Berries and Crème Sandwich Cookies

Berries and Crème Sandwich Cookies
75 min.
20
230kcal

Suggestions

These Berries and Crème Sandwich Cookies are a delightful twist on the classic sugar cookie, perfect for those who love a fruity and creamy treat. With a soft and buttery texture, these cookies are a breeze to make, thanks to the convenient Betty Crocker Sugar Cookie Mix. The addition of fresh strawberries and blackberries not only adds a burst of flavor but also a pop of color, making them visually appealing.

The process begins with combining the cookie mix, softened butter, egg, and flour to create a soft and pliable dough. The gentle folding of the berries ensures they remain intact, providing a delightful surprise in every bite. After a short baking time, the cookies emerge with a golden hue, ready to be transformed into decadent sandwich treats.

Once cooled, the cookies are paired with a generous spread of rich and creamy cream cheese frosting, creating a luscious center. The contrast between the slightly tangy frosting and the sweet berries is a delightful sensation on the palate. A light dusting of powdered sugar adds a touch of elegance and a subtle sweetness to the final presentation.

These cookies are a perfect balance of textures and flavors, making them an ideal dessert or afternoon snack. With a simple yet effective recipe, they are a great option for those who want to impress without spending hours in the kitchen. Whether served at a summer picnic or as a special treat for a loved one, these Berries and Crème Sandwich Cookies are sure to delight and satisfy.

Ingredients

  • 17.5 oz sugar cookie mix 
  • 0.3 cup butter softened
  •  eggs 
  • tablespoons flour all-purpose
  • 0.8 cup blackberries fresh sliced
  • 16 oz cream cheese frosting 
  • serving powdered sugar 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack

Directions

  1. Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, egg and flour until soft dough forms.
  2. Gently fold in strawberries and blackberries. Drop by about 40 two-level-teaspoonful portions 2 inches apart on ungreased cookie sheet.
  3. Bake 8 to 10 minutes or until cookies are set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. Spread bottom of 1 cookie with frosting. Top with another cookie, bottom side down. Do not press together.
  5. Sprinkle with powdered sugar. Repeat to use up cookies.

Nutrition Facts

Calories230kcal
Protein2.42%
Fat33.2%
Carbs64.38%

Properties

Glycemic Index
7.5
Glycemic Load
0.68
Inflammation Score
-1
Nutrition Score
1.0782608597175%

Flavonoids

Cyanidin
5.4mg
Pelargonidin
0.02mg
Peonidin
0.01mg
Catechin
2mg
Epigallocatechin
0.01mg
Epicatechin
0.25mg
Epigallocatechin 3-gallate
0.04mg
Kaempferol
0.01mg
Myricetin
0.04mg
Quercetin
0.19mg

Nutrients percent of daily need

Calories:229.83kcal
11.49%
Fat:8.58g
13.2%
Saturated Fat:3.05g
19.04%
Carbohydrates:37.43g
12.48%
Net Carbohydrates:37.11g
13.5%
Sugar:26.59g
29.54%
Cholesterol:16.32mg
5.44%
Sodium:141.72mg
6.16%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.41g
2.82%
Vitamin A:117.98IU
2.36%
Manganese:0.05mg
2.31%
Folate:8.53µg
2.13%
Selenium:1.23µg
1.76%
Vitamin B1:0.03mg
1.72%
Vitamin B2:0.03mg
1.66%
Iron:0.25mg
1.39%
Vitamin C:1.13mg
1.37%
Vitamin K:1.34µg
1.28%
Fiber:0.32g
1.27%
Vitamin E:0.17mg
1.16%
Vitamin B3:0.21mg
1.03%