Cinnamon Spritz Sandwich Cookies
User Reviews
4.8
15 reviews
Excellent
Cinnamon Spritz Sandwich Cookies
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Your cookie plate NEEDS these Cinnamon Spritz Sandwich Cookies! Filled with cinnamon buttercream, these cookies are the best holiday bite!
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Ingredients
Cookies
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 egg
Cinnamon Buttercream
- 2 cups powdered sugar
- ½ cup unsalted butter at room temperature
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ⅛ teaspoon salt
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Instructions
- Line four baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium mixing bowl, whisk together flour, cinnamon, ginger, and salt. Set aside.
- In a large mixing bowl, beat together butter and sugar for 1 to 2 minutes, until pale and fluffy. Add egg, and mix to combine. Scrape the sides of the bowl as needed.
- Add half the flour mixture to the butter mixture, and mix until just combined. Add the rest of the flour and mix until completely incorporated.
- Transfer the dough to a cookie press fitted with your design disc of choice. (Not all the dough will fit at once - you'll have to work in batches.). Press cookies onto the prepared baking sheets, about 2-inches apart. (I can fit 1 dozen per pan.)
- Put the baking sheets into the refrigerator and chill cookie dough for 30 minutes.
- Preheat oven to 350 degrees F.
- Bake cookies for 12 to 14 minutes, or until the edges are still pale and cookies are set. Keep other baking sheets in the fridge until it's time to bake.
- Remove cookies from the oven and let sit for 5 minutes on the pan. Then transfer to a wire rack to cool completely, about 30 minutes.
- Once all the cookies are baked and cooled, make the buttercream. Add all the ingredients to a mixing bowl and beat until smooth.
- Transfer buttercream to a piping bag (or ziploc bag with a corner cut off). Turn half of the cookies upside down. Pipe a dollop of frosting onto the bottom of each upside-down cookie. Place another cookie on top (bottoms facing each other) and press gently to spread the frosting to the edges.
- Serve immediately or store in the fridge in an airtight container. I like to chill these cookies so the buttercream sets up and doesn't squish out the sides as much.
Notes
- You will have leftover buttercream. You can make more spritz cookies and fill, frost some sugar cookies, or add a little on top of your french toast and let it melt!
Nutrition Information
Show Details
Calories
170kcal
(9%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
32mg
(11%)
Sodium
34mg
(1%)
Potassium
16mg
(0%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
305IU
(6%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24sandwich cookies
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 32mg | 11% |
| Sodium | 34mg | 1% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 305IU | 6% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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