Some time ago I started thinking about a snickerdoodle sandwich cookie, based on the vanilla bean sandwich cookies that my dear friend Diana absolutely loves. I’m proud to say that I adapted that recipe with great success and created a wonderful treat with the perfect balance of cinnamon and vanilla, two of my favorite flavors.
The cookies themselves would be fine on their own, but sandwiching them with vanilla cream filling takes this recipe up a delicious notch. You’ll have plenty of filling left over (I’m making chocolate cupcakes and filling them with the remaining portion), so you can be generous with your portions. Someday I’ll need to figure out how to cut the filling recipe down!
Vanilla Snickerdoodle Cookies
Ingredients
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon, divided
- 10 tablespoons butter, at room temperature
- 2 cups sugar, divided
- 1 egg
- 2 teaspoons vanilla extract
Preparation
Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
In a small bowl, stir together 1/2 teaspoon cinnamon with 1/2 cup sugar; set aside.
In a medium bowl, whisk together flour, baking soda, kosher salt, and remaining 1/2 teaspoon cinnamon; set aside.
In a mixer fitted with the paddle attachment, cream butter and remaining 1 1/2 cup sugar until light and fluffy, about 2 minutes.
Add egg and vanilla extract and beat on medium speed until smooth.
With the mixer running on low, gradually add flour mixture.
Shape dough into 1/2 teaspoon-sized balls, about the size of a gumball, and roll in cinnamon sugar.
Place on baking sheets about 2 inches apart and bake for 10-11 minutes, until tops are very light golden and just set.
Cool on baking sheets for 2-3 minutes, then transfer on the parchment to wire racks to cool completely before filling.
Vanilla Cream Filling
Ingredients
- 8 tablespoons butter, softened
- 1/2 cup shortening
- 3 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
Preparation
In a mixing bowl, beat together butter and shortening.
Add powdered sugar in small batches, beating until combined. Once all sugar is incorporated, beat on medium speed for two minutes
Add vanilla and beat to combine.
Place about 1 teaspoon of filling onto half of the cookies, spreading to the edges. Top with another cookie; store at room temperature for up to 3 days. Makes 28 sandwiches.
amy bakes in the 'burgh 