Yesterday was sort of a lazy day so Maggie and I decided to make cookies. We started out thinking about chocolate chip, then we thought maybe sugar cookies with icing, but finally the thought came to me. Why don't we do cookie sandwiches? They are so expensive at the mall (who knows why) and they would be fun to make! We chose Snickerdoodle cookies with a cinnamon buttercream filling. These were a hit with Maggie's and Zach's friends. It took a platter filled with cookie sandwiches outside and came back with three left! I hope the kids who had two didn't go into sugar commas... Anyway, these snickerdoodles are definitely not an everyday thing, but they are a great treat.
Snickerdoodle Sandwich Cookies
Yields: Around 3 dozen cookies
1 cup butter, softened
1 1/2 cups castor (granulated) sugar
2 large eggs
1/2 teaspoon vanilla
2 3/4 cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Coating:
3 tablespoons castor (granulated) sugar
3 tablespoons cinnamon
Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. In a large bowl, cream the butter and sugar until smooth. Add eggs and vanilla and beat well. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix well. Now is when you can stick the dough in the fridge for about 15 minutes. You don't have too, but it will make scooping easier. Scoop the dough into tablespoon-sized portions. (Yes, measure it. They have to be consistent to stack them.) Roll the dough portions into little balls and dip into the sugar cinnamon coating. Make sure the balls are well covered in coating. Bake at 350 F or 175 C for 5 to 8 minutes. When they are done, they will look cracked on top. You want to take them out before you normally would for other cookies. That's just how snickerdoodles are. :) Remove immediately from pan. If you break one because they are hot, BONUS! That is the chef's treat. ;) Allow to cool.
Now for the filling...
Buttercream Filling
Yields: About 2 1/2 cups (enough to fill all of your cookies)
1 cup butter, softened
3 1/2 to 4 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Cinnamon, to taste (optional)
Beat butter until smooth and add sugar in 1/2 cup additions. Add vanilla, salt, and milk halfway through adding the sugar. Add the cinnamon, if using, at the end. You may need more/less sugar depending on the consistency, and you want the filling to be pretty firm to fill cookies. The cinnamon is optional but it really brings the cookie and filling together. I used a little less than 2 tablespoons of cinnamon.
Take one cookie, turn it upside down, and dollop a glob of filling on the center. Push another cookie down onto the first cookie. Both cookie bottoms should be on the inside. I stuck these into the fridge for a few minutes to sort of "set" the filling. Serve them that day or store in the fridge for up to 4 days. Enjoy your treat!
Andy
Snickerdoodle Sandwich Cookies
Yields: Around 3 dozen cookies
1 cup butter, softened
1 1/2 cups castor (granulated) sugar
2 large eggs
1/2 teaspoon vanilla
2 3/4 cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Coating:
3 tablespoons castor (granulated) sugar
3 tablespoons cinnamon
Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. In a large bowl, cream the butter and sugar until smooth. Add eggs and vanilla and beat well. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix well. Now is when you can stick the dough in the fridge for about 15 minutes. You don't have too, but it will make scooping easier. Scoop the dough into tablespoon-sized portions. (Yes, measure it. They have to be consistent to stack them.) Roll the dough portions into little balls and dip into the sugar cinnamon coating. Make sure the balls are well covered in coating. Bake at 350 F or 175 C for 5 to 8 minutes. When they are done, they will look cracked on top. You want to take them out before you normally would for other cookies. That's just how snickerdoodles are. :) Remove immediately from pan. If you break one because they are hot, BONUS! That is the chef's treat. ;) Allow to cool.
Now for the filling...
Buttercream Filling
Yields: About 2 1/2 cups (enough to fill all of your cookies)
1 cup butter, softened
3 1/2 to 4 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Cinnamon, to taste (optional)
Beat butter until smooth and add sugar in 1/2 cup additions. Add vanilla, salt, and milk halfway through adding the sugar. Add the cinnamon, if using, at the end. You may need more/less sugar depending on the consistency, and you want the filling to be pretty firm to fill cookies. The cinnamon is optional but it really brings the cookie and filling together. I used a little less than 2 tablespoons of cinnamon.
Take one cookie, turn it upside down, and dollop a glob of filling on the center. Push another cookie down onto the first cookie. Both cookie bottoms should be on the inside. I stuck these into the fridge for a few minutes to sort of "set" the filling. Serve them that day or store in the fridge for up to 4 days. Enjoy your treat!
Andy
No comments:
Post a Comment