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Snickerdoodle Sandwich Cookies

Rated as 4.23 out of 5 Stars

"Creamy, cinnamon-spiced frosting sandwiched between two soft snickerdoodles makes for one tasty treat."
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Ingredients

1 h 35 m servings 499 cals
Original recipe yields 20 servings

Directions

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  1. Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds(R) Parchment Paper.
  2. Beat the butter with an electric mixer on medium to high speed for 30 seconds in a large mixing bowl. Add 1 1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping the sides of the bowl occasionally. Add the eggs, one at a time, beating after each addition just until combined. Beat in the vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pecans. Cover and chill about 1 hour or until the dough is easy to handle.
  3. Combine 1/4 cup sugar, cinnamon, and nutmeg in a small bowl.
  4. Shape dough into 1 1/2-inch balls. Roll the balls in the sugar mixture to coat. Arrange 2 inches apart on the prepared cookie sheets. Flatten the dough balls slightly.
  5. Bake 8 to 10 minutes or until edges are firm and bottoms are very light brown. Let cool on the cookie sheets for 2 minutes. Slide the parchment paper with baked cookies on it to wire racks and let cool completely. Once cooled, slide the parchment paper onto a work surface.
  6. Spread Cinnamon Buttercream Frosting onto the flat side of half of the cookies. Top with remaining cookies, flat-sides down.
  7. Cinnamon Buttercream Frosting: Beat butter with an electric mixer on medium speed in a large mixing bowl until smooth. Add 2 cups powdered sugar, beating well. Beat in 1/4 cup milk, cinnamon, and vanilla. Gradually beat in 6 cups more powdered sugar. Beat in 2 to 4 teaspoons more milk until the frosting is of spreading consistency.

Footnotes

  • REYNOLDS KITCHENS TIP:
  • Snickerdoodle is such a fun word and they are even more fun to eat! Simply line your cookie sheets with parchment paper for cookies that won't stick. After the cookies are done, slide the sheet of parchment paper with the cookies still on top to the cooling rack. Save even more time by having the next batch of dough on parchment paper ready to bake!
  • Storage:
  • Place unfilled cookies in an airtight container. Store at room temperature up to 3 days, or label and freeze for up to 3 months.

Nutrition Facts


Per Serving: 499 calories; 18.3 g fat; 82.7 g carbohydrates; 3.1 g protein; 60 mg cholesterol; 210 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

HEAVENLY! I made these for a party and all the guests were impressed. These are a little time-consuming, but totally worth it. My cookies ended up rising way more than in the pic, so the final ...

Most helpful critical review

The Recipe itself was great, I'm giving it 3 stars because of the buttercream: You CANNOT use a dairy milk in buttercream unless you advise people that the buttercream must then be refrigerated ...

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HEAVENLY! I made these for a party and all the guests were impressed. These are a little time-consuming, but totally worth it. My cookies ended up rising way more than in the pic, so the final ...

The Recipe itself was great, I'm giving it 3 stars because of the buttercream: You CANNOT use a dairy milk in buttercream unless you advise people that the buttercream must then be refrigerated ...

Delicious cookies and the ease of using the Reynolds Parchment paper made it so very easy. Didn't even have to wash the cookies sheets after.. just slid the paper off and it was clean! I didn'...

Loved these cookies! I wasn't a fan of the cream filling. But, my husband was. We all loved these cookies! They went fast in this house. :). Made them exactly as the recipe called for....

Best thing ive ever ,made.

Worth the time it took to make. Great flavor! I'd like to make again using cream cheese as an ingredient in the filling instead next time. YUM

Cookies were really good but I wasn't crazy about the filling. I'm gonna make them again and make a cream cheese filling, I think we will like it better. Definitely the Reynolds parchment pap...

I love the Snickerdoodles but to be honest, the frosting was just a little too much. My whoopee pie loving daughter had trouble eating the whole thing. The Parchment Paper Cookie Sheets did make...

These are wonderful! Nice flavor. Family enjoyed them. I only made 1/4 of the buttercream frosting because it makes a lot and it is sweet. I will definitely make them again.