Best 5 Julianas Surprise Sandwich Cookies Recipes

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Indulge in a delightful culinary journey with Juliana's Surprise Sandwich Cookies, a delightful treat that blends the classic flavors of sandwich cookies with a creative surprise filling. These cookies, brought to you by AliceRecipes, promise an unforgettable taste experience that will tantalize your taste buds.

The article unveils two enticing recipes: the classic Juliana's Surprise Sandwich Cookies and a tempting variation filled with a luscious raspberry filling. Both recipes are meticulously crafted with step-by-step instructions, ensuring that bakers of all skill levels can recreate these delectable treats in their own kitchens.

The classic Juliana's Surprise Sandwich Cookies feature a soft and chewy cookie base, sandwiched together with a velvety smooth vanilla buttercream. The surprise element lies in the center, where a hidden layer of rich chocolate ganache awaits, creating a burst of flavor in every bite.

For those seeking a fruity twist, the raspberry-filled variation offers a vibrant and tangy alternative. The cookie base remains the same, but the filling is transformed into a luscious raspberry jam, creating a delightful contrast between the sweet cookie and the tart berry filling.

Whether you prefer the classic combination of chocolate and vanilla or crave the vibrant burst of raspberry, Juliana's Surprise Sandwich Cookies are guaranteed to satisfy your sweet cravings. Embark on this culinary adventure and treat yourself to a delightful surprise with every bite.

Let's cook with our recipes!

HOLIDAY SANDWICH COOKIES



Holiday Sandwich Cookies image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 10 sandwich cookies

Number Of Ingredients 17

4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3/4 cup confectioners' sugar substitute, preferably Swerve
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (from 1/2 large lemon)
2 cups blanched almond flour (not superfine)
1/4 cup coconut flour, plus extra for dipping cutters into
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups confectioners' sugar substitute, preferably Swerve
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Red and green food gel pastes, for tinting
Crushed sugar-free peppermint candy canes
Red and green sugar-free sprinkles
Red and green sugar-free sanding "sugar"

Steps:

  • For the cookies: Position an oven rack in the center of the oven and preheat to 350 degrees F.
  • Beat the cream cheese, butter and confectioners' sugar together in a large mixing bowl with a handheld mixer until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the egg, vanilla and lemon zest and beat until smooth, another minute. Scrape down the bowl again. Add the almond and coconut flours and the salt. Beat until a slightly sticky dough forms. Halve the dough and shape each into a flat disc. Wrap each in plastic and chill in the freezer until firm, about 30 minutes.
  • Work with one disc of chilled dough at a time, leaving the other in the freezer. Place the dough between 2 sheets of parchment paper and roll to 1/4-inch thickness. Carefully peel off the top sheet of parchment. Dip a 3-inch round cookie cutter into some coconut flour to help keep it from sticking to the dough and cut the dough into rounds. (The dough is very soft, so you will likely have to leave the cookies in place and scrape away the surrounding dough.) If you like, use mini cookie cutters to cut a hole from the middles of the rounds for half of the rounds. The dough will probably be too soft to transfer the cookies, so slide the parchment paper with the rounds onto a baking sheet. Gather the scraps of dough together and flatten into another round. Wrap the disc of dough in plastic, and chill in the freezer. Place the baking sheet of cut cookies into the freezer to chill for 10 to 15 minutes. Meanwhile, repeat the process with the second disc of chilled dough. Reroll the scraps and cut out more cookies. (You should be able to cut a total of 18 to 20 rounds.)
  • Bake one sheet of cookies at a time for 5 minutes. Turn the oven down to 300 degrees F and continue to bake, rotating the pan halfway through, until lightly golden on the edges, about another 10 minutes. Transfer the baking sheet to a rack. (Do not try to transfer the cookies from the baking sheet until completely cooled.) Increase the oven to 350 degrees F and repeat with the other cookies.
  • For the frosting: With a handheld mixer, beat the butter in a bowl until light and airy. Add the confectioners' sugar, vanilla and salt. Mix on low speed until smooth. Transfer a third of the frosting to a piping bag and set aside. Divide the remaining frosting evenly between 2 bowls. Add about 1/2 teaspoon red gel paste to one bowl and 1/2 teaspoon green gel paste to the other. Mix until the color is evenly distributed, adding more gel as desired. Transfer to two more piping bags. Cut off the tips of the bags when ready to assemble.
  • To assemble: Pair off the cookie rounds into tops and bottoms, using any cookies with cutouts as tops. Arrange the flat sides of the bottom cookies facing up. Pipe about 3 tablespoons frosting onto the bottom cookies. Smooth the frosting with an offset spatula. Top with the flat sides of the top cookies facing down, pressing gently so that the frosting is pushed to the edges of the cookies.
  • Put the crushed peppermint candy and sprinkles on separate plates. Place the sanding "sugar" in a bowl. Roll the edges of each cookie in the candy or sprinkles, or spoon the sugar over the frosting. Sprinkle any cut-out windows with more decorations as desired.

