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Sugar Sandwich Cookies with Cream Cheese Frosting are two soft and tender, buttery sugar cookies sandwiched with creamy and sweet cream cheese filling. These Homemade Sugar Cookie Oreos are soft, chewy and filled with the best cream cheese frosting.
Oh how I love to make homemade Oreos. Let’s me be honest here…I am not the biggest fan of Oreo cookies unless they are in some type of dessert. But I love making soft homemade Oreo cookies. I have several homemade Oreo cookie recipes — Homemade Oreo Cookies, chocolate Oreo Stuffed Candy Monster Cookies, spiced Gingerbread Oreos with Cream Cheese Frosting and even Bakery Style Oreo Cookies.
So I wanted to create a version made with my soft chewy sugar cookie recipe paired with my cream cheese frosting recipe to make the ultimate homemade vanilla oreo cookie recipe.
I love my sugar cookie recipe because it is so simple yet soft and chewy. It doesn’t even need frosting because it is that good. I love pairing it with a cream cheese frosting because it isn’t as sweet as a buttercream frosting and has just the right amount of tang from the cream cheese.
Ingredients:
For the Cookies:
- Butter (softened): Adds richness and tenderness.
- Sugar: Sweetens the dough and helps the cookies spread slightly.
- Egg: Binds the dough and contributes to that soft, chewy texture.
- Vanilla extract: Adds depth and warmth to the cookies.
- All-purpose flour: The structure of the cookies.
- Baking powder: Provides gentle lift.
- Salt: Balances sweetness and enhances flavors.
- Sparkling Sugar: This is optional but adds some extra sweetness and crunch. And it looks so pretty!
For the Cream Cheese Frosting:
- Cream cheese (softened): The star of the filling, providing tang and creaminess.
- Salted Butter (softened): Combines with cream cheese for a stable, pipeable frosting.
- Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.
- Vanilla extract: Enhances flavor. I love to use a high-quality vanilla extract.
How to make Homemade Sugar Cookie Oreos:
1. Make the Dough:
Cream together butter and sugar until light and fluffy, about 3-4 minutes. Scrape the sides of the bowl halfway through mixing. Add the egg and vanilla, beating well. In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet until just combined. Chill the dough for at least 1 hour.
2. Shape and Bake the Cookies:
Preheat your oven and line baking sheets with parchment paper. Roll the dough into small, uniform balls or use a cookie scoop. Leave space between cookies to allow for spreading. Bake until the edges are just set—do not overbake to keep them soft.
3. Prepare the Cream Cheese Frosting:
Beat softened cream cheese and butter until smooth. Slowly add powdered sugar and vanilla, mixing until creamy and thick. Adjust consistency with a little milk if too thick, or more powdered sugar if too thin.
4. Assemble the Sandwiches:
Spread a generous dollop of frosting on the flat side of one cookie. Top with another cookie, flat side down, to create a perfect sandwich. Press gently until the frosting reaches the edges. See below for tips on how to spread the frosting for sandwich cookies.
Tips on how to spread the frosting and sandwich the cookies:
Use a Piping Bag: For extra neatness, spoon the frosting into a piping bag (or zip-top bag with a corner snipped off) and pipe a swirl onto the center of the cookie’s flat side.
Leave a Border: Don’t spread frosting all the way to the cookie’s edge initially. When you top it with the second cookie and press gently, the frosting will naturally push out to the edges.
Chill if Needed: If the frosting is too soft, chill it briefly to firm it up before filling the cookies.
Frequently Asked Questions (FAQ’s):
Can I make the cookies ahead of time?
Yes! You can bake the cookies up to two days in advance and store them in an airtight container at room temperature. You can also freeze the cookies and bring them to room temperature when ready to serve. Prepare the frosting fresh, or store it in the fridge until ready to use. Bring frosting to room temperature and re-whip if necessary.
Can I freeze these cookies?
Absolutely. You can freeze the baked, unfrosted cookies in an airtight container. Once assembled, they freeze well too—just separate layers with parchment paper.
Can I add other flavors to the frosting?
Sure! A hint of fresh lemon zest, almond extract, or vanilla beans can elevate the flavor.
My cookies spread too much. What did I do wrong?
Make sure your butter isn’t too soft or melted. Also, chilling the dough helps the cookies maintain their shape.
More Cookie Recipes:
If you are looking for cookie recipes for your Christmas baking, check out my post that has all of my CHRISTMAS COOKIE RECIPES.
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Sugar Sandwich Cookies with Cream Cheese Frosting
Ingredients
Soft Sugar Cookies:
- 1 cup Unsalted Butter
- 1 1/2 cups Sugar
- 1 large Egg
- 1 large Egg Yolk
- 2 teaspoons Vanilla Extract
- 2 1/2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
- Sparkling Sugar
Cream Cheese Frosting:
- 1/2 cup Butter (softened)
- (1) 8-ounce pkg. Cream Cheese (softened)
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla Bean Paste
Instructions
- In a large mixing bowl, cream together butter and sugar for 4 minutes or until light and fluffy. Scrapes the sides of the bowl halfway through mixing.
- Add egg, egg yolk, and vanilla extract for 1 minute longer.
- Fold in flour, baking powder, baking soda, and salt. Don't overmix it.
- Chill the dough. Wrap tightly and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Line light-colored baking sheets with parchment paper. Roll the chilled sugar cookie dough into balls and place on baking sheet.
- Bake for 9-12 minutes or until lightly golden on the edges but still soft in the center. DO NOT OVERAKE. These should be soft and chewy. As soon as you remove from the oven, sprinkle with sparkling sugar. Let cool.
Make Cream Cheese Frosting:
- In a mixing bowl with a hand mixer or with a stand mixer, beat butter and cream cheese for 3-4 minutes until light and fluffy. Add powdered sugar and vanilla and beat for 2 minutes longer.
Assemble Cookies:
- Spread a generous dollop of frosting on the flat side of one cookie. Top with another cookie, flat side down, to create a perfect sandwich. Press gently until the frosting reaches the edges.
- Tips for frosting sandwich cookies: Use a Piping Bag: For extra neatness, spoon the frosting into a piping bag (or zip-top bag with a corner snipped off) and pipe a swirl onto the center of the cookie’s flat side. Leave a Border: Don’t spread frosting all the way to the cookie’s edge initially. When you top it with the second cookie and press gently, the frosting will naturally push out to the edges
Notes
Absolutely. You can freeze the baked, unfrosted cookies in an airtight container. Once assembled, they freeze well too—just separate layers with parchment paper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to make these!!!
I hope you love them, Janet!