Christmas Cookies
These Christmas cookies are bursting with chocolate, m&m's, and stuffed with frosting for a festive dessert that’s fun to make.
Servings: 22
Calories: 394kcal
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 cup unsalted butter softened
- ¾ cups granulated sugar
- ¾ cups light brown sugar packed
- 2 eggs
- 1 tablespoon vanilla extract
- 1 ½ cups Holiday M&M's
- ½ cup mini chocolate chips semi-sweet or milk chocolate
- ½ cup Holiday sprinkles
For The Filling:
- 1 cup unsalted butter softened
- 5 cups powdered sugar sifted
- pinch salt
- 1 tablespoon vanilla extract
- 2 tablespoons whole milk
- green gel food coloring
- red gel food coloring
Instructions
- Preheat the oven to 350° F. Line sheet trays with parchment paper, and set them aside.
- In a medium-sized bowl, stir together the flour, cornstarch, baking soda, and salt. Then, set the bowl aside.
- In the body of a stand mixer with the paddle attachment, cream the butter with the granulated and brown sugar for 3 minutes or until it’s light and fluffy.
- Add the eggs one at a time until they’re fully mixed, and stir in the vanilla.
- Add the flour mixture to the bowl, and slowly stir it in until combined. Scrape down the sides as needed.
- Add the M&Ms and chocolate chips to the mixture, and stir to combine. Add the sprinkles, and stir again.
- Take 2 tablespoons of the dough at a time, and roll it into a ball. Form the dough so that the balls are a little bit taller than they are wide, in a spherical shape to avoid too much spreading as they bake. Continue with all the dough.
- Bake for 11-12 minutes or until the cookies are lightly golden brown along the edge and the tops appear dry. Do not overbake!
- When your cookies come out of the oven, press more M&M’s, chocolate chips, and sprinkles into the dough for a pretty presentation. Let the cookies cool for 10 minutes on the sheet tray. Then, transfer them to a wire rack to cool completely.
- While the cookies are baking, make the filling.
- Cream the butter in the body of a stand mixer with the paddle attachment until smooth.
- Add the powdered sugar a little at a time until it is fully mixed in. Add the salt, vanilla, and milk. Stir to combine. Then, place the mixer on medium-high speed for 3 minutes or until the mixture is fluffy.
- Divide the frosting evenly between 3 bowls. Add red food coloring to one bowl and green food coloring to another bowl. Stir each bowl to combine until you reach your desired color of frosting. Leave the last bowl as is.
- Place the frosting in three piping bags or three plastic bags, and snip off the end. Pipe a dollop of each color onto the bottom of half of the cookies. Place another cookie on top, and gently press down to form a sandwich. Serve immediately, and enjoy!
Notes
- Shaping the cookie dough in mounds that are taller than they are wide will create less spreading during the baking process.
- To avoid creating a mess, you can press the additional toppings onto just half of the cookies, and leave the bottoms of the cookie sandwiches as is. Just be sure to press the toppings into the dough well. Otherwise, they may fall off!
- You do not need to keep these sandwich cookies holiday themed! Feel free to use any color combination you like! Or, just leave the filling white.
- Make sure you do not overbake the cookies. You want them to be on the softer side so they are easy to sandwich and eat with the filling.
- You can use this sandwich cookie recipe as a base to make other cookie sandwiches, too!
Nutrition
Calories: 394kcal | Carbohydrates: 56g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 143mg | Potassium: 40mg | Fiber: 1g | Sugar: 44g | Vitamin A: 549IU | Vitamin C: 0.02mg | Calcium: 23mg | Iron: 1mg