Snickerdoodle Creamwiches

I know, I know... It's been too long. I've been really lazy, and then I had carpal tunnel surgery, buuuut now I'm back! Hooray!

Life has changed a bit, and I have a lot more time to myself. Well, at least on Tuesday, Wednesdays and Thursdays haha.

Again, my girlfriend asked me to make something. And since she's been in love with my snickerdoodles lately, I decided to do those.


But with a little something different ;]


I came up with a snickerdoodle cookie sandwich with a cinnamon cream cheese center. Yum!


And onto the pictures!


My squishy face super excited picture. It also happens to feature my AWESOME R2-D2 apron. Pretty good Mother's Day gift ;]

My drink for tonight; Miss Stella Rosa. I am not a wine drinker, but this is a very sweet wine that is also carbonated! Add bubbles to anything, and I'm an instant fan.

And now for the recipe!

For the snickerdoodle cookies:

• 1/4 cup softened butter
• 1/4 cup shortening
• 3/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/3 cups flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 tablespoon white sugar
• 1 tablespoon ground cinnamon

Now as far as the butter and shortening go... I actually used a 1/2 cup of butter flavored shortening. This way, the cookies stayed extra chewy in the middle. 

Preheat your oven to 400 degrees. Line your cookie sheets with parchment paper.


First, you're going to cream together the shortening/butter and sugar. It should look something like this:

Next, go ahead and throw in the vanilla and egg. You might want to separate the egg from the shell, but that's just my personal suggestion ;]


Once those are all mixed together, it should resemble this:

Looks a bit like mushed bananas, yeah? Anyhoo, continuing...


Next step is to start adding in the flour mixture. And by flour mixture, I mean the flour, cream of tartar, baking soda and salt. Either whisked or sifted, your choice :]

Now it's the fun part. Play time! Mix together the white sugar and ground cinnamon in a small bowl.

Take small pieces of the cookie dough and roll them into a ball. Toss the ball (GENTLY, please) into the cinnamon sugar mixture and coat it liberally. Like so:

Then simply give it a temporary home on the cookie sheet. Once you have them all done, that first one won't be so lonely :P

Pop those puppies in the oven for about 8 minutes. I baked mine for 10 minutes, and I wish I hadn't :[


All done! Well, with the cookies at least.

When they're cool enough to handle, transfer them to a cooling rack. You can even flip them over, so that they're ready for piping.

Onward! To the filling!


For the filling I went with a typical cream cheese frosting, but spiced up with cinnamon :D


For the Cinnamon Cream Cheese Frosting:

• 1/4 cup softened butter
• 4 oz cream cheese
• 1/2 teaspoon vanilla extract
• 2 cups confectioner's sugar
• 2 tablespoons ground cinnamon

And yes, I put the vanilla in a shot glass... What of it? :P

As usual, mix together the cream cheese and butter first, like so.

Next, add in the vanilla. Let the vanilla mix in well before the next step, which is adding the cinnamon!

And NOW we can start adding the confectioner's sugar! Little by little, please. And take some time to scrape down the sides to make sure it all gets cozy.


When it's done, it should be somewhere in this neighborhood:

Time to let your inner artist shine! Fill up your piping bag with this beautiful tawny cream, and swirl it on.

Close 'em up, eat them right away, or refrigerate them for a delectable chewy and chilly treat!

Now, I really would like for my cookies to have been a little flatter for this, but no. Of course they came out perfectly rounded this time *sigh*


Now for the taste test...


YUMMMM. The middle is still nice and chewy, with the outside being slightly crispy. The cream was a little soft for me, but then again, I'm impatient and I ate mine right away.


THESE WERE SO MUCH FUN.


Now one again, I beg you to make them yourself and let me know how they turn out!