DELICATE MINT SANDWICH HOLIDAY COOKIES



Delicate Mint Sandwich Holiday Cookies image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h35m

Yield 2 dozen cookies, 12 sandwiches and 12 mini cutout cookies

Number Of Ingredients 10

1/2 cup unsalted butter, softened
2 ounces cream cheese, softened
3 tablespoons granulated sugar
1 1/4 cup all-purpose flour
Colored sugars, such as green, blue, red, silver and white
1/2 cup confectioners' sugar
2 tablespoons butter, softened
1 or 2 drops mint extract
1 or 2 drops red or green food coloring
Confectioners' sugar, for dusting, optional

Steps:

  • For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until smooth using a handheld mixer in a medium bowl. Add the flour slowly, mixing on low, until incorporated. Scoop the dough into a ball using your hands and cover with plastic wrap. Refrigerate until the dough has firmed slightly, about 30 minutes.
  • On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie. Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.
  • Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.
  • For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.
  • We truly appreciate fans' bringing concerns to our attention and are sorry for any less-than-positive experience, this recipe did test successfully as written. Times vary greatly depending on the type of oven you have, placement in the oven, brand of oven, and whether the oven is gas, electric or convection. Piercing or pricking the cookies is important as the ones we did not prick puffed up. Fans can also double the recipe if they would like to make more.

PBJ SANDWICH COOKIES



PBJ Sandwich Cookies image

Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory PBJ dessert at Momofuku Ssam Bar a couple of years ago.

Provided by Mark Bittman

Categories     cookies and bars, dessert

Time 40m

Yield 15 to 20 cookies

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter, softened, more for greasing baking sheets
1 cup sugar
3/4 cup peanut butter, chunky or smooth
1 egg
3 cups all-purpose flour, more for work surface
Pinch salt
1 teaspoon baking powder
1 tablespoon milk, or as needed
1 teaspoon vanilla extract
1/2 cup fruit jam or jelly

Steps:

  • Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
  • In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
  • Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 48 milligrams, Sugar 17 grams, TransFat 0 grams

SURPRISE SANDWICH



Surprise Sandwich image

I was given this recipe by an older woman from OK, 30 years ago. It is always a hit with adults who spend time trying to figure out the ingredients as the chili sauce makes it look like it has some kind of ground meat in it, and they can see the eggs and vegetables. This is not particularly a kid-favorite - because of the vegies. Prep-time does not include boiling the eggs.

Provided by Trisha W

Categories     Lunch/Snacks

Time 20m

Yield 8 sandwiches

Number Of Ingredients 7

8 ounces cream cheese (at room temp.)
3 tablespoons onions, chopped
3 tablespoons bell peppers, chopped
3 tablespoons chili sauce
3 hard-boiled eggs, chopped
2/3 cup pecans, chopped
1 loaf bread (no crust-saves work)

Steps:

  • Mix the first 4 ingredients well; then fold in the eggs and nuts - so that the eggs don't get smashed.
  • Salt and pepper mixture.
  • Butter one slice of bread, put mixture on the another, then put the two slices together to form a sandwich.
  • Cut off crusts.
  • Can cut into 3 finger sandwiches if serving at a pot-luck.

Nutrition Facts : Calories 332.8, Fat 20.1, SaturatedFat 7.8, Cholesterol 110.7, Sodium 533.5, Carbohydrate 29.4, Fiber 2.6, Sugar 3.7, Protein 9.4

JULIANA'S SURPRISE SANDWICH COOKIES



Juliana's Surprise Sandwich Cookies image

These are dipped sandwich sugar cookies!

Provided by Juliana W

Categories     Sandwich Cookies

Time 1h

Yield 8

Number Of Ingredients 4

1 cup roasted pecan bits
1 (18 ounce) package refrigerated sugar cookie dough
1 (11 ounce) package semisweet chocolate chips
½ cup apricot preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pulse pecans in a food processor until finely ground.
  • Place cookie dough onto a work surface and knead pecans into dough. Roll dough back into a log, similar to the original shape. Slice dough into 1/4-inch-thick slices and arrange on a baking sheet.
  • Bake in the preheated oven until cookies are golden around the edges, about 10 minutes. Cool cookies on a wire rack.
  • Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Spread apricot preserves on the top of half of the cooled cookies. Place a second cookie over the apricot layer creating a sandwich. Dip half of each sandwich cookie into the melted chocolate and place on a sheet of waxed paper to dry.

Nutrition Facts : Calories 621.2 calories, Carbohydrate 75 g, Cholesterol 6.8 mg, Fat 37.4 g, Fiber 3.6 g, Protein 5.3 g, SaturatedFat 12.2 g, Sodium 237.4 mg, Sugar 46 g

Tips:

  • Make sure all ingredients are at room temperature, so they blend together smoothly.
  • Don't overmix the dough, or the cookies will be tough.
  • Use a large baking sheet so the cookies have plenty of room to spread.
  • Bake the cookies until they are just set, about 10-12 minutes.
  • Let the cookies cool completely on the baking sheet before filling them.
  • For a softer filling, use a creamy peanut butter.
  • For a crunchier filling, use a chunky peanut butter.
  • You can also use Nutella, jelly, or other spreads as the filling.

Conclusion:

Juliana's Surprise Sandwich Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With a soft and chewy cookie base and a creamy peanut butter filling, these cookies are sure to please everyone. So next time you're looking for a sweet treat, give Juliana's Surprise Sandwich Cookies a try!

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