Best Snickerdoodle Sandwich Cookies Recipes

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SNICKERDOODLE SANDWICH COOKIES



Snickerdoodle Sandwich Cookies image

Creamy, cinnamon-spiced frosting sandwiched between two soft snickerdoodles makes for one tasty treat.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h35m

Yield 20

Number Of Ingredients 17

1 sheet Reynolds® Parchment Paper
1 cup butter, softened
1 ¾ cups sugar, divided
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
2 large eggs eggs
1 teaspoon vanilla
3 cups all-purpose flour
½ cup chopped pecans, toasted
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅔ cup butter, softened
8 cups powdered sugar, divided, or more as needed
¼ cup milk, plus more as needed
1 teaspoon ground cinnamon
1 teaspoon vanilla

Steps:

  • Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
  • Beat the butter with an electric mixer on medium to high speed for 30 seconds in a large mixing bowl. Add 1 1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping the sides of the bowl occasionally. Add the eggs, one at a time, beating after each addition just until combined. Beat in the vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pecans. Cover and chill about 1 hour or until the dough is easy to handle.
  • Combine 1/4 cup sugar, cinnamon, and nutmeg in a small bowl.
  • Shape dough into 1 1/2-inch balls. Roll the balls in the sugar mixture to coat. Arrange 2 inches apart on the prepared cookie sheets. Flatten the dough balls slightly.
  • Bake 8 to 10 minutes or until edges are firm and bottoms are very light brown. Let cool on the cookie sheets for 2 minutes. Slide the parchment paper with baked cookies on it to wire racks and let cool completely. Once cooled, slide the parchment paper onto a work surface.
  • Spread Cinnamon Buttercream Frosting onto the flat side of half of the cookies. Top with remaining cookies, flat-sides down.
  • Cinnamon Buttercream Frosting: Beat butter with an electric mixer on medium speed in a large mixing bowl until smooth. Add 2 cups powdered sugar, beating well. Beat in 1/4 cup milk, cinnamon, and vanilla. Gradually beat in 6 cups more powdered sugar. Beat in 2 to 4 teaspoons more milk until the frosting is of spreading consistency.

Nutrition Facts : Calories 498.6 calories, Carbohydrate 82.7 g, Cholesterol 59.5 mg, Fat 18.3 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 10.2 g, Sodium 210.2 mg, Sugar 67 g

SNICKERDOODLE SANDWICH COOKIES



Snickerdoodle Sandwich Cookies image

Out of the oven in only 30 minutes, these snickerdoodle crème cookies are double the goodness with two cookies sandwiching creamy cream-cheese frosting.

Provided by Brooke Lark

Categories     Dessert

Time 30m

Yield 18

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
5 tablespoons butter, melted
1 egg
1 teaspoon cream of tartar
1 tablespoon cinnamon
1/2 cup sugar
1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting

Steps:

  • Heat oven to 375°F. In medium bowl, stir sugar cookie mix, butter, egg and cream of tartar until soft dough forms.
  • In a small bowl, mix cinnamon and sugar. Shape dough into 36 (1-inch) balls. Coat balls with the cinnamon-sugar mixture; place on cookie sheet.
  • Bake 7 to 9 minutes or just until cookies are just set. Watch them closely! You don't want them crispy, browned, and over baked.
  • Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • For each sandwich cookie, spread frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.

Nutrition Facts : ServingSize 1 Serving

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

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

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