This recipe takes the cinnamony-sugary goodness of a sugar cookie and stuffs another one inside of it. Why eat one when you can eat two…or rather one riddled with the innards of a cinnamon roll. Perfectly chewy, right from the freezer…if they last that long to make it there…

Double Snickerdoodle Cookies

• For the filling:
• 6 T. butter
• 3/4 c. brown sugar
• 1.5 T. cinnamon

• For the dough:
• 1 c. butter
• 1 2/3 c. sugar
• 2 eggs
• 2 tsp. vanilla
• 3.5 c. flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 3/4 tsp. salt

• For rolling:
• 1/3 c. sugar
• 1.5 T. cinnamon

1. Make your filling by combining all ingredients.
2. Pinch off bits of filling so you have giant chocolate-chip sized pieces for mixing.
3. Place bits on a cookie sheet covered with parchment paper.
4. Freeze at least 20 minutes or refrigerate a few hours – either way until pieces are firm.
5. Once bits are firm (that’s what she said), preheat oven to 350F.
6. Combine butter and sugar with an electric mixer, until light and fluffy.
7. Stir in eggs and vanilla.
8. Slowly stir in flour, baking soda, baking powder, and salt. Mix until JUST combined.
9. By hand with a spatula- carefully mix in cinnamon filling chips.
10. Roll dough into balls and then through the rolling mixture of cinnamon sugar.
11. Bake 11 minutes.
12. Immediately after cookies come out of the oven, use the back of spoon to push edges toward center, ensuring an non-spreading and very chewy cookie.