Snickerdoodle Crème Cookies

By á-3948

Ingredients

• Instead of using canned icing I made a buttercream Icing. Recipe used:
• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 5 tablespoons butter, melted
• 1 egg
• 1 teaspoon cream of tartar
• 1 tablespoon cinnamon
• 1/2 cup sugar
• 1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
• http://www.keyingredient.com/recipes/10091644/wilton-buttercream-icing/

Preparation

Step 1

1. Heat oven to 375°F. In medium bowl, stir sugar cookie mix, butter, egg and cream of tartar until soft dough forms.
2. In a small bowl, mix cinnamon and sugar. Shape dough into 36 (1-inch) balls. Coat balls with the cinnamon-sugar mixture; place on cookie sheet.
3. Bake 7 to 9 minutes or just until cookies are just set. Watch them closely! You don’t want them crispy, browned, and over baked.
4. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
5. For each sandwich cookie, spread frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.