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recipe image Snickerdoodle Sandwich Cookies

Snickerdoodle Sandwich Cookies

Elevate your cookie game with our easy-to-bake Snickerdoodle Sandwich Cookies – a heavenly treat that's both vegan and dairy free! These delectable delights boast the classic cinnamon-sugar snickerdoodle flavor, sandwiched together with a luscious filling that'll have guests reaching for seconds (and thirds).

Elevate your cookie game with our easy-to-bake Snickerdoodle Sandwich Cookies – a heavenly treat that's both vegan and dairy free! These delectable delights boast the classic cinnamon-sugar snickerdoodle flavor, sandwiched together with a luscious filling that'll have guests reaching for seconds (and thirds).

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  • Preparation timePrep time20 min
  • Ready inReady in32 min
  • ServingsPortions30
  • DifficultyDifficultyEasy

Ingredients

Cookies
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) Country Crock® Plant Butter Unsalted Sticks, softened
  • 1 3/4 cups granulated sugar, divided
  • 1 egg
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
Filling
  • 1 cup (2 sticks) Country Crock® Plant Butter Unsalted Sticks
  • 2 cups confectioners' sugar
  • 1 container (7.5 oz.) marshmallow creme
  • 2 teaspoons vanilla extract
  • pinch salt

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      Cookies
      1. Preheat oven to 375 degrees. Combine flour, cream of tartar, baking soda and salt in medium bowl. Set aside.
      2. In large bowl, with electric mixer beat Country Crock Plant Butter with 1-1/2 cups granulated sugar until fluffy. Beat in egg. Add flour mixture and beat until just combined.
      3. Combine remaining 1/4 cup sugar with cinnamon. Shape dough into balls (about 1 tablespoon each). You should get about 60 balls. Roll balls in cinnamon sugar to coat. Place balls 2 inches apart on parchment lined baking sheets.
      4. Bake 12 minutes or until edges are beginning to brown. Remove from oven and cool 2 minutes on cookie sheet. Remove cookies and cool completely on wire rack.
      Filling
      1. In large bowl, with electric mixer beat all ingredients until fluffy.
      Assembly
      1. Once cookies have cooled completely, spready about 1 slightly heaping tablespoon filling on flat side of one cookie, then top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining filling and cookies. Refrigerate cookies until filling is firm. Store cookies in refrigerator.
      While snickerdoodle cookies are iconically tied to cinnamon, you can easily tweak this vegan recipe using other dessert-friendly spices in your cupboard, such as pumpkin spice, all-spice, or ginger. Just make sure to use a light touch when experimenting with your sandwich cookies' flavors.

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