Menu

Flaky Creme-Filled Cookies

1 review
Total Time
Prep: 55 min. + chilling Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Susan Falk, Sterling Heights, Michigan

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Mar. 28, 2023

The light, incredibly flaky base of these delightful sandwich cookies is an easy-to-make form of French puff pastry. Mix and match the flavorings, and you'll have cookies for every taste.—Susan Falk, Warren, Michigan

Now Trending

Test Kitchen Approved

Flaky Creme-Filled Cookies

1 review
Prep Time 55 min
Cook Time 10 min
Yield about 6-1/2 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 package (8 ounces) cream cheese, cubed
  • 2/3 cup marshmallow creme
  • 2/3 cup butter, softened
  • 1-1/3 cups confectioners' sugar
  • Optional flavoring: 2 tablespoons baking cocoa, 1/2 teaspoon lemon extract or 1/2 teaspoon peppermint extract
  • Optional filling: Seedless raspberry preserves, blueberry preserves or crushed peppermint candies
  • Additional confectioners' sugar
Text Ingredients

Directions

  1. In a large bowl, combine flour and salt. Cut in cold butter and cream cheese until mixture resembles coarse crumbs. Shape into a disk; cover and refrigerate 2 hours or until easy to handle.
  2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out with a floured 1-1/2-in. cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake 7-10 minutes or until light golden brown. Remove to wire racks to cool completely.
  3. Meanwhile, in a large bowl, beat marshmallow creme and softened butter until light and fluffy. Gradually beat in confectioners' sugar. Proceed with flavored filling as desired.
  4. TO MAKE CHOCOLATE-RASPBERRY COOKIES: Beat cocoa into marshmallow creme mixture. Spread on the bottoms of half the cookies. Spread raspberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar.
  5. TO MAKE LEMON-BLUEBERRY COOKIES: Beat lemon extract into marshmallow creme mixture. Spread on the bottoms of half the cookies. Spread blueberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar.
  6. TO MAKE PEPPERMINT COOKIES: Beat peppermint extract into marshmallow creme mixture. (Tint with 1 drop red food coloring if desired.) Spread on the bottoms of half the cookies; top with remaining cookies. Roll sides in peppermint candies if desired. Sprinkle with confectioners' sugar.

Nutrition Facts

1 sandwich cookie (calculated without optional ingredients): 67 calories, 5g fat (3g saturated fat), 13mg cholesterol, 45mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 1g protein.

Loading Popular in the Community
Loading Reviews