Snickerdoodle Sandwich Cookies Food

SNICKERDOODLE SANDWICH

Steps:

• Prepare a batch of my classic Snickerdoodle cookies. Let them completely cool or the icing will melt!
• Prepare a batch of my favorite buttercream icing.
• Match the Snickerdoodle cookies up so they are in pairs and you have paired similar sized cookies together.
• If you want a more polished look, put your buttercream frosting in a piping bag or just a ziploc bag that you've cut the corner off of.
• Turn the Snickerdoodle cookies so that the bottom is face up, and either pipe the icing in a circle onto one side of the cookie or spoon it onto the cookie if you don't mind a messier look.
• Place the other Snickerdoodle cookie on top to complete the look.

SNICKERDOODLE SANDWICH COOKIES

Steps:

• Preheat oven to 375°F. In a small bowl stir together sugar and 1 teaspoon of the cinnamon. Shape cookie dough into 3/4- to 1-inch balls. Roll balls in cinnamon-sugar to coat. Place balls 1 inch apart on an ungreased cookie sheet.
• Bake for 7 to 9 minutes or just until edges are firm. Transfer cookies to a wire rack; cool.
• For filling, in a medium bowl whisk together cream cheese, honey, and the remaining 1/2 teaspoon cinnamon with a whisk until smooth. If desired, stir in raisins.
• Spread filling generously on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Serve immediately.

SNICKERDOODLE SANDWICH COOKIES

Steps:

• Heat oven to 375°F.
• Combine flour, baking soda and salt in bowl; set aside.
• Combine 1/2 cup Cinnamon Sugar Butter Spread, sugar, brown sugar and 1/2 teaspoon vanilla in bowl; beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed after each addition until well mixed.
• Drop dough by level teaspoonfuls onto lightly greased cookie sheets. Bake 7-8 minutes or until golden brown. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
• Combine powdered sugar, 1/4 cupCinnamon Sugar Butter Spread and 1 teaspoon vanilla in bowl. Beat at low speed, adding enough milk for desired spreading consistency, until creamy.
• Spread bottom-side of half of cookies with 2 teaspoons filling; top with another cookie, bottom-side down.

SNICKERDOODLE SANDWICH COOKIES

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.

SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 400˚ F. Line a 13-by-18-inch rimmed baking sheet with parchment paper. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
• Beat the butter, 1 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Reduce the mixer speed to low and slowly beat in the flour mixture. Increase the speed to medium high and beat briefly until well combined.
• Scrape the dough onto the baking sheet; spread evenly into a 10-by-13-inch rectangle using a rubber spatula. Combine the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl; sprinkle on the dough. Bake until golden around the edges, cracked on top and the center is just set but still soft, 10 to 12 minutes (Do not overbake; the cookie will firm up as it cools.) Transfer to a rack and let cool completely on the pan, about 1 hour. Cut in half crosswise.
• Remove the ice cream from the freezer and let soften, about 15 minutes. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 4-inch overhang on the sides. Put 1 cookie half in the baking dish, cinnamon sugar-side down. Scoop the softened ice cream on top, covering it completely. Spread the ice cream gently with an offset spatula into an even layer, filling in any gaps or air pockets. Top with the other cookie half, cinnamon sugar-side up. Wrap tightly with the overhanging plastic wrap. Freeze in the pan until the ice cream is very firm, about 4 hours.
• Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.

SNICKERDOODLE SANDWICHES

Steps:

• Preheat oven to 400°F.
• Get 3 cookie sheets ready (I spray them down with Pam).
• Mix together both sugars, butter, baking soda, cream of tartar, cinnamon, eggs, and vanilla in large bowl.
• Slowly sift in flour while stirring. If dough is still sticky, add flour by 1/4 cup until the right consistency is achieved.
• In a separate, smaller bowl, combine sugar and cinnamon.
• Make an "okay" sign with your hand. The space between your index finger and your thumb is about how big the cookie balls should be.
• Start rolling! Grab a gob of dough and roll it into a ball. Then roll it around in cinnamon-sugar mix.
• Place on cookie tray. Give cookies enough room to rise.
• Once cookie sheet is full, put in oven for 8 minutes.
• Cool for 2 minutes before taking off of cookie sheet.
• In medium-sized bowl, combine softened cream cheese and marshmallow fluff. mix with blender until smooth.
• When cookies are cool, take one, spoon about 1 tablespoon of cream cheese fluff mix onto flat end of cookie. Take another cookie and stick the flat end of it onto the cream cheese fluff to make a sandwich.
• Continue until all the cookies are in sandwiches. If there is an odd number of cookies, eat the remaining cookie.

SNICKERDOODLE SANDWICH COOKIES

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.