Caramel Cream Sandwich Cookies
with Browned Butter Frosting


  • 1 cup butter
  • 3/4 cup packed brown sugar
  • 1 egg yolk
  • 2 1/4 cups all-purpose flour, sifted
  • 2 tablespoons butter
  • 1 1/4 cups sifted confectioners' sugar
  • 1/2 teaspoon vanilla extract heavy cream


  1. Cream 1 cup butter or margarine. Gradually add brown sugar, creaming well. Add egg yolk and blend. Add flour, stirring until the mixture forms a dough. Chill slightly for easier handling.
  2. Roll dough into small balls, about the size of a marble. Place on an ungreased baking sheet and flatten to 1/8 inch thickness with the palm of the hand or the bottom of a glass that has been floured. Press with fork in one direction to make a design if you wish.
  3. Bake at 325 degrees F for 9 to 12 minutes until cookies just begin to brown very lightly.
  4. Remove from sheet while warm. Cool completely.
  5. Place flat sides of two cookies together with frosting, sandwich-style.
  6. To make Browned Butter Frosting: Brown 2 tablespoons butter slightly in saucepan. Remove from heat and blend in 1 1/4 cups sifted confectioners' sugar. Gradually add 1/2 teaspoon vanilla and 4 to 5 teaspoons cream until it becomes a spreading consistency.

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