Recipe courtesy of Callie Speer

Fruitcake Cookie Sandwiches

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 10 servings
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Fruitcake Cookies:

8 ounces butter, plus more for greasing

1 cup brown sugar 

1 cup granulated sugar 

1 teaspoon vanilla extract

2 eggs 

2 cups all-purpose flour 

1 teaspoon baking powder 

1 teaspoon baking soda 

1 teaspoon ground cinnamon 

1 teaspoon ground ginger 

1/2 teaspoon salt 

2 cups rolled oats 

1 1/4 cups julienned apples

1/4 cup dried cherries, soaked in rum overnight 

1/4 cup dates, soaked in rum overnight

Brown Butter Cream Cheese Filling:

8 ounces cream cheese, at room temperature

4 ounces butter, at room temperature

1/2 cup confectioners' sugar 


  1. For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and grease with butter.
  2. In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, granulated sugar and vanilla. Beat on medium speed until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Add the dry ingredients to the wet ingredients, and mix on low speed until just combined, being careful to avoid over-mixing. Fold in the oats, apples, cherries and dates. Portion out the dough onto the prepared baking sheet (about 20 cookies), and bake until the edges are golden, 10 minutes.
  4. For the filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese, butter and confectioners' sugar on low speed until smooth and fluffy. Transfer the filling to a pastry bag and pipe the filling onto half of the cookies. Place the other half of the cookies on the filling to make the sandwiches.
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