This recipe for Caramel Spritz Sandwich Cookies starts with a traditional Spritz Cookie, and a I fill it with caramel buttercream frosting for a decadent sandwich cookie that is the ultimate treat!
If you love sandwich cookies as much as I do, be sure to check out some of my other favorites like my Chocolate Lemon Poppy Seed Sandwich Cookies, Peanut Butter Chocolate Chip Sandwich Cookies, or my Homemade Vanilla Oreo Cookies.
Why You'll Love This Recipe
You guys have been loving my Eggless Spritz Cookie recipe that I shared before Christmas. So, today I'm sharing this recipe for Caramel Spritz Sandwich Cookies! Spritz Cookies are so nostalgic for me, especially around the holidays. But, they are so simple to make and have so few ingredients that they are really a great cookie recipe to make year round.
Using a spritz cookie for sandwich cookies makes this recipe seem extra fancy, but in reality, it's really easy! What exactly are Spritz Cookies? Spritz Cookies are just a butter cookie with the addition of an egg, that's it! The egg takes a classic shortbread cookie that is usually pretty dense, and it makes it lighter with a more delicate crumb. They are also pushed out through a cookie spritz (or piping bag) with a decorate tip — hence the name, Spritz Cookies. This is what gives them their signature shape. The shape makes them look fancy, but in reality, this cookie is really easy to make!
So, the other day I actually made a batch of my classic Spritz Cookies from my book, Cookies for Everyone, and turned them into sandwich cookies! Using spritz cookies for sandwich cookies makes these sandwiches seem extra fancy! I added a small amount of Caramel Sauce to the buttercream frosting for a lightly sweetened caramel sandwich cookie that goes so well with coffee or tea.
Ingredients for Caramel Spritz Sandwich Cookies
Organic Salted Butter
I use organic salted butter in these cookies. If you only have unsalted butter, you can use that as well. Just add a 1/2 teaspoon of salt to this recipe if you are using unsalted butter.
Organic Cane Sugar
I use organic cane sugar in these cookies. This is very easy to find at any grocery store, and even the grocery store brand like O Organics will work just fine!
Organic Vanilla Extract
Organic vanilla extract is key for any type of butter cookie. My favorite kind is Simply Organic Vanilla Extract. And all vanilla extracts will have a different flavor. So make sure to use one that you like the flavor of! Be sure to never use an imitation vanilla extract.
Organic Almond Extract
I use almond extract in addition to vanilla in these cookies as it adds a nostalgic flavor for me. Try my favorite Organic Almond Extract.
Make sure you are using large eggs here, as different size eggs make a difference in baked goods. If you use an egg that is too small, cookie dough will be dry. If you use one that is too big, cookie dough will be too wet and cookies may not hold their shape. So make sure you are buying the right size eggs that the recipe calls for.
Organic All Purpose Flour
All purpose flour is what's used in all shortbread and butter cookies. You should have this in your pantry at all times! My favorite is from Cairnspring Mills, definitely try them out!
Organic Powdered Sugar
Powdered sugar is key for making the buttercream filling. Always make sure to sift powdered sugar before using it, as it can clump very easily. You want to sift it so that it creates a smooth frosting without clumps. If you don't have a sifter you can use a mesh strainer in a pinch.
Organic Caramel Sauce
I prefer to make my own Caramel Sauce, and you can make this a couple days ahead of time. You can store caramel sauce in the fridge and use it in coffee, hot chocolate, and other desserts!
I use organic milk in the frosting, but you could also use water or heavy whipping cream if you don't have milk on hand.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Caramel Spritz Sandwich CookiesDifficulty: Easy
Rich, buttery and sweet spritz cookies are filled with a caramel buttercream for an indulgent cookie!
1 cup (226 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
1/4 teaspoon organic almond extract
1 organic large egg
255 grams (2 cups) organic all purpose flour
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
28 grams (2 tablespoons) organic Caramel Sauce
2 to 3 teaspoons organic milk
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, vanilla extract, and almond extract. Mix on low until combined, then continue to mix on low for 5 minutes or until the mixture is light in color and fluffy.
- Add the egg and flour and mix on low until combined. Transfer half the dough to a piping bag with Ateco tip #827. (If you put it all in at once, it can be too hard to squeeze out.)
- Pipe the dough in 1 ½ to 2-inch dollops onto the prepared cookie sheets, leaving 1 inch between them. Flatten them slightly.
- Bake for 13 to 15 minutes, or until golden brown around the edges. Let cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, caramel sauce, and milk. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with Ateco tip #864.
- Turn over every other cookie and pipe a dollop of frosting, and sandwich them together.
- Store in a cool dry place for up to 7 days.
- High Altitude — Bake at 350°F for 10 to 12 minutes, or until golden brown around the edges.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I'm sure you'll love too!