Snickerdoodle Sandwich Cookie with Maple Buttercream

Ingredients:
Snickerdoodle:

1 cup unsalted butter, room temperature
1 1/2 cups sugar
2 eggs 
3 cups flour
1/2 tsp baking soda
1 tsp cream of tartar 
1/4 tsp salt

Coating:

1 cup sugar
2 tbsp cinnamon 
1 tsp nutmeg

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Cream the butter and the first amount of sugar until light and fluffy. Add the eggs and mix until incorporated. 
3. Sift dry ingredients together. Add dry ingredients into the butter mixture. 
4. Combine the second amount of sugar with the sugar and nutmeg. Set aside.
5. Scoop out mixture with a tsp. Roll each scoop into a ball. Dip each ball into the sugar-spice mixture.
6. Place cookie balls on a baking sheet with approximately 1 1/2 inch space between them.
7. Bake for abound 10-12 minutes. Let cool.  

Maple buttercream filling:

2 1/2 cups icing sugar
2 cups unsalted butter, room temperature
1 tsp vanilla 
3 tbsp maple syrup

Directions:

1.  Sift icing sugar. Whip butter until it is extremely light and fluffy, approximately 10-15 minutes. Add in icing sugar and vanilla. Add maple syrup. Continue to whip until mixed together and fluffy.

To assemble cookie:

Spread or pipe filling on the bottom of one cookie and top with a second. Repeat until all cookies are filled.(makes about 24 sandwiches)