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Snickerdoodle Crème Cookies

Blogger Brooke McLay of cheekykitchen shares a favorite recipe. Betty Crocker® sugar cookie mix turns this stunning little cookie into a snap. The cinnamon sugar coated Snickerdoodles taste perfectly divine with a thick center of cream cheese frosting.

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  • Prep Time 20 min
  • Total Time 30 min
  • Servings 18

Ingredients

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

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Directions

  • 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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