Homemade Sandwich Cookies with Pink Filling

There is something undeniably nostalgic about untwisting a pair of Sandwich Cookies to get to the good stuff in the middle, but we are taking that childhood vibe to a whole new level today.

Forget those dry, store-bought biscuits that shatter into dust when you bite them.

We are talking about a tender, melt-in-your-mouth sugar cookie base that stays impossibly soft thanks to a secret weapon in the dough: cream cheese.

It gives the cookie a subtle tang and a rich, velvety structure that you just can’t get with butter alone.

They look like they came from a high-end patisserie, but they are deceptively easy to pull off at home.

No advanced pastry degree required, just a rolling pin and a little patience.

So, if you are ready to impress everyone you know (including yourself), grab your apron. These cookies are almost too pretty to eat… almost.

Let’s get baking!

Why You’ll Love This Recipe

Sandwich cookies are classic, satisfying, and perfect for pairing crisp cookie layers with smooth, creamy filling. They are fun to assemble and visually impressive, making them ideal for gifts or dessert tables.

Key Reasons to Love Them:

• Crisp cookie with soft, creamy filling in every bite.
• Fun to assemble and decorate for personal touches.
• Flavor versatility with chocolate, vanilla, or fruit fillings.
• Teaches control and precision for beginners.
• Elegant presentation that is perfect for celebrations.

How to Get Your Sandwich Cookies Just Right

Sandwich cookies (especially linzer-style ones with cutouts) are stunning, but they can be a bit finicky.

You are dealing with two layers of cookie plus a wet filling, so structure and texture are everything.

Here is how to nail them:

1. The “Transfer” Trick

Moving a raw cookie with a hole in the middle is a recipe for disaster as it usually stretches into a weird oval shape.

Cut your large rectangles first and transfer the solid rectangles to the baking sheet. Then, use your heart cutter to punch out the centers while they are already on the tray.

Use a toothpick or small knife to lift the tiny heart out. This guarantees your top cookie stays perfectly rectangular and matches the bottom one.

2. Don’t Skip the Cream Cheese

You might be tempted to swap the cream cheese for more butter if you don’t have any on hand, but don’t!

Cream cheese is the secret ingredient that keeps these cookies soft and tender rather than crispy and brittle.

It gives the dough a sturdy structure that makes it easier to roll thin without cracking.

3. Watch Your Dough Temperature

This dough has a high fat content (butter + cream cheese), which means it softens fast.

If the dough gets too warm, your sharp rectangular edges will spread into blobs in the oven.

If the dough feels sticky or greasy while you are rolling it, pop the whole sheet back in the fridge for 10 minutes before cutting. Cold dough equals sharp edges.

4. Managing the Preserves

Strawberry preserves vary wildly in texture—some are thick jams, others are runny sauces.

If your preserves are very liquid, your buttercream might turn out soupy. If this happens, add an extra ¼ cup of powdered sugar to stiffen it up.

You want a frosting that can support the weight of the top cookie without squishing out the sides.

5. Uniform Thickness is Key

Because you are stacking two cookies, you need to roll the dough thinner than you would for a standard sugar cookie. Aim for 1/8 inch.

If the cookies are too thick, the final sandwich will be massive and hard to bite into. If they are uneven, the thin ones will burn before the thick ones are baked.

6. Respect the Re-Roll

You will need to re-roll your scraps to get 48 cookies.

Try to cut as many cookies as possible from the first roll. You can re-roll scraps once or twice, but after that, the dough becomes tough because the flour has been overworked.

Use the final scraps for “tester” cookies rather than perfect sandwiches.

7. Cool Before You Fill

This is non-negotiable. If the cookies are even slightly warm, the butter in the frosting will melt, and your top cookie will slide right off.

The cookies should be cool to the touch before you even think about picking up that spatula.

Easy Baking Tips That Have Worked for Me

Baking crisp, uniform cookies is just the first step in creating a delightful treat.

Preparing a smooth filling and carefully pairing each cookie with a matching size creates a visually pleasing result.

Pressing them together gently ensures the filling spreads just enough to reach the edges without spilling over.

Each bite delivers a satisfying snap from the cookie followed by creamy sweetness, giving a layered taste experience.

The process of assembling these cookies is both fun and rewarding, leaving you with treats that are as enjoyable to make as they are to eat.

