Caramel Spritz Sandwich Cookies
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This recipe for Caramel Spritz Sandwich Cookies are traditional spritz cookies with filling. 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.
Table of Contents
What is a spritz cookie?
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. Spritz cookies are also always 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!
Why You'll Love This Recipe
Fancy & Easy: Using a spritz cookie for sandwich cookies makes this recipe seem extra fancy, but in reality, it's really easy! If you've made shortbreads or butter cookies, you can easily make spritz cookies as they are very similar! This recipe for spritz cookies with filling looks extra fancy because of the decorative tip on the frosting and the cookies!
Buttery & Sweet: This recipe for Caramel Spritz Sandwich Cookies is buttery and sweet. Spritz cookies are buttery on their own with a delicate crumb. And then I add in a caramel filling for a buttery sweetness that compliments the cookies so nicely. These spritz cookies with filling have buttery notes in the cookie and in the filling, thanks to the caramel.
Holiday Friendly: This recipe for Caramel Spritz Cookies is holiday friendly but it's not overly festive. These are my favorite kind of cookies as I don't really do a lot of decorating. Spritz cookies are a traditional holiday cookie, so making these spritz cookies with filling will be a huge hit because they are even better than the classics with the addition of caramel buttercream in the center!
Ingredients
Salted Butter: I use organic salted butter in these cookies, my favorite is Organic Valley.
Cane Sugar: I use organic cane sugar in these cookies. I used Wholesome today, but many other brands are great.
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.
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.
Egg: 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.
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!
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. I used Wholesome in this recipe.
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!
Milk: 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.
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2
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.
Step 3
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.)
Step 4
Pipe the dough in 1 ½ to 2-inch dollops onto the prepared cookie sheets, leaving 1 inch between them. Flatten them slightly.
Step 5
Bake for 13 to 15 minutes, or until golden brown around the edges. Let cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
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.
Step 7
Turn over every other cookie and pipe a dollop of frosting, and sandwich them together.
FAQ's
Yes, you can use unsalted butter if that's all you have. If you do this, just be sure to add ½ teaspoon of salt into the cookie recipe and also into the frosting. The usual rule is about ¼ teaspoon of salt per ½ cup of butter.
Yes, this is a great cookie to make ahead of time! Because spritz cookies are butter cookies, they are buttery and crisp. These spritz cookies with filling are a great cookie to leave out as they are not soft and chewy. So, that makes these great to prep ahead of time if you need to.
Spritz cookies are butter cookies. They are buttery and crisp, so storing them in a cool dry place is best. They could become soggy if you store them in an airtight container. I like to leave them out on the counter on a platter for a few days while we eat them.
Craving More?
Caramel Spritz Sandwich Cookies
Equipment
Ingredients
Dough
- 226 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- 255 grams all purpose flour
Filling
- 226 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 28 grams Caramel Sauce
- 2 to 3 teaspoons milk
Instructions
- 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.
Notes
Nutrition
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