medicine uses and side effects

Snickerdoodle Sandwiches


Cakes and cookies,  cakes and cookies. I love to bake cookies and cakes. A good many of these blog posts are testaments to that, and this post is a marriage of a cake component and a cookie. After my light frosting application in the Yellow Cake with Strawberry Filling and Chocolate Sour Cream Frosting rendition of the Real Simple recipe, I was left with a heap of Chocolate Sour Cream Frosting. That's Ghirardelli chocolate in there and it needed to be used, enter my cake component. The origin of the snickerdoodle cookie choice was mostly inspired by yet another bits-and-pieces ingredient-my spice mix variation from Sassy Radish's Sugar-and-Spice Candied Nuts including cayenne for a kick.

I split the batch between the traditional snickerdoodle spice mix of ground cinnamon and sugar and my candied nut spice mix. Either way the snickerdoodles by themselves or as a sandwich cookie were mahvelous. Make sure the frosting is at room temperature before trying to apply to via a piping bag. After creating the cookies, chill them for 15-25 minutes to set before serving. This is a treat not. to. be. missed. Take this cake and cookie monster's word for it!

Snickerdoodle Cookies (Prep time: 30min, Cook time; 1hr., Total time: 1 1/2 hrs., Servings: for six.)


  • 2 3/4 cups all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp.  baking soda
  • 1/4 tsp.  salt
  • 1 cup or 2 sticks unsalted butter, at room temperature
  • 1 1/2 cups sugar + 1/4 cup white sugar
  • 3 tsp. cinnamon
  • 2 large eggs

Todd's Mini Farm Eggs, Orlando local eggs, were so beautiful I snapped them in tons of pics.


Seriously. Way too many pictures of eggs right now on my hard drive.


  1. Sift flour, cream of tartar, baking soda, and salt together.
  2. In a large, separate bowl beat butter and 1 1/2 cups sugar on a medium speed until light and fluffy, approximately four minutes. Scrape down sides of bowl at two minutes.
  3. Add eggs one at a time and beat on low to combine each time making sure to scrape down the sides of the bowl periodically.
  4. Add dry ingredients, and beat on low to combine. Using your hands mold the dough into a ball.
  5. Cover and child the dough for an hour (or 24 hours).
  6. Preheat the oven to 400°. Line two baking sheets with parchment paper.
  7. Once dough has chilled mix the 1/4 cup sugar and the ground cinnamon in a shallow bowl.
  8. Roll balls using hands, like when making meatballs, 1-1 1/2" in diameter.
  9. Coat each ball in the spice-and-sugar mixture all the way around and place on the baking sheet. These cookies spread! Make sure you re leaving at least 1 1 1/2' between each ball.
  10. Bake until the cookies are cracked, about 10-12 minutes.
  11. Remove cookies from the pan. Let Cool. And try not to devour half a dozen of them while still hot.


I'm trying out new angles for composition purposes. Please bear with me. Thank you. Also, Snickerdoodle Cooke Stack.

Real Simple's Chocolate Sour Cream Frosting Recipe {can be made a day or two ahead of time!}

Snickerdoodle Sandwich Cookie Assembly
  1. Let frosting come up to room temperature so it will easily spread.
  2. Using the already baked snickerdoodle cookies and a piping bag {I used a Ziploc bag with the corner cut this time}, pipe a 1" circle in the center of the bottom cookie.
  3. Top with the topper cookie and gently press down to evenly spread the frosting around the cookie.
  4. Chill for 20-30 minutes to let the sandwiches set.
  5. Serve, but be warned, these babies are decadent.

Only flattering shot I was able to pull off to show how much frosting is enough frosting.


Again, funking with composition, color, etc. I do hope you enjoy my food stylings and these sandwich cookies.

PS-I still have frosting, so hold your breathe for another sandwich cookie or something frosting related coming soon!


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