How do you dare to reinvent a traditional southern cake recipe? By making a cookie sandwich version of course! Pile up these Hummingbird Cake Cookie Sandwiches on a platter and don’t forget to garnish them with sparkly sanding sugar and edible flowers.
Yes, you read that right. It’s the deliciousness of Hummingbird Cake in a cookie sandwich! These pretty cookies would be suitable for any gathering from brunch to birthdays to a country wedding.
These pretty cookies would be suitable for any gathering from brunch to birthdays to a country wedding.
I made this recipe with King Arthur brand Gluten-free All Purpose Flour and they came out perfect! I have family that are not sold on gluten-free desserts, but they couldn’t tell the difference with this recipe. The added moistness from the fruit helped keep the cake fluffy and flavorful.
Cream cheese icing is a must with any Hummingbird Cake. Use my Amazing Cream Cheese Icing Recipe for the filling, you won’t be disappointed. It is super easy to make and my favorite for any cake or cookie.
Pecans are used traditionally in Hummingbird Cake, but walnuts will also work well. For those who do not prefer nuts, you can completely omit the nuts or add them to half the batch separately.
Edible flowers are a must for presentation! You can easily Google which flowers are edible. When I was researching, I found a great reference on Treehugger.com about which flower varieties I could use for garnish. Who knows? Maybe you have some growing right in your yard.
If you have leftovers, wrap them individually in paper sandwich bags for your guests to take home. They’ll appreciate the treats on the go!
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Hummingbird Cake Cookie Sandwiches
How do you dare reinvent a popular traditional southern cake recipe? By making a cookie sandwich version of course! Pile these Hummingbird Cake Cookie Sandwiches high on a platter and don't forget to garnish them with sparkly sanding sugar and edible flowers.
- 1 cup Butter room temperature
- 1 1/2 cups White Sugar
- 1 tsp Vanilla extract
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 3 cups All Purpose Flour for Gluten-free version use a Gluten-Free All Purpose Flour
- 1 cup Fresh Pineapple chopped
- 1 large banana mashed
- 1 cup Pecans or Walnuts (optional) chopped and extra nuts for garnish
- Sanding sugar or raw sugar for garnish
- Amazing Cream Cheese Icing
Preheat oven to 375ºF and lightly grease 2 baking sheets.
In large bowl, beat together butter and sugar with hand mixer until creamy.
Beat in eggs and vanilla.
Add baking powder, baking soda, salt, cinnamon and nutmeg. Slowly mix in flour a little a time to avoid making a mess.
Using a spoon gently incorporate nuts, pineapple and banana evenly throughout the mixture.
Using an ice cream scooper or spoon, scoop batter onto baking sheet, leaving about 2-3 inches in between each.
Top each cookie with nuts if desired and a sprinkle of sanding sugar or raw sugar. Bake for 15-20 minutes until golden brown.
Remove from oven and place on cooling racks. Let cookies cool in refrigerator overnight or at least 4 hours.
While cooling make Amazing Cream Cheese Icing and put in a gallon storage bag to pipe it on the cookies.
Roll the edge of the icing into sanding sugar and garnish with edible flowers. Pile on a platter to serve.
I made this recipe with Gluten-free All Purpose Flour and they came out perfect!
Use my Amazing Cream Cheese Icing Recipe for the filling.
You can omit the nuts or add them to half the batch separately.
Edible flowers are a must for presentation!