Biscoff Stuffed Snickerdoodles

Is there anything better than a fresh, hot from the oven cookie? Probably not. Well, maybe if it’s stuffed with Biscoff… right? These jumbo Biscoff Stuffed Snickerdoodles are rich, chewy and simply delicious!

BIscoff Stuffed Snickerdoodles | JavaCupcake.com

 

Who can say no to something called “cookie butter”? Especially when it’s baked into such treats as Caramel Biscoff Brownies, Crunchy Biscoff Pretzel Cups, or Biscoff Buttercream Cupcakes? The taste is similar to a sophisticated peanut butter, but this delicious spread is made from cookies, not nuts. It was born in Belgium on a reality television show and became wildly popular almost overnight. Soon, recipes for sweets made with Biscoff
cookies spread went viral and Americans everywhere were clamoring for the stuff. Lotus Bakeries obliged, and the spread is now available nationwide.

BIscoff Stuffed Snickerdoodles | JavaCupcake.com

My sweet bloggy friend, Katrina, author of the new cookbook The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More and owner of the blog, In Katrina’s Kitchen has created the ultimate snickerdoodle!  This cookie is filled with Biscoff Cookie Spread and covered in cinnamon and sugar.  Every bite oozes with the irreplaceable flavor of cookie butter deliciousness.

We can’t forget to mention that these Biscoff Stuffed Snickerdoodles are JUMBO size!  One cookie is equal to at least 2, probably 3 regular size cookies.  So you really only need one to satisfy your cravings! (Okay… maybe 2!)

BIscoff Stuffed Snickerdoodles | JavaCupcake.com

Katrina’s recipe is super easy to follow.  Her directions are simple and straight to the point and a truly no-fail.  A beginner or a seasoned baker could make these cookies with no problem!

A few tips I took note of when I made these cookies…

  • Use an ice cream scoop to measure out the entire amount of dough you’ll need for 1 cookie.  Divide that in half and make two discs of dough then fill one disc with Biscoff and place the second half on top. Finishing the cookie as Katrina describes. Making one cookie from start to finish seemed easier than doing each step one at a time for all the cookies.
  • I baked for exactly 12 minutes and they were perfect.  Sprinkling extra sugar/cinnamon on top made the top of the cookies even more scrumptious looking too!
  • The recipe said it would make 18 cookies, but I only got 16.  Maybe mine were a little too big.  Oh well :)

BIscoff Stuffed Snickerdoodles | JavaCupcake.com

Make sure to follow Katrina & Biscoff on the web for more deliciousness!
In Katrina’s Kitchen:  Blog | Facebook | Twitter | Pinterest | Instagram | Google+
Biscoff:  Website | Facebook | Twitter | Pinterest

BUY Katrina’s cookbook here: The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More

Biscoff Stuffed Snickerdoodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 18
Ingredients
  • 3 cups all-purpose flour
  • 1tsp baking soda
  • 2tsp ground cinnamon
  • ¼tsp salt
  • 2tsp cream of tartar
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1tsp vanilla extract
  • ½ cup Creamy Biscoff Spread
  • Cinnamon sugar (1/3 cup granulated sugar + 2tsp ground cinnamon)
Instructions
  1. Preheat oven to 375F degrees.
  2. Whisk together the flour, baking soda, cinnamon, salt and cream of tartar. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2 minutes until light and fluffy.
  4. Add the egg and vanilla and mix until incorporated.
  5. Slowly add in the dry ingredients to the wet and mix until just combined.
  6. (See my notes above). Using a cookie scoop, place 6 rounded tablespoons on an ungreased cookie sheet lined with parchment paper or a silicone baking mat. Gently press dough into discs. Top with approximately 1tsp of Biscoff Spread then top with another disc of cookie dough. Pinch the seam with your fingers to seal in the Biscoff Spread. Roll in cinnamon sugar and return to the baking sheet.
  7. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Sprinkle each cookie with more cinnamon sugar if desired.

GIVEAWAY!

Want to make more of Katrina’s delicious Biscoff recipes?  Enter to win a copy of her book by simply filling out the widget below!

One winner will be sent a copy of The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More by Katrina Bahl.  Open to all who have a USA mailing address.  Winner will be announced on January 16, 2015.

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Snickerdoodle Ice Cream Sandwiches

Decadent cinnamon ice cream sandwiched between classic snickerdoodle cookies make these Snickerdoodle Ice Cream Sandwiches the perfect summertime treat!

