Soft, buttery and loaded with cinnamon, I've double-dosed my Snickerdoodle Cookies by sandwiching them together with a delicious Maple Cream Cheese Filling!
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So what is a Snickerdoodle?
Snickerdoodle cookies are like a sugar cookie, but SOOO much better! They are fluffy and soft, sweet and spicy and have the perfect amount of chewiness. Not traditionally used, I include a touch of freshly grated nutmeg in mine, to give it an extra punch of spice. They are rolled in cinnamon sugar, and together with the eggy dough and nutmeg, they kind of taste a bit like eggnog, which has to be a good thing!
How are Snickerdoodles so soft?
When I first started investigating Snickerdoodle recipes, I kept coming across the addition of Cream of Tartar. I always use it in my Peach Melva Pavlova and meringues, but I'd never actually used it in cookies.
Cream of tartar is an acid, which gives the Snickerdoodle Cookies their tang. It also attributes to their chewiness, as it prevents the sugar in the dough from crystallising, which would otherwise result in a crunchy cookie.
Snickerdoodles, like a lot of my cookies, are baked until just cooked. I remove my Snickerdoodles from the baking tray straight away, to prevent further cooking. This can be done by simply sliding the baking paper off the tray and onto the benchtop ( a stone benchtop is especially good).
Making Snickerdoodle Cookies with Maple Cream Cheese Filling
OK, so most Snickerdoodle cookies are simply left on their own (and seriously, they're that good on their own!). But I don't like them to be lonely, so I pair them up...double the fun! And the maple cream cheese filling just compliments the cookies so well!
I use a medium size ice cream scoop (approx. 1 tablespoon) to keep my cookies the same size. You simply scoop out the dough, then roll into balls and toss into the cinnamon sugar.
The cookies do spread a bit while baking, so I keep a good distance between each ball and only bake 6 per tray.
Once cooked and cooled, you pipe on the filling, then sandwich together. So easy! And that filling....seriously, you throw the ingredients into a bowl, then mix it all together for a few minutes. It couldn't be easier.
So here's the recipe for my Snickerdoodle Cookies with Maple Cream Cheese Filling. It makes 14 big sandwich cookies, or 28 unfilled. You could even halve the filling and keep some plain -up to you.
Whichever way you make them, I hope you love them. And please, leave a comment and let me know what you think. Even better, share them with me on Instagram!
Snickerdoodle Cookies with Maple Cream Cheese Filling
Ingredients
Snickerdoodle Cookies
- 285 g caster sugar
- 170 g unsalted butter room temperature
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 300 g plain flour
- 2 teaspoon cream of tartar
- 1 teaspoon bi carb soda
- ¼ teaspoon freshly grated nutmeg ground nutmeg is fine
- pinch salt
Cinnamon Sugar (for rolling)
- 3 tablespoon sugar
- 1 tablespoon cinnamon
Maple Cream Cheese Frosting
- 150 g cream cheese room temperature
- 55 g butter room temperature
- 350 g icing sugar
- ¼ cup pure maple syrup
Instructions
Cookies
- Pre heat oven to 170° celsius
- In the bowl of a stand mixer, cream together the butter and sugar on medium-high, until light and fluffy
- Add eggs, one at a time, mixing until well combined.
- Add vanilla and mix.
- Sift the dry ingredients together, then add to wet mixture, beating on low until just combined.
- In a small bowl, combine the cinnamon sugar.
- Using a medium size (equivalent to 1 tablespoon) ice cream scoop, scoop the dough and place onto a lined baking tray.
- Roll each scoop into a smooth ball and toss into the cinnamon sugar, one at a time.
- Place the cookie balls onto the lined tray, leaving plenty of room for the cookies to spread.
- Press each ball down lightly, then bake for 10-12 minutes, until lightly golden and still slightly soft.
- Once cooked, remove the cookies from the tray by sliding the baking paper off the tray and onto a cool surface. Allow to cool for a few minutes, before placing on a cooling rack
- Once completely cooled, the cookies can be filled (or enjoyed on their own).
Maple Cream Cheese Frosting
- Place all of the ingredients into a medium size bowl.
- With a hand mixer, start on low speed until just combined, then increase speed to medium-high, until mixture is light and fluffy.
- Place frosting into a piping bag and pipe onto half of the cookies, sandwiching together with the other halves
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