Brown Sugar Sandwich Cookies
These Brown Sugar Sandwich Cookies are soft, chewy, and packed with warm caramel flavor from the brown sugar. They bake into beautifully tender cookies that pair perfectly with jam, buttercream, dulce de leche, Nutella, or anything you love. If you’re looking for a simple sandwich cookie recipe that isn’t Linzer-style and isn’t overly sweet, this brown-sugar version hits the spot every time.
This recipe actually started as a holiday bake for my family when I was in one of my “let’s make something different this year” moods. We already make so many jam-filled cookies—Linzers, Christmas stars, Easter sandwiches—you know the drill.
So I switched things up with a brown-sugar dough, warm spices, and a softer, more tender texture. These turned out to be the surprise favorite, and now the kids ask for “the chewy sandwich cookies” every December. They’re also the first cookies to disappear at parties—no surprise there.
Why You’ll Love These Cookies
- Soft and chewy from the brown sugar and cornstarch—completely different from crisp Linzers.
- Fast to make with simple pantry ingredients.
- Flexible fillings: use jam, buttercream, dulce de leche, Nutella, or ganache.
- Perfect for gifting because they hold their shape and stay soft for days.
- Holiday-friendly but also great as an “anytime cookie sandwich” recipe.
Ingredients and substitutes
- Brown sugar – Gives the cookies their soft, chewy texture and warm caramel flavor. Light or dark brown sugar both work.
- Butter – Use unsalted for best control of flavor. Salted works too—just reduce the added salt.
- Flour – All-purpose flour keeps the cookies tender. Skip fancy swaps unless you know the texture will change.
- Cornstarch – Helps create a soft, delicate crumb. If you don’t have any, add a tablespoon of rice flour or extra all-purpose flour.
- Vanilla (and almond, optional) – Use good vanilla; it really lifts the flavor.
- Filling – Use any jam you like, or switch it up with Nutella, dulce de leche, lemon curd, or buttercream.
Step-by-step: Brown sugar sandwich cookies
- Combine the dry ingredients – Whisk together flour, cornstarch, salt, cinnamon, cloves, and nutmeg. The cornstarch keeps the cookies soft and tender.
- Cream butter and brown sugar – Beat until light and fluffy—don’t rush this step. This is where the soft, chewy texture begins.
- Add eggs + extracts – Beat well and scrape the bowl to ensure everything blends evenly.
- Add the dry mixture – Mix just until the dough forms. Overmixing develops gluten, making the cookies tough.
- Chill the dough – Divide into discs, wrap, and chill at least 2 hours. This step prevents spreading and helps the cookies cut cleanly.
- Roll and cut cookies – Roll to ¼ inch thickness and cut an equal number of tops and bottoms. Any shape works—not just the Linzer cutter.
- Bake – Bake at 350°F for 10–12 minutes until lightly golden at the edges.
- Fill and assemble – Once cool, dust the top cookies with powdered sugar and sandwich your chosen filling. Don’t limit yourself to jam—this dough pairs well with anything.
Tips for making sandwich cookies
- Chill the dough fully so the cookies don’t spread.
- Roll evenly using spacers so the sandwiches stack neatly.
- Don’t overmix once the flour goes in.
- Let cookies cool completely before filling to avoid melting or sliding.
- For clean edges, wipe cutters between cuts when dough gets sticky.
Troubleshoting
| Problem | Fix |
|---|---|
| Cookies spread | Dough wasn’t chilled long enough → chill 2 hours minimum. |
| Cookies too tough | Dough was overmixed → stop as soon as flour is blended. |
| Cookies dry or crumbly | Rolled too thin or overbaked → bake until just set. |
| Filling leaking out | Too much filling or cookies still warm → cool fully and add a thin layer. |
Frequently asked questions
When stored in an airtight container, brown sugar sandwich cookies can stay fresh for up to a week.
While the rich flavor of brown sugar is a key component of these cookies, you can experiment with different sweeteners if desired.
Brown sugar sandwich cookies can be made in advance and stored in an airtight container for up to a week.
