Caramel Cream Sandwich Cookies

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We have officially entered cookie baking season and I am starting off with one of my favorites, Caramel Cream Sandwich Cookies. Rich browned butter frosting is sandwiched between two tender brown sugar cookies and the combination is amazing!! These cookies melt in your mouth and scream out for a big glass of ice cold milk…..

The are relatively easy to prepare, but you will need to brown your butter to create the frosting that makes these Caramel Cream Sandwich Cookies shine! Don’t panic, there are step-by-step photos coming up to show you exactly what to do. 🙂

How to make Caramel Cream Sandwich Cookies:

Beat the butter and brown sugar together until light and fluffy…..

Add the egg yolk and mix well. Add the flour and beat until dough is combined and forms a ball*…..

Wrap with plastic wrap and chill for 1 to 2 hours.

Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper, set aside.

Roll dough into 3/4-inch balls and place on prepared baking sheets**. Flatten each dough ball with a cookie stamp or the bottom of a glass that has been dipped in granulated sugar…..

Bake for 8 to 10 minutes…..

until the cookies barely start to turn brown around the edges. Remove from baking sheets and place on a wire rack to cool.

How to make Caramel Cream Filling:

Melt butter in a medium sized saucepan over LOW heat…..

Lightly simmer until butter just begins to turn brown. Watch it carefully so it doesn’t burn!

Remove from heat and mix in the powdered sugar, vanilla, and cream…..

Place a small spoon full of frosting on a cookie…..

Then top with a second cookie…..

YUM!!! It will be hard for you to eat just one…or ten, LOL

Notes:

• *If you live in a dry climate like I do, you may need to add 1 to 2 Tablespoons of milk to the dough if it is too dry. My brown sugar was very dry and crumbly, almost like sand in texture. 2 Tablespoons of milk pulled the dough together perfectly.
• **If you are using a brand new cookie stamp it will tend to stick to the cookie dough. Roll your dough balls in granulated sugar before pressing them to keep the stamp from sticking.
• If you do not have a cookie stamp, you can press your cookies with the tines of a fork like you do when making peanut butter cookies.
• I used this Santa Head cookie stamp. They no longer sell the snow flake stamp, but this Holiday Set has several cute designs. {affiliate links}
• These Caramel Cream Sandwich Cookies are not just for the holidays, use whatever shaped cookie stamps you like, or just use the bottom of a glass.
• Try to press down evenly or your cookies will be lopsided.
• If you press down too hard your cookies will be too thin and the shapes will get distorted.

Some additional holiday cookie recipes to fill your platter:

• Cranberry Orange Pistachio Cookies
• Grinch Snowball Cookies
• Candy Cane Cookies – my all-time favorite!
• Traditional Cut-out Sugar Cookies
• White Chocolate M&M Cookies
• Gingerbread Cookies 

What cookies are you baking this year? I had thought about doing a 12 Days of Cookies series this year but then realized that I did not want to eat THAT many cookies!!! There are so many other yummy recipes I would like to try out before we get healthy in January, LOL

Enjoy!!

Caramel Cream Sandwich Cookies

Show Santa how good you have been this year by leaving him a plate of these delicious Caramel Cream Sandwich Cookies with a glass of milk!

5 from 2 votes

Print Rate

Course: Dessert

Prep Time: 2 hours hours 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 4 dozen cookies

Author: Lisa Johnson

1/21x2x3x

Ingredients

Cookies

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• 1 large egg yolk
• 2 ½ cups all-purpose flour

Browned Butter Frosting

• ¼ cup unsalted butter
• 2 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract
• 3 Tablespoons heavy whipping cream {or milk}

Cook ModePrevent your screen from going dark

Instructions

Cookies

• Beat the butter and brown sugar together until light and fluffy.
• Add the egg yolk and mix well. Add the flour and beat until dough is combined and forms a ball*.
• Wrap with plastic wrap and chill for 1 to 2 hours.
• Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper, set aside.
• Roll dough into 3/4-inch balls and place on prepared baking sheets**. Flatten each dough ball with a cookie stamp or the bottom of a glass that has been dipped in granulated sugar.
• Bake for 8 to 10 minutes until the cookies barely start to turn brown around the edges. Remove from baking sheets and place on a wire rack to cool.

Browned Butter Frosting

• Melt butter in a medium sized saucepan over LOW heat.
• Lightly simmer until butter just begins to turn brown. Watch it carefully so it doesn’t burn!
• Remove from heat and mix in the powdered sugar, vanilla, and cream.
• Place a small spoon full of frosting on a cookie. Then top with a second cookie.

Notes

• *If you live in a dry climate like I do, you may need to add 1 to 2 Tablespoons of milk to the dough if it is too dry. My brown sugar was very dry and crumbly, almost like sand in texture. 2 Tablespoons of milk pulled the dough together perfectly.
• **If you are using a brand new cookie stamp it will tend to stick to the cookie dough. Roll your dough balls in granulated sugar before pressing them to keep the stamp from sticking.
• If you do not have a cookie stamp, you can press your cookies with the tines of a fork like you do when making peanut butter cookies.
• I used this Santa Head cookie stamp. They no longer sell the snow flake stamp, but this Holiday Set has several cute designs. {affiliate links}
• These Caramel Cream Sandwich Cookies are not just for the holidays, use whatever shaped cookie stamps you like, or just use the bottom of a glass.
• Try to press down evenly or your cookies will be lopsided.
• If you press down too hard your cookies will be too thin and the shapes will get distorted.