The Ultimate Cranberry-Pecan Sandwich Cookies (Buttery & Delicious!)
Imagine a buttery, nutty cookie so tender it practically melts in your mouth, its crisp edges giving way to a rich, pecan-infused crumb. Now, picture two of these delicate cookies sandwiching a thick layer of vibrant, sweet-tart cranberry filling, bursting with the warm spices of cinnamon, ginger, and clove. That, my friends, is the elegant,…
Imagine a buttery, nutty cookie so tender it practically melts in your mouth, its crisp edges giving way to a rich, pecan-infused crumb. Now, picture two of these delicate cookies sandwiching a thick layer of vibrant, sweet-tart cranberry filling, bursting with the warm spices of cinnamon, ginger, and clove. That, my friends, is the elegant, irresistible magic of these Cranberry-Pecan Sandwich Cookies, and they are, without a doubt, one of the most sophisticated and delicious cookies you will bake this season.
Here’s the thing about sandwich cookies: they offer a perfect symphony of textures and flavors in a single, perfect package. I developed this recipe because I wanted to create a cookie that felt special enough for a holiday platter but was straightforward enough to enjoy any time. The cookies themselves are a simple pecan shortbread, made incredibly fine and tender by grinding the nuts into a powder. Paired with the homemade spiced cranberry jam, it’s a match made in heaven.
I promise you, there is no greater baking satisfaction than assembling these beautiful little sandwiches. The dusting of powdered sugar on top gives them a beautiful, snowy finish, hinting at the delightful surprise within. They are a true show-stopper for cookie exchanges, holiday parties, or simply a quiet afternoon with a cup of tea.
Get ready to create a stunning, bakery-quality cookie that balances nutty, buttery, sweet, and tart flavors in the most perfect way.
Why These Cranberry-Pecan Cookies Are a Must-Bake!
You are going to be completely captivated by the rich flavor and tender texture of these cookies. This is a truly special recipe. Here’s why you’ll love it:
- Incredibly Rich, Melt-in-Your-Mouth Texture: Grinding the pecans into a fine powder creates an exceptionally tender, buttery, and flavorful shortbread-style cookie.
- A Perfect Balance of Sweet and Tart: The homemade spiced cranberry filling is the perfect counterpoint to the rich, nutty cookie, creating a beautifully balanced flavor profile.
- Elegant and Impressive: These sandwich cookies look incredibly professional and sophisticated, making them a standout on any dessert table or holiday cookie platter.
- Wonderful Make-Ahead Cookie: Both the dough and the filling can be made in advance, making the final assembly process quick and stress-free.
- Packed with Festive Flavors: With cranberries, orange, cinnamon, ginger, and cloves, the filling is a true celebration of cozy, festive spices.
Recipe Snapshot
| Prep Time | 30 minutes |
| Chill Time | 1 hour 45 minutes |
| Cook Time | 25 minutes |
| Total Time | 2 hours 40 minutes |
| Servings | 12 cookies |
| Calories | 218 kcal per cookie |
| Course | Dessert |
| Cuisine | American |
| Difficulty/Method | Intermediate / Baking |
Your Shopping List for These Elegant Cookies
This recipe uses a beautiful combination of classic baking staples and vibrant fruits and spices. Here’s what you’ll need:
→ For the Pecan Cookies
- 6 ounces (170g) pecans → The star ingredient for our tender, nutty cookie base.
- 2 sticks (227g) unsalted butter → Must be at room temperature for proper creaming.
- 1 cup granulated sugar → For sweetness and a crisp texture.
- 1½ teaspoons pure vanilla extract → To enhance the buttery, nutty flavors.
- 1½ cups (181g) all-purpose flour → The structural backbone of our cookies.
- ¾ teaspoon fine sea salt → To balance the sweetness.
- Confectioners’ sugar → For that beautiful, snowy dusting.
→ For the Spiced Cranberry Filling
- 10 ounces (283g) cranberries → Fresh or thawed from frozen both work perfectly.
- ½ cup (99g) granulated sugar → For sweetness.
- ½ cup (99g) light brown sugar → Adds a wonderful depth and molasses flavor.
- 1 orange → We’ll use both the zest and the juice for bright, citrusy notes.
- 1 teaspoon ground cinnamon → For classic warmth.
- ¾ teaspoon ground ginger → Adds a zesty, spicy kick.
- Pinch of ground cloves → A little goes a long way for that quintessential festive spice.
- Pinch of fine sea salt → To bring out all the fruit and spice flavors.
Let’s Get Baking! Your Step-by-Step Guide
Ready to create a truly special cookie? We’ll break this down into three simple stages: the cookies, the filling, and the final assembly.
Part 1: The Tender Pecan Cookie Dough
- Grind the Pecans: In a food processor, pulse the pecans until they form a fine powder. Be careful not to over-process, or you’ll end up with pecan butter! Set aside.
- Cream Butter and Sugar: In the bowl of an electric mixer with the paddle attachment, beat the room-temperature butter and granulated sugar on medium-high speed until light, pale, and fluffy, about 3 minutes. Mix in the vanilla.
- Combine and Chill: Add the flour, ground pecan mixture, and salt to the bowl. Mix on low speed until just combined. Scrape the dough onto a piece of plastic wrap, form it into a 1-inch-thick disk, wrap it tightly, and refrigerate for at least 1 ½ hours, or overnight. This chilling step is crucial!
