Cinnamon Sandwich Cookies

 

My first blog post! Eep! I'm still getting the hang of posting/blogging, so bare with me with formatting issues! :)

These cookies could not be easier to make! The dough is silky smooth and forms easily into balls – probably one of the best raw dough’s I’ve worked with. When pressing the dough into flat circles, make sure not to flatten them too much. The first few batches I made, the cookies were too thin and cooked way too quickly…

 

I know it doesn't seem like a big difference, but it really does affect the cooking time. So when pressing the cookies, I left them about ¼ inch thick and they turned out great. They don’t rise or spread when baking, so don’t be worried about the cookies running together. I did a 4x5 baking grid and it worked great. Also, whenever baking I ALWAYS put a sheet of foil or parchment paper (whatever you have on hand) over the baking sheet...makes clean up a breeze! 

 

The flavor of the cookie is very nice and buttery. It’s chewy in the middle and has a nice crunch on the outside. Be cautious though – these cookies over-bake VERY easily. After 6 minutes I checked them every 30 seconds. They’re done when you can see the BOTTOMS of the cookies turning light brown, not the sides. I know what you're thinking...how can I tell if the bottom is done without flipping the cookie over?! Trust me, you'll be able to tell. I found when the sides turned light brown, the cookie was overdone and too crunchy. I cooled them on the cookie sheet for 1 minute instead of 2 minutes as well, as stated in the original recipe.

 

FILLING

The cinnamon filling is delicious! Velvety smooth and compliments the cookies so well. I didn't have any apple cider, so I just used plain old water and it was fine! Honestly, I think the apple cider would have been too sweet. The filling is already quite sweet, so using water was perfect for adding the needed moisture. Next time I’ll try adding almond extract instead of vanilla to change the flavor profile a bit. This filling is also very versatile – I can’t wait to try it with my Pumpkin Whoopie Pies! Also, you could add cocoa powder to replace some of the powdered sugar for a chocolatey-cinnamon filling! Make sure to sift or run a fork through the cocoa powder before mixing together - it has a tendency to be clumpy and could ruin the consistency of the frosting. 

This Cinnamon Sandwich Cookie would go fantastic with a good ol' cup of coffee or glass of milk. :) It's a fantastic recipe if you're just getting into baking - just requires a little babysitting while the cookies are in the oven. These cookies also travel well!


RECIPE
Adapted from Better Homes and Garden's Christmas Cookie magazine

1/4 cup granulated sugar
1 cup butter, softened
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour

• Preheat oven to 375 degrees. Line cookie sheets with foil, pour the sugar into a small bowl and set aside 
• In a large bowl, blend butter with an electric mixer for 30 seconds (don't worry about it being perfectly smooth, you just want the butter to be softened.) 
• Add brown sugar, cinnamon, baking powder, and salt. Beat until combined, occasionally scraping the bowl to combine ingredients 
• Beat in the egg and vanilla 
• Mix in the flour 1 cup at a time with the electric mixer. Stir in the remaining 1/4 cup with a spatula (you think it won't mix, but it will). The batter will be very thick. 
• Roll the dough into 1 inch balls, then place on the foil-lined cookie sheet 1 inch apart. Dip the bottom of a glass into the granulated sugar, then press the glass into each dough, creating a circle about 1/4 inch thick. Bake in the preheated oven for approximately 8 minutes, or until the bottom of the cookies turn light brown. Cool on a cookie sheet for 1 minute, then transfer to a cooling rack. Let cookies completely cool before filling. 

CINNAMON FILLING

1/4 cup butter, softened

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg (optional)

2 cups powdered sugar

3 tablespoons apple cider** (I used water)

• Beat together butter, vanilla, cinnamon and nutmeg until smooth. Gradually add 1 cup powdered sugar until blended 
• Beat in water, then add the rest of the powdered sugar until well blended 
• Fill cookies with filling and ENJOY! 

**In order to make a spreadable filling, you may need more or less apple cider/water. 3 tablespoons worked for me. Too thin? Add more powdered sugar. Too thick? Add more water. 

Okay, first blog post complete! I hope you enjoyed it, and inspired you to try these tasty treats! Until next week, happy baking!