Snickerdoodle Sandwich Cookies
Elevate your cookie game with our easy-to-bake Snickerdoodle Sandwich Cookies – a heavenly treat that's both vegan and dairy free! These delectable delights boast the classic cinnamon-sugar snickerdoodle flavor, sandwiched together with a luscious filling that'll have guests reaching for seconds (and thirds).
Recipe - Dearborn Market
Snickerdoodle Sandwich Cookies
Prep Time20 Minutes
Servings30
Cook Time12 Minutes
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) Country Crock® Plant Butter Unsalted Sticks, softened
1 3/4 cups granulated sugar, divided
1 egg
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 cup (2 sticks) Country Crock® Plant Butter Unsalted Sticks
2 cups confectioners' sugar
1 container (7.5 oz.) marshmallow creme
2 teaspoons vanilla extract
pinch salt
Directions
- Preheat oven to 375 degrees. Combine flour, cream of tartar, baking soda and salt in medium bowl. Set aside.
- In large bowl, with electric mixer beat Country Crock Plant Butter with 1-1/2 cups granulated sugar until fluffy. Beat in egg. Add flour mixture and beat until just combined.
- Combine the remaining 1/4 cup sugar with cinnamon. Shape dough into balls (about 1 tablespoon each). You should get about 60 balls. Roll balls in cinnamon sugar to coat. Place balls 2 inches apart on parchment lined baking sheets.
- Bake 12 minutes or until edges are beginning to brown. Remove from oven and cool 2 minutes on cookie sheet. Remove cookies and cool completely on wire rack.
Filling
- In large bowl, with electric mixer beat all ingredients until fluffy.
Assembly
- Once cookies have cooled completely, spready about 1 slightly heaping tablespoon filling on flat side of one cookie, then top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining filling and cookies. Refrigerate cookies until filling is firm. Store cookies in refrigerator.
20 minutes
Prep Time
12 minutes
Cook Time
30
Servings
Shop Ingredients
Makes 30 servings
Gold Medal Unbleached All Purpose Flour, 5 lb
$5.29$1.06/lb
McCormick Cream of Tartar, 1.5 oz
$3.99$2.66/oz
Arm & Hammer Fridge-N-Freezer Baking Soda, 14 oz
$1.49$0.11/oz
McCormick Sea Salt Adjustable Grinder, 2.12 oz
$2.89$1.36/oz
Not Available
Sugar in the Raw Turbinado Cane Sugar, 64 oz
$9.99$2.50/lb
Puglisi Egg Farms Organic Large Eggs, 12 count, 24 oz
On Sale!
$4.49 was $5.99
McCormick Ground Cinnamon, 2.37 oz
$3.49$1.47/oz
McCormick Pure Vanilla Extract, 2 fl oz
$9.29$4.65/fl oz
Not Available
Domino Premium Cane Powdered Sugar, 16 oz
$2.79$2.79/lb
Fluff Marshmallow Spread, 16 oz
$3.59$0.22/oz
McCormick Pure Vanilla Extract, 2 fl oz
$9.29$4.65/fl oz
McCormick Sea Salt Adjustable Grinder, 2.12 oz
$2.89$1.36/oz
Directions
- Preheat oven to 375 degrees. Combine flour, cream of tartar, baking soda and salt in medium bowl. Set aside.
- In large bowl, with electric mixer beat Country Crock Plant Butter with 1-1/2 cups granulated sugar until fluffy. Beat in egg. Add flour mixture and beat until just combined.
- Combine the remaining 1/4 cup sugar with cinnamon. Shape dough into balls (about 1 tablespoon each). You should get about 60 balls. Roll balls in cinnamon sugar to coat. Place balls 2 inches apart on parchment lined baking sheets.
- Bake 12 minutes or until edges are beginning to brown. Remove from oven and cool 2 minutes on cookie sheet. Remove cookies and cool completely on wire rack.
Filling
- In large bowl, with electric mixer beat all ingredients until fluffy.
Assembly
- Once cookies have cooled completely, spready about 1 slightly heaping tablespoon filling on flat side of one cookie, then top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining filling and cookies. Refrigerate cookies until filling is firm. Store cookies in refrigerator.