Monday, March 4, 2013

Cinnamon Cream Sandwich Cookies

As much as I love to bake, it can also frustrate me. My absolute worst baking happens with sugar cookies. I can't roll out the dough and after all that work, the cookies don't taste that great. Needless to say, I'm emotionally unstable after all this. Well, when I had the leftover cinnamon frosting from the Cinnamon Heart Cupcakes I needed something to spread it on. The answer was a sandwich cookie.

I quickly remembered making Isa Chandra Moskowitz's "Ooh La Las" and didn't remember having any problems, but boy was I wrong. Although the dough came together quickly, there was rolling involved (see above comments on rolling.) I was already tired from the cupcake and bread making of the day, so there was no way I wanted to hear some lip from a sassy dough that didn't want to cooperate. But that's what I got. So I talked back.

Sometimes that's just what you have to do. And I don't mean having an attitude, but finding poise in tough situations. Even though this is not what I did at first, I cursed at the dough and threw it in rage, I eventually calmed down and found a solution. I'll share it with you now.

After you make the dough, allow it to chill for thirty minutes. I know that's not super fun, but I think it helps. After, divide the dough in four pieces. Put one piece between two pieces of parchment paper. Then use a rolling pin to slightly flatten the dough. Once flat, remove top piece of parchment. Now use a 1  1/2 inch diameter cookie cutter. If you don't have one, look around for spice lids. I found a cinnamon cap that was perfect. Just make sure you clean it well afterwards. 

Now here comes the tricky part. After you press the dough with a cookie cutter, carefully pull it away from the dough. If the dough does not stick in your cutter, continue to press rest of dough. Once through, pull surrounding dough away. If it does not easily pull away, then put whole piece of parchment paper in fridge for 5 minutes. After it should be easier to pull dough away. If the dough sticks in the cookie cutter just gently push it out. Thicker dough is easier to cut.

So after all that mayhem, the cookies turned out delicious. So I definitely wouldn't discourage anyone from making them.

Hope you have a baking assistant like Winston to keep you in line, when and if, you have baking catastrophes.

Cinnamon Cream Sandwich Cookies Adapted from Isa Chandra Moskowitz


  • 3/4 cup Earth Balance shortening
  • 1 cup sugar  

  • 2 tsp vanilla extract
  • 1/2 cup unsweetened almond milk    

  • 1    1/2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp baking soda


Using a handheld mixer beat shortening and sugar in a large bowl. 

When combined, add vanilla and almond milk.

Add rest of ingredients from third column. 

Chill dough for 30 minutes.

Preheat oven to 325 degrees.

Remove dough and divide into 4 equal pieces. 

Place one piece of dough in between two pieces of parchment paper. Roll until flat. Cut out with 1  1/2 diameter cookie cutter. (See above for more detailed instructions.)

Transport parchment paper with cookie rounds to baking sheet.

Bake for 12 minutes. Cool for 5 minutes and transfer to cooling rack.

Cinnamon Frosting Adapted from Vegan Cupcakes Take Over the World Note: makes enough for two recipes


  • 1/2 cup Earth Balance shortening
  • 1/2 cup Earth Balance buttery spread 

  • 3   1/2 cups powdered sugar

  • 1    1/4 tsp vanilla extract
  • 1/2 tsp cinnamon extract
  • 1/4 cup unsweetened vanilla almond milk


Beat shortening and butter with a handheld mixture until combined, about one minute. Scrape down sides to ensure completely combined. 

Add powdered sugar. Cover mixing bowl with dish towel to protect against spills. Beat for three minutes.

Add vanilla and cinnamon extracts and almond milk. Beat for five minutes or until icing is fluffy.

Using either a spatula or piping bag spread frosting over one cookie. Top with another cookie.

Nutrition Facts

One sandwich cookie - makes 40 (includes amount of frosting used if use half a batch)

Calories                              115
Total Fat                             6 g
Saturated Fat                      2 g
Cholesterol                         3 mg
Sodium                              50 mg
Potassium                           9 mg
Total Carbohydrate          14 g
Fiber                                       0 g
Sugars                                  10 g
Protein                                  1 g