Cinnamon Cookie Butter Sandwich Cookies
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 18-20 min @ 300° |
| Source | Star Tribune best holiday cookies, submitted by Annette Gustafson |
| Yield / serves | ~2 dozen |
| Rating | Very good |
Ingredients
For topping:
- 2 T granulated sugar
- 1 1/2 t ground cinnamon
For cookies:
- 2 1/4 c flour
- 2 t ground cinnamon
- 1/4 t salt
- 1 c (2 sticks) unsalted butter, at room temperature
- 1/2 c dark brown sugar, packed
For filling:
- 6 T (3/4 stick) unsalted butter, at room temperature
- 10 T (1/2 c plus 2 T) Biscoff Cookie Butter[1]
- 1 c powdered sugar
- 1 to 2 T heavy cream, at room temperature
Preparation
To prepare topping:
In a small bowl, combine 2 tablespoons granulated sugar and 1 1/2 teaspoons cinnamon and stir until thoroughly combined. Reserve.
To prepare cookies:
In a medium bowl, whisk together the flour, 2 teaspoons cinnamon and salt. Reserve.
In the bowl of an electric mixer on medium-high speed, beat 1 cup butter and brown sugar until light and fluffy, about 2 minutes. Reduce speed to low, add the flour mixture and mix until the dough just comes together; do not overmix. (If the dough is crumbly, add water, if needed, 1 teaspoon at a time, and use your hands to gently knead it until it comes together.) Shape the dough into a flat disk, wrap in plastic wrap and refrigerate for 30 minutes.
When ready to bake, preheat oven to 300 degrees and line baking sheets with parchment paper.
Remove and discard plastic wrap from chilled dough. Place the dough between layers of parchment paper. Using a rolling pin, roll the dough to 1/4-inch thickness.[2] Using a 2-inch round or fluted cookie cutter, cut dough into circles and place cookies 2 inches apart on prepared baking sheets. Repeat with remaining dough, gathering up scraps, rerolling and cutting until all dough is used. Sprinkle cookies with cinnamon-sugar topping mixture and bake until cookies are just lightly golden but not browned around the edges, about 18 to 20 minutes. Remove cookies from oven and cool for 2 minutes before transferring to a wire rack to cool completely.
To prepare filling:
In a bowl of an electric mixer on medium speed, beat 6 tablespoons butter until creamy and smooth, about 5 minutes. Add the cookie butter and beat until well combined, about 3 minutes. Reduce speed to low and gradually add the powdered sugar (the mixture will become somewhat thick). Increase speed to medium and add 1 tablespoon cream, scraping down the sides of the bowl as needed, until a smooth and fluffy consistency is achieved (add more cream, as needed, 1 teaspoon at a time).
To assemble cookies:
Spoon or pipe a dollop of filling into the center of the bottom side of a cookie. Top with another cookie, bottom-side up as if making a sandwich, and gently press cookies together until filling spreads evenly to about 1/16-inch from edge. Repeat until all cookies form sandwiches.
Notes
- ↑ “I feel late to the craze, but this stuff is so amazing, I’ve been eating it by the spoonful,” said Gustafson. “I knew as soon as I had tasted it that I somehow needed to incorporate it into a cookie. I tried incorporating it into the cookie itself, but the flavor didn’t come through. That’s when I thought, ‘What if it was a sandwich cookie, with a Biscoff buttercream filling?’ ”
- ↑ “To get a consistent quarter-inch thickness, I buy flat quarter-inch dowels, and I place them on either side of the dough and use them as a guide,” said Gustafson. “You get a perfectly even quarter-inch-thick cookie.”
