Snickerdoodle Sandwich Cookies

The holidays bring on endless baking opportunities, and I kind of took it a bit overboard considering I literally hadn't baked in about 4 months! So among some of the thing I baked were these Snickerdoodle cookies, which were so delicious and easy that I had to share them with you (side note: I'm do realise how long it's been since I last posted! I did a bit of a blog revamp and changed the look a bit- but haven't posted for ages- so apologies haha)


Okay back to baking- so yeah, I didn't know this before (I think it's an American thing??), but snickerdoodles are pretty much like cinnamon biscuits/cookies. I am such a cinnamon fan, so I had to make these- and I sandwiched them with vanilla buttercream in the middle because it makes them even more delicious and without it, I found them a bit too crunchy and hard, the icing softens them a little. 


So yeah, here they are- I take no credit for the recipe- I got it off Fine Cooking's website- but here are my renditions.


INGREDIENTS:

You will need:

For cookies: 

         1 tsp. Bicarb (baking soda)

         Pinch table salt

         2 tsp. cream of tartar

         2-2/3 cups ordinary flour

         1 cup unsalted butter, softened at room temperature

         2 cups sugar

         2 large eggs

         3 Tbs. ground cinnamon

       For butter cream:

      1 and 1/2 cups icing sugar

      125g softened butter

      2 teaspoons vanilla essence

      1 vanilla pod

WHAT TO DO: 

Start by setting the oven to 180 degrees Celsius/ 350 Fahrenheit

In a large mixing bowl, put in your softened (not melted) butter and 1 and 1/2 cups of the sugar. Beat them on high with an electric whisk until the mixture looks quite bitty. 


Now add the 2 eggs and whisk again on medium speed until the batter is creamy and smooth looking. 


Next, we mix the dry ingredients. So into a separate bowl/mixing jug type thing sieve in the flour, bicarb, cream of tartar, salt and 1T of the cinnamon. 

To make the cookie dough, you must now gradually add in the flour mixture, a couple of tablespoons at a time, into the sugar/butter/egg mixture. So start by adding a little and then using the electric beater to combine it.

Continue doing this, gradually adding the flour mix, and a thick dough will start to form. 

Once pretty much all the flour has been added, you'll find that the dough is too thick to continue using the beater. So just switch to using your hands to combine the last of the flour and form a ball of your cookie dough. 


Now, in a separate, small bowl, mix the remaining 2T of the cinnamon and the the remaining 1/2 cup of sugar- to basically form cinnamon sugar (the measurements aren't important here, just make cinnamon sugar like you would for pancakes and you can add more or less cinnamon depending on what you like). Form little round balls of cookie dough and dunk them in the cinnamon sugar, ensuring they are very thoroughly covered in it. 


Continue this until all the dough is used. Place your cookies on a greased (or use a Silpad) baking tray. No need to press down the biscuits with a fork- they flatten themselves. Don't make the balls too big cause they grow a lot. Also, don't put them too close to each other on the tray. 


Cook them for 12-20 mins (depending on your oven), but start checking from 12 mins because they turn and burn quite suddenly. They will be golden but not dark dark yet when they are done. 


To make the vanilla butter cream to sandwich them, sift the icing sugar into a mixing bowl and cream in 125g of softened butter. Add the vanilla essence and the seeds from a vanilla pod too (optional). Now sandwich the cookies. Take 2 evenly sized biscuits and sandwich them using the icing so that they look like this:

And tahdah, that's it! They are so easy, and super good, so I hope your enjoy them!