This post may contain affiliate links. Please see my disclosure policy.
Melt-in-your-mouth crème fraîche sandwich cookies filled with vanilla frosting are buttery and delicious, the perfect holiday sandwich cookie! Sandwiched with funfetti frosting and rolled in holiday nonpareils sprinkles, you’ll love each buttery bite.
I created this recipe for the Holiday Cookies 2019 issue of Bake from Scratch magazine (out now!), and absolutely love these cookies! Here’s how to make them:
Cookie dough: The buttery cookie dough is enriched with crème fraîche and flavored with vanilla. This is a soft cookie dough, best for piping.
Pipe the cookies: Divide the dough into 2 portions so that it’s easy to work with. Transfer half the dough to a large piping bag (16-inch) fitted with a large closed star tip. Pipe spirals of dough 2 inches apart on parchment-lined baking sheets, then chill the spirals for 30 minutes. Repeat with remaining dough.
Bake the cookies: Bake the cookies until they’re lightly golden and set, 14-16 minutes. Let cool on the pans for 10 minutes before transferring to wire racks to cool completely.
Vanilla frosting – Sweet and creamy, this vanilla frosting is a nod to funfetti frosting!
Assemble the cookies – Pipe the frosting onto the flat side of half of cookies. Place remaining cookies, flat side down, on top of filling, gently pressing together until filling reaches edges of cookies. Roll the edges of the cookies in sprinkles, and chill for 20 minutes to set the frosting before serving.
Crème Fraîche Sandwich Cookies
- Prep Time: 40 minutes
- Cook Time: 16 minutes
- Total Time: 2 hours (includes chilling)
- Yield: 18 sandwich cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Melt-in-your-mouth crème fraîche sandwich cookies are buttery and delicious, the perfect holiday sandwich cookie!
Ingredients
Cookies
- 1 1/2 cups (340 g) unsalted butter, softened
- 3/4 cup (180 g) crème fraîche
- 1 1/2 tsp (6 g) vanilla extract
- 1/4 tsp salt
- 1 cup (120 g) powdered sugar
- 3 cups (375 g) flour
- 1 Tbsp (8 g) cornstarch
Vanilla Frosting
- 1 cup (227 g) unsalted butter, softened
- 1/4 tsp salt
- 2 tsp (8 g) vanilla extract
- 1/2 tsp (2 g) almond extract
- 3 cups (360 g) powdered sugar
- 1 Tbsp (15 g) milk
- 1/4 cup (45 g) holiday nonpareils sprinkles
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Beat butter and crème fraîche in a large mixer bowl at medium speed until combined, 1 to 2 minutes. Beat in vanilla and salt. Gradually mix in powdered sugar on low speed until incorporated.
- In a medium bowl, whisk together flour and cornstarch. With mixer on low speed, gradually add flour mixture to butter mixture, beating until a soft dough forms.
- Divide dough in half. Transfer half the dough to a large piping bag (16-inch) fitted with a large closed star tip (Wilton #2D). Pipe 2 1/2-inch spirals of dough 2 inches apart on prepared pans and chill for 30 minutes. Repeat with remaining dough.
- Bake, rotating pans once, until lightly golden, 14 to 16 minutes. Let cool on pans for 10 minutes. Remove from pans and let cool completely on wire racks.
- For the vanilla frosting, beat butter, salt, and extracts in a mixer bowl until combined. Reduce speed to low and beat in powdered sugar until incorporated. Add milk and beat on medium speed until smooth, 1 to 2 minutes.
- To assemble, pipe frosting onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling, gently pressing together until filling reaches edges of cookies. Roll cookies in nonpareils sprinkles. Place cookies in a single layer on a baking sheet and chill for 20 minutes before serving.
Notes
Piping bag: Use a heavy duty disposable piping bag for the cookie dough.
More holiday sandwich cookies you’ll love:
Chocolate Hazelnut Linzer Cookies
Peppermint Brownie Sandwich Cookies
Chocolate Dulce de Leche Sandwich Cookies
Raspberry Pecan Linzer Cookies
I would love to make these, but have been unable to locate crème fraiche. Could you please tell me where you find yours?
Hi Gina, it’s usually in the specialty cheese/dairy section of the grocery store. Not sure where you’re located, but many grocery stores carry it. My favorite is from Vermont Creamery, and I know they have a store locator on their site. Hope that helps!