Strawberry Cream Cheese Sandwich Cookies

Strawberry Cream Cheese Sandwich Cookies

These are amazing.

Even though I probably said that about the Easter Bunny Spiced Sandwich Cookies, too.  But that’s only because it’s true.

I developed this recipe when I made the Bunny cookies because I wanted to incorporate cream cheese into both the cookie itself and the icing.  And the results were sooooooooooo good.

Strawberry Cream Cheese Sandwich Cookies

Above are most of the ingredients.  Just add a little confectionery sugar and vanilla extract for the icing, and that’s all you need.

Simple, right?

Strawberry Cream Cheese Sandwich Cookies

When you cream together the butter, cream cheese, and egg for the cookie dough, it should look nice and creamy like this.

Then mix in the cake mix and extra flour.

Strawberry Cream Cheese Sandwich Cookies

It’s a soft dough, so you’ll need to refrigerate it before rolling it out.

And if it’s still a little too soft to handle, just knead in a bit of flour.

Strawberry Cream Cheese Sandwich Cookies

Sprinkle some flour over your counter generously before rolling out the dough.

And be sure to keep the dough a little thick.  The cookies need to be thick and just-ever-so-slightly undercooked so that you can bite through them and the icing without the icing squirting out all over the place.

Strawberry Cream Cheese Sandwich Cookies

Once the cookies are cool, you can add the icing.

I usually make the icing while the cookies are cooling.

Then I like to add a little decoration to the top with some melted chocolate.  I used Wilton’s Bright White Candy Melts here to mimic the shape of the cookies.

Ain’t they just adorable??

Strawberry Cream Cheese Sandwich Cookies

Strawberry Cream Cheese Sandwich Cookies

Cookie Ingredients:

1 box (16.5 oz.) strawberry cake mix
1/4 cup all-purpose flour
4 ounces cream cheese, softened
1/3 cup butter, softened
1 tsp. vanilla extract
1 large egg

In a large bowl, use a mixer to cream together the butter and cream cheese. Add egg and vanilla and blend until fluffy.

Slowly sprinkle in the cake mix and flour and blend until combined.

Shape cookie dough into a flattened disc, wrap in plastic wrap and refrigerate for at least a half hour.

Preheat oven to 375°F. Roll out dough to a 1/4 inch thick on a lightly floured surface. (If you want to make a sandwich cookie with a cutter that is not symmetrical, then make sure you cut out an equal number of matching cookies, using both sides of the cookie cutter.)

Bake on parchment lined cookie sheets for 5 to 8 minutes, depending on the size and thickness of your cookies. They should not yet be noticeably browning on the edges. Do not overcook them or your sandwiches will be difficult to eat.

Allow cookies to rest on the hot pan for a few minutes, then remove to cooling racks. Cool cookies completely before adding icing.

Icing:

4 ounces cream cheese, softened
3 Tbsp. butter, softened
1 tsp. vanilla extract
2 cups confectioners sugar
White chocolate chips or candy melts (optional)

With a mixer, cream together the butter and cream cheese. Mix in the vanilla. Add in the sugar a half cup at a time, blending well.

Put icing in a decorating bag or a baggy with the corner cut off, and squeeze it onto the bottoms of half of the cooled cookies. Place another cookie on top of the icing and press down gently.

If desired, melt some white chocolate chips to draw a pattern on top of the cookie.

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To PRINT the free PDF, click here:  Strawberry Cream Cheese Sandwich Cookies

Enjoy!

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Layer Cake with Chocolate Chip Filling

Layer Cake with Chocolate Chip Filling

I had asked my daughter what kind of cake she wanted for her birthday.

She wanted Merida.

Well, since her party was going to be a Hello Kitty party, we did a Merida (From Disney’s Brave) cake here at the house.

Which is why the cake in the photos is blue, like her dress.  :)

And for a little something different, I decided to add chocolate chips into the filling between the layers.

Wow.

This idea is a keeper!

Layer Cake with Chocolate Chip Filling

Anyway, the process is pretty simple:  bake a cake like you normally would, and when you add the icing, generously sprinkle chocolate chips over the icing that’s on top of the bottom layer.  Then place the top layer over the chocolate chips.  Finally, add some icing in between the layers at the edge (to help make the final product smoother) before icing the entire cake.  (See step-by-step photos below.)

I used milk chocolate chips, which I thought added a wonderful dimension to the vanilla cake and cream cheese icing.  I also choose the regular-sized chips, which I loved, but you could also try the miniature ones as well.

The only thing I would change in the future, is that I would add some icing to the bottom of the top layer before placing it on top of the chocolate chips.  The chips themselves don’t stick to the cake, so it didn’t stay together very well when placing the pieces on the plates.

It wasn’t a big problem, just something I think I’d change.  Honestly, I thought about it, but I only had one container of icing (yes – I used store-bought for this) and that wasn’t enough to add icing to both layers on either side of the chocolate chips.

Here’s a photo of the step-by-step process:

Layer Cake with Chocolate Chip Filling

Let me know if you try this – or something like it!

It was a big hit in our home.  :)

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Red Velvet Jelly Bean Cupcakes for Valentine’s Day

Red Velvet Jelly Bean Cupcakes for Valentine's Day

Okay, technically we made mini red velvet cupcakes for Grandma’s birthday.

And, as my daughter and I were making the cream cheese icing, Grandma happened to mention something about the jelly beans that she received as a birthday present and how neat they would look on the cupcakes.

Sweet!

So I picked out just the red, pink, and white ones to match the red velvet and topped the mini cupcakes with 5 jelly beans in a circle that kinda looked like a flower.

And the colors just so happened to go with a Valentine’s Day theme.  So we froze some.

Totally ready for Valentine’s Day now!

Dessert=solved.

Lol:  right… as if I’m not going to have the urge to bake cookies and brownies and drape everything in varying layers of chocolate and sugar and pink and red sprinkles come mid-February.  Sure.

Maybe I should just raid the freezer now …

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