Snickerdoodle sandwiches add warmth and sweetness to this winter season
More stories from Andrea Davenport
The finished product is the perfect dessert for any occasion.
Thanksgiving has officially ended, and everyone has my full permission to start thinking about one of the best months of the year — December. Let’s be honest, I know everyone was already thinking about the Christmas season the second Halloween was over, but that’s beside the point.
Winter is all about hot chocolate, pies right out of the oven, freshly baked cookies and so much more.
But what better way to kick off the Christmas season than with a mouth full of sugar and frosting, specifically my homemade snickerdoodle sandwiches.
I hit the jackpot and found one of the best snickerdoodle cookie recipes in the universe. Also, I made a light and creamy maple buttercream frosting, which I stuck between two cookies making mini sandwiches. Genius, I know.
If you follow the recipes below, you will be on a sugar high for days, and if you’re anything like me, that’s a good thing.
It’s easy, it’s delicious and it’s definitely worth your time.
For ingredients and instructions, read below. Happy baking!
Snickerdoodle cookie ingredients and directions courtesy of Stuck on Sweet
For the cookie
The ingredients have been mixed separately and will need to be combined.
2¾ cups of all-purpose flour
2 teaspoons of baking powder
½ teaspoon of salt
1 teaspoon of cinnamon
1 cup (2 sticks) of unsalted butter, softened
1¼ cups of granulated sugar
¼ cup of dark brown sugar
2 large eggs, room temperature
½ teaspoon of vanilla extract
For the cinnamon sugar coating
3 tablespoons granulated sugar
2½ teaspoons cinnamon
1. Preheat oven to 350 degrees and spray a 10” x 15” baking pan with non-stick cooking spray.
2. In a medium-sized bowl, mix together the flour, baking powder, salt and one teaspoon of cinnamon, then set aside.
3. In a large bowl, cream together the butter, granulated sugar and brown sugar. Add the vanilla extract and eggs one at a time, mixing after each addition.
4. Gradually add the bowl of dry ingredients until it is fully combined. Be cautious and do not over-mix.
After all of the ingredients have been combined to form the dough, lay them out on a pan and sprinkle the cinnamon sugar mixture on top.
5. Cover the bowl with plastic wrap and place in refrigerator for 15 minutes to chill.
6. While the dough is in the refrigerator, mix together the cinnamon and granulated sugar.
7. Take the cookie dough out of the refrigerator and place it on the pan. Cover all sides with the cinnamon sugar mixture (make sure to have a little extra left over at the end), and then spread the dough so that it covers the entire pan. Shake the rest of the cinnamon sugar over the top of the cookie dough. Bake for eight to 10 minutes. Depending on the oven you own, these cookies could take up to 20 minutes to fully bake.
*Tip: If you wish to make outlines of shapes like I did (I used cookie cutters), take the cookie sheet out of the oven with three minutes left to bake, carve your outlines, being careful not to pierce through the entire cookie and place back in the oven to finish baking.
While the cookies cool, begin to make the frosting.
Maple Frosting ingredients and directions courtesy of Wonky Wonderful
Ingredients
1 cup (2 sticks) of unsalted butter, softened
3 ½ cups of powdered sugar
6 tablespoons of maple syrup
1. In a stand mixer with the whisk attachment, whip the butter for 30 seconds.
2. Add the powdered sugar one cup at a time, and scrape the sides in between each addition.
*Tip: start mixing slowly, then increase to medium/high. Mix for 30 seconds between each sugar addition.
You can use cookie cutters to make prints along the cookie dough.
Once you have made imprints, place the dough back in the oven to be fully baked.
3. Add the maple syrup.
4. Mix on medium/high speed for four minutes. Frosting should be light and creamy.
5. Chill in the refrigerator for five minutes.
*Tip: Store leftover frosting in an airtight container in the refrigerator.
Now it is time to make the buttercream frosting.
The finished product should be light and creamy.
6. Once the cookies have cooled and the frosting has been chilled, cut the dough into an equal number of pieces (In my case, I cut 64 pieces so that I had a total of 32 sandwiches at the end).
7. Place the cookies upside down on a rack, and lather the bottom of one cookie with maple frosting using a knife or a rubber spatula. Then, place a second cookie on top. The frosting acts as a glue, holding the cookies together and the tops of each cookie should be facing outward.
8. Continue step seven until all cookies have been frosted and made into sandwiches.
9. ENJOY!
Have a thought about what I should bake next? Leave a comment about your ideas. Bake sweets, eat treats and come back for more recipes.
The buttercream acts as glue in between the cookies. Lather the inside .
The finished product should be soft, but still able to hold itself up. Be careful not to break the cookies.
