Fruitcake Cookie Sandwiches

The first time I made Fruitcake Cookie Sandwiches, it was during a chilly December afternoon. The air was thick with the scent of spices and warm butter, wrapping around me like a cozy blanket. I had a craving for something sweet yet festive, and these delightful cookie sandwiches felt like the perfect solution. Picture this: soft cookies, rich with the flavors of dried cherries and almonds, sandwiched together with a luscious cherry buttercream, creating a blissful union of taste and texture. As the cookies baked, my home transformed into a holiday haven, and I couldn’t help but smile, knowing these treats would bring joy to my family gatherings. Each bite was a celebration, a nostalgic nod to the holiday season, and that’s why I just had to share my recipe for these Fruitcake Cookie Sandwiches with you!

What to Gather for Fruitcake Cookie Sandwiches

Gathering the right ingredients is essential for creating those delectable Fruitcake Cookie Sandwiches. Each component plays a vital role in building flavor and texture. The buttery cookies provide a soft, chewy base, while the sweet and tart fillings bring everything together in perfect harmony.

• 1 cup unsalted butter, softened: This is the base of our cookies, providing richness and moisture.
• ¾ cup granulated sugar: Adds sweetness and helps achieve a nice texture.
• ¾ cup light brown sugar: For a touch of caramel flavor.
• 2 large eggs: Binds the ingredients together for a perfect cookie dough.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile.
• 2¼ cups all-purpose flour: The main structure for our cookies.
• 1 teaspoon kosher salt: Balances the sweetness.
• ½ teaspoon baking powder: Helps the cookies rise.
• ½ teaspoon baking soda: Aids in leavening and gives a soft texture.
• ½ teaspoon ground cinnamon: Infuses warmth and holiday spirit into the cookies.
• ½ teaspoon apple pie spice: Adds a lovely blend of autumn spices.
• 2 cups quick-cooking oats: Provides texture and heartiness.
• ½ cup sliced almonds: Adds crunch and nutty flavor.
• ½ cup chopped green and red candied cherries: A festive touch with sweetness.
• ½ cup chopped dried cherries: For additional tartness and chewiness.

How to Make Fruitcake Cookie Sandwiches

Making Fruitcake Cookie Sandwiches is a rewarding process that fills your kitchen with delightful aromas. Follow these steps to create your own batch of cookie sandwiches that will impress everyone.

1. Preheat your oven to 350°F (180°C). This initial heating is crucial for ensuring that our cookies bake evenly. While the oven warms up, line your baking sheets with parchment paper to prevent sticking.

2. In a stand mixer fitted with the paddle attachment, place unsalted butter and both types of sugar. Beat them together at medium speed for about 3 to 4 minutes until the mixture becomes fluffy and light. This process incorporates air into the batter, giving the cookies the right texture.

3. Add the eggs one at a time, beating well after each addition. Ensuring each egg is fully incorporated before adding the next helps maintain the structure of the dough. Next, mix in the vanilla extract for that aromatic flavor boost.

4. In another bowl, sift together the all-purpose flour, kosher salt, baking powder, baking soda, ground cinnamon, and apple pie spice. This step combines the dry ingredients and helps avoid clumps.

5. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until everything comes together, stopping occasionally to scrape down the sides of the bowl. Overmixing at this stage can lead to tougher cookies.

6. Carefully fold in the quick-cooking oats, sliced almonds, and both types of cherries. Using a spatula, gently mix until evenly distributed throughout the dough.

7. Using a 1½-tablespoon spring-loaded scoop, portion out the dough and place the scoops about 2 inches apart on your prepared baking sheets. This spacing ensures they have room to spread while baking.

8. Pop the trays into the oven and bake until the edges are golden brown and the tops are lightly browned, which should take about 10 to 15 minutes. Keep an eye on them; you want that perfect golden hue!

9. Once done, allow the cookies to cool on the baking sheets for about 10 minutes. This resting time helps them firm up before transferring to a wire rack to cool completely. There’s something magical about watching cookies cool and become perfectly soft.