Snickerdoodle Ice Cream Sandwiches | JavaCupcake.com

Over the weekend, my husband and I put the kids to bed and decided to have a little “us” time. We drove into town to the local ice cream shop for a couple scoops of our favorite dessert. Pinguino Eis in Grafenwoehr, Germany serves the best handmade ice cream I’ve never had with flavors that are always in season! (For more, read this review of Pinguino Eis from my friend Thais!

I ordered a scoop fresh raspberry and a scoop of chocolate ice cream and my husband ordered a scoop of white chocolate and a scoop of cinnamon ice cream… both on waffle cones. (I posted a picture on Instagram if you want to see!) There is almost nothing I love more than chocolate and berries together so I was in Heaven with my cone. But then I had a lick of Dave’s cinnamon ice cream. I’d never had that flavor before… actually, I never even seen cinnamon ice cream before that day. And let me tell you, that cinnamon ice cream was out-of-this-world delicious!

Woah! So good in fact that I immediately began dreaming up ways I could use it in a baking project for JavaCupcake. And so… today’s creation was born!

Snickerdoodle Ice Cream Sandwiches | JavaCupcake.com

This week, my husband’s boss & family plus another guy from work were coming over for dinner. It was supposed to be a warm day, so the plan was to BBQ brats, drink beers and chill in the backyard while the kids played. We could eat, drink and get a little FRG work done in the process. I wanted to make a dessert that would please the kids and the adults and decided that using the cinnamon ice cream to make Snickerdoole Ice Cream Sandwiches was perfect for the warm Spring evening!

I began with my favorite Snickerdoodle cookie recipe from the 1963 Betty Crocker Cooky Book and added a bit of nutmeg to the batter. I think that extra spice really adds a kick to the cookie! The ice cream, of course, is from Pinguino Eis and paired perfectly with the Snickerdoodles!

If you can’t find cinnamon ice cream, you could easily make your own. Simply soften your favorite vanilla ice and stir in a few teaspoons per every cup of ice cream you’ll be using. Make sure to pop the ice cream back in the freezer if it starts to get too soft before making your ice cream sandwiches.

How to wrap & serve Ice Cream Sandwiches | JavaCupcake.com

Finally, to serve the Snickerdoodle Ice Cream Sandwiches, I cut strips of brown parchment/baking paper, wrapped that around each sandwich and tied it off with bakers twine. This was a cute, simple way to fancy up this sweet dessert!

Happy Baking!

Snickerdoodle Ice Cream Sandwiches
 
Prep time
Cook time
Total time
 
Serves: 2-3 dozen ice cream sandwiches
Ingredients
  • ½ cup vegetable shortening
  • ½ cup unsalted butter, room temperature
  • 1½ cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2¾ cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 1 Tbsp ground cinnamon, for rolling
  • ¼ cup sugar, for rolling
  • 4 cups cinnamon ice cream *(see NOTE below)
Instructions
  1. Preheat oven to 400F degrees. Line baking sheets with parchment paper.
  2. In the bowl of your stand mixer, cream together the shortening and butter until combined.
  3. Add the sugar and beat on high until light and fluffy.
  4. Mix in the eggs, one at a time, until incorporated then mix in the vanilla.
  5. In another bowl, whisk together the flour, baking soda, salt and nutmeg.
  6. In a small bowl, combine the ground cinnamon and sugar for rolling and set aside.
  7. Add the flour mixture to the butter/sugar mixture and mix until a dough ball forms.
  8. Roll 1-inch balls of dough with your hands then toss them in the cinnamon/sugar mixture to completely coat. NOTE: The more uniform your balls are in size, the better sandwiches they will make.
  9. Place on prepared baking sheets and bake for 8 minutes. DO NOT OVER BAKE!
  10. Allow to cool on cookie sheets 3 minutes before removing to a wire rack to cool completely.
  11. Once cooled, scoop 3-4 Tbsp of cinnamon ice cream onto the flat side of one cookie and spread evenly across the cookie. Sandwich a second cookie, flat side down, onto the ice cream.
  12. Freeze until ready to serve.
Notes
NOTE: If you can't find cinnamon ice cream, you can make your own. Buy a gallon of your favorite vanilla ice cream. Leave the vanilla ice cream out to soften for about 20 minutes. Once soft, mix in 1-2 tsp of cinnamon per every cup of ice cream you'll use. Freeze again until firm or ready to use.

