Snap Baby Cookies

Meinhardt's in Vancouver is one of my favorite stores anywhere. I know some women would rather eat worms than go to the grocery store (or almost rather at any rate) but I have always enjoyed shopping for food. Some food stores really raise the bar. Entering them is a total sensory feast - the rows of perfect produce gleaming and seducing with their bright colors, the smells from the deli and bakery, the racks of dry goods and spices from exotic locales, ahhhh...... Well, yes - Meinhardt's is one of those stores. I want to buy every beautifully packaged item (total sucker here for great packaging) and have a taste of every enticing offering. Jonathon lives close to a Meinhardt's  (lucky guy) and stopped in the other day. He bought a cookie and immediately called me - mid-treat - with this wonderful revelation, "If Homemade Oreos and  Cry Babies had a baby this would be it!" Now that may not make you drool but it sure got me wiping my chin. Homemade Oreos x Cry Babies!!!!! My word!! Got right on that and realized success right off the bat - but really, how could I lose? 


Absolutely delicious. Promise. Trust me.

The cookie part is not exactly the same as the Cry Baby Cookie recipe - more inspired by.We decided to call them Snap Babies. 

Snap Baby Cookies

2 - 2 1/4 cups flour

2 tsp baking soda

1/4 tsp ginger

2 1/2 tsp cinnamon

1 cup brown sugar

1 egg

1/2 tsp sea salt

3/4 cup unsalted butter

1 1/2 Tbsp molasses

2 1/2 Tbsp liquid honey

Combine butter and sugar, beat. Add the egg, molasses and honey and beat well. Sift dry ingredients together (using only 2 cups of the flour) and mix into wet ingredients. If the dough is really wet and sticky, add more flour to make a fairly stiff dough - one that can be easily rolled into a ball. Form 1" balls and bake on a parchment paper lined baking sheet for 12 minutes at 350 F.

(I used a small 'ice cream' scoop to make my dough balls. Not as messy as hand rolling, and the size is uniform which is nice when making sandwich cookies - no hunting for matching size cookies.)

Cool on wire racks.

When the cookies are cool. Spread a generous tablespoon of icing on a cookie and top with another cookie. Press together. Let them set for a while....if you can! Then lean back and soak up the raves. Or lick  your fingers. Either or both.

Cream Cheese Icing

1 package cream cheese

3 cups powdered sugar

1 tsp pure vanilla extract

Beat the cream cheese until softened and creamy. Add the sugar 1 cup at a time - unless you want to see it puff up and sift gently down over the floor and counter. In that case, go ahead and add all 3 cups at the same time (as you may suspect I did - and you would be right). Either way, beat until the icing has a smooth consistency. Lick the beaters (because wasting cream cheese icing is a shame) and fill the cookies.

mmmmmmmmmm...... Yum! All of us (Eden, Hannah, and the smaller people including toddlers - but not real babies - that were here when these debuted) agreed one or two was not enough.