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Hazelnut Cream Stuffed Snickerdoodle Cookies


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Hazelnut Cream Stuffed Snickerdoodle Cookies 0 Picture


  • 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



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.

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