Day 3 of my little homage to Christmases past finds me whipping up some cream cheese frosting and getting all the extracts from the pantry. Because let’s face it. Sandwich cookies are really all about the frosting. The cookie is simple but it’s the surprise of the flavored frosting that keeps you eating them well past the time you should have stopped. The chocolate cream cheese frosting is oh-so-good all by itself, but don’t let that stop you from putting in a few drops of coffee, coconut, orange, or peppermint extract. Use a high quality Dutch-process cocoa powder for the most chocolaty taste. I had a bit of leftover strawberry frosting from another project, and some plain old vanilla cream cheese frosting. This is also an interesting way to sneak a little liquor into the cookie tray. Kir, kahlua, Grand Marnier, brandy, rum, bourbon…your liqueur tastes are the only limits. The common theme here is that cream cheese frosting is never “plain.” Its richness is a perfect complement to this not-so-sweet cookie and it lends itself very nicely to experiments in flavorland.

A little planning here is necessary. Mix up the cookie dough a day or two before you want to serve these. The dough needs to rest in the refrigerator overnight to firm up enough to cut off slices. Be sure the dough in the logs is compressed so you don’t have cracks or holes that will show up when you slice the log. You could instead roll out the dough to 1/8″ thickness and put that in the refrigerator. When you’re ready to bake just take out the already rolled-out dough, cut into shapes and bake.lily

This is another recipe kids like to help make. All those bowls of frosting, maybe some vivid colors, and you could thin frosting for a very thin layer on top to hold sprinkles. Kids love to sprinkle. Most of all, it’s another chance to spend some fun time with your kids or grandkids during the holidays. Be sure to take some pictures!

– Joan, 5 December 2018

Sandwich Cookies

  • Servings: 4-5 dozen sandwiches
  • Print

Cream cheese frosting:

  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons butter, at room temperature
  • 1½ cups powdered sugar, sifted
  • few drops of extract or liqueur, to taste

Chocolate cream cheese frosting:

  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons butter, at room temperature
  • 1¼ cups powdered sugar, sifted
  • ¼ cup good quality Dutch-process cocoa powder
  • few drops of extract or liqueur, to taste


  • ¾ cup butter
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour

Cream butter and sugar, add egg yolk and vanilla and mix well. Add flour and mix. Divide dough into 2 pieces and roll each piece into a log about 7 inches long. Alternatively roll out 1/8″ thick. Transfer dough to covered container and refrigerate overnight.

Preheat oven to 350°F.

Using a very sharp knife, slice logs into 1/8″ thick slices, or cut out rolled dough into shapes. Place 1″ apart on cookie sheets and bake at 350°F for 6-7 minutes, just until golden at the edges. Cool completely and make sandwiches with frosting between two cookies. These are even better the day after you make them, especially if there is liqueur in the frosting. They should be stored in a cool place. In an old farmhouse like ours the cold entryway was always full of boxes of cookies at Christmastime.


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