Cinnamon Cream Cheese Sandwich Cookies Food

CINNAMON CREAM CHEESE COOKIES

Steps:

• In a large mixing bowl, use an electric mixer to cream together the butter and cream cheese until light and fluffy. Add the powdered sugar and mix on low speed until combined.
• Add the egg, baking powder, and vanilla extract and mix just until combined.
• Mix in the flour, just until incorporated. Cover the bowl with plastic wrap and place in the refrigerator to chill the dough for 1 hour.
• Heat the oven to 375ºF. Line cookie sheets with parchment paper.
• Scoop the cookie dough into 1-inch dough balls and roll between your hands to create smooth dough balls. In a small bowl, combine the granulated sugar and cinnamon. Roll each dough ball in the cinnamon-sugar mixture, then place on the prepared cookie sheets with at least 1-inch of space between each.
• Bake at 375ºF for 7-8 minutes, just until set. Do not over-bake.
• Remove the cookies from the cookie sheet and cool on a wire cooling rack.

CINNAMON CREAM CHEESE SANDWICH COOKIES

Steps:

• Preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
• Remove the dough from the refrigerator and let it sit at room temperature for about 15 minutes. (The dough should be soft enough to roll without cracking, but not yet sticky.)
• Place the dough on a piece of parchment paper or on a lightly floured flat surface. Lightly flour the top of the disk and begin rolling the dough (see Rolling Dough, page 10). Lift and rotate the dough between each roll to prevent it from sticking. Repeat the process until the dough is between 1/8 and 1/4 inch thick.
• Using a 1 1/2-inch round cookie cutter, cut out cookies and place them about 1/2 inch apart on the prepared pans. Repeat until the pans are full. (The remaining dough can be kept in the refrigerator until ready to be used.)
• Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are firm. Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
• While the cookies are cooling, beat the butter and cream cheese together in a standing mixer fitted with a paddle attachment on high speed until light and smooth, about 3 minutes. Add the confectioners' sugar and mix on low speed until incorporated, about 30 seconds.
• Add the vanilla, cinnamon, and salt and mix until the icing is smooth, about 2 minutes.
• On a separate sheet pan or work surface, place half the cookies bottom side up. Fill a pastry bag with icing (no tip necessary) and pipe about 1 teaspoon of icing onto each cookie bottom.
• Take the remaining cookies and gently press one on top of each iced cookie, bottom side down, to form a sandwich. Allow to set at room temperature for approximately 30 minutes before serving or packaging.
• Serve the set cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.
• For this recipe, the Sandwich Cookies (page 58), or the S'mores Cookies (page 91), the filling can also be spread onto the bottom half of the cookies using an offset spatula. It will not be as neat or even as when you use the piping technique, but it is a good alternative if you don't have a pastry bag available.

GINGER CREME SANDWICH COOKIES

Steps:

• Cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool., Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.