Hazelnut-Cream-Stuffed Snickerdoodle Sandwich Cookies

Hazelnut-Cream-Stuffed Snickerdoodle Sandwich Cookies
Hazelnut-Cream-Stuffed Snickerdoodle Sandwich Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cups flour

  • 1

    tsp. baking powder

  • 3/4

    tsp. ground cinnamon

  • 1/2

    tsp. baking soda

  • 1/2

    tsp. salt

  • 1

    stick (4 ounces) plus 2 Tbl. unsalted butter, at room temperature

  • 1/2

    cup packed light brown sugar

  • 1/4

    cup plus 2 Tbl. granulated sugar

  • 1

    egg

  • 1

    tsp. pure vanilla extract

  • 3/4

    cup blanched and peeled hazelnuts, toasted

  • 1/4

    cup confectioners' sugar, sifted

Directions

Preheat oven to 375 degrees and line a cookie sheet with parchment. In a small bowl, whisk together the flour, baking powder, 1/4 tsp. cinnamon, baking soda and salt. Using a mixer, cream 1 stick butter, the brown sugar and 1/4 cup granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Mix in the flour mixture at low speed. In a small bowl, mix together the remaining 2 Tbl. granulated sugar and 1/2 tsp. cinnamon. Using a 1 1/2 inch scoop, form 12 mounds. Dip the rounded side of each mound into the sugar mixture to coat, then place sugar side up and 2 inches apart on the prepared cookie sheet. Bake the cookies until golden at the edges, 12 to 15 minutes. Let cool for about 2 minutes, then, using a spatula, transfer to a rack to cool completely. Meanwhile using a food processor, finely grind the hazelnuts. Add the confectioners' sugar and the remaining 2 Tbl. butter; process until smooth. Spread 6 cookies with about 2 tsp. hazelnut cream each and sandwich with the remaining 6 cookies.

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