Snickerdoodle Sandwiches
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
2 dozen cookies
- Serves:
- 24
ingredients
-
COOKIES
- 1 cup sugar
- 1 cup brown sugar
- 1⁄2 cup butter (softened)
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 2 teaspoons cinnamon
- 2 large eggs
- 1 teaspoon vanilla
- 3 3⁄4 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
-
FILLING
- 6 ounces cream cheese (softened)
- 1 cup marshmallow cream (marshmallow fluff)
directions
- Preheat oven to 400°F.
- Get 3 cookie sheets ready (I spray them down with Pam).
- Mix together both sugars, butter, baking soda, cream of tartar, cinnamon, eggs, and vanilla in large bowl.
- Slowly sift in flour while stirring. If dough is still sticky, add flour by 1/4 cup until the right consistency is achieved.
- In a separate, smaller bowl, combine sugar and cinnamon.
- Make an "okay" sign with your hand. The space between your index finger and your thumb is about how big the cookie balls should be.
- Start rolling! Grab a gob of dough and roll it into a ball. Then roll it around in cinnamon-sugar mix.
- Place on cookie tray. Give cookies enough room to rise.
- Once cookie sheet is full, put in oven for 8 minutes.
- Cool for 2 minutes before taking off of cookie sheet.
- In medium-sized bowl, combine softened cream cheese and marshmallow fluff. mix with blender until smooth.
- When cookies are cool, take one, spoon about 1 tablespoon of cream cheese fluff mix onto flat end of cookie. Take another cookie and stick the flat end of it onto the cream cheese fluff to make a sandwich.
- Continue until all the cookies are in sandwiches. If there is an odd number of cookies, eat the remaining cookie.
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