Indulgent Clementine Cream Cookie Sandwiches for a Sweet Treat

Clementine Cream Cookie Sandwiches - Savory Splash

Indulgent Clementine Cream Cookie Sandwiches for a Sweet Treat

Indulge in delightful Clementine Cream Cookie Sandwiches that combine bright citrus flavor and creamy filling.

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Course: Dessert

Keyword: baking, Clementine Cream Cookie Sandwiches, Cookies, cream filling, dessert, sweet treat

Prep Time: 30

Cook Time: 12

Cooling Time: 10

Total Time: 52

Servings: sandwiches

Calories: 250kcal

Equipment

mixing bowls
baking sheet
whisk
electric mixer

Ingredients

For the Cookies

2 cups all-purpose flour Use cake flour for a lighter texture!
½ teaspoon baking soda Helps the cookies rise and maintain softness.
½ teaspoon salt Enhances the sweetness of the cookies.
1 cup unsalted butter, softened Ensure it's at room temperature for easy mixing.
¾ cup granulated sugar You can use brown sugar for a deeper flavor.
¼ cup powdered sugar Adds a touch of sweetness without being overpowering.
1 large egg Binds everything together for a cohesive texture.
1 teaspoon vanilla extract Infuses depth of flavor into the cookies.
Zest of 1 clementine Boosts the clementine flavor and adds brightness!

For the Cream Filling

½ cup unsalted butter, softened Ensure it's softened for easy blending.
8 oz cream cheese, softened Offers a tangy flavor that complements the sweet cookies.
3 cups powdered sugar Sweetens and stabilizes the filling for a smooth consistency.
2 tablespoons clementine juice Adds citrusy tang; lemon juice can be a substitute!
Additional clementine zest For an aromatic garnish and extra flair.

Instructions

Baking the Cookies

Preheat your oven to 350°F (175°C). This step ensures that your cookies bake evenly and to perfection.
Whisk together the flour, baking soda, and salt in a bowl.
Cream the softened butter, granulated sugar, and powdered sugar in a separate mixing bowl until light and fluffy.
Add the egg, vanilla extract, and zest of a clementine to the butter mixture. Mix until everything is well combined.
Gradually incorporate the dry ingredients into the wet mixture. Stir gently until just combined.
Scoop tablespoonfuls of dough onto a lined baking sheet, spacing them a couple of inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Making the Cream Filling

Beat the softened butter and cream cheese in a bowl until smooth and creamy.
Gradually mix in the powdered sugar and clementine juice until you achieve a light, fluffy cream filling.
Spread a generous dollop of the cream filling onto the bottom of one cookie and top it with another to create a sandwich. Repeat until all cookies are filled.
Garnish with extra clementine zest before serving.

Notes

Store filled cookies at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for up to 1 week or freeze unfilled cookies for up to 3 months.

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