12 Days of Cookies – Day 9: Raspberry Thumbprints

Crumbly butter cookies rolled in chopped nuts and topped with sweet raspberry jam make these Raspberry Thumbprints the perfect holiday cookie!

Raspberry Thumbprint Cookies | JavaCupcake.com

The first thumbprint cookie I ever made was about 15 years ago with my friend Sarah.  Sarah and I met in 2000 in a speech class at community college… we’ve been friends, best friends, ever since.  I remember hanging out in her tiny kitchen apartment one December afternoon as we made the thumbprints.

We made thumbprints that were a chocolate cookie filled with caramel and rolled in nuts.  I, of course made mine without nuts because I’m allergic, but they were still super delicious.  And they were a big hit with our family and friends when we shared them.

I wish I would have been a blogger back then and saved the recipe… they would have made a great blog post! hehe

Because I have such fond memories of making those thumbprints with Sarah, I decided to make the Raspberry Thumbprints Day 9 of 12 Days of Cookies! This cookie isn’t chocolate though… but is a butter based cookie that crumbles and melts in your mouth as you take a bite.  Rolled in chopped almonds, the nuts add a rich flavor and a crunch to the cookie.

Raspberry Thumbprint Cookies | JavaCupcake.com

The jam on top is my favorite raspberry jam, but any jam could be used.  I really love the sweetness that the jam adds to the butter flavors of the cookie.  It’s sweet, rich and melt-in-your-mouth delicious.

If you wanted, you could finely chop up any kind of nut you wanted to roll these cookies in.  Hazelnuts, pecans, walnuts… really anything would work.  I just happen to have almonds when I made these cookies, so that’s what I used!  You could also use any flavor of jam you wanted or even a thick powdered sugar glaze tinted in holiday colors would be good!  The possibilities are endless with thumbprint cookies!

So, the next time you’re looking for a quick, fun cookie to bring to a party… try these raspberry thumbprints!  They’re sure to be a hit!

Enjoy!

Raspberry Thumbprints
 
Prep time
Cook time
 
Serves: 3 dozen cookies
Ingredients
  • ½ cup unsalted butter, room temperature
  • ¼ cup light brown sugar, packed
  • 1 large egg, separated
  • ½ tsp vanilla
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • ¾ cup finely chopped almonds (or any nut)
  • ½ cup raspberry jam, for filling
Instructions
  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugar on high for about 2 minutes.
  3. Scrape the sides of the bowl, add the egg yolk and vanilla then mix until thoroughly combined.
  4. In another bowl, whisk together the flour, salt.
  5. Add the flour to the wet mixture and mix on medium-high until combined. Scrape the sides and bottom of the bowl to ensure everything has been incorporated.
  6. In a small bowl, slightly beat the egg white. Place the chopped nuts in another bowl.
  7. Roll 1 Tbsp of dough into a ball in your hands. Dip the dough ball in the egg white then roll in the nuts until covered.
  8. Place the nut-covered balls on the prepared cookie sheet 1" apart. Gently press your thumb down into the center of each ball, making a well for the jam.
  9. Bake 10-12 minutes or until the cookies have set. Cool on the pan for 1 minute before removing to a wire rack to cool completely. NOTE: If you notice some of the thumbprint wells risen, press them gently back down before they cool so that the jam has a place to be.
  10. Once the cookies have cooled, fill the wells with your favorite raspberry jam.
  11. Store in an airtight container for up to a week.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Day 9 of 12 Days of Cookies | JavaCupcake.com

Eggnog Cookies

These soft, nutmeg and eggnog cookies with creamy eggnog filling are the perfect cookie for the eggnog lover in your life!

Eggnog Cookies - Eggnog flavored cutout cookies filled with an eggnog frosting | JavaCupcake.com

I’ve had a pint of eggnog in my refrigerator for about 10 days now.  I don’t even drink eggnog.  But… I have baked with it in the past.  Last year I made cinnamon eggnog & bourbon cupcakes that I rave reviews about.  This year, I wanted to try something a little different.

I had seen eggnog drop cookies that were iced all over Pinterest.  I’m sure they were all delicious, but I wanted a cookie that looked a little more polished  and finished.  So, I set out to come up with a recipe that I could roll out and cut with a cookie cutter!

