Hazelnut Cream Stuffed Snickerdoodle Cookies

Hazelnut Cream Stuffed Snickerdoodle Cookies
Hazelnut Cream Stuffed Snickerdoodle Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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