10. For the finishing touch, spoon your prepared Cherry Buttercream into a pastry bag fitted with a small French star piping tip. Pipe buttercream onto the flat side of half of the cookies, then top with the remaining cookies, flat side down, creating delicious sandwiches.

11. Store any leftovers in an airtight container for up to 4 days—though I doubt they’ll last that long!

Customization Ideas

There are endless ways to personalize your Fruitcake Cookie Sandwiches. Here are some ideas to inspire you!

• Flavor Variations: Swap out dried cherries for raisins or cranberries for a different taste.
• Nut Choices: Try using walnuts or pecans instead of sliced almonds for a richer flavor.
• Frosting Swaps: Use cream cheese frosting or chocolate ganache as an alternative to Cherry Buttercream.
• Spice it Up: Add a pinch of nutmeg or ginger for extra warmth and depth in flavor.
• Presentation: Dust the finished cookie sandwiches with a sprinkle of powdered sugar for a decorative touch.
• Storage: Keep the cookies in an airtight container to maintain freshness.
• Pairing: These cookies pair wonderfully with a warm cup of tea or coffee.

How to Serve Fruitcake Cookie Sandwiches

• Festive Display: Arrange the Fruitcake Cookie Sandwiches on a decorative platter to showcase their vibrant colors for a holiday gathering.
• After-Dinner Treat: Serve these cookies as a delightful dessert following a holiday meal.
• Lunch Box Goodies: They make a great addition to lunch boxes for kids, providing a sweet surprise.
• Gift-Giving: Package them in decorative tin boxes for thoughtful homemade gifts during the holiday season.
• Seasonal Occasions: Perfect for Christmas and Thanksgiving, these cookies are sure to be a hit at family gatherings.
• Storage Tips: To maintain freshness, store leftovers in an airtight container at room temperature for up to 4 days.

FAQ

Conclusion

Fruitcake Cookie Sandwiches are a wonderful blend of flavors and textures that captures the spirit of the holiday season. These sweet treats are not only delicious but also a fun way to bring some joy into your kitchen. I encourage you to try making them yourself and share the love with friends and family. They’ll surely become a cherished addition to your holiday traditions!

Fruitcake Cookie Sandwiches

Indulge in the festive delight of Fruitcake Cookie Sandwiches. These cookies combine rich flavors and textures with dried fruits and nuts, perfect for your holiday gatherings. Easy to make and visually appealing, they’re destined to become a family favorite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Unsalted Butter softened
• ¾ cup Granulated Sugar
• ¾ cup Light Brown Sugar firmly packed
• 2 large Eggs room temperature
• 1 teaspoon Vanilla Extract
• 2¼ cups All-Purpose Flour
• 1 teaspoon Kosher Salt
• ½ teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Ground Cinnamon
• ½ teaspoon Apple Pie Spice
• 2 cups Quick-Cooking Oats
• ½ cup Sliced Almonds
• ½ cup Chopped Green and Red Candied Cherries
• ½ cup Chopped Dried Cherries

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a stand mixer, beat unsalted butter and granulated sugar and light brown sugar at medium speed until fluffy, about 3 to 4 minutes. Scrape down the sides as needed.
3. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
4. In a separate bowl, sift together all-purpose flour, kosher salt, baking powder, baking soda, ground cinnamon, and apple pie spice.
5. Gradually add the flour mixture to the butter mixture on low speed until just combined.
6. Fold in quick-cooking oats, sliced almonds, chopped green and red candied cherries, and chopped dried cherries.
7. Scoop dough onto prepared baking sheets, placing them 2 inches apart.
8. Bake for 10 to 15 minutes until edges are golden brown. Let cool for 10 minutes on sheets, then transfer to wire racks to cool completely.
9. Pipe Cherry Buttercream onto half of the cookies, then top each with another cookie.
10. Store in an airtight container for up to 4 days.

Notes

• Tip 1: Store cookies in an airtight container for freshness.
• Tip 2: Use room temperature ingredients for best results.
• Tip 3: Keep an eye on baking time to avoid overbaking.
• Tip 4: Customize with your favorite dried fruits and nuts.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.