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.

Snickerdoodle Sandwiches
Makes 12
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

1. Preheat oven to 375 degrees.
2. 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.
3. Mix remaining sugar and cinnamon in a small bowl.
4. 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.
5. 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.
6. 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)

1. Beat together sugar, whipping cream, and vanilla until soft peaks form.
2. Cut cream cheese into cubes and slowly beat in. Don’t panic if it looks like cottage cheese at first; keep beating until smooth.

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Happy baking,

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