Cookies Recipe : Snickerdoodle Sandwich Cookies

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

Ingredients

• 1 sheet Reynolds® Parchment Paper
• 1 cup butter, softened
• 1 ¾ cups sugar, divided
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ¼ teaspoon salt
• 2 large eggs eggs
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• ½ cup chopped pecans, toasted
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ⅓ cup butter, softened
• 8 cups powdered sugar, divided, or more as needed
• ¼ cup milk, plus more as needed
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla

Cooking Directions

1. Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® 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.

Nutrition Facts

• calories498.6
• carbohydrateContent82.7 g
• cholesterolContent59.5 mg
• fatContent18.3 g
• fiberContent0.9 g
• proteinContent3.1 g
• saturatedFatContent10.2 g
• sodiumContent210.2 mg
• sugarContent67 g