Description
Delightfully spiced cranberry sandwich cookies featuring a tart cranberry filling encased between soft, cinnamon-scented cookies. Perfect for the holiday season or anytime you crave a flavorful, festive treat.
Ingredients
Scale
Cranberry Filling
- 2 (12 oz) bags fresh cranberries, rinsed
- 1 cup light brown sugar
- 2 whole cinnamon sticks
- 1 cup apple cider
Cookie Dough
- 1 cup unsalted sweet cream butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Instructions
- Make the Cranberry Filling: In a medium saucepan, combine rinsed cranberries, light brown sugar, cinnamon sticks, and apple cider. Bring to a simmer over medium heat, stirring occasionally. Let it cook for about 8-10 minutes until the cranberries burst and the mixture thickens. Remove from heat and let cool completely; this will be your tart cranberry filling.
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the vanilla extract and egg until well combined. In a separate bowl, sift together the flour, baking soda, and cream of tartar. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the cookies tender.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Roll the dough into small balls, then flatten each slightly. Place half of the cookies on a baking sheet lined with parchment paper. Bake for 8 minutes, or until edges are set and bottoms are lightly golden. Remove from oven and let cool slightly. Spread a spoonful of the cooled cranberry filling onto each baked cookie and top with another cookie to form a sandwich. Allow cookies to cool completely before serving.
Notes
- Ensure the cranberry filling is fully cooled before assembling to prevent the cookies from becoming soggy.
- You can prepare the cranberry filling ahead of time and store it in the refrigerator for up to 3 days.
- If you prefer a less tart filling, add a little more sugar during cooking to taste.
- Use parchment paper to prevent sticking and easy cleanup.
- Store the sandwich cookies in an airtight container at room temperature for up to 3 days.
