Introduction
Snickerdoodle cookie sandwiches are a delightful treat that combines the classic flavors of snickerdoodle cookies with a creamy filling. These sweet and indulgent treats are perfect for any occasion, whether it’s a special celebration or simply a craving for something delicious.
Ingredients
To make snickerdoodle cookie sandwiches, you will need the following ingredients:
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 2 large eggs
– 2 ¾ cups all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– ¼ teaspoon salt
– 2 tablespoons granulated sugar (for rolling)
– 2 teaspoons ground cinnamon (for rolling)
– 1 cup creamy peanut butter
– ½ cup powdered sugar
– 1 teaspoon vanilla extract
– ½ cup heavy cream
Steps
Follow these steps to make snickerdoodle cookie sandwiches:
1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add the eggs one at a time, mixing well after each addition.
3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. In a small bowl, combine the 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon for rolling the cookie dough.
6. Shape the cookie dough into small balls and roll each ball in the cinnamon-sugar mixture.
7. Place the coated dough balls onto a baking sheet, spacing them about 2 inches apart.
8. Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes or until lightly golden around the edges.
9. Allow the cookies to cool completely on a wire rack.
10. While the cookies are cooling, prepare the filling by combining the creamy peanut butter, powdered sugar, vanilla extract, and heavy cream in a mixing bowl. Beat until smooth and creamy.
11. Once the cookies are completely cooled, spread a generous amount of the peanut butter filling onto the bottom side of one cookie.
12. Place another cookie on top, bottom side down, to create a sandwich.
13. Repeat with the remaining cookies and filling.
Variations
Snickerdoodle cookie sandwiches can be customized to suit your taste preferences. Here are a few variations you can try:
– Chocolate Drizzle: Melt some chocolate chips and drizzle it over the assembled cookie sandwiches for an extra touch of sweetness.
– Nutty Delight: Sprinkle chopped nuts, such as almonds or walnuts, onto the peanut butter filling before sandwiching the cookies together.
– Caramel Swirl: Swirl some caramel sauce into the peanut butter filling for a gooey and indulgent twist.
Tips
Follow these tips for the best snickerdoodle cookie sandwiches:
– Make sure the butter is softened but not melted. Softened butter will cream together better with the sugar, resulting in a lighter texture.
– Use a cookie scoop or tablespoon to portion out the dough for even-sized cookies.
– Roll the dough balls in the cinnamon-sugar mixture just before baking to ensure a deliciously spiced coating.
– Allow the cookies to cool completely before assembling the sandwiches to prevent the filling from melting.
– Store the assembled cookie sandwiches in an airtight container in the refrigerator to keep them fresh for longer.
Conclusion
Snickerdoodle cookie sandwiches are a heavenly treat that combines the irresistible flavors of snickerdoodle cookies with a luscious peanut butter filling. These delightful sandwiches are perfect for satisfying your sweet tooth and impressing your friends and family with their deliciousness. Get creative with variations and enjoy these scrumptious treats for any occasion!
FAQs
Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, you can use crunchy peanut butter if you prefer some added texture in your cookie sandwiches. However, keep in mind that it may affect the overall consistency of the filling.
Q: Can I substitute the heavy cream with milk?
A: While you can substitute milk for heavy cream, the filling will be less rich and creamy. Heavy cream adds a velvety texture and enhances the flavor of the filling.
Q: How long do these cookie sandwiches stay fresh?
A: When stored in an airtight container in the refrigerator, these cookie sandwiches can stay fresh for up to 3-4 days. However, they are so delicious that they are unlikely to last that long!
Snickerdoodle cookie sandwiches
Delightful treat that combines the classic flavors of snickerdoodle cookies with a creamy peanut butter filling. Perfect for any occasion!
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream
Directions
-
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
-
Add the eggs one at a time, mixing well after each addition.
-
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
-
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
-
In a small bowl, combine the 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon for rolling the cookie dough.
-
Shape the cookie dough into small balls and roll each ball in the cinnamon-sugar mixture.
-
Place the coated dough balls onto a baking sheet, spacing them about 2 inches apart.
-
Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes or until lightly golden around the edges.
-
Allow the cookies to cool completely on a wire rack.
-
While the cookies are cooling, prepare the filling by combining the creamy peanut butter, powdered sugar, vanilla extract, and heavy cream in a mixing bowl. Beat until smooth and creamy.
-
Once the cookies are completely cooled, spread a generous amount of the peanut butter filling onto the bottom side of one cookie.
-
Place another cookie on top, bottom side down, to create a sandwich.
-
Repeat with the remaining cookies and filling.
