Snickerdoodle Sandwich Cookies

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3.0 by 2 people

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  • Makes: 24 servings
  • Serving Size: 1 sandwich cookie
  • Makes: about 24 sandwich cookies
  • Prep: 30 mins
  • Bake: 7 mins 375°F per batch

Snickerdoodle Sandwich Cookies

Directions

  1. 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.
  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.

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.

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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.
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