Cranberry Pecan Sandwich Cookies (Printable Version)

Buttery cookies with cranberries and pecans, filled with creamy cheese frosting for holiday gatherings.

# What You'll Need:

→ Cookie Dough Components

01 - 1 cup unsalted butter, softened to room temperature
02 - 3/4 cup granulated white sugar
03 - 1 large egg, room temperature
04 - 1 teaspoon pure vanilla extract
05 - 2 cups all-purpose flour, measured properly
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon fine salt
08 - 1/2 cup dried cranberries, finely chopped
09 - 1/2 cup pecans, toasted and finely chopped

→ Cream Cheese Filling

10 - 4 ounces cream cheese, softened
11 - 2 tablespoons unsalted butter, softened
12 - 1 1/2 cups powdered sugar, sifted
13 - 1/2 teaspoon vanilla extract
14 - Pinch of salt

# Directions:

01 - Cream butter and granulated sugar in large mixing bowl until light and fluffy, approximately 3-4 minutes.
02 - Beat in egg and vanilla extract until fully incorporated and smooth.
03 - Whisk flour, baking powder, and salt together in separate bowl.
04 - Gradually add dry ingredients to butter mixture, mixing just until combined. Fold in chopped cranberries and pecans.
05 - Divide dough in half, wrap portions in plastic wrap, and refrigerate for 30 minutes.
06 - Heat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll dough on lightly floured surface to 1/4-inch thickness. Cut into 2-inch rounds using cookie cutter.
08 - Arrange cookies 1 inch apart on prepared sheets. Bake 10-12 minutes until edges are lightly golden. Cool completely on wire rack.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Continue beating until fluffy.
10 - Spread or pipe approximately 1 tablespoon filling onto flat side of half the cookies. Top with remaining cookies to form sandwiches.

# Expert Tips:

01 -
  • The combination of tart cranberries and buttery pecans creates this incredible sweet and salty balance that keeps you reaching for just one more
  • These cookies look impressive but are actually quite straightforward, making them perfect for when you want to bring something beautiful to a gathering
02 -
  • The dough becomes quite soft while rolling, so keep your work surface lightly floured and work with one half of dough at a time while the other stays chilled
  • These cookies actually taste better the next day because the filling has time to soften the cookies slightly and all the flavors meld together
03 -
  • Toast your pecans in a single layer on a baking sheet at 350°F for about 8 minutes, watching carefully because nuts go from perfectly toasted to burnt quickly
  • If your dough becomes too soft while rolling, pop the entire baking sheet in the freezer for 5 minutes and the cookies will cut much more cleanly

Go Back