Baked Sunday Mornings: Cinnamon Spritz Sandwich Cookies

This week's Baked Sunday Mornings recipe, "Cinnamon Spritz Sandwich Cookies," has been on my to-bake list for years. The recipe appears in Baked Elements, but it was published in Food and Wine before the cookbook came out. When I stumbled across the recipe on the Food and Wine website, I loved the adorable photo of the little sandwich cookies with their beautiful swirls.

The cookie recipe is pretty simple. You beat softened butter and sugar until fluffy; add an egg; and incorporate the dry ingredients (flour, cinnamon, cardamon, salt). Then you put the dough into a pastry bag with a star tip, pipe out rosettes, and chill the cookies before baking. I chilled my first pan of cookies for about 30 minutes, and I was terribly disappointed that the clearly defined rosettes melted in the oven. The cookies became flat, with just the faintest imprint of a swirl on top. I tried freezing the cookies instead of chilling them, and I got the same result. I even left a couple of pans of unbaked cookies in the freezer for an entire day, and still -- my cookies were sad and flat.
I was pretty irritated that my cookies did not at all resemble the dainty swirl cookies in the photo accompanying the online version of the recipe. But I went ahead and made the meringue filling (egg white, sugar, water, corn syrup, and vanilla) and assembled the sandwiches. The meringue was very well behaved and when I used a pastry bag and star tip to pipe it out, and it held the sharp impressions from the tip.

I tried a sandwich cookie right after I assembled it, and I thought it was a little too sweet. The cookie was not cakelike, but it also wasn't crisp. On the second day, I thought the sandwich cookie was better. The cinnamon flavor in the cookie seemed to be stronger, making the cookie taste less sweet and more balanced overall. I don't think these cookies are terribly interesting without the filling -- they taste fine, but they are not good enough that I would want to eat them plain. Sandwiched around the filling, the cookies are fun -- but still, I'm not planning to make these again.

Recipe: "Cinnamon Spritz Sandwich Cookies" from Baked Elements: Our 10 Favorite Ingredients, by Matt Lewis and Renato Poliafito. Recipe available here at Baked Sunday Mornings and also here from Food and Wine.


Anonymous said…
I hadn't seen that article before, but it turns out mine were apparently pretty flat too! I tried to do spirals, rather than rosettes, and while they didn't totally melt per se, they were less defined for sure. I had the same impression-- they were much better on Day 2!
Unknown said…
Seems we had the opposite problem - my cookies held their shape - but I had trouble with my meringue this morning. I agree with you - I wouldn't make these again. They're good, just not for me.
Chelly said…
Mine went a little bit flat too. But I loved these cookies!
SandraM said…
I didn't get to the recipe this week. Sorry you weren't happy with them.