Snickerdoodle Sandwich Cookies

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.

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Mexican Chocolate Snickerdoodles

mexican choc snickerdoodlesWhere would the world be without chocolate? I know my life certainly wouldn’t be the same.

Chocolate is one of the most versatile ingredients in baking, when you think about it. How many other flavors go just as well with raspberries or strawberries as they do with peanut butter, almonds, or even pepper?

The pairing of chocolate with spices like cayenne fascinates me, because I wonder who first thought about doing so and how surprised people were when it turned out to be delicious. These cookies definitely have a bit of a kick, especially if you’re not used to peppery spices. If you’d prefer not to use the cayenne you can omit it, but be sure to keep the cinnamon in the sugar coating.

Ingredients

  • 8 tablespoons butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup unsweetened cocoa powder
  • 2 1/4 cups flour
  • 1/4 cup sugar
  • 2 teaspoons cinnamon

Preparation

In a mixing bowl, beat butter on medium speed for 30 seconds. Add 3/4 cup white sugar and the brown sugar, cream of tartar, baking soda, salt, and cayenne pepper, beating well until combined, scraping the sides of the bowl frequently.

Add eggs and vanilla, beating well until combined.

Add cocoa powder and beat, then add flour about 1/4 cup at a time, beating well to combine.

Cover dough and chill for about 30 minutes, until easy to handle.

Preheat oven to 350 degrees. Line three baking sheets with parchment paper.

In a small bowl, combine 1/4 cup sugar and cinnamon.

Using a one-inch cookie scoop, scoop dough and roll into balls, then dip in sugar and cinnamon. Place about 2 inches apart on prepared sheets and bake for 10-12 minutes, until edges are set.

Remove from oven and cool on baking sheets for about 3 minutes, then place on wire racks to cool completely.

 

Snickerdoodles

 

 

 

 

 

Snickerdoodle is an awesome word.  No one can say for certain from where it came; some food historians believe that these cinnamon-sugar treats originated in Germany and are derived from the word schneckennudeln, which is a cinnamon sweet roll, while others maintain that they came from New England, where some enterprising baker made up the word because it sounded fun.

Regardless of their origin, snickerdoodles are easy to make.  Essentially a soft sugar cookie rolled in cinnamon and sugar before baking, these bakery staples will fill your kitchen with the warm, comforting aroma of cinnamon.  As I prefer soft cookies, I recommend baking these for 10-11 minutes only, until they are just golden brown at the edges; any longer and you’ll have more of a crunchy, snap-like cookie.

Ingredients

For the dough:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour

For the cinnamon-sugar coating:

  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Preparation

In a mixing bowl, cream together butter, sugar, baking soda, and cream of tartar.

Add egg and vanilla and beat well.

Add flour and beat well, until a soft dough forms.

Cover and chill dough for one hour; remove dough while oven is pre-heating to soften just slightly.

Preheat oven to 375 degrees.

In a small bowl, combine sugar and cinnamon for coating.

Using a one-inch cookie scoop, scoop out dough and roll into balls, then roll in cinnamon-sugar mix.

Place on cookie sheet about two inches apart; bake for 10-11 minutes until edges are just golden brown.

Cool for 2-3 minutes on cookie sheets, then remove to a wire rack to cool completely.