Snickerdoodle Sandwich Recipes

SNICKERDOODLE SANDWICHES

Steps:

• Preheat oven to 375 degrees F. In a small bowl, combine 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.
• Bake in the preheated oven for 7 to 9 minutes or just until edges are firm. Transfer cookies to a wire rack; let cool. Meanwhile, for filling:
• In a medium bowl, combine cream cheese, honey, and the remaining 1/2 teaspoon cinnamon. Beat with a wire whisk until smooth. If desired, stir in raisins.
• Spread filling generously on the bottoms of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 24 sandwich cookies.

SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• Position 2 oven racks in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment. Combine the granulated sugar and 1 teaspoon of the cinnamon in a small bowl and set aside.
• Whisk together the flour, baking soda, 1/4 teaspoon salt and the remaining 1/8 teaspoon cinnamon in a medium bowl. Whisk together the brown sugar, melted butter and corn syrup in a large bowl until smooth. Add the vanilla and egg and whisk until combined. Add the flour mixture and stir with a rubber spatula until just incorporated. The dough will be quite loose; refrigerate for 15 minutes to let it firm up a little.
• Scoop out 12 mounds of dough, about 2 scant tablespoons each, and place them at least 2 inches apart on the prepared baking sheets. (The cookies will spread a lot during baking.) Lightly flour your hands and press the dough to about 1/4 inch thick. Sprinkle each cookie with some cinnamon sugar, using all of it.
• Bake, switching the sheets halfway through, until the cookies are lightly browned at the edges, 10 to 12 minutes. Let the cookies rest on the sheets for 5 minutes, then carefully transfer to a rack to cool completely, about 20 minutes.
• To assemble: Turn 6 cookies upside down on a cutting board. Scoop about 1/3 cup of the ice cream onto each cookie, and spread with a spoon or butter knife to the edge. Top each with a second cookie, and press down gently to adhere. Serve the ice cream sandwiches right away, or put them in the freezer to harden for about 1 hour, then wrap and freeze for up to 2 weeks.

SNICKERDOODLE SANDWICH

Steps:

• Prepare a batch of my classic Snickerdoodle cookies. Let them completely cool or the icing will melt!
• Prepare a batch of my favorite buttercream icing.
• Match the Snickerdoodle cookies up so they are in pairs and you have paired similar sized cookies together.
• If you want a more polished look, put your buttercream frosting in a piping bag or just a ziploc bag that you've cut the corner off of.
• Turn the Snickerdoodle cookies so that the bottom is face up, and either pipe the icing in a circle onto one side of the cookie or spoon it onto the cookie if you don't mind a messier look.
• Place the other Snickerdoodle cookie on top to complete the look.

SNICKERDOODLE SANDWICH COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir sugar cookie mix, butter, egg and cream of tartar until soft dough forms.
• 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.
• 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.
• Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• For each sandwich cookie, spread frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.

SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 400˚ F. Line a 13-by-18-inch rimmed baking sheet with parchment paper. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
• Beat the butter, 1 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Reduce the mixer speed to low and slowly beat in the flour mixture. Increase the speed to medium high and beat briefly until well combined.
• Scrape the dough onto the baking sheet; spread evenly into a 10-by-13-inch rectangle using a rubber spatula. Combine the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl; sprinkle on the dough. Bake until golden around the edges, cracked on top and the center is just set but still soft, 10 to 12 minutes (Do not overbake; the cookie will firm up as it cools.) Transfer to a rack and let cool completely on the pan, about 1 hour. Cut in half crosswise.
• Remove the ice cream from the freezer and let soften, about 15 minutes. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 4-inch overhang on the sides. Put 1 cookie half in the baking dish, cinnamon sugar-side down. Scoop the softened ice cream on top, covering it completely. Spread the ice cream gently with an offset spatula into an even layer, filling in any gaps or air pockets. Top with the other cookie half, cinnamon sugar-side up. Wrap tightly with the overhanging plastic wrap. Freeze in the pan until the ice cream is very firm, about 4 hours.
• Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.

SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• FOR SNICKERDOODLES:.
• Preheat oven to 375°.
• Stir together flour, soda, cream of tartar and salt.
• Beat butter for 30 seconds.
• Add the 2 cups sugar and beat until fluffy.
• Add eggs, milk and vanilla; beat well.
• Add dry ingredients to beaten mixture, beating until well blended.
• Form dough into golf-ball sized balls (or larger) - dough will be sticky.
• Roll in mixture of cinnamon and sugar.
• Place 2-inches apart on greased cooked sheet.
• Flatten with bottom of glass or hand. They need to be flattened a little more than when making regular snickerdoodles.
• Bake at 375° for 9-11 minutes until light golden and just beginning to crack on top. This will vary according to the size of the cookies. But look at them and make sure there are no "shiny" parts.
• Cool completely on wire rack.
• FOR ICE CREAM SANDWICHES:.
• Match cookies by size into pairs.
• Turn one cookie upside-down and place a generous scoop of ice cream (slightly softened, but not too much).
• Quickly place other cookie on top and press down little to smash the ice cream.
• Immediately wrap tightly in plastic wrap and place in freezer.
• Repeat with remaining cookies.
• Freeze until firm.

SNICKERDOODLE ICE CREAM SANDWICH MINIS

Steps:

• Preheat oven to 400°. In a bowl, beat butter and 3/4 cup sugar until blended. Beat in egg. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture. , In a small bowl, mix brown sugar, cinnamon and remaining sugar until blended. Shape rounded tablespoons of dough into 1-in. balls; roll in brown sugar mixture. Place 2 in. apart on ungreased baking sheets., Bake 7-9 minutes or until set and edges are lightly browned. Remove from pans to wire racks to cool completely., Using a small scoop, place 2 tablespoons ice cream on bottom of a cookie; top with a second cookie, pressing gently to flatten ice cream. Wrap in plastic and freeze. Repeat with remaining ingredients. Freeze sandwiches overnight.

SNICKERDOODLE SANDWICHES

Steps:

• 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.