Christmas Shortbread Sandwich Cookies (Print-Friendly Version)
Bake festive Christmas shortbread sandwich cookies filled with vanilla cream. Ideal for December celebrations, these buttery treats feature seasonal flair with red and green filling. Save & click.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
2 cups all-purpose flour
02 -
1 cup unsalted butter, at room temperature
03 -
1/3 cup heavy cream
→ Coating
04 -
1/3 cup granulated sugar
→ Filling
05 -
1/3 cup unsalted butter, softened
06 -
1 cup powdered sugar
07 -
1 1/2 teaspoons vanilla extract
08 -
1 tablespoon heavy cream
# How to Make It:
01 -
In a mixing bowl, combine all-purpose flour with 1 cup unsalted butter by cutting the butter into the flour until the mixture resembles coarse sand.
02 -
Blend in 1/3 cup heavy cream until the dough just comes together. Shape into a disk, wrap in foil, and refrigerate for at least 1 hour.
03 -
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Lightly flour the work surface and roll dough to 1/8-inch thickness.
04 -
Cut dough into 1 1/2-inch circles. Place granulated sugar in a bowl. Coat both sides of each dough round generously with granulated sugar, using water to lightly brush the edges as needed.
05 -
Arrange dough rounds on prepared baking sheets, placing cookies less than 1 inch apart. Bake for 8–10 minutes until just puffed. Cool completely on the baking sheet.
06 -
Beat softened butter with powdered sugar and vanilla until light. Add 1 tablespoon heavy cream and beat until filling achieves a smooth, creamy texture. Adjust consistency by adding more powdered sugar or a few drops of cream as needed.
07 -
Divide the filling equally, coloring one portion red and the other green. Transfer filling to a zip-lock bag, snip the corner, and pipe onto half of the cookie rounds. Top with remaining cookies and gently press to adhere.
# Extra Suggestions:
01 -
Ensure butter is fully softened for both the dough and the filling to achieve the desired texture.