Cranberry Pecan Sandwich Cookies (Print Version)

Buttery cookies with tart cranberries and pecans in cream cheese filling

# What You'll Need:

→ Cookie Dough

01 - 1 cup (2 sticks) unsalted butter, softened to room temperature
02 - 3/4 cup granulated sugar
03 - 1 large egg, room temperature
04 - 1 teaspoon pure vanilla extract
05 - 2 cups all-purpose flour
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 to room temperature
11 - 2 tablespoons unsalted butter, softened
12 - 1 1/2 cups powdered sugar, sifted
13 - 1/2 teaspoon pure vanilla extract
14 - Pinch of salt

# Directions:

01 - Beat softened butter and granulated sugar in a large mixing bowl until pale and fluffy, approximately 3-4 minutes. Add egg and vanilla extract, mixing until fully incorporated.
02 - Whisk together flour, baking powder, and salt in a separate medium bowl until evenly distributed.
03 - Gradually incorporate dry ingredients into butter mixture on low speed, mixing just until flour disappears. Gently fold in chopped cranberries and pecans by hand.
04 - Divide dough into two equal portions, shape into disks, and wrap tightly in plastic. Refrigerate for 30 minutes until firm but manageable.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll dough to 1/4-inch thickness. Cut rounds using a 2-inch cookie cutter, rerolling scraps as needed. Arrange cookies 1 inch apart on prepared sheets.
07 - Bake for 10-12 minutes until edges turn light golden. Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
08 - Beat cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar, vanilla, and salt. Continue beating until light and fluffy, about 2 minutes.
09 - Spread approximately 1 tablespoon filling onto flat side of half the cooled cookies. Place remaining cookies on top, pressing gently to form sandwiches.

# Expert Tips:

01 -
  • The cream cheese filling balances perfectly with the tangy cranberries for that sweet-tart magic we all crave
  • These cookies look impressive but are actually quite forgiving for bakers of any level
02 -
  • Chilling the dough is not optional here because warm dough spreads into thin, sad cookies instead of holding their shape
  • Let the baked cookies cool completely before filling or your cream cheese will melt right off the edges
03 -
  • If your dough gets too soft while rolling, pop the whole thing in the freezer for 10 minutes and start again
  • Roll the dough between two sheets of parchment paper instead of on a floured surface to keep the texture tender

Go Back