Caramel Cream Sandwich Cookies
Delicious caramel cream sandwich cookies feature buttery, crisp shells with a sweet caramel filling, perfect for sharing at gatherings or as a delightful treat with coffee.
Ingredients
Instructions
- Cream butter and gradually add brown sugar; cream well.
- Blend in egg yolk, then add sifted flour.
- Stir until mixture forms a dough. Chill if necessary.
- Shape into balls the size of a marble.
- Place on ungreased baking sheets and flatten to 1/8-inch thickness with the palm of your hand.
- Make a design by pressing with a fork in one direction.
- Bake at 325°F for 8 to 10 minutes until cookies begin to brown.
- Remove from sheet while warm.
- Place flat sides of two cookies together with frosting.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of regular butter. If you're short on time, you can substitute the butter with margarine or a vegan alternative. If the dough feels too sticky, add a little extra flour until it’s manageable. Remember to chill the dough if it's too soft to shape effectively. This recipe is a delightful twist on traditional American recipes.
Serving Suggestions
These caramel cream sandwich cookies are perfect for tea time or as a sweet addition to a dessert platter. Pair them with a hot cup of coffee or a glass of milk for a nostalgic treat. For a festive touch, serve alongside Sydney's Favorite Apple Pie during gatherings, making it a delightful combination for family and friends.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies separated by parchment paper in a freezer-safe bag. To reheat, pop them in the microwave for a few seconds or in a preheated oven at 300°F for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Cream Sandwich Cookies contains roughly 253 calories, with 9g protein, 15g carbohydrates, and 18g fat. It is a good source of protein (17% of the Daily Value), iron (15% of the Daily Value), and vitamin A (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolk?
Using a whole egg will alter the texture of the cookies, making them cake-like instead of crisp. If you prefer that texture, you can experiment with using one whole egg, but the original recipe calls for just the yolk for a more tender cookie.
What type of frosting is best for these cookies?
A simple buttercream or cream cheese frosting works wonderfully for these cookies. You can also use a caramel or chocolate frosting for added flavor. Just ensure it’s thick enough to hold the cookies together without spilling out.
Can I add other flavors or mix-ins to the dough?
Absolutely! You can add vanilla extract for extra flavor, or mix in chocolate chips, nuts, or dried fruit to customize your cookies. Just be mindful not to overload the dough, as it might affect the texture and baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).