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Elderberry Balsamic Vinegar Sugar Cookie Sandwiches

With Elderberry Balsamic & Cherry Buttercream Frosting

12 Cookie Sandwiches


This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.


🔸 24 Betty Crocker Soft Sugar Cookies with the addition of: (Recipe at end)

🔸 2 T divided, Olive This! Elderberry Balsamic Vinegar

🔸 12 gourmet Cherries

🔸 2 t of Cherry syrup

🔸 ¾ C Semi-Sweet Chocolate Chips


🔸 2 C powdered sugar

🔸 4 T salted butter, softened

🔸 2 T Elderberry Balsamic Vinegar

🔸 2 t of the cherry syrup

🔸 Dash of salt (about 1/8 t)

🔸 2 T milk or cream

🔸 3-5 drops of red food coloring to keep the frosting a nice color!

🔸 Fresh mint, extra cherries, or powdered sugar to garnish


Inspired by Betty Crocker Best No-Roll Sugar Cookies

Use half these cookies to fit with icing recipe. Or double icing recipe for more. They freeze beautifully!


Heat oven to 375°F. Line cookie sheets with cooking parchment paper; set aside.

In large bowl, beat 1 cup granulated sugar and butter with electric mixer on low speed or with spoon until light and fluffy. Mix in vanilla, nutmeg and egg plus cherry juice and balsamic. Stir in flour 1/3 of the amount at a time, and baking soda. Add extra flour if needed but don’t overmix. Drop mix into 1 ½” balls of dough, 2 inches apart on lined cookie sheets. Bake 9 to 11 minutes or until set. Cool completely, about 20 minutes.

Prepare icing by starting with the liquids and adding the powdered sugar until you have a soft but fairly stiff icing. Fill cookies. Drizzle with melted semi-sweet chocolate or leave it off and use a dot of icing to keep the cherry in place. Or, dust with powdered sugar at the end if desired.

Recipe by: Camine Pappas |



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