Colossal Snickerdoodle Cookie Sandwich
You may never want a "normal" sized cookie again!
Calories: 1142kcal
Ingredients
Snickerdoodle Cookie Dough
- 1 cup (2 sticks / 227 g) unsalted butter, softened but not melted
- 1½ cups (300 g) granulated sugar
- 2 large eggs (4 ounces total), room temperature
- 1 tablespoon McCormick Vanilla Extract
- 2¾ cups (352 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 teaspoons freshly-squeezed lemon juice
Cinnamon Sugar
- 3 tablespoons granulated sugar
- 3 teaspoons McCormick Ground Cinnamon
Cinnamon Marshmallow Frosting
- 3 cups confectioners' sugar
- 4 ounces cream cheese, softened
- 7 ounces marshmallow fluff
- 1 teaspoon McCormick Ground Cinnamon
- caramel topping, 1 tablespoon per cookie sandwich, optional