Eggnog Cookies - Eggnog flavored cutout cookies filled with an eggnog frosting | JavaCupcake.com

I started with a basic sugar cookie recipe.  To compensate for the eggnog I wanted to add to the batter, I needed to reduce some of the other wet ingredients.  I figured the fat and the egg would be the best… since there was both of those in the eggnog itself.

The batter – well it was delicious on it’s own.  I took one lick off the beater and I was like WOAH this is so much better than I thought it would be! I mean, I expected the eggnog flavor to be there… but I didn’t think it’d be that strong!  I was so excited to get them baked!

Although the cookies looked neater, being a cutout cookie – they were still a little plain.  So, I decided to put two of them together and fill them with an eggnog frosting.  This frosting is essentially a buttercream, but it’s not a thick as what I’d use to frost a cupcake.   To get the rich, eggnog flavor – I didn’t use any milk or cream… all eggnog.  And of course, I whipped the heck out of it to get it fluffy and smooth!

Eggnog Cookies - Eggnog flavored cutout cookies filled with an eggnog frosting | JavaCupcake.com

Serious amounts of eggnog flavor in these cookies.   Serious amounts of yum.  So, if you’re looking for something a little different this holiday season and you absolutely love eggnog… try these eggnog cookies! They won’t disappoint!

Enjoy!

Eggnog Cookies
 
Prep time
Cook time
 
Serves: 6 dozen cutout cookies or 3 dozen sandwich cookies
Ingredients
Cookies
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • ½ cup eggnog
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp nutmeg
  • 2" cutter (I used a snowflake shape)
Filling
  • 6 Tbsp unsalted butter, room temperature
  • 2 cups powdered sugar, sifted
  • 5 Tbsp eggnog
  • 1 tsp vanilla
  • ¼ tsp nutmeg
  • sugar crystals in various colors (I used red/green and blue)
Instructions
Cookies
  1. In the bowl of your stand mixer, cream together the butter, sugar and egg until smooth and fluffy - about 3 minutes.
  2. Add the eggnog and mix until completely smooth. Scrape the sides of the bowl and mix again to ensure everything has been incorporated.
  3. In another bowl, whisk together the flour, baking powder and nutmeg.
  4. Add the flour to the wet mixture and mix on medium-high until the dough comes together.
  5. Bring the dough together in a loose ball and wrap it in plastic wrap. Freeze for 1 hour or until firm. (NOTE - If you have time, you can chill in your fridge for 4-5 hours or overnight instead.)
  6. Preheat oven to 400 F degrees. Line cookie sheet with parchment paper.
  7. Remove about ⅓ of the dough and place the remaining back in the freezer.
  8. On a generously floured surface, knead the reserved dough 5-8 times or until it's not sticky anymore.
  9. Reflour your surface and roll the dough to ⅛" thickness.
  10. Cut out the same shape using your 2" cutter and place the dough on the prepared cookie sheets.
  11. Bake for 4-6 minutes or until the top is firm and the edges have barely begun to brown. Do not over bake! Mine took exactly 5 minutes to bake.
  12. Remove from the oven and allow to cool on the pan for about 1 minute before removing to a wire rack to cool completely.
Filling
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the powdered sugar and nutmeg then mix on high until incorporated.
  3. Add 4-5 Tbsp eggnog and vanilla then mix until smooth. If you'd like a thinner filling, add more eggnog.
  4. Mix on high for 2 minutes.
Assembly
  1. Using a piping bag fitting with a small round tip - pipe the filling onto the bottom side of one cookie. Place another cookie, bottom down on the frosting, on top. Don't press the top down too hard - you don't want the filling oozing out the sides.
  2. Roll the sides of each cookie in the sugar crystals.
  3. Let the cookie set out for a few hours to allow the frosting to set up.
Storage
  1. Store in an airtight container for up to 3 days.
  2. If the filling is still soft, place them in the freezer to firm for an hour. Then store them in the refrigerator. Remove 30 minutes before serving.
Notes
While you're not working with the dough or while the cutout dough is waiting to bake... keep the dough chilled. If you want to cut out all the dough at once, prep a few cookie sheets with parchment paper and keep the cutout dough chilling on the cookie sheets in the freezer while they wait their turn to bake.

