Snickerdoodle Sandwich Cookies are soft, classic snickerdoodle cookies sandwiched together with tangy, coconut cream cheese frosting. This recipe is straight from Jennifer McHenry’s cookbook Quick-Shop-&-Prep 5 Ingredient Baking, which is a cookbook you don’t want to miss!
Before I began the wild food blogging ride over 3 years ago, I used to subscribe to a few blogs. Mainly they were baking blogs, and I would comb them often for recipes. I never dreamed over 3 years later that I would be a food blogger with a site full of recipes, or that I would actually connect with some of those bloggers that I followed.
Bake or Break by Jennifer McHenry is one of the blogs that I followed then, and I still do now. Jennifer has a simple approach to baking, that always results in something insanely delicious. You know how you can just tell food is going to be good without even tasting it? That’s pretty much everything Jennifer bakes. Her Brown Butter Snickerdoodles were one of the earliest posts here on my site, and I loved them. I’ve tried many more of Jennifer’s recipes along the way, and they never disappointed.
When I got the opportunity to review Jennifer’s latest cookbook “Quick-Shop-&-Prep 5 Ingredient Baking”, I jumped at the chance.
The concept of the book is to have your baker’s pantry stocked with these standard items at all times:
- unbleached all-purpose flour
- unsalted butter
- granulated sugar
- light brown sugar
- baking powder
- baking soda
- vanilla extract
- spices, such as cinnamon, nutmeg, ginger, black pepper, and salt
I don’t know about you, but I always have these items in my pantry. From there, the book is broken into sections based on how many added ingredients are in the recipe beyond the ingredients in the baker’s pantry. The sections are +2, +3, +4, and +5 ingredients.
You will never need more than 5 added ingredients in a recipe outside of what’s already in your baker’s pantry.
The ingredients that are additional to the baker’s pantry are in bold letters in the recipe, so you know exactly what to buy at the store for it. I’m telling you, this cookbook makes baking easy. The ingredients and instructions are extremely straightforward, and although I’ve only tried one recipe in the cookbook thus far, since I’ve tried many others on Jennifer’s blog Bake or Break with stellar results, I know without a doubt that the other recipes in this cookbook will be fabulous too. 🙂
So let’s talk about these Snickerdoodle Sandwich Cookies now. These cookies were so easy to make, and believe it or not, required zero chilling time to bake up perfectly. I don’t know about you, but for me, the chilling time for cookie dough can keep me from making cookies at all, because I’m not always organized enough to wait hours for dough to chill. To have recipes like this that you can scoop out and bake right away is a baker’s dream.
I’m pretty cookie-challenged if I do say so myself. If a cookie has any chance of spreading, it’s going to do that to me. I halfway wondered if these would even come out right for me because of this cookie-spread problem I seem to have, but these came out perfectly soft and puffy. I was thrilled. 🙂
The cream cheese frosting was also perfect. I don’t like my frosting too sweet, and this was perfectly tangy with just enough sweetness, and then there’s coconut! It’s like Jennifer made this frosting just for me. 🙂
These Snickerdoodle Sandwich Cookies are so soft, with warm cinnamon flavor, and tangy cream cheese coconut frosting to balance everything out so well. These were a hit in my house, and I can’t wait to try another recipe from this cookbook! Will it be the Brown Sugar Cookies with Maple Frosting, Hazelnut Mocha Brownies, or Sweet and Salty Blondies?
Time will tell. 🙂
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 cup ( 2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- 3 cups powdered sugar, sifted
- ¾ cup sweetened shredded coconut
- Mix the granulated sugar and cinnamon together in a small bowl and set aside.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking soda, cinnamon, cream of tartar, and salt. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Using a tablespoon or ½" cookie scoop, scoop out the dough and roll into balls. Roll in the cinnamon-sugar, then place on the prepared baking sheets 2" apart. Bake for 8-10 minutes, or until lightly browned and set. Allow to cool on the pans for 10 minutes, then transfer cookies to a wire rack to cool completely.
- In a medium bowl, beat the cream cheese, butter, and vanilla together with an electric mixer on medium speed until smooth. Gradually add the powdered sugar, and beat until thoroughly combined and smooth. Stir in the coconut.
- Spread the frosting on the bottom half of the cookies. Top with the remaining cookies, and press together lightly so that the frosting spreads to the edges. Enjoy!
I had about half the amount of frosting left over, which I put to another use!
Recipe by Jennifer McHenry's cookbook Quick-Shop-&-Prep 5 Ingredient Baking.