Santa Sandwich Cookies
Submitted by crzmoon311
Santa sandwich cookies are slice-and-bake oat shortbread rounds sandwiched with tinted vanilla frosting and rolled in holiday sprinkles. A festive Christmas icebox cookie, fun to decorate.
YIELD
24 servingsPREP
10 minCOOK
15 minREADY
205 minSanta sandwich cookies hit the sweet spot between classic slice-and-bake and a decorated Christmas cookie, without the rolling pin stress. The dough is an oat-spiked shortbread: softened butter, sugar, and vanilla creamed together, then flour and rolled oats folded in for a sandy, buttery texture that bakes crisp at the edges and tender in the middle.
Two dough logs wrap in plastic and chill for at least three hours, which is what makes this recipe weeknight-friendly. Bake one log today, keep the other in the fridge or freezer for the next cookie emergency. Slice ¼ inch rounds, bake at 350°F (175°C) until the edges turn light golden, then cool completely. Tint vanilla frosting red or green, sandwich two cookies around a generous smear, and roll the exposed frosting edge through sprinkles or colored sugar. That rolled edge is the signature: a bright holiday stripe around every sandwich.
Pro Tips
- Chill the logs a full three hours, minimum. Under-chilled dough slices raggedly and the rounds spread too much in the oven.
- Use a sharp thin knife and rotate the log a quarter turn after each slice. This keeps circles round instead of pressing into ovals.
- Cool the baked cookies completely before filling. Warm cookies will melt the frosting and the sandwich slides apart.
- Keep pairs matched by size. Slice the whole log first, then pair similar diameters for neater sandwiches.
Variations
- Chocolate dipped: Dip half of each sandwich in melted dark chocolate and then sprinkles instead of frosting-rolling.
- Peppermint filling: Beat a few drops of peppermint extract and crushed candy canes into the frosting.
- Cream cheese frosting: Swap the vanilla frosting for cream cheese frosting for a tangy, less-sweet filling.
Ingredients
Directions
Beat butter, sugar and vanilla until creamy.
In separate bowl, combine flour, oats and salt; mix well.
Add to butter mixture; mix well.
Divide dough in half.
Shape each half into a roll 2 inches in diameter and about 5 inches long.
Wrap in plastic wrap; chill at least 3 hours.
Preheat oven to 350℉ (180℃).
Unwrap one roll of dough; cut into ¼ inch slices.
Places slices about 1 inch apart on ungreased cookie sheets.
Repeat with remaining roll.
Bake 12 to 14 minutes or until edges are light golden brown.
Let cool 1 minute on cookie sheet; remove to wire rack.
Let cool completely.
Tint frosting with food coloring, if desired.
Spread frosting on bottom of one cooled cookie; top with second cookie.
Roll edge of frosting in decorations.
Repeat with remaining cookies.
Store tightly covered.
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