It's the Simple Things in Life

I don't know if I have mentioned this before...but I love, love, love Trader Joes. I have a tendency to go overboard with talking about how much I "love" something, but this is legit. To some (normal) people it's "just a grocery store" but to be honest, when forced to decide between Short Pump and Trader Joes when we are in Richmond (and I love me some Short Pump) I would opt for TJs. Just FYI...this isn't a paid endorsement...I think I would need a few more readers for that. Anyways, all of that aside, why I'm talking about Trader Joes is that they sell the most amazing spread there...cookie butter...as if the name isn't enough to sell you on it, it's similar to biscoff spread...which is that amazing little cookie they give you on Delta flights. As soon as I got back from Richmond, I started scouring the internet for a recipe that would let me use my cookie butter...but not like a whole jar of cookie butter...valuable commodity here. I found a snickerdoodle sandwich recipe that uses a cookie butter mixture to sandwich together two snickerdoodles...and I had to give it a shot. The result was incredible...much better than I had even expected. I tend to bring things into work once in a while mainly to get them out of my house so I don't gain exorbitant amounts of weight...and these cookies were met with rave reviews. Funny how one of the recipes that I spent the least amount of time and effort on was met with such high praise. Anyways, I want to share the recipe for these cookies, and convince you to make them! If there isn't a Trader Joe's around, I saw some Biscoff spread in the cookie aisle at Walmart which is virtually the same thing. Bon Appetit!

Snickerdoodle Sandwiches from Two Peas and Their Pod

For the cookies:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, at room temperature
2 large eggs
2 tablespoons sugar
2 teaspoons cinnamon

For the Biscoff Cinnamon Filling:
3 tablespoons unsalted butter, at room temperature
1/2 cup Biscoff Spread
1 cup confectioners’ sugar, sifted
1/2 teaspoon cinnamon
3 tablespoons milk

Directions:

1. Preheat oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, one at a time. Reduce speed to low and gradually mix in flour mixture.
3. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into balls, I used a heaping teaspoon of dough. Roll balls in cinnamon and sugar. Place cookie dough balls on prepared baking sheet and bake for 8-10 minutes, until edges are golden. Let cookies cool on baking sheet for 3 minutes and then transfer to a wire cooling rack. Let cookies cool completely before filling.
4. To make the Biscoff cinnamon filling: Combine the butter, Biscoff Spread, confectioners' sugar, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the milk and beat until fluffy.
5. To assemble the cookies, find two cookies that are similar in size. Using a knife, spread about a tablespoon of the Biscoff filling on the inside of one cookie. Sandwich the cookies together.