Cranberry Nutella Sandwich Cookies
Cranberry Nutella Sandwich Cookies blend buttery shortbread with tart cranberries and creamy Nutella, creating a sweet and tangy treat perfect for holidays or anytime indulgence. A festive twist on classic sandwich cookies!
Prep Time 25 minutes mins
Chilling + Bake 20 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
- 1 cup unsalted butter softened
- 1 cup confectioners’ sugar
- 3 teaspoons vanilla extract or Vanilla Bean Paste
- 2-1/4 cups all-purpose flour 319.5g
- 1/4 teaspoon salt
- 1/2 cup dried cranberries very finely chopped
- 1/4 cup milk
- 3/4 cup Nutella or melted chocolate chips
In a large bowl, cream butter and confectioners’ sugar on high speed until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in cranberries. Divide dough in half. Shape each half into a disk. Wrap and refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in, rectangular cookie cutter. (or shape of your choice.) Place 2 in. apart on parchment-lined baking sheets. Brush with milk.
Bake until edges begin to brown, 18-20 minutes. Remove from pans to wire racks to cool completely. Spread Nutella over bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.
Keyword Cranberry Nutella Cookie, Holiday Baking, Holiday Cookies, Homemade Cookies, Sandwich Cookies,