Recipes and Cooking Snickerdoodle Sandwiches 3.9 (9) The oh-so-popular snickerdoodle is transformed into a scrumptious and easy-to-make cookie sandwich recipe. Little hands will enjoy rolling the dough balls in cinnamon-sugar and assembling these sandwiches. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 7 mins Total Time: 37 mins Servings: 24 Yield: 24 sandwich cookies Jump to Nutrition Facts Ingredients 3 tablespoon granulated sugar 1 ½ teaspoon ground cinnamon 1 16.5 ounce package refrigerated sugar cookie dough 1 8 ounce package cream cheese, softened 3 tablespoon honey 3 tablespoon snipped golden raisins or raisins (optional) Directions Preheat oven to 375 degrees F. In a small bowl, combine 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 in the preheated oven for 7 to 9 minutes or just until edges are firm. Transfer cookies to a wire rack; let cool. Meanwhile, for filling: In a medium bowl, combine cream cheese, honey, and the remaining 1/2 teaspoon cinnamon. Beat with a wire whisk until smooth. If desired, stir in raisins. Spread filling generously on the bottoms of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 24 sandwich cookies. Tips Layer unfilled cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months. Store filling in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. To serve, thaw cookies and filling if frozen. Assemble sandwich cookies as directed in step 4, assembling only as many as you need at one time. Print Nutrition Facts (per serving) 132 Calories 7g Fat 16g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 132 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 16mg 5% Sodium 113mg 5% Total Carbohydrate 16g 6% Total Sugars 8g Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.