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.

EXPERT TIPS

Expert Tips

Cream of tartar gives Snickerdoodles their traditional “cracked” exterior. If you don’t have cream of tartar in your pantry, no worries! Omit it from the recipe and it will still taste divine!

Got questions? Our experts have the answers. Ask Betty now.