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4.67 from 3 votes

Cinnamon Spritz Cookie Sandwiches

Make your holiday cookie plate a little extra fancy this year with Cinnamon Spritz Cookie Sandwiches!
Course Dessert
Prep Time 1 hour
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings 15 + sandwich cookies
Author From the Baked Elements cookbook

Ingredients

Cookies:

  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 8 ounces unsalted butter and room temperature
  • 3/4 cup sugar
  • 1 egg

Meringue:

  • 1 egg white
  • 2 tablespoons water
  • 1/2 cup sugar
  • 2 teaspoons light corn syrup
  • 1/2 teaspoon vanilla extract
  • Powdered sugar for dusting

Instructions

Cookies:

  • Line two baking sheets with parchment paper (a Sil-Pat would be fine too).
  • 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 sides of the bowl as needed.
  • Add half the flour mixture to the butter mixture, and mix until just combined. Repeat with the remaining flour.
  • Transfer the dough to a cookie press, not all the dough will fit at once - you'll have to work in batches. {The original recipe calls for the dough to be piped into rosettes with a pastry bag, but I couldn't get the dough to come out.} Choose whatever cookie press disc you like, I'd skip the tree on this cookie, and press cookies onto the prepared baking sheets, about 1-inch apart.
  • Put cookies into the refrigerator and let sit for 30 minutes.
  • Preheat oven to 350 degrees F. Bake cookies for 14 to 16 minutes, or until the edges are just beginning to brown. Remove from the oven and let sit for 5 minutes. Transfer cookies to a wire rack to cool completely.

Meringue

  • In a metal mixing bowl, whisk together egg white, water sugar, corn syrup, and vanilla.
  • Place bowl over a medium sauce pan of simmering water. Whisk until sugar dissolves, about 3 minutes.
  • Remove from heat and whisk until semi-sift peaks form and meringue is voluminous (such a great word, I couldn't leave it out), about to 6 minutes. {I highly recommending a stand mixer for the meringue. If you don't have one, you'll want to use an electric hand mixer to meat the meringue after removing it from the heat.}
  • Transfer meringue to a pastry bag fitted with a #10 or star tip.

Assembly:

  • Place half of the cooled cookies, bottom side up on a baking sheet or your cookie platter.
  • Pipe the meringue into the center of the cookie bottom, leave room around the edges, we're going to sandwich it.
  • Place a cookie, bottom side down, on top of the meringue, and press gently to sandwich the cookies and spread the meringue to the edge of the cookies. Repeat until all cookies are sandwiched.
  • Dust the cookie tops with powdered sugar if desired.

Notes

These cookies were a million times better the next day. The meringue sets up and doesn't just squish out the sides of the cookie when you bite it. The cookies soften every so slightly, and they really become the perfect bite. If you can wait that long. ;)