Snickerdoodle Sandwich Cookies recipe
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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 ⅔ 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
Nutrition Info
- 498.6 caloriescarbohydrate: 82.7 gcholesterol: 59.5 mgfat: 18.3 gfiber: 0.9 gprotein: 3.1 gsaturatedFat: 10.2 gservingSize: -sodium: 210.2 mgsugar: 67 gtransFat: : -unsaturatedFat: : -
Directions Snickerdoodle Sandwich Cookies
Directions
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Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
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.
Combine 1/4 cup sugar, cinnamon, and nutmeg in a small bowl.
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.
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.
Spread Cinnamon Buttercream Frosting onto the flat side of half of the cookies. Top with remaining cookies, flat-sides down.
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.