Roll and Cut Oatmeal Cookies with Pumpkin Filling

Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch, these cookies are uniquely amazing!

Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | JavaCupcake.com

I think Betty Crocker was on to something with these cookies.  I’ve never seen, tasted or made anything quite like these roll and cut oatmeal cookies with pumpkin filling before.  The recipe comes from my favorite cookie cookbook…  Betty Crocker’s Cooky Book circa 1963.  I’ve made cookies from this book so many times, I’ve even blogged about this book before… but the recipes I’ve made have been ones I grew making, the recipes my Mom loved.

Not this time.

This time I took an adventure and I looked on every page of this cookbook until I found a cookie recipe that fit the current season in appearance and flavor… and more importantly I wanted something unique.  A cookie I had never seen before on Pinterest or other blogs. Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | JavaCupcake.com I’m certain I found just that with these cookies.  These cookies are so unique, they jumped off the page when I saw them in the book. What makes these cookies unique are that they’re a rolled and cut cookie AND they’re filled! Woah.  Rolled and cut oatmeal cookie dough?

Yup.  You read that correctly.

Have you ever rolled and cut oatmeal cookie dough before?  Because I certainly haven’t.  Surprisingly, this dough rolled very easily,  just needed a lot of flour on the counter so it didn’t stick. Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | JavaCupcake.com The original recipe didn’t call for this, but I topped the cookies with a sprinkling of Sugar in the Raw to add a sweet crunch to the cookie.  It turned out to be the perfect addition to the recipe and really rounded out the flavors and textures.

These roll and cut oatmeal cookies with pumpkin filling are sure to WOW and impress your family and friends with their unique shape and appearance and their flavor.

Try them, you won’t be disappointed!

Enjoy!

Roll and Cut Oatmeal Cookies with Pumpkin Filling
 
Prep time
Cook time
 
Serves: 18-20 cookies
Ingredients
Cookies
  • 2 cups all-purpose flour
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ cup light brown sugar, packed
  • ¾ cup shortening, cubed
  • 1 egg
  • ¼ cup molasses
  • 1 cup quick oats
  • ¼ cup Sugar in the Raw, for garnish
Pumpkin Filling
  • 1 cup pumpkin puree (NOT pumpkin pie mix)
  • ½ cup sugar
  • 1 tsp pumpkin pie spice
Instructions
Pumpkin Filling
  1. In a bowl, whisk together the pumpkin puree, sugar and pumpkin pie spice.
Cookies
  1. Preheat oven to 375 F degrees. Line cookie sheet with parchment paper.
  2. In the bowl of your stand mixer, combine the flour, salt and baking soda.
  3. Add the cubed shortening and mix on medium speed until the dough has a coarse meal consistency.
  4. Mix in the sugar, egg and molasses until combined. Scrape the sides of the bowl to make sure everything has been incorporated.
  5. Add the oats and mix until evenly distributed.
  6. Roll dough out ⅛" thick onto a lightly floured board. Cut with 2⅝" round cutter. Place half the rounds on the prepared cookie sheet.
  7. Put 1 heaping teaspoon of pumpkin pie filling in the center of each round on the cookie sheet and spread just to the edges. NOTE: You do not want the filling to go to the edges or off the side.
  8. Using a small star cutter, cut the center of the remaining discs out. Place the cut disc on top of a filled disc on the prepared cookie sheet.
  9. Using your index finger, press the edges closed to seal.
  10. Brush a very light layer of water onto each cookie and sprinkle Sugar in the Raw over just the dough, not the filling. The water will help the sugar stick to the dough.
  11. Bake for 11-13 minutes or until the bottom edges and tops begin to turn golden brown. At about 11 minutes, gently lift up one of the cookies and check the bottom... if it's golden, they are done.
  12. Immediately remove the cookies to a wire rack to cool.
Storage
  1. The cookies are hard the first day and are great to dunk in tea. They will be come softer and actually taste better on day 2.
  2. Store in an air tight container for up to 4 days.
Notes
Original recipe from Betty Crocker's Cooky Book.

Pumpkin Chocolate Snickerdoodles
{Surprise Inside}

Giant pumpkin chocolate snickerdoodles rolled in sugar and spices are a perfect treat for a rainy, Fall afternoon! Oh… did I mention there’s a SURPRISE baked inside each cookie?

