Granola Butter and Grape Spread Sandwich Cookies Recipe

Shanna

Peanut butter and jelly got a glow up with these granola butter and grape spread sandwich cookies. Lightly spiced granola butter shortbread sandwich cookies filled with granola butter Swiss meringue buttercream and a salted concord grape spread filling.

Makes 18-20 sandwich cookies

Print Recipe

Prep Time 30

Cook Time 40

Chilling time 4

Total Time 5 10

Ingredients

For the cookies:
113 g Butter unsalted very soft
125 g Granola butter room temp
100 g brown sugar light or dark
100 g granulated white sugar
1 egg large room temp
1 teaspoon vanilla extract
215 g all purpose flour
½ teaspoon kosher salt
For the Swiss meringue buttercream:
90 g Egg whites
180 g Granulated sugar
¼ teaspoon Cream of tartar
¼ teaspoon kosher salt
270 g unsalted butter cool room temp, sliced into tablespoon sized pieces
125 g Granola butter or other nut or seed butter of choice
1 teaspoon vanilla extract
Filing:
Salted concord grape spread or jam, jelly or fruit spread of choice

Instructions

Make the cookie dough:
In a bowl of a stand mixer cream together the butter and granola butter. Scrape down the sides then add in the sugars and cream until light and fluffy
Add in the egg and vanilla and mix again well. Scrape down the sides of the bowl when necessary
Add in the flour and salt and mix until well combined.
Divide the dough in half and wrap each half in plastic wrap, shaping into a disc. Chill until firm - at least 4 hours.
Bake the cookies:
When ready to bake heat oven to 350 Deg. F
Prepare baking sheets with parchment paper
Roll out each dough disc, one at time, between sheets of wax paper until between ⅛ and /14 inch thick. You don’t want any thinner or any thicker. Slide the cut out cookies on the wax paper onto a baking sheet and freeze until firm. Carefully remove the cut out cookies and transfer to parchment lined sheets. Bake for 8-10 minutes. Let cool completely before filling and assembly.
For the buttercream:
While the dough is chilling, make the buttercream.
Set a saucepan over the stove with an inch of water in it. Bring to a simmer.
In a stand mixer bowl whisk together the egg whites, sugar, cream of tartar and salt. Set over the pan of simmering water, whisking constantly with a whisk or silicon spatula, scraping the sides when needed until the egg whites reach 170 Deg F. About 5 minutes.
Once they reach temp, place the bowl on the stand mixer, attach the whisk attachment and bring up to high speed. Whip until the meringue has increased in volume and is white and fluffy and holds a stiff peak off the whisk and is about 90 Deg F. About 6 minutes.
Add in the butter one to two tablespoons at a time until fully incorporated. Add in the vanilla. Whisk on high until the buttercream has thickened. Add in the granola butter and mix again.
If the buttercream is too thin or soupy, refrigerate for 20-30 minutes then whip again.
Assemble the sandwich cookies:
Spread a little buttercream on one bottom side of a cookie, then the jam on the other side. Sandwich together. Place all the assembled cookies on a baking sheet

Notes

There will be leftover buttercream. Store in an airtight container such as a deli container in the freezer.

Times are approximate since there is chilling time for the dough from 4-12 hours if you want to make the dough a day before baking. Same with the buttercream.

If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.

If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.

If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk. I cannot guarantee the same results if you change a lot of the ingredients or method. However, if any of your changes are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.