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Sugar Cookie Sandwiches Filled with Cream Cheese Buttercream Recipe

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4.1 from 14 reviews

These sugar cookie sandwiches feature crisp edges with soft, chewy centers and are filled with a luscious homemade cream cheese buttercream frosting. Enhanced with optional citrus zest for a fresh, bright flavor, they make a delightful treat perfect for sharing or enjoying any time.

  • Author: Zara
  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Total Time: 41 minutes
  • Yield: 15 sandwich cookies (about 30 individual cookies)
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Ingredients

Sugar Cookies

  • 1 1/4 cups granulated sugar (250g)
  • 1 Tbsp fresh orange or lemon zest – optional (7g)
  • 1 cup (2 sticks) unsalted butter, room temperature (226g)
  • 1 large egg + 1 egg yolk (76g)
  • 1 tsp vanilla extract or vanilla bean paste (5g)
  • 2 1/2 cups all-purpose flour – fluffed then spooned and leveled (325g)
  • 2 tsp baking powder (8g)
  • 1 tsp fine salt (6g)

Cream Cheese Buttercream Frosting

  • 1/2 cup unsalted butter, room temperature (113g)
  • 1/2 cup cream cheese, room temperature (113g)
  • 1 Tbsp vanilla extract or vanilla bean paste (15g)
  • 1 Tbsp fresh orange or lemon zest – optional (7g)
  • 1/2 tsp fine salt (3g)
  • 3 cups powdered sugar (375g)
  • 2 Tbsp heavy cream or milk, room temperature (30g)

Sugar Coating

  • 1/2 cup granulated sugar (100g)
  • 1 Tbsp fresh lemon zest – optional (7g)

Recommended Tools

  • 2 baking sheets
  • 1 1/2 Tbsp cookie scoop

Instructions

  1. Preheat and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two large baking sheets with silicone baking mats or parchment paper to prevent sticking and promote even baking.
  2. Incorporate zest into sugar: Combine 1 1/4 cups granulated sugar with 1 Tbsp lemon or orange zest in a large bowl or stand mixer bowl. Use your fingertips to massage the zest into the sugar to release aromatic oils, enhancing the cookie flavor.
  3. Cream butter and sugar mixture: Add 1 cup room temperature unsalted butter into the citrus sugar mixture and beat on medium-high speed for several minutes until the mixture becomes lighter in color and fluffy.
  4. Add eggs and vanilla: Mix in 1 large egg plus 1 egg yolk, 1 tsp vanilla extract, and optional gel food coloring on medium speed until fully incorporated. Scrape the bowl as needed for uniform mixing.
  5. Mix dry ingredients: In a separate bowl or directly, add 2 1/2 cups fluffed, spooned, and leveled all-purpose flour, 2 tsp baking powder, and 1 tsp fine salt. Mix on low speed just until combined with the wet ingredients to avoid overworking the dough.
  6. Prepare the sugar coating: Combine 1/2 cup granulated sugar with 1 Tbsp lemon or orange zest in a shallow bowl. Use fingertips to blend zest oils into the sugar.
  7. Shape and coat cookies: Using a 1 1/2 Tbsp cookie scoop, portion dough into roughly 30 balls. Roll each ball in the prepared sugar coating until evenly covered. Place cookies about 3 inches apart on lined baking sheets to allow for spreading.
  8. Bake cookies: Bake cookies for 10-11 minutes until the edges are set but centers remain slightly soft. This ensures a chewy center. Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
  9. Make cream cheese buttercream: While cookies bake and cool, beat 1/2 cup unsalted butter and 1/2 cup cream cheese at medium speed for 30 seconds until smooth. Then add 1 Tbsp vanilla extract, 1 Tbsp optional citrus zest, and 1/2 tsp fine salt, mixing on low.
  10. Add powdered sugar and cream: Gradually add 3 cups powdered sugar one cup at a time while mixing on low. Halfway through, add 2 Tbsp heavy cream or milk to improve texture. Continue beating until fully combined and smooth. Adjust thickness by adding more cream or sugar as needed.
  11. Prepare frosting bag: Transfer the buttercream into a large piping bag fitted with a large round tip or snip a 1 cm opening at the base of a plastic bag. Set aside for assembly.
  12. Assemble cookie sandwiches: Pair cookies of similar size. Pipe a generous swirl of cream cheese buttercream onto the bottom of one cookie, then top with its pair. Repeat until all cookies are sandwiched. Enjoy immediately or store.

Notes

  • Optional citrus zest in sugar and frosting adds bright, fresh flavor but can be omitted if preferred.
  • Use room temperature butter, cream cheese, and eggs for best texture and mixing results.
  • Fluff and spoon flour into measuring cups rather than scooping directly to avoid dense dough.
  • If frosting is too thick, add heavy cream or milk 1 Tbsp at a time; if too thin, add powdered sugar in 1/4 cup increments.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.
  • For consistency in sandwich size, try to match similarly sized cookies when pairing.

Find it online: https://zaracooking.com/sugar-cookie-sandwiches-filled-with-cream-cheese-buttercream-recipe/