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

When I saw the bags of Hershey’s Pumpkin Spice Kisses at the Commissary I knew I had to snatch up a couple bags immediately.  Seasonal candy like that is hard to come by here in Germany.  These kisses are a pumpkin spice flavored milk chocolate kiss that is full of delicious Fall flavor.

Pumpkin Spice Hershey's Kiss Candy

But… what was I going to make with these candies?  I’d already done a pumpkin spice cupcake… so I knew I didn’t need to make another cupcake.  I’d also already made pumpkin snickerdooles and pumpkin chocoalte chip cookies.  *humph*

Wait… how about pumpkin & chocolate together in a cookie?  Since these kisses were pumpkin and chocolate… that would be a perfect combination.

I knew though that I couldn’t do a standard “blossom” cookie for these.  Those are so played out.  It’s just way too easy to pop the Kiss on top of the cookie.  I needed something better.

SURPRISE INSIDE! Yes!!!

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

So… I came up with these Pumpkin Chocolate Snickerdooles with a Surprise Kiss Inside!  They are a light as air cookie that is full of chocolate, spice and pumpkin flavor.  Each bite is so tender, rich and delicious.

You think you love the cookie from the moment you take your first bite.  But then, you take a bite of the SURPRISE INSIDE… and BAM! an explosion of flavor in your mouth.  Seriously.  I’ve eaten at least a dozen of these cookies because those 2 bites with the Hershey’s Kiss inside are pure joy.  Heaven.  So damn good!

These cookies would be perfect at a party, in your kids lunch, or even a potluck at work…. because the excitement of watching the person bite into the center of the cookie and find that Hershey Pumpkin Kiss surprise inside is PRICELESS!

Enjoy!

PS… I made a short little video to go along with this recipe!  The Kisses were a bit of a challenge to get into the middle of the sticky dough.  Let me know what you think and if it was helpful for you!

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

Pumpkin Chocolate Snickerdoodles {Surprise Inside!}
 
Prep time
Cook time
 
Chocolate and pumpkin together make these cookie the perfect snickerdoodle treat! Oh... and there's a surprise inside each cookie!
Serves: 3 dozen cookies
Ingredients
For the cookies
  • 2¼ cups flour
  • ½ cups dark chocolate cocoa powder
  • 2 tspcream of tartar
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 1½ cups sugar
  • 1 cup unsalted butter, room temperature
  • 1 large egg
  • ¾ cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • Hershey's Pumpkin Spice Kisses
For rolling the dough in
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 Tbsp ground cinnamon
  • ¼ cup sugar in the raw
Instructions
  1. Line cookie sheets with parchment paper. Unwrap the Hershey's Pumpkin Spice Kisses and set aside.
  2. In a medium bowl, whisk together the flour, cocoa, spices, baking soda, cream of tartar and salt.
  3. In the bowl of the stand mixer, cream together the butter and sugar until light and fluffy - about 2 minutes.
  4. Add the egg and mix until combined. Scrape the sides of the bowl and add the pumpkin. Mix again until smooth. Scrape the sides of the bowl and add the vanilla and mix until combined.
  5. Pour in half the flour mixture and mix on medium until just combined. Scrape the sides of the bowl and add the remaining flour mixture. Mix on medium speed until smooth.
  6. Cover bowl with plastic wrap and FREEZE FOR 2 HOURS! Don't skip this step or the batter will be too sticky to work with.
  7. Preheat oven to 400 F degrees.
  8. In a small bowl, mix together the ingredients for rolling dough in. Set aside
  9. Using a tablespoon, scoop a small apricot sized ball onto the spoon. Press a Hershey Kiss into the center and use one finger to move the batter around the Kiss until covered. NOTE: Try not to get dough all over your hands - just use one finger to move the dough. Watch the video below to see exactly how I did it.
  10. Drop the dough into the rolling mixture. Shake the bowl around until the dough is completely covered in sugar. Once covered in sugar, form dough into a ball with your hands and place on prepared cookie sheet.
  11. Bake 6-8 minutes or until the tops begin to form a crust and are slightly firm... the cookies should still be soft to the touch.
  12. Allow to sit on the pan for 5 minutes before removing to a wire rack to cool completely.

Creamy Lemon Shortbread Sandwich Cookies

Creamy Lemon Shortbread Sandwich Cookies by JavaCupcake,com

It’s Girl Scout cookie season here in Germany – yes, be jealous… we get cookies a month before you do in the USA!  Anyhoo… my hubby has been complaining that the lemon cookies this year (Savannah Smiles) aren’t the traditional lemon cookie sandwiches he used to love as a kid.  So today when I realized I had two lemons in my fridge that I forgot to use last week, I knew today would be the perfect opportunity to whip up some lemon cookies that would satisfy his craving!

Dave wanted a cream filling inside the sandwiches, but I wanted to fill them with a berry preserve and top with a lemon glaze.  I said screw it… I’ll do both.  You can find the recipe for the berry filled cookies here.

PS… These cookies are so easy to make… you have no excuse not to make them… ASAP!

Enjoy!

Creamy Lemon Shortbread Sandwich Cookies by JavaCupcake,com

Creamy Lemon Shortbread Sandwich Cookies
 
Prep time
Cook time
Total time
 
Serves: 12-15 sandwich cookies
Ingredients
Lemon Shortbread
  • 1 cup unsalted butter, room temperature and soft
  • 1 lemon, zested and juiced
  • ½ cup sugar
  • 2½ cups sifted flour - measure after sifting
Lemon Cream Filling
  • 2oz cream cheese, room temperature and soft
  • zest of 1 lemon
  • 2 tsp fresh squeezed lemon juice
  • ¾ cup powdered sugar
Lemon Drizzle
  • 1 heaping cup powdered sugar
  • 2 tsp fresh squeezed lemon juice
Instructions
Lemon Shortbread
  1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
  2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
  3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
  4. Mix in 1 Tbsp of the fresh squeezed lemon juice.
  5. Add the flour and mix on low until a dough ball forms.
  6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
  7. Roll dough out about ¼-1/2 inch thick.
  8. Using a 2¼in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
  9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.
Lemon Cream Filling
  1. In a medium bowl, mix together the lemon zest and the cream cheese with a hand mixer.
  2. Add the lemon juice and mix until incorporated.
  3. Slowly add the powdered sugar and mix until no more lumps appear and the mixture is smooth.
Lemon Drizzle
  1. In a small bowl, combine the lemon juice and sugar.
  2. With a fork, stir until smooth and no lumps remain.
Assembly
  1. Spread the lemon cream in a thick layer on the bottom side of one cookie almost to the edges.
  2. Place another cookie on top of the cream filling (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
  3. Drizzle lemon and sugar mixture over the top of each cookie.

Lemon Raspberry Shortbread Sandwich Cookies

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies.  Yea.  You read that correctly.  These cookies are the perfect combination of lemon and raspberries.  Sweet and tart.  I’ve made lots of lemon and raspberry combos (Lemoncino Raspberry Cupcakes & Lemon Raspberry Tart Pie – just to name a few) in the past… but I think this one may be one of my favorites.

I took a basic shortbread cookie and filled it with the most delicious raspberry jam and then topped it with a simple lemon drizzle.  Simple but so yum!  The day I made these, I also took the same shortbread cookies and filled them with a creamy lemon filling.  Those were super yum too!  But I think these were my favorite.

I hope you try these cause they are super easy and super delish!

Enjoy!

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies
 
Prep time
Cook time
Total time
 
Serves: 12-15 sandwich cookies
Ingredients
Lemon Shortbread
  • 1 cup unsalted butter, room temperature and soft
  • 1 lemon, zested and juiced
  • ½ cup sugar
  • 2½ cups sifted flour - measure after sifting
Raspberry Filling
  • Use your favorite raspberry jam. (I used a local homemade jam made by a cute little old German couple - best jam I've EVER had!)
Lemon Drizzle
  • 1 heaping cup powdered sugar
  • 2 tsp fresh squeezed lemon juice
Instructions
Lemon Shortbread
  1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
  2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
  3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
  4. Mix in 1 Tbsp of the fresh squeezed lemon juice.
  5. Add the flour and mix on low until a dough ball forms.
  6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
  7. Roll dough out about ¼-1/2 inch thick.
  8. Using a 2¼in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
  9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.
Lemon Drizzle
  1. In a small bowl, combine the lemon juice and sugar.
  2. With a fork, stir until smooth and no lumps remain.
Assembly
  1. Spread the raspberry jam in a thick layer on the bottom side of one cookie almost to the edges.
  2. Place another cookie on top of the jam (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
  3. Drizzle lemon and sugar mixture over the top of each cookie.