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RECIPE
12 INGREDIENTS12 STEPS30MIN

Strawberries & Cream Sugar Cookie Sandwiches

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Classic sugar cookies with a rich, over the top Strawberries & Cream filling? Yes, please! These are so delicious & fresh, and even better refrigerated and eaten the next day.

30MIN

Total Time
Buy This Cook That
Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
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Ingredients
US / METRIC
Servings:
4
Serves 4
1 cup
Cream Cheese , softened
1 1/2 cups
1 cup
Powdered Confectioners Sugar
2 cups
Whipped Topping
2 3/4 cups
1 tsp
Baking Soda
1/2 tsp
1 1/4 cups
Butter , room temperature
2 1/4 cups
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Nutrition Per Serving
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CALORIES
1802
FAT
89.1 g
PROTEIN
15.8 g
CARBS
236.7 g

Directions

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Step 1
In a small bowl, mash together the Fresh Strawberry (1 1/2 cup) and Granulated Sugar (1 tablespoon) with a fork.
Step 2
In a medium bowl, combine Cream Cheese (8 ounce), Granulated Sugar (6 tablespoon), and Powdered Confectioners Sugar (1 cup) with a hand mixer on medium until smooth and creamy. Add strawberries and mix on low until well combined.
Step 3
Gently fold in Whipped Topping (4 ounce), do not over mix. Refrigerate while you are preparing cookies.
Step 4
Preheat oven to 350 degrees F (175 degrees C).
Step 5
In a bowl, stir All-Purpose Flour (2 3/4 cup), Baking Soda (1 teaspoon), Salt (1/2 teaspoon), and combine well.
Step 6
In a separate bowl, with a hand mixer, cream Butter (1 1/4 cup) and Granulated Sugar (2 cup) until light and fluffy, about 2 minutes. Beat in Egg (2) one at a time. Add Vanilla Extract (2 teaspoon). Combine well.
Step 7
Gradually add dry ingredients, mixing on low speed until just combined.
Step 8
Pour Granulated Sugar (1/4 cup) into a small shallow bowl. Roll cookie dough into balls. The smaller the amount, the smaller your sandwiches will be. We rolled ours into approximately 1 1/2 inch sized balls. Roll each cookie dough ball into the sugar. Place on a baking sheet 2 inches apart. Gently press the tops to flatten slightly.
Step 9
Bake for 10-12 minutes, until the edges are brown and the tops are slightly golden.
Step 10
Remove and let cool on the cookie sheet for 5 minutes. Transfer to a wire rack and cool completely.
Step 11
Remove prepared strawberries & cream from the fridge, and stir gently. Gently spread strawberry mixture onto a cookie. Top with another cookie.
Step 12
Serve immediately. To store, wrap each cookie sandwich in wax paper and refrigerate.

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Nutrition Per Serving
Calories
1802
% Daily Value*
Fat
89.1 g
114%
Saturated Fat
53.1 g
266%
Trans Fat
0.7 g
--
Cholesterol
338.0 mg
113%
Carbohydrates
236.7 g
86%
Fiber
3.3 g
12%
Sugars
171.6 g
--
Protein
15.8 g
32%
Sodium
840.5 mg
37%
Vitamin D
0.5 µg
2%
Calcium
108.3 mg
8%
Iron
4.7 mg
26%
Potassium
217.7 mg
5%
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