Snickerdoodle Sandwich Cookies

Snickerdoodle Sandwich Cookies
Photo: Jacob Fox
Prep Time:
30 mins
Bake Time:
7 mins
Total Time:
37 mins
24 sandwich cookies


  • 3 tablespoon sugar

  • 1 ½ teaspoon ground cinnamon

  • 1 16.5- or 18-ounce roll refrigerated sugar cookie dough

  • 1 8 ounce package cream cheese, softened

  • 3 tablespoon honey

  • 3 tablespoon snipped golden raisins or raisins (optional)


  1. Preheat oven to 375°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.

  2. Bake for 7 to 9 minutes or just until edges are firm. Transfer cookies to a wire rack; cool.

  3. 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.

  4. Spread filling generously on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Serve immediately.

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 (per serving)

132 Calories
7g Fat
16g Carbs
1g Protein
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
Calcium 30.3mg 2%
Iron 0.4mg 2%
Potassium 44mg 1%

*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.

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