-
Makes
15 cookie sandwiches
Author Notes
Every weekend I do my weekend shopping at one particular Whole Foods because they have these amazing creme stuffed snickerdoodles. Fluffy, soft, delicious creme filled snickerdoodles. I've been wanting to develop a recipe for them and this frosting contest presented the perfect opportunity: the universe wanted me to make and eat these cookies!
The snickerdoodle recipe is adapted from the classic cookie cookbook "Cookies" and the blog "How Sweet It Is," and the buttercream is a classic recipe from Martha Stewart with my own flavor additions. —TaraT
Continue After Advertisement
Ingredients
- Snickerdoodles
-
1/2 cup
butter, room temperature
-
1 cup
sugar
-
1
egg
-
1 teaspoon
vanilla extract
-
1 3/4 cups
flour
-
1/2 teaspoon
baking powder
-
1/4 teaspoon
salt
-
1 teaspoon
cream of tarter
-
1 1/2 teaspoons
cinnamon
-
2 tablespoons
milk
-
1/4 cup
sugar
-
1 tablespoon
cinnamon
- Cinnamon Buttercream Frosting
-
6 tablespoons
butter, room temperature
-
2 cups
Powdered Sugar
-
2 teaspoons
cinnamon
-
1 teaspoon
vanilla
Directions
-
For the Snickerdoodles
Cream the butter and the sugar until light and fluffy
-
Add the egg and vanilla and mix until incorporated
-
Mix together the dry ingredients: flour, salt, cream of tartar, baking soda and cinnamon. Add slowly to the wet ingredients and mix until incorporated.
-
Add in the milk. If the batter is not coming together, add more milk one tablespoon at a time
-
Refrigerate for 30 minutes
-
Stir together the remaining 1/4 sugar and 1 TB
-
Create 3/4-1 inch balls of dough and roll them in the cinnamon-sugar mixture
-
Bake for 10-12 minutes in a 375 degree oven
-
Cool completely on a wire rack
-
For the Cinnamon Buttercream
For the frosting:
Cream the butter and light and fluffy
-
Add in the powdered sugar
-
Mix in the vanilla and cinnamon
-
Stuff the Snickerdoodles with frosting until bursting
See what other Food52ers are saying.