• Preparation Time 60 minutes
  • Baking Time 10 minutes
  • Makes 45 Sandwich Cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cookies
  • 1/2 cup Crisco® All Vegetable Shortening
  • 1 1/2 cups granulated sugar
  • 1/4 cup molasses
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • Filling
  • 4 oz low fat cream cheese
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup low fat whipped topping

Serving Size: 45 Sandwich Cookies


Serving Size: 45 Sandwich Cookies

  • Cookies: Preheat oven to 350ºF (180ºC). Grease or line baking sheets with parchment paper.
  • Beat shortening and granular in large bowl until combined. Add molasses, eggs and vanilla. Beat until mixture is light and creamy. Mix in remaining dry ingredients until blended.
  • Divide dough into 4 pieces. On a lightly floured surface roll each piece to 1/8” (3 mm) thickness. Using a 2” (5 cm) star cookie cutter, cut into shapes and place on prepared baking sheets. Gather up scraps and repeat with remaining dough.
  • Bake in preheated oven for 8 to 10 minutes. Let sit on baking sheet 1 to 2 minutes. Cool on wire racks.
  • Filling: Beat cream cheese, granular and vanilla in a medium bowl. Add whipped topping and beat just until smooth
  • Place a scant ½ teaspoon (2 mL) filling on the underside of a cookie. Top with a second cookie, underside down, lining up any points or edges on the two cookies. Repeat until all cookies are sandwiched.


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