I’ll be honest: the memes are true. Most of us 30-something white girls are already knee-deep in porch pumpkins and cinnamon-scented coffee drinks. Fall rolls around with all its colorful leaves and sweater weather, and we just can’t help but jump on the cozy bandwagon. Me? I tried for years to fight against the norm, stretch out summer, and keep my lattes free of any kind of spice, but I’ll admit- I’m all in now. BRING ON THE COZY. So today, I’m giving the
people millennial women what they want: ultra-cozy snickerdoodle sandwich cookies.
Last weekend, we celebrated a friend’s birthday with an outdoor dinner and bourbon tasting. With about 20 or so friendly faces and a spread of barbecue and booze, the party was destined to be a good one. In the evening, we pulled out the fire pit and even a few quilts to wrap up in as the sun went down. The evening change in weather almost surprised me- Hello, fall. Fancy seeing you here.
Later that week, my kids found a bag of marshmallows and asked for a fire of their own. We toasted s’mores spread thick with peanut butter and crunch bar candies, and Charlie remarked (from under his fuzzy blanket) that he felt cozy. He was right. All of us mildly bundled and sitting still around the mesmerizing flicker of a fire felt about as cozy as I’ve been in months. Fall does that for some of us- slower moments, closer moments, warmer moments.
Maybe that’s why fall always ends up being my favorite. I love the layers and firesides and change it brings. Just like my body welcomes the change of weather, my heart welcomes the change of pace and intimacy this season brings. Cozy, indeed.
Snickerdoodle Sandwich Cookies
These snickerdoodle sandwich cookies are the ultimate in cozy. Soft, chewy, cinnamon-scented cookies and a textured brown sugar and cinnamon butter cream filling- honestly, perfection. These cookies were inspired by my favorite cinnamon sugar cake , and I love the added oomph a sandwich cookie offers.
These cookies are smaller in diameter, but pretty thick. If you’re serving more than a small crowd, you can easily double (or triple!) with little time added. Consider this your perfect fireside chat kind of a cookie- warm, cozy, and totally delicious.
I hope you get a chance the make these snickerdoodle sandwich cookies. In the meantime, happy Tuesday and happy baking!
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Snickerdoodle Sandwich Cookies
These snickerdoodle sandwich cookies feature two thick and chewy cookies sandwiched with a brown sugar and cinnamon buttercream!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 14
- Category: Dessert
For the cookies:
- ½ cup unsalted butter, at room temperature
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1–1/3 cups all-purpose flour
- ¾ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ½ teaspoon salt
For rolling the cookies:
- 2 tablespoons sugar
- ¾ teaspoons cinnamon
For the filling:
- ¼ cup unsalted butter, at room temperature
- ¾ cups powdered sugar
- 3 tablespoons brown sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- 1–2 teaspoons milk, as needed.
- Preheat the oven to 350 degrees Fahrenheit and line two rimmed baking sheets with parchment paper. Set aside and begin making the cookies.
- In the bowl of a stand mixer, cream the butter and sugar together on medium speed until fluffy, about 3 minutes. Add the egg and vanilla extract, stirring to combine. Add the flour, cream of tartar, baking soda, and salt. Stir on low just until combined.
- In a small separate bowl, combine the sugar and cinnamon for rolling the cookies. Use a small cookie scoop to portion out 2 teaspoon sized rounds of dough. Roll quickly in your hands and toss in the sugar mixture. Repeat this process with all the cookie dough, spacing the balls out 2 teaspoons apart on the parchment lined pans. Bake the one at a time in the preheated oven for about 9 minutes, or until the edges of the cookies are set and the tops are beginning to crack. Allow to cool completely.
- Once cool, make the filling. Combine all the ingredients except for the milk in a medium-sized bowl and stir on low to combine into a thick, clumpy mixture. Add the milk, 1 teaspoon at a time, until it has smoothed into a thick buttercream. Spread a small dollop (or pipe!) of buttercream on half of the cookies and sandwich the filling with a second cookie. I like to allow my cookies to set in the fridge, covered, for about 20 minutes prior to enjoying.