Part 2: Bake the Cookies
- Roll and Cut: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to ¼-inch thickness. Use a 2-inch round cutter to cut out 24 circles. You can gather and re-roll the scraps a few times.
- Chill and Bake: Transfer the cookie cutouts to the prepared baking sheets and chill them in the refrigerator for 15 minutes. This helps them hold their shape. Bake for 15 to 17 minutes, until the edges are just lightly browned.
- Dust and Cool: While the cookies are still warm, choose the 12 best-looking ones and dust them generously with confectioners’ sugar. These will be your tops. Let all the cookies cool completely on the baking sheets.
Part 3: Make the Filling & Assemble
- Cook the Filling: In a medium pot, stir together all the filling ingredients: cranberries, both sugars, orange zest and juice, cinnamon, ginger, cloves, and salt. Bring the mixture to a simmer over medium heat and cook for 8 to 10 minutes, until the cranberries have burst and started to break down.
- Puree and Thicken: Use an immersion blender to puree the mixture directly in the pot until it’s a coarse puree. (Alternatively, carefully transfer to a regular blender). Return the pot to the heat and continue to cook, stirring, for another 5 to 7 minutes, until the filling has thickened slightly. Let it cool completely.
- Assemble Your Cookies: Turn over the 12 un-sugared cookies. Scoop a heaping tablespoon of the cooled cranberry filling onto the center of each one. Top with a powdered-sugar-dusted cookie and press gently to sandwich them together.
WiseRecipes’ Top Tips for Perfect Sandwich Cookies
These are my essential secrets for ensuring your cookies are tender, beautiful, and delicious every time.
- Grind Pecans to a Fine Powder. This is the key to the cookie’s melt-in-your-mouth texture. A food processor makes quick work of this. This “pecan flour” makes the dough incredibly tender.
- Don’t Skip the Chilling Times. Chilling the dough disk is non-negotiable; it solidifies the butter, preventing the cookies from spreading into thin crisps in the oven. The quick chill after cutting also helps them maintain a perfect round shape.
- Dust the Tops While Warm. Dusting the top cookies with confectioners’ sugar while they are still slightly warm helps the sugar adhere better, giving you that beautiful, snowy finish that lasts.
- Cool Everything Completely. You must let both the cookies and the filling cool completely before assembling. If either is warm, the cookies will get soggy and the filling will ooze out the sides.
- Let Them “Mature.” If you have the patience, these cookies are even better on day two! Storing them overnight allows the filling’s moisture to soften the cookies just slightly, creating an even more perfect, cohesive texture.
Cranberry-Pecan Sandwich Cookies
Ingredients
Equipment
Method
- In a food processor, grind the pecans into a fine powder. In an electric mixer, cream the butter and 1 cup granulated sugar until light and fluffy. Mix in the vanilla.
- Add the flour, ground pecans, and ¾ tsp salt, and mix until just combined. Form the dough into a 1-inch-thick disk, wrap in plastic, and refrigerate for at least 1 ½ hours.
- Preheat oven to 325°F. On a floured surface, roll the chilled dough to ¼ inch thick. Use a 2-inch round cutter to cut 24 circles.
- Transfer the cookies to parchment-lined baking sheets and chill for 15 minutes. Bake for 15 to 17 minutes, until lightly browned at the edges.
- Dust 12 of the cookies with confectioners’ sugar while still warm. Let all cookies cool completely.
- In a medium pot, combine all filling ingredients. Bring to a simmer and cook for 8-10 minutes, until berries burst.
- Puree the mixture with an immersion blender. Continue to cook, stirring occasionally, for 5-7 minutes more until slightly thickened. Cool completely.
- Scoop a heaping tablespoon of filling onto the flat side of the 12 un-sugared cookies. Sandwich each with a sugared cookie and gently press together.
Notes
Keep It Fresh! Storing Your Beautiful Cookies
These cookies store wonderfully, making them a perfect make-ahead treat for the holidays.
- Storing: Assembled cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Separate layers with parchment paper to keep them neat.
- Make-Ahead Prep: The cookie dough can be made and refrigerated for up to 3 days. The cranberry filling can also be made up to a week in advance and stored in an airtight container in the fridge. Bake and assemble when you’re ready!
FAQs: Your Sandwich Cookie Questions, Answered!
Can I use a different kind of nut?
Absolutely. Walnuts or almonds would be fantastic substitutes for pecans. Just follow the same method of grinding them into a fine powder in the food processor.
Can I use store-bought cranberry sauce?
While the homemade filling is truly special with its blend of spices, you can use a high-quality, thick, whole-berry cranberry sauce in a pinch. You may want to add a bit of orange zest and the spices from the recipe to elevate its flavor.
My dough was too crumbly to roll out. What happened?
This can happen if the butter was too cold or if the dough was slightly over-mixed. If it’s crumbly, let it sit at room temperature for about 10-15 minutes to soften slightly. You can also use your hands to knead it together a few times on the counter before rolling.
Can I freeze these cookies?
Yes! They freeze beautifully. You can freeze the baked, unfilled cookie discs between layers of parchment paper. You can also freeze the finished, assembled cookies. Thaw them at room temperature before serving. They’ll be good for up to 3 months in the freezer.
Final Thoughts: A Truly Special Treat
There is nothing more delightful than a cookie that offers a journey of textures and flavors in a single bite. These Cranberry-Pecan Sandwich Cookies are a perfect example of how a few simple components can come together to create something truly elegant and memorable. I hope they become a new favorite in your baking repertoire. Happy baking!
