Easy Holiday Sandwich Cookies with Fun Homemade Fillings
Prep time
Total time
Many cookie filling recipes use a liquid to soften them. I stick with a simple shortening / sugar base with no added milk beverage in order to keep the sandwich cookies shelf-stable for the life of the cookies - yes, you can make these ahead. In fact, they taste even better on the second day! Simply store in an airtight container at room temperature to keep the cookies fresh.
Serves: As many cookies as you like!
Base Filling
  • ¾ cup powdered sugar
  • ¼ cup non-hydrogenated shortening*
  • Pinch salt
Mint Chocolate Chip Filling Add-Ins
Lemon Filling Add-ins
Raspberry Creme Filling Add-Ins
Maple Filling Add-Ins
  1. To make the filling, place the powdered sugar, shortening, and salt in a medium bowl and mix until smooth (a hand mixer helps). It will be dry at first, but should come together.
  2. Stir in the add-ins for your desired flavor (using the color ingredients as needed to get the shade you desire). The mixture should be quite thick, like an Oreo icing. But if too thick, you can add a little more shortening - it will still be quite sweet!
Sandwich the Filling ...
  1. Mint Chocolate Chocolate Chip - I use Enjoy Life Soft Baked Double Chocolate Brownie Cookies or Handcrafted Crunchy Double Chocolate Cookies
  2. Lemon-Iced Gingerbread - I use Enjoy Life Soft Baked Gingerbread Spice Cookies
  3. Raspberry Sugars - I use Enjoy Life Handcrafted Crunchy Sugar Crisp Cookies
  4. Maple-Doodles - I use Enjoy Life Soft Baked Snickerdoodles
*I tested this recipe with both Spectrum Organic Shortening and Nutiva Organic Shortening. We liked the filling texture a touch better with the Spectrum, but used the Nutiva in the Lemon Filling for its natural yellow hue from red palm oil.
**I use a spice grinder to quickly grind the freeze-dried raspberries into a powder. Can't find raspberries? Sub in your favorite freeze-dried berries!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/holiday-sandwich-cookies