Snickerdoodle Sandwich Cookies

Out of the oven in only 30 minutes, these snickerdoodle crème cookies are double the goodness with two cookies sandwiching creamy cream-cheese frosting.

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


pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
tablespoons butter, melted
teaspoon cream of tartar
tablespoon cinnamon
cup sugar
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.

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!