Snickerdoodle Sandwich Cookies Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
8 mins
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Total Time
33 mins
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Servings
15 sandwich cookies
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Calories
466 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Snickerdoodle Sandwich Cookies Recipe
Description
These Snickerdoodle Sandwich Cookies are composed of two cinnamon-coated cookies made from a dough with all-purpose flour, cream of tartar, baking soda, and a balanced amount of sugar and softened butter. The cream of tartar contributes the characteristic snickerdoodle tang, and the cookies develop a slightly golden edge while maintaining a soft center.
The dough balls are rolled in cinnamon sugar to impart a crisp, flavorful crust once baked. Baking at 400 degrees Fahrenheit ensures just a slight golden tint around the edges while maintaining chewiness.
The frosting combines softened butter, powdered sugar, vanilla extract, cinnamon, and marshmallow creme to create a creamy, slightly spiced filling with a light texture. The marshmallow adds sweetness and fluffiness that complements the cookies' cakey crumb.
Chilling the dough before baking is recommended if a thicker, fluffier cookie is preferred. This resting time helps control spreading and yields a more tender texture. The cookies pair well for serving at dessert tables or tea time.
Ingredients
For the Snickerdoodles:
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 3/4 cups granulated sugar divided
- 1 cup unsalted butter softened
- 2 egg large
- 1 tablespoon cinnamon
For the Frosting:
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 7 ounces marshmallow creme fluff
Instructions
- Preheat the oven to 400 degrees F and line several baking sheets with parchment paper. In a large bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and 1 1/2 cups sugar together until light and fluffy, about 3–5 minutes. Then beat in the eggs and scrape the bowl. Turn mixer on low and slowly add the flour mixture until well combined.
- Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.
- Place the balls on prepared baking sheets, 2 1/2 inches apart. Bake for 8–9 minutes, until just barely golden around the edges. Cool for several minutes on the baking sheets before moving.
For the Frosting:
- Cream the butter, powdered sugar, vanilla, and cinnamon together until light and fluffy. Scrape the bowl and mix in the marshmallow fluff.
To Assemble:
- Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. Add the top cookie on each sandwich and press down.
Notes
- Chill dough for one hour before baking for thicker, fluffier cookies with less spread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15sandwich cookies
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1sandwich cookie | |
| Calories | 466kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 202mg | 8% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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