Classic sugar cookies with a rich, over the top Strawberries & Cream filling? Yes, please! Let's make cookie sandwiches. These are so delicious & fresh, and even better refrigerated and eaten the next day. So good and so rich! The fresh strawberry flavor is amazing.
Strawberries & Cream Sugar Cookie Sandwiches
We started with a basic sugar cookie dough. Our pantry staples made this easy, we had everything on hand.
Sweet Treats to Enjoy:
Fresh Strawberry Tarts
Lemon Chia Seed Muffins
Then, we used our fresh fruit to create a rich, creamy filling. Cream cheese, powdered sugar, yes...you can see where we are headed.
Smear a nice layer of cream between a layer of home-made sugar cookies and enjoy. These Strawberries & Cream Cookie Sandwiches are a hit!
Serve immediately, or wrap individually in wax paper and refrigerate. We think this recipe would also be excellent using fresh blueberries, raspberries, blackberries...peaches...pineapples...ok...we must stop now.
Hope you love them!
📖 Recipe
Strawberries & Cream Sugar Cookie Sandwiches
Ingredients
Strawberries & Cream
- 8 oz package of cream cheese softened
- 1 ½ cups fresh strawberries chopped
- ½ cup plus 1 TB white sugar
- 1 cup powdered sugar
- 4 oz whipped topping about half a container
Sugar Cookies
- 2 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup butter in chunks and room temperature
- 2 cups white sugar plus additional ¼ cup
- 2 eggs
- 2 teaspoon vanilla
Instructions
Strawberries & Cream
- In a small bowl, mash together the chopped strawberries and 1 tablespoon of white sugar with a fork. In a medium bowl, combine cream cheese, ½ cup of white granulated sugar, and powdered sugar with a hand mixer on medium until smooth and creamy. Add strawberries and mix on low until well combined.
- Gently fold in whipped topping do not over mix. Refrigerate while you are preparing cookies.
Sugar Cookies
- Preheat oven to 350 degrees. In a bowl, stir flour, baking soda, salt and combine well.
- In a separate bowl, with a hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in eggs one at a time. Add vanilla. Combine well.
- Gradually add dry ingredients, mixing on low speed until just combined.
- Pour ¼ cup of sugar into a small shallow bowl. Roll cookie dough into balls. The smaller the amount, the smaller your sandwiches will be. We rolled ours into approximately 1 ½ inch sized balls. Roll each cookie dough ball into the sugar. Place on a baking sheet 2 inches apart. Gently press the tops to flatten slightly.
- Bake for 10-12 minutes, until the edges are brown and the tops are slightly golden. Remove and let cool on the cookie sheet for 5 minutes. Transfer to a wire rack and cool completely.
Assemble
- Remove prepared strawberries & cream from the fridge, and stir gently. Gently spread strawberry mixture onto a cookie. Top with another cookie.
- Serve immediately. To store, wrap each cookie sandwich in wax paper and refrigerate.
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