Christmas Sandwich Cremes are delicate,light, flaky, melt in your mouth pastry cookies are filled with sweet cream filling. Such a wonderful delicious cookie you’ll have to have more than one!
It just isn’t Christmas without this cookie on the Goodie Tray! My Mom made these cookies when I was growing up. They were, and still are, one of my very favorite Christmas Cookies!
Officially they’re called Christmas Sandwich Cremes. At this Nest, and the “Nest” I grew up in, they’re better known as… “Hamburger Cookies”! (You have to admit they do look a bit like a “Hamburger”! )
What’s not to love about sweet creamy filling sandwiched between two layers of “melt in your mouth” flaky pastry?
The “cookie” portion of this recipe is just three ingredients! 1 cup softened butter. REAL BUTTAH! No substitutions. (Is there really any substitution for Real Butter? No!) 1/3 cup heavy whipping cream and 2 cups of all-purpose flour.
How To Make Christmas Sandwich Cream Cookies
That’s it! Three simple ingredients create the most amazing flaky cookie you’ll ever have.
I do want to warn that this is a VERY delicate cookie, but worth all the effort.
In a mixing bowl, with the paddle attachment, combine butter, cream, and flour. Mix together well.
Remove dough from bowl, wrap in plastic wrap, and chill for 2 hours or until the dough is easy to handle.
You’ll want to divide the dough into thirds. (I use a sharp knife and cut it into three equal sections.)
Allow one portion stand at room temperature for 15 minutes. Keep the remaining dough in the refrigerator until you’re ready to roll it out.
How To Roll and Cut out Sandwich Cookies
On a floured surface, or on your floured dough disc, roll out dough to 1/8 inch thickness. Remember I said this is a “delicate” cookie? I wasn’t lying. 1/8 of an inch is THIN!
Cut with a 1- 1/2 inch round cookie cutter. This recipe makes 4 dozen cookies…that’s a lot of little circles my friends!
Let’s stop for a second and take a little “break” while I share what happened next when I was making these cookies. A package had arrived at the door. So I stopped for a minute to open the package.
Let me state that again. I STOPPED…FOR. A. MINUTE! You know…60 seconds…and this is what happened…. (don’t you love the look of pure innocence!) (Do not judge me for my Wendy’s lunch sitting on the table!)
Yep! Just that quick a little “elf” decided she was going to “help Ganma” by mixing the sugar-coating with the extra flour and come up with her own recipe!
As you can see…the future of Norine’s Nest is in good hands! lol (Little bugger is fast! She sure had fun though. She’s too stinkin’ cute to get upset with!)
Okay…let’s clean up that mess and get back to the cookies!
Next…place cutouts in a shallow dish filled with sugar (Minus the flour and little hands!)…lightly press the cookie down into the sugar, turn and coat the other side.
Place cookies on a silicone mat, or parchment lined, baking sheet. Prick with a fork several times. This will help prevent large air bubbles from forming while baking. I like to do three pokes per cookie! lol
Baking Sandwich Cookies
Bake at 375° for 7-9 minutes or until set. These will “puff” up into light flaky layers as they bake.
TIP: You do not want these cookies to turn “brown”. They are meant to be light in color.
Cool on a parchment lined wire rack. (Aren’t they pretty? Yep…you enjoy this phase…cause once you pick them up to fill them, and they crumble in your hands…you’re gonna start swearing like a Sailor! “Bye-bye” Christmas Spirit! lol)
Cream Filling for Sandwich Cookies
Next … the filling! Great thing…just three ingredients for the filling too! I marvel that the limited ingredients in this recipe produce such a deliciously decadent cookie!
In a mixing bowl, cream together 1/2 cup of butter, softened… (The REAL deal again! If you want substitutions that’s for your plastic surgeon to deal with…not these babies! lol) …and 1 – 1/2 cups of powder sugar.
TIP: Always sift your powder sugar through a sifter to remove any lumps and bumps. This will give you creamier frosting every time.
Add 2 teaspoons of vanilla and mix until smooth and creamy.
Add food coloring to tint the filling.
I like to divide the filling in half and make one half green…
and the other half…red. I love how festive this simple step adds to these cookies.
Filling the Christmas Cream Cookies
This is where the “swearing” could begin. So let me give you a little tip or two!
Pick the cookies up gently along the outside edges and continue to hold along the edge while filling. If you push the center…Ohhhh…Momma is gonna be washing yo’ mouth out with soap!
Why? Cause that flaky delicate cookie is gonna crumble into 1 million pieces. You’ll be sitting there staring at your empty hand wondering the heck just happened!
Spread about 1 teaspoon of filling over half of the cookies.
Top with remaining cookies. Aren’t the pretty?
Now don’t panic if a few “crumble”…that just means you get to “taste test”! It’s always a win-win. There is no waste when it involves these lil’ gems!
I love everything about these pretty cookies!
I love the light airy flaky pastry cookie. I love the sweet creamy filling. I love the way they glisten in the Holiday lights… beckoning me to have ” just one more”! I love how the melt in my mouth. I love the happy childhood memories they call back mind.
I even love how delicate they are…because it’s what makes them SO good!
They are worth every bit of effort you have to put into them. They’re even worth cleaning up after a two-year old aspiring chef! lol
I hope they’ll make an appearance on your Holiday Goodie Tray and that they become a tradition at your Nest too!
If you enjoyed this recipe you might enjoy these delicious Christmas Cookie Recipes
- Spiced Gingerbread Men Cookies
- Linzer Lemon Raspberry Cookies
- Chocolate Dipped Orange Logs
- Cheesecake Bar Cookies
- Easy Palmier Cookies
- Gingersnap Molasses Cookies
- Christmas Peanut Butter Cup Cookies
- Cranberry White Chocolate Chip Macadamia Nut Cookies
- Raspberry Pistachio Thumbprint Cookies
- 1 cup butter (no substitutions), softened
- 1/3 cup heavy whipping cream
- 2 cups all-purpose flour
- Sugar for coating
- 1/2 cup butter (no substitutions), softened
- 1 1/2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- Food Coloring
- In a mixing bowl, with the paddle attachment, combine butter, cream and flour. Mix will.
- Cover in plastic wrap and refrigerate for 2 hours or until dough is easy to handle.
- Divide dough into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out).
- On a floured surface, roll out dough to 1/8 inch thickness.
- Cut with a 1 -1/2 inch round cookie cutter. Place cutouts in a shallow dish filled with sugar. Gently press cookie into sugar. Turn to coat.
- Place cookies on a silicone lined, or parchment lined, baking sheet. Prick with a fork several times.
- Bake at 375° for 7-9 minutes or until set.
- Cool on parchment lined wire rack.
- For filling, in a mixing bowl, cream butter and sugar. Add vanilla. Tint with food coloring. Spread about 1 teaspoon of filling over half of the cookies; top with remaining cookies.
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Serving Size:2 cookies
Amount Per Serving: Calories: 90Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 46mgCarbohydrates: 8gFiber: 0gSugar: 4gProtein: 1g