Snickerdoodle Cookie Sandwiches with Maple Filling
Prep Time
25 minutes
Yield
14 servings
Bake Time
11 minutes
Ingredients
Cookie Dough
- 1-1/2 cups granulated sugar
- 1 cup Crisco® Butter Flavor All-Vegetable Shortening
- 2 large eggs
- 2 Tbsp. milk
- 2 tsp. Spice Islands® Pure Vanilla Extract
- 2-3/4 cups all-purpose flour
- 2 tsp. Spice Islands Cream of Tartar
- 1 tsp. Clabber Girl® Baking Soda
- 3/4 tsp. coarse salt
Cinnamon Sugar Mix
- 1/4 cup granulated sugar
- 1 Tbsp. Spice Islands Ground Saigon Cinnamon
Maple Filling
- 1/2 cup Spring Tree® Maple Syrup
- 1/2 cup Crisco All-Vegetable Shortening
- 1/2 cup unsalted butter, softened
- 1/4 tsp. coarse salt
- 2 to 4 cups powdered sugar, sifted
Directions
Cookie Dough
- Preheat oven to 400°F and line several baking sheets with parchment paper.
- In a large bowl, cream together the sugar, shortening, eggs, milk, and vanilla on medium speed until well blended.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt until well blended.
- Add the dry mixture to the bowl of the creamed mixture and blend together on low speed, just until combined.
- Scoop 1-1/2 to 2 tablespoons of dough and roll into a ball then roll in the cinnamon sugar mixture.
- Place on the prepared baking sheets, about 2-inches apart.
- Bake for 9 to 11 minutes.
- Allow to cool completely before filling.
Cinnamon Sugar Mix
- Whisk together the sugar and cinnamon until well blended.
Maple Filling
- In the bowl of a mixer, combine the maple syrup, shortening, butter and salt.
- Mix on medium speed until well blended and creamy.
- Add in the powdered sugar, 1 cup at a time, and mix on low speed until fully incorporated and desired consistency is reached.
Assembly
- Spread the maple filling on the bottoms of half the cookies.
- Top each cookie with an unfrosted cookie and gently press together.
- If desired, roll the edges in sprinkles.
- Keep cookies in an airtight container or wrap each individually in plastic wrap.
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