Hazelnut Cream Stuffed Snickerdoodle Cookies
- 1 1/4 cups flour
- 1 tsp. baking powder
- 3/4 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 stick plus 2 Tbsp. unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup plus 2 Tbsp. sugar
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup blanched and peeled hazelnuts, toasted
- 1/4 cup powdered sugar
Preheat oven to 375 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, brown sugar, 1/4 cup sugar until fluffy. Beat in egg and vanilla. Mix in the flour mixture at low speed.
In a small bowl, mix together the remaining sugar and cinnamon. Using a 1.5 inch scoop, form 12 mounds. Dip the rounded side of each mound into the sugar mixture to coat, then place sugar side up on cookie sheet. Bake for 12-15 minutes. Let cool for two minutes then more to rack to finish cooling.
Finely grind the hazelnuts. Add the powdered sugar and 2 tablespoons butter; process until smooth. Spread 6 cookies with 2 teaspoons of hazelnut cream and then sandwich with another cookie.