Hazelnut Cream Stuffed Snickerdoodle Cookies

By á-2304

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

Preparation

Step 1

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.