Cinnamon Sandwich Cookies
Delicious cinnamon sandwich cookies with a brown sugar buttercream filling. These easy Autumn cookies are perfect for whipping up on a cosy afternoon after a long walk, or enjoying in front of a cosy fire.
Equipment
- Stand Mixer or hand mixer and mixing bowl
- Baking tray
- Greaseproof Paper
- Leaf cookie cutter optional
Ingredients
For the Cookies
- 250 g plain flour 2 cups all-purpose flour
- 150 g unsalted butter, softened 2/3 cup
- 100 g caster sugar 1/2 cup granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/4 tsp salt
For the Buttercream:
- 100 g unsalted butter, softened 1/2 cup
- 100 g soft light brown sugar 1/2 cup, packed
- 200 g icing sugar 2 cups powdered sugar
- 1 tsp ground cinnamon
- 1 tbsp milk or double cream 1 tbsp heavy cream
Instructions
- In a large bowl or stand mixer, cream the butter and sugar until pale and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, cinnamon, and salt. Gradually add to the wet mixture until a dough forms.
- Shape into a disc, wrap in cling film, and chill for at least 1 hour.
- Preheat the oven to 175°C (350°F) and line two baking trays with parchment paper.
- Roll out the chilled dough to about 0.5 cm (1/4 inch) thick. Cut out leaf shapes, use the embosser to emboss the leaf design onto the cookies and place on the prepared trays.
- Bake for 8–10 minutes, until just set and lightly golden at the edges. Cool completely on a wire rack.
- Make the buttercream.
- In a large bowl or stand mixer, beat the butter and brown sugar together until light and fluffy – about 2–3 minutes.
- Add the icing sugar and cinnamon, mixing on low speed at first to avoid clouds of sugar.
- Add the milk or cream and beat on high until smooth and creamy.
- Pipe or spread the buttercream onto half of the cookies, then sandwich with the rest.