Absolutely! That’s the beauty of these brown sugar sandwich cookies – you can get creative with the fillings. Feel free to experiment with different jams, jellies, fruit spreads, or even chocolate ganache flavors. Get playful and mix and match your favorite combinations to create your signature cookie.
Yes, you can! If you want to prepare the cookie dough ahead of time and bake it later, simply shape the dough into a log, wrap it tightly in plastic wrap, and store it in the freezer. When you’re ready to bake, just slice the frozen dough into rounds and follow the baking instructions as usual. It’s a convenient way to have freshly baked cookies whenever you crave them.
A typical Linzer cookie disc will take between 6 and 8 minutes, or 8 and 10 minutes for thicker cookies. The cookies’ exteriors will have a slight color. The cookie will be set when you touch it with your finger.
Brown Sugar Sandwich Cookies (Soft & Chewy)
Brown Sugar Sandwich Cookies with Jam featuring a festive spice blend and Linzer cookie cutters are bound to be a hit at any gathering. This recipe yields 24 delightful sandwich cookies with a warm and aromatic flavor profile.
Video
Ingredients
- 3¼ cups (400 g) All-purpose flour
- ¼ cup (4 tbsp) Cornstarch
- ½ tsp Salt
- ½ tsp Ground cinnamon
- ⅛ tsp Ground cloves (optional)
- ⅛ tsp Ground nutmeg (optional)
- 1 cup Unsalted butter softened
- 1½ cup Packed brown sugar
- 2 large Eggs
- 1 tsp Almond extract (optional)
- 1 tsp Vanilla extract
- 1 cup Your favorite jam for filling raspberry, strawberry, of other
- ¼ cup Powdered sugar for dusting (optional)
Method
- Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, cinnamon, cloves, and nutmeg. Set aside3¼ cups All-purpose flour, ¼ cup Cornstarch, ½ tsp Salt, ½ tsp Ground cinnamon, ⅛ tsp Ground cloves, ⅛ tsp Ground nutmeg
- Wet Ingredients: In a large mixing bowl or a stand mixer, beat the butter and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Beat the eggs individually, ensuring each is fully incorporated before adding the next. Stir in the almond and vanilla extracts.1 cup Unsalted butter, 1½ cup Packed brown sugar, 2 large Eggs, 1 tsp Almond extract, 1 tsp Vanilla extract
- Wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring until combined. Do not overmix.
- Chill: Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 2 hours or overnight for best results.
- Oven: Preheat your oven to 350°F 175°C / Gas Mark 4 when ready to bake. Line two baking sheets with parchment paper.
- Roll and Cut the Cookies: On a lightly floured surface, roll out half the dough to a thickness of about 1/4-inch (6mm). Using the Linzer cookie cutters, cut out an equal number of base and top cookies. Remember that the top cookies will have a small shape cut out of the center to allow the jam to peek through.
- Bake: Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Bake in the oven for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Assemble: Once the cookies are cool, spread a thin layer of jam on each base cookie. If using, dust the top cookies with powdered sugar, then place them on top of the jam-covered base cookies, pressing down lightly to adhere.1 cup Your favorite jam for filling , ¼ cup Powdered sugar
- Store – The sandwich cookies can be stored in an airtight container at room temperature for up to 3 days. Ensure the cookies are completely cooled before storing them to retain their crispness.
Notes
- Chill the dough fully so the cookies don’t spread.
- Roll evenly using spacers so the sandwiches stack neatly.
- Don’t overmix once the flour goes in.
- Let cookies cool completely before filling to avoid melting or sliding.
- For clean edges, wipe cutters between cuts when dough gets sticky.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
These are gorgeous and I can’t wait to try your version. I love the idea of using brown sugar!
Thanks, Cyndy
I made these as a gift for my colleagues and they all raved about them!! Thanks so much for the recipe 🙂
Thank you so much, Laura. So happy to hear that. Thanks for coming back to write this feedback
Sandwich cookies are the beeeest! These look gorgeous! Mine never turn out this nice, lol.
Thanks, Monique
These cookies look amazing! Pinning for later!
Thanks, Genevieve
I love sandwich cookies. There’s something about them, isn’t there? Reminds me of my childhood. Your recipe sounds nice and easy, thanks for sharing.
Absolutely, especially this time of the year. Thanks Mel