Cranberry Pecan Sandwich Cookies (Printable Version)

Buttery cookies with cranberries, pecans, and cream cheese filling

# What You'll Need:

→ Cookie Components

01 - 1 cup unsalted butter, softened to room temperature
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon 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

# How to Make It:

01 - Cream butter and granulated sugar in large mixing bowl until light and fluffy, approximately 3 minutes.
02 - Beat egg and vanilla extract into butter mixture until fully combined.
03 - Whisk flour, baking powder, and salt together in separate bowl.
04 - Gradually add dry ingredients to butter mixture, mixing just until incorporated. Fold in chopped cranberries and pecans.
05 - Divide dough in half, wrap separately in plastic, and refrigerate 30 minutes until firm.
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 rounds with 2-inch cookie cutter.
08 - Arrange cookies 1 inch apart on prepared sheets. Bake 10-12 minutes until edges are golden. Cool completely on wire rack.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
10 - Spread approximately 1 tablespoon filling on flat side of half the cookies. Top with remaining cookies.

# Expert Tips:

01 -
  • The combination of tart cranberries and toasted pecans creates this perfect sweet and salty dance that keeps you reaching for just one more
  • These cookies look impressive but actually come together with techniques anyone can master
  • The cream cheese filling stays perfectly soft even after days in the refrigerator
02 -
  • If your dough feels too soft after chilling, give it another 15 minutes in the refrigerator because warm dough spreads into thin, sad cookies
  • The filling consistency should be spreadable but not runny, so add more powdered sugar if it feels too loose
03 -
  • Rotate your baking sheets halfway through baking time so every cookie browns evenly
  • Use a cookie scoop to portion the filling so all your sandwiches look uniform

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