American

Keyword homemade oreo, oreo cakesters

Prep Time 15

Cook Time 8

Servings whoopie pies

Calories 322kcal

Ingredients

1/2 cup salted butter, softened
1 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 1/2 cups all purpose flour
1/3 cup + 2 tbsp black cocoa powder
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp salt
2/3 cup buttermilk
black food coloring

Vanilla Buttercream Filling

1/2 cup salted butter, softened
3 cups powdered sugar
2 tsp clear vanilla extract
1/4 tsp butter extract
1/4 – 1/2 cup heavy whipping cream

Instructions

Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter and brown sugar until combined.
Add the egg and vanilla, mixing well.
To the wet mixture, add the flour, cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk.
Mix until a thick batter forms.
Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
Allow the cookies to cool on the pan.
While the cookies are cooling, make the filling.
To make the filling, slowly cream the butter until smooth.
Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
Repeat the last step until all 3 cups of powdered sugar have been added.
Add in the clear vanilla extract and butter extract. If needed, add more heavy cream to thin the filling.
Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the Oreo Cakesters. Repeat with remaining cookies.
Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!

Nutrition

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Nutter Butter Cookie

admin — Wed, 18 Oct 2023 12:34:11 +0000

Peanut butter fans, it’s time. This homemade Nutter Butter cookie copies the store-bought version we all know and love – but with an even better peanut-buttery, crunchy, melt-in-your-mouth texture.

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Nutter Butter Recipe

It may sound a little nutty (ha, yes, pun intended), but I am inordinately obsessed with Nutter Butters! So obviously I had to make my own nutter butter recipe so I can eat them whenever I want, for a fraction of the price (because really, $5 for a small package is not sustainable for how often I want them). This little nutter butter sandwich cookie features two buttery, crackery, melty cookies and creamy, sweet peanut butter filling. And, they’re WAY better than what you get in the red plastic package.

So if you’re looking for a crisp & creamy peanut butter cookie, look no further than this nutter butter recipe. You’re going to love how easily they come together and how utterly bingeable they are! Store these bad boys in an airtight container for up to 4 days or freeze them for up to 3 months (and pull them out to enjoy whenever you want!!)

Ingredients in Nutty Butter Cookies

Salted butter, softened – I always use salted butter! You can use unsalted and add a pinch of salt to the dough.
Peanut butter – Use creamy peanut butter here and NOT the natural kind.
Brown sugar
Granulated sugar
Egg
Vanilla
All-purpose flour – There isn’t a ton of flour in this recipe, this means the dough will be super sticky (it is supposed to be) but it also means we can get that hard, crackery, melt in your mouth cookie that is super similar to a nutter butter.
Cornstarch
Baking soda
Salt

Peanut Butter Filling

Peanut butter
Salted butter, softened
Powdered sugar
Heavy whipping cream – You can use milk instead of cream, you will just need significantly less.

How to Make Nutter Butter Cookies

Preheat the oven to 300° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
Cream together the butter, peanut butter, brown sugar and granulated sugar until light in color and fluffy in texture.
Add in the egg and vanilla, mixing until combined.
Add the flour, cornstarch, baking soda and salt. Mix until fully incorporated. The dough will be extremely sticky.
Use a 2 tsp cookie scoop to portion out the dough into equal portions and arrange on your cookie sheet. The cookies will flatten and spread. If you do not have a 2 tsp cookie scoop, you’ll want to refrigerate the cookie dough for 15-20 minutes to make the cookie dough easier to handle.
Bake at 300° for 15-17 minutes or until they have flattened and the edges are golden brown.
Remove from the oven and allow the cookies to cool on the pan completely.
While the cookies are cooling, make the peanut butter filling.
First, combine the peanut butter and butter until smooth by either using a stand mixer or electric hand mixer.
Add the powdered sugar to the bowl and mix until well combined and thick.
Slowly add in the heavy whipping cream, mixing until you have a thick but creamy consistency.
Either place in a piping bag or drop a small amount of the filling onto the bottom of one cooled cookie and then sandwich the filling with another cookie to create your nutter butter sandwich.
Repeat until all sandwiches are made. Enjoy!
Store in an airtight container for up to 4 days.

How should I store nutterbutter cookies?

Once cooled, store your cookies in an airtight container on the counter for up to 4 days!

Can I make these with other nut butters?

I haven’t tried to, but you probably could. Just be aware that they likely won’t be as sweet!

Recipes for Peanut Butter Lovers!

Nutter Butter Cookies

Peanut butter fans, it’s time! This copycat Nutter Butter cookie boasts a peanut-buttery, crunchy, melty texture you'll love!

Course Dessert

Cuisine American

Keyword nutter butter cookies

Prep Time 45

Cook Time 16

Servings sandwich cookies

Calories 142kcal

Ingredients

1 cup salted butter, softened
1/4 cup peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 1/2 tsp vanilla
1 2/3 cup all-purpose flour
1 tbsp cornstarch
1 tsp baking soda
1 tsp salt

Peanut Butter Filling

1/2 cup peanut butter
2 tbsp salted butter, softened
1 cup powdered sugar
2-3 tbsp heavy whipping cream

Instructions

Preheat oven to 300° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
Cream together the butter, peanut butter, brown sugar and granulated sugar until light in color and fluffy in texture.
Add in the egg and vanilla, mixing until combined.
Add the flour, cornstarch, baking soda and salt. Mix until fully incorporated. The dough will be extremely sticky.
Use a 2 tsp cookie scoop to portion out the dough into equal portions and arrange on your cookie sheet. The cookies will flatten and spread. If you do not have a 2 tsp cookie scoop, you’ll want to refrigerate the cookie dough for 15-20 minutes to make the cookie dough easier to handle.
Bake at 300° for 15-17 minutes or until they have flattened and the edges are golden brown.
Remove from the oven and allow the cookies to cool on the pan completely.While the cookies are cooling, make the peanut butter filling.

Peanut Butter Filling

First, combine the peanut butter and butter until smooth by either using a stand mixer or electric hand mixer.
Add the powdered sugar to the bowl and mix until well combined and thick.
Slowly add in the heavy whipping cream, mixing until you have a thick but creamy consistency.
Either place in a piping bag or drop a small amount of the filling onto the bottom of one cooled cookie and then sandwich the filling with another cookie to create your nutter butter sandwich.
Repeat until all sandwiches are made. Enjoy!
Store in an airtight container for up to 4 days.

Nutrition

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