Spring Window and Sandwich Cookies

Spring Window and Sandwich Cookies
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • 1 package NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
  • 6 tablespoons all purpose flour
  • Royal Icing Ingredients:
  • 4 cups confectioners' sugar
  • 6 tablespoons Pasteurized Egg Whites or Water
  • Melted Chocolate Filling Option::
  • NESTLÉ® TOLL HOUSE® morsel of your choice, melt according to back of pack instructions
  • Tool Requirements:
  • Rolling pin
  • cookie cutters
  • sprinkles
  • assorted food colorings
  • plastic piping bag & decorating tips (if available/desired)


PREHEAT oven to 325 degrees F. Line baking sheets with parchment
COMBINE Cookie dough with flour until homogenous. Roll dough to 1/8th inch thick between sheets of parchment, or on a floured work surface.
Use round cookie cutters (2.5in. or 3.5 in) to cut rounds of dough. Be sure to make a top and bottom cookie round for each.
Transfer the rounds to prepared baking sheets.
Use shaped cookie cutters to cut out centers of top cookie rounds.
Shaped centers from the top rounds can be discarded or baked for additional cookie needs.
FREEZE cut cookies for 5-10 minutes.
BAKE cookies 10-12 minutes, until just golden on edges. Transfer to cooling racks until room temperature.
COMBINE Confectioners’ sugar and pasteurized egg whites/ water, with a whisk until thoroughly combined. Color with food coloring according to desired color and shading.
Optional: fill pastry bags with icing
MATCH tops to bottoms of cookies and place tops on top of bottoms. Using the icing or melted chocolate, fill the centers of each cookie, being sure that the filling is touching all sides of the top cookie evenly.
DECORATE Using sprinkles, colored icing, melted chocolate, and other decorating materials, decorate each cookie as desired. Let cookies set for at least 1 hour before serving.
Options (PLEASE SEE PICTURES): Butterfly Cookies; Mosaic Cookies, Cut out flower cookies (spring in bloom), Easter Cookies (egg/bunny)