Snickerdoodle Sandwich

snickerdoodle sandwich cookie

Snickerdoodles are one of my favorite cookies, so when I was preparing my menu for Christmas Cookie baking I had to include them.

I came across this fun variation of the classic snickerdoodle cookie that Maria had posted at Two Peas & Their Pod; a snickerdoodle sandwich.

The filling is a Biscoff cinnamon mixture. Have you ever had or heard of Biscoff? You can find it in a jar next to the peanut butter at your local grocery store. It has the texture of peanut butter but tastes like cookie dough. Honestly, it’s like a little bit of heaven in your mouth.

I added extra flour to my cookies because I like my cookies big and chewy. Feel free to try the same, or just follow the recipe as is first. I don’t think you will be disappointed either way.

I gave almost all of these little devils away to my siblings for Christmas, keeping only one for myself. Okay, so one of these snickerdoodle sandwiches probably equaled three regular sized cookies, but anyhow… I’ll be making these again in the near future.

If you’re looking for a fun dessert give these snickerdoodle sandwiches a go.

Just a word of caution: Don’t open that jar of Biscoff until you are ready to use it. It tends to spontaneously disappear by the spoonful if you know what I mean :)

snickerdoodle sandwich cookie

Snickerdoodle Sandwich

Ingredients

  • 2 3/4 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup butter, at room temperature
  • 1 teaspoon vanilla sugar
  • 2 large eggs
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  • *Note - Use about 1/2 to 3/4 extra flour for a fatter, softer cookie.
  • For the Biscoff Cinnamon Filling:
  • 3 tablespoons unsalted butter, at room temperature
  • 1/2 cup Biscoff Spread
  • 1 cup confectioners’ sugar, sifted
  • 1/2 teaspoon cinnamon
  • 3 tablespoons milk

Instructions

  1. Preheat oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in vanilla, then eggs, one at a time. Reduce speed to low and gradually mix in flour mixture.
  3. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into balls, I used a heaping teaspoon of dough. Roll balls in cinnamon and sugar. Place cookie dough balls on prepared baking sheet and bake for 8-10 minutes, until edges are golden. Let cookies cool on baking sheet for 3 minutes and then transfer to a wire cooling rack. Let cookies cool completely before filling.
  4. To make the Biscoff cinnamon filling: Combine the butter, Biscoff Spread, confectioners' sugar, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the milk and beat until fluffy.
  5. To assemble the cookies, find two cookies that are similar in size. Using a knife, spread about a tablespoon of the Biscoff filling on the inside of one cookie. Sandwich the cookies together.
http://thekeenancookbook.com/dessert/snickerdoodle-sandwich

Recipe from: Two Peas & Their Pod

snickerdoodle sandwich cookie

Share & Subscribe