6 Stellar Recipes Satisfying Your Sandwich Cookie Cravings

In the world of packaged cookies, the Oreo reigns supreme. According to Quartz, the classic mini sandwiches are the top-selling cookie in the world by an impressive margin. As tasty as those crunchy treats can taste, it’s a shame to limit your sandwich cookie experience to the same old flavor all the time. Expand your horizons by making some way more inventive combinations from scratch. These recipes are hardly any more work than a regular cookie, so there’s no reason to be intimidated. Whether you’re a fan of something fruity and bright or something a little more indulgent, one of these 6 recipes is sure to satisfy your tastes.

Source: iStock

1. Creamy Lemon Shortbread Sandwich Cookies

Lemon lovers have probably noticed by now that the cookie aisle is sorely lacking in this mouth-puckering flavor. There are some options, but it’s sort of disconcerting to glance at the ingredients and notice the yellow fruit is nowhere to be found. Fortunately making a version in your own kitchen is super simple with these bright treats from JavaCupcake.

Just blend some lemon zest, sugar, and butter in a mixer, then add flour and lemon juice for the one of the simplest doughs you’ll ever make. Roll it out, cut into circles, then bake until just a bit golden around the edges. These mini desserts get even more luscious lemon flavor with a creamy frosting and a tangy drizzle. You’ll never miss those packaged cookies.



  • 1 cup unsalted butter, room temperature
  • 1 lemon, zested and juiced
  • ½ cup sugar
  • 2½ cups sifted flour

Cream filling

  • 2 ounces cream cheese, room temperature
  • Zest of 1 lemon
  • 2 teaspoons fresh lemon juice
  • ¾ cup powdered sugar


  • 1 heaping cup powdered sugar
  • 2 teaspoons fresh lemon juice

Directions: Preheat oven to 325 degrees Fahrenheit. Line two cookie sheets with parchment paper. In a stand mixer, rub the lemon zest into the sugar. Add the butter and cream until fluffy. Scrape the sides of bowl, as necessary, to incorporate. Mix in 1 tablespoon lemon juice. Add the flour and mix on low until just combined.

Turn out dough onto a lightly floured counter and knead just until smooth. Roll dough out ¼- to ½-inch thick. Using a 2¼-inch round cutter, cut cookies and place onto prepared cookie sheets. Bake for 12 to 13 minutes, until edges begin to brown. Remove from oven and transfer to a wire rack to cool completely.

For filling, In a medium bowl, mix together cream cheese and lemon zest with a hand mixer. Add the juice and blend. Add the powdered sugar and mix until no more lumps remain. For drizzle, combine lemon juice and powdered sugar in a small bowl and stir until smooth. Spread a thick layer of lemon cream on the bottom side of half of cookies. Top with another cookie, pressing to adhere. Garnish with drizzle. Serve.

Source: iStock

2. Ginger Cookie Sandwiches With Orange Buttercream

Chewy ginger cookies with molasses might remind you of trips to visit your grandma. Take that nostalgic taste over the top with these orange frosting-filled beauties from Minimalist Baker. With a bit of spice from ginger and cinnamon plus a hint of citrus zing, these are a seriously sophisticated take on a sandwich cookie.

Just mix up a simple molasses dough and chill for about 15 minutes. Then scoop and bake. Make sure to remove these from the oven the second they’re done or they’ll lose that addictively chewy texture. Smear a 4-ingredient frosting on half the cookies and then top them off. These treats are best fresh, so dig in!



  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • 1 medium egg
  • ¼ cup molasses
  • 1½ cups all purpose flour
  • Pinch of salt
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger


  • ½ cup unsalted butter, softened
  • 2½ to 3 cups powdered sugar
  • Zest of 1 orange
  • 2 to 3 tablespoons fresh orange juice

Directions: Preheat oven to 350 degrees Fahrenheit. In a bowl, cream butter. Add sugar and egg, mix to combine. Add molasses and blend to combine. Add flour, salt, baking soda, and spices to a sifter and sift over wet ingredients while mixing. Beat until combined, scraping sides as needed. Chill dough for 10 to 15 minutes.

Scoop rounded tablespoons of dough onto parchment-lined cookie sheet, pressing to flatten slightly. Bake for 9 to 11 minutes, being careful not to overbake. Remove to a rack to cool.

Meanwhile, make filling by creaming butter and zest. Add in powdered sugar ½ cup at a time. Thin to desired consistency with juice and mix until fluffy, scraping sides as needed.

Frost flat side of half of cookies with a generous amount of frosting. Top with remaining cookies. Store in an airtight container for up to two days. Best served immediately.

Source: iStock

3. Pistachio Cherry Sandwiches

Like a cookie version of spumoni, Food Network’s little sandwiches pack a surprising amount of flavor into a small package. This method uses the food processor instead of a stand mixer to blend together the dough ingredients. It’s a handy trick for dealing with sticky honey and unchopped pistachios. Roll the dough into logs, freeze, then simply slice and bake. Spread a little bit of cherry jam on half of the cookies, then top with the remainders. But be warned, it’s nearly impossible to eat just one.


  • 1 cup unsalted butter, cut into small pieces, softened
  • ½ cup sugar
  • 2 tablespoons honey
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1¾ cups all purpose flour
  • 1 cup blanched and peeled pistachios
  • ½ cup sour cherry preserves

Directions: Pulse butter, sugar, honey, egg yolk, and vanilla in food processor until creamy, scraping down processor with spatula, as needed. Add flour and pistachios; pulse until dough just holds together, 4 to 5 pulses.

Transfer dough to sheet of parchment paper and knead until smooth. Divide dough in half. Roll each half into a log, about 1 inch in diameter. Wrap logs individually in parchment and freeze until firm, at least 30 minutes.

Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper. Slice logs into ¼-inch thick rounds and place on prepared baking sheets. Bake until cookies are firm and lightly browned, 12 to 15 minutes. Let cool 2 minutes on baking sheets, then transfer to a wire rack to completely cool.

Spoon ¼ teaspoon preserves on undersides of half of cookies. Sandwich with remaining cookies. Serve. Keep stored in airtight container for 2 to 3 days.

Source: iStock

4. Raspberry Cream Sandwich Cookies

Take raspberries out of cheesecake land and introduce them to some other baked goods with these dreamy desserts from Martha Stewart Living. This recipe gives basic sugar cookies an upgrade with flecks of vanilla. Things get even more delicious when the goodies get a raspberry and white chocolate filling. Just puree the fruit with some sugar, strain, then mix into a simple ganache. These treats are great anytime, but they’re exceptional for a baby or bridal shower.


  •  1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 1½ cups plus 2 teaspoons sugar, divided
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 vanilla bean, halve, seeds scraped out
  • 6 ounces fresh raspberries
  • 7½ ounces white chocolate, coarsely chopped
  • ⅓ cup cream

Directions: Preheat oven to 350 degrees Fahrenheit. Whisk together flour, baking soda, and salt; set aside. Mix butter and 1½ cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce mixer speed to low and gradually add flour mixture.

Scoop batter with a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment. Bake cookies 4 minutes. Remove from oven; gently tap sheets to flatten cookies. Return to oven, switching positions of sheets, and bake until cookies are just set, 4 to 6 more minutes. Let cool on parchment on wire racks.

Puree raspberries and remaining sugar in a food processor. Pour mixture through a sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside. Meanwhile, melt white chocolate in a heatproof bowl set over simmering water. Remove from heat and whisk in cream in a slow stream. Whisk in raspberry mixture. Refrigerate up to 45 minutes.

Spread 1 heaping teaspoon of raspberry filling on undersides of half of cookies. Sandwich with remaining cookies.

Source: iStock

5. Fluffernutter Cookie Sandwiches

A fluffernutter  sandwich is only a sandwich in name. It’s really an excuse to eat dessert for lunch. Take it all the way there with these nostalgic goodies from The Candid Appetite. They get even more decadent with a little bit of chocolate. And don’t be intimidated by the looks of these fancy treats, they’re incredibly easy to make.

Cream together butter, peanut butter, and sugar, then add the egg, vanilla, and honey. Mix in the dry ingredients, chill, scoop, and bake. Purchased marshmallow fluff makes filling these sandwiches a cinch. Finish by dipping the cookies in a bit of ganache and then sprinkle with salt. Try not to eat them all in one sitting.


  • 1 cup plus 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ cup unsalted butter, room temperature
  • ¾ cup creamy peanut butter
  • ½ cup plus 2 tablespoons light brown sugar
  • ¼ cup plus 1 tablespoon granulated sugar
  • 1 tablespoon honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups marshmallow fluff
  • ¾ cup heavy cream, scalded
  • 1½ cups semisweet chocolate chips
  • Sea salt

Directions: Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment. In a small bowl, combine flour, baking soda, and salt. Set aside.

In a large mixing bowls, cream butter and peanut butter until smooth and creamy. Add sugars and whip on high speed until fluffy. Mix in egg, vanilla, and honey. Add dry ingredients and mix until incorporated, scraping sides as needed. Cover with plastic wrap and chill for at least 30 minutes.

Using a small ice cream scoop, portion dough onto prepared baking sheets, about eight cookies per sheet, allowing enough space for cookies to spread. Flatten dough with palm of hand. Using a fork, make a criss-cross pattern on top of each. Bake for 10 to 12 minutes, or until golden around edges. Remove from oven and let cool on sheets for a few minutes, then transfer to wire racks to cool completely.

Spread half of cookies with marshmallow fluff. Sandwich with other half of cookies and place in freezer to firm. Meanwhile, pour hot cream over chocolate and let sit for a few minutes. Whisk until melted and smooth. Dip sandwiches halfway into ganache, place on baking sheets and sprinkle with sea salt. Transfer to freezer to firm chocolate coating. Serve cold or room temperature. Store leftovers in refrigerator for up to 4 days.

Source: iStock

6. Brownie Cookies With Salted Caramel Creme Filling

When you’re looking for an elegant dessert that isn’t too stuffy, Bakers Royale’s brownie sandwich cookies, adapted from a Donna Hay recipe, are a great choice. Make the cookies by beating eggs and sugar, then add the dry ingredients and some melted chocolate and butter. The filling is just a basic frosting with some caramel sauce mixed in. Making homemade caramel is optional, but store-bought will work just as well. Make these, and you’ll be the hero of your next dinner party.



  • 12 ounces bittersweet chocolate, chopped, divided
  • 3 tablespoons unsalted butter
  • 2 large eggs
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup all purpose flour, sifted
  • ¼ teaspoon baking powder, sifted


  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • ¼ teaspoon salt
  • ¼ cup caramel sauce

Directions: Place 7 ounces of chocolate in a saucepan over low heat with butter. Gently stir until melted and smooth. Set aside.

Place eggs, sugar, and vanilla in bowl of a stand mixer fitted with whisk attachment and beat for 15 minutes, until pale and creamy. Add flour, baking powder, melted chocolate, and remaining chocolate pieces; mix to combine. Set aside for 10 minutes, then spoon just under 1 tablespoonfuls of mixture onto parchment-lined baking sheets. Bake for 8 to 10 minutes, until puffed and cracked. Allow to cool completely on baking sheets.

For filling, beat butter, then add powdered sugar and salt; beat to combine. Add caramel sauce and mix to combine.

Spread 1½ tablespoons of caramel filling on undersides of half of cookies and sandwich with another. Serve.

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