Variation Tips

The beauty of a sturdy sugar cookie base is that it plays well with almost any flavor profile. Here are a few ways to remix this recipe to suit different seasons or cravings.

1. The “Classic Linzer” Style

If you find buttercream too sweet or heavy, you can switch to a traditional jam filling.

Skip the buttercream entirely. Spread a thin layer of pure strawberry or raspberry jam directly onto the bottom cookie.

Before assembling, dust the top cookies (the ones with the holes) generously with powdered sugar. Then place them on top of the jam-covered bases for that snowy, bakery-window look.

2. Lemon Burst Edition

Brighten up the flavor for spring or summer.

Rub 1 tablespoon of lemon zest into the sugar before creaming it with the butter. This releases the oils and infuses the whole cookie with citrus.

Swap the strawberry preserves for lemon curd or simply replace the 1 tablespoon of milk with fresh lemon juice for a zesty kick.

3. Chocolate-Dipped

Take the decoration to the next level.

Once the sandwiches are assembled and the frosting has set, dip one end of the rectangle (or just a corner) into melted dark or white chocolate.

While the chocolate is wet, sprinkle on chopped pistachios or freeze-dried strawberries for texture.

4. Almond Elegance

Almond and fruit are a sophisticated pairing (think Bakewell tart).

Replace the vanilla extract in the dough with ½ teaspoon of almond extract.

Use raspberry or cherry preserves in the buttercream instead of strawberry. The nutty aroma of the almond pairs perfectly with stone fruits and berries.

5. Funfetti Celebration

Make these birthday-ready without changing the flavor.

Fold ¼ cup of rainbow jimmies (not nonpareils, as they bleed color) into the dough right at the end of mixing.

Instead of a heart, use a star or a balloon shape for the center window.

6. Spiced “Shortbread”

Perfect for the holidays or cooler months.

• The Spice: Whisk 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg into the flour mixture.
• The Filling: Swap the strawberry buttercream for a dulce de leche or salted caramel filling.

7. Gluten-Free Option

Because this dough relies on cream cheese for tenderness, it adapts surprisingly well to gluten-free flour.

Use a high-quality measure-for-measure Gluten-Free flour blend (one that contains xanthan gum).

You may need to chill the dough slightly longer (1.5 to 2 hours) to ensure it is firm enough to roll and cut cleanly.

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How to Properly Store Your Sandwich Cookies

Because these sandwich cookies feature a rich buttercream filling and a tender cream cheese-based dough, they require a little extra care to keep them from sliding apart or becoming too soft.

Here is how to keep them tasting fresh.

1. Room Temperature (Good for 1–2 Days)

You can store these at room temperature only if your kitchen is cool (below 70°F/21°C).

Place them in a single layer in an airtight container. If you must stack them, place a sheet of parchment paper between the layers to keep the buttercream from smudging the cookie below.

At room temperature, the moisture from the strawberry buttercream will slowly migrate into the cookie, making it softer and more cake-like over time.

2. Refrigeration (Best for up to 1 Week)

This is the recommended method. The cold keeps the butter in the frosting firm, ensuring the sandwich holds its structure perfectly. It also keeps the strawberry preserves in the filling fresh.

Store in an airtight container. The cookies will become quite firm in the fridge.

Cold buttercream can be waxy. For the best flavor and texture, take the cookies out of the fridge about 15–20 minutes before serving to let the frosting soften up.

3. Freezing (Best for up to 3 Months)

Flash Freeze First: Arrange the assembled cookies on a baking sheet and freeze for 1 hour until solid. This prevents them from getting crushed or sticking together when you pack them.

Long-Term Storage: Transfer the frozen cookies to a freezer-safe bag or container. If stacking, use parchment paper between layers.

Thawing: Thaw them in the refrigerator overnight or on the counter for about 30 minutes.

4. Storing Unassembled Components

For Crispier Cookies: If you want to make these ahead for a party but want the cookie to stay crisp, store the baked cookies and the frosting separately.

Keep the cookies in a container at room temperature and the frosting in the fridge. Assemble them on the day of the event.

5. Storage Mistakes to Avoid

If stored in a warm room or near a stove, the butter in the filling will soften, causing the top cookie to slide off the bottom one.

Do not microwave these to warm them up. The buttercream will melt instantly into a liquid, creating a greasy mess.

Do not store these in the same container as crisp cookies (like gingersnaps or biscotti). The moisture from the sandwich cookies will make the crisp cookies stale and soft.

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