• Snickerdoodle Sandwich Cookies

    Date: 2011.12.22 | Category: recipes | Tags: ,

    I love snickerdoodles.  Even with their obvious lack of chocolate, they still manage to rank right up there as one of my favorite cookies.  A few months ago I got a coupon to try this new Land O’ Lakes Cinnamon Sugar spread for free, but my grocery store only started stocking it a few weeks ago.  I picked one up and wasn’t sure what I was going to do with it, but then I remembered that they had also sent me some recipes.  When I noticed that one of the recipes was for snickerdoodle sandwich cookies I knew that was the one.  Of course, living here at altitude I am constantly frustrated in my baking attempts, so I decided to swap out my girlfriend Tricia‘s snickerdoodle recipe for the cookie- I knew that it was a proven winner at our elevation.  Here’s what I ended up making.  Twice.  Because the first time I ran out of cookies within three days.  So I made a second batch and doubled it.  And immediately froze most of them.  We’ll see how long they last!

    Snickerdoodle Sandwich Cookies

    1/2 C margarine (I used the Cinnamon Sugar spread)
    1/2 C shortening
    3/4 C brown sugar
    3/4 C white sugar
    2 eggs
    2 3/4 C flour
    2 tsp cream of tartar
    1 tsp soda
    1/4 tsp salt

    2 T sugar and 2 tsp cinnamon (for coating)

    Cream together margarine, shortening, brown sugar, white sugar, and eggs.  Add flour, cream of tartar, soda, and salt.  Shape into balls (since these will be turned into sandwich cookies I made them pretty small) and roll in cinnamon sugar mixture.  Place on ungreased cookie sheet, 2″ apart and slightly flatten with your fingertips.  Bake 8-10 minutes at 350- you want the centers to be slightly undercooked- do not overbake!  They come out puffy and then flatten and crackle as they cool.

    2 1/2 C powdered sugar
    1/4 C Land O’ Lakes Cinnamon Sugar Butter Spread
    1 tsp vanilla
    1-2 TBS milk
    (I threw in the unused cinnamon sugar mixture from rolling the cookies too!)

    Combine all ingredients and mix well.  Beat at low speed until creamy, adding enough milk to reach desired consistency- you will want the frosting to be slightly thick.

    Spread frosting on bottom side of cookie and top with another cookie of similar size.  Repeat until you run out of frosting or cookies!

    This is the size I rolled my cookies- I have no idea what to compare it to.  It’s smaller than a golf ball.  Maybe 1 1/2 inches across?

    JT was the official cinnamon/sugar roller- he probably rolled 4 trays worth of cookies for me before wearing out!

    If making sandwich cookies it really helps to slightly flatten them before baking!

    They come out of the oven slightly puffy and not yet browned at all.

    As they cool the tops start to crackle- this tray was just perfect!

    See how beautiful these turned out?

    This picture is from my first batch- I didn’t start flattening them out until the very end, it made for some wobbly cookies!