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  • Justina Price

    Snickerdoodle Cookie

    8 hours ago
    User-posted content
    AI-assisted


    This article was written with the assistance of AI.

    https://img.particlenews.com/image.php?url=3nHmZG_0vNTt2qI00
    Snickerdoodle sandwich cookiePhoto byJustina Price

    The Snickerdoodle Cookie Sandwich is a delightful creation that combines the warm, cinnamon-laced goodness of traditional snickerdoodles with a sweet, velvety center. Start with two soft snickerdoodle cookies, each cookie has a sprinkling of cinnamon sugar and a drizzle of creamy buttercream with a cookie butter buttercream filling. This combination creates a delicious mixture of textures: the cookies' tender chewiness against the filling's creamy richness, ensuring every mouthful is a treat to savor.

    Snickerdoodle cookie sandwich with cookie butter buttercream

    • 1 yellow cake mix

    • 1 vanilla pudding

    • 2 eggs

    • 1 tsp vanilla

    • 1 stick melted butter

    • 1 container of vanilla butter cream

    • ½ cup cookie butter (recipe below)

    Directions:

    1. Preheat the oven to 350 degrees.

    2. In a mixing bowl add the cake mix, eggs, vanilla, and butter. Stir until mixed well.

    3. Fold in the cookie butter.

    4. Use a cookie scoop and place on a cookie sheet about 2” apart. Bake for about 10-12 minutes.

    5. Let cool on the cookie sheet for about 5 minutes then transfer to a wire rack.

    6. While the cookies are cooling stir the cookie butter into the icing.

    7. Take one cookie and add some of the buttercream to the top of the cookie and top with another cookie.

    8. When you have all the cookies assembled, thin some of the buttercream with water just thin enough that it can be drizzled over the top and add some crumbled cookies to the top.

    9. Enjoy!!!



    Cookie butter recipe:

    Ingredients:

    • 2 cups of cookie crumbs

    • ½ cup melted butter

    • ½ cup sweetened condensed milk

    • ¼ cup evaporated milk

    Directions:

    1. Use a food processor or blender and process the cookie crumbs into fine crumbs.

    2. In a saucepan melt the butter and stir in the milk until it mixed well.

    3. Pour the butter mixture a little at a time over the cookie crumbs and blend until smooth.

    4. Store in the refrigerator.


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