I hope you had a nice weekend! Mine was filled playing with Ben (nephew) and Susannah (niece), a bridal shower, a work event and then tacos on Cinco de Mayo!
Then I decided to make Snickerdoodle Sandwich Cookies and sat outside in the sun while they baked and cooled…Life was good!
I was inspired to make these because it’s one of my co-workers birthdays and she asked me just a couple of weeks ago if I liked snickerdoodle cookies and if I ever made them…the answers, yes and no. I took this as a secret message that she likes them… a lot…so what a perfect time to make them…for her birthday!
I searched to find a recipe and I came across one from Two Peas and Their Pod. They are seriously amazing so I immediately knew it was the one so it here it goes!
The dough will be thick (and delicious)- I actually added just a splash of milk to help it come together.
Measure dough out, I used both a 2 teaspoon cookie dough scoop and a 1 1/2 tablespoon cookie dough scoop. I thought it would be fun to make mini sandwiches in case someone doesn’t have a gigantic sweet tooth like me. Roll the balls in cinnamon and sugar and bake. I ended up flattening the second batch a little and they came out more flat than puffy – do whatever your little heart desires.
Goooooregous! The cookies are light and chewy, sugary and cinnamony.
I wanted to make a filling that was not too sweet and wouldn’t overpower the cookies so I decided to use cream cheese, confectioners’ sugar, vanilla and WHITE CHOCOLATE PEANUT BUTTER. I saw it at the store and knew it just had to be a part of this sandwich cookie. Other fillings…almond butter, plain peanut butter, biscoff (Two Peas and Their Pod used this), maybe just some melted chocolate or cocoa powder? Just a thought!
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1½ cups granulated sugar
- 1 cup butter, at room temperature
- 2 large eggs
- 3 tablespoons sugar
- 2½ teaspoons cinnamon
- 8 ounces cream cheese, room temperature
- ¾ cup confectioners' sugar
- ½ teaspoon vanilla
- 1 tablespoon white chocolate peanut butter
- Preheat oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a bowl, mix flour, baking powder, 1 teaspoon cinnamon and salt; set aside. Put butter and 1½ 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 eggs, one at a time. Reduce speed to low and gradually mix in flour mixture.
- Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into balls, I made mini (about 2 teaspoon of dough) and medium (about 1½ tablespoons 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.
- To make the filling: Combine the cream cheese, white chocolate peanut butter, vanilla and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth.
- To assemble the cookies, find two cookies that are similar in size. Using a knife, spread about a tablespoon of the filling on the inside of one cookie. Sandwich the cookies together.
Adapted Slighty From: Two Peas and Their Pod