SNICKERDOODLE SANDWICH COOKIES

Snickerdoodle Sandwich Cookies image

Make a Snickerdoodle Sandwich Cookies, an easy dessert they're sure to love. Snickerdoodle Sandwich Cookies feature coconut cream cheese frosting sandwiched between two snickerdoodles tipped with cinnamon sugar.

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 22 sandwich cookies

Number Of Ingredients 20

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Ingredients

For the Cinnamon-Sugar:
1/3 cup granulated sugar
1-1/2 Tbsp. ground cinnamon
For the Snickerdoodle Cookies:
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
For the Coconut Cream Cheese Frosting:
6 oz. (3/4 of 8 oz. pkg) PHILADELPHIA Cream Cheese, softened
6 tablespoons unsalted butter
1/2 teaspoon vanilla extract
3 cups powdered sugar, sifted
3/4 cup BAKER'S ANGEL FLAKE Coconut

Steps:

Heat oven to 350°F.
For the Cinnamon-Sugar:
Mix the granulated sugar and cinnamon together in a small bowl. Set aside
For the Snickerdoodle Cookies:
Line a large baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, cream of tartar and salt.
In a separate large mixing bowl, with an electric mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla. On low speed, gradually add flour mixture, mixing just until combined.
Using a 1/2-inch cookie scoop, scoop cookie dough and roll into balls. Roll in cinnamon-sugar, then place on the prepared baking sheets. Bake for 8-10 minutes, or until lightly browned. Allow to cool on baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
For the Coconut Cream Cheese Frosting:
In a medium bowl, beat cream cheese, butter, and vanilla together with an electric mixer on medium speed, until smooth. Gradually add powdered sugar; beat until thoroughly combined and smooth. Stir in coconut.
Spread frosting on the bottom of half of the cookies. Top with the remaining cookies, pressing together gently, so that the frosting spreads to the edges.

Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 65 mg, Sodium 160 mg, Carbohydrate 48 g, Fiber 0.968 g, Sugar 34 g, Protein 3 g