Snickerdoodle Crème Cookies

 

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

• 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.