Snickerdoodle Sandwich Cookies
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Snickerdoodle Sandwich Cookies
Directions
- Preheat oven to 375 degrees 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.
From the Test Kitchen
To Store:
Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill as directed, filling only as many cookies as you need at one time.
Nutrition Facts (Snickerdoodle Sandwich Cookies)
- Per serving:
- 132 kcal ,
- 7 g fat
- (3 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 16 mg chol. ,
- 113 mg sodium ,
- 16 g carb. ,
- 0 g fiber ,
- 8 g sugar ,
- 1 g pro.