Snickerdoodle Cookies with Maple Cream Cheese Filling
A soft, chewy and slightly spicy cookie, filled with a delicious maple cream cheese frosting
Servings: 14
Ingredients
Snickerdoodle Cookies
- 285 g caster sugar
- 170 g unsalted butter room temperature
- 2 eggs room temperature
- 1 tsp vanilla extract
- 300 g plain flour
- 2 tsp cream of tartar
- 1 tsp bi carb soda
- ¼ tsp freshly grated nutmeg ground nutmeg is fine
- pinch salt
Cinnamon Sugar (for rolling)
- 3 tbsp sugar
- 1 tbsp 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