These are positively swoon-worthy, the kind of cookie that will have you saying oh my gosh with every bite. Thick, buttery cookies bursting with cinnamon flavor encase an ever thicker layer of whipped cream cheese frosting. (I always buy original Philadelphia Cream Cheese.) You’d think one would be enough but we all gobbled up two.
This was the first time I used my fancy new gold-plated cookie sheets from Williams-Sonoma and I am absolutely obsessed. It’s the same finish as my favorite square pan so I knew it would bake up well but wow, these are the best pans I’ve ever baked with and I highly recommend them! Please note that this recipe says ungreased cookie sheets. If you are at all concerned about older cookie sheets, either grease or use parchment paper. Most modern nonstick cookie sheets don’t need additional greasing.
I just made a dozen sandwiches (24 cookies with filling) but this recipe would easily multiply to make as many as you need. Pro tip: It’s very important that your cream cheese is at room temperature or it won’t blend nicely so take the brick out before starting the snickerdoodles.
Also, I just have to say: I ran out of Nielsen-Massey vanilla (aka the best vanilla) a year ago and FINALLY restocked at Central Market last week. I forgot how much better it is than every other vanilla. I’m so happy to have it back in my pantry!
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tsp good vanilla extract
1 tsp baking powder
1/2 tsp salt
1 1/3 cup all-purpose flour
2 Tbsp granulated sugar
1 1/2 Tbsp cinnamon
Whipped cream cheese frosting, recipe follows
- Preheat oven to 375 degrees.
- Cream together butter and sugar until well incorporated. Add egg and beat well. Beat in vanilla, baking powder, and salt. Scrape down sides of bowl, add flour, and mix until combined.
- Mix remaining sugar and cinnamon in a small bowl.
- Roll dough into 1″ balls and roll in cinnamon sugar. Place on ungreased cookie sheet about 2 inches apart and flatten each ball into a disk using a glass, measuring cup, or your hand.
- Bake for eight minutes, remove from oven, and let cool on the cookie sheet until firm enough to handle. Transfer to cooling rack and cool completely. Spread whipped cream cheese frosting between two cookies and carefully press together.
- Keep refrigerated but pull them out about half an hour before you want to eat them.
Whipped Cream Cheese Frosting
1/2 cup granulated sugar
2/3 cup heavy whipping cream
1 tsp vanilla
8 oz cream cheese, at room temperature (for heaven’s sake, don’t get nonfat)
- Beat together sugar, whipping cream, and vanilla until soft peaks form.
- Cut cream cheese into cubes and slowly beat in. Don’t panic if it looks like cottage cheese at first; keep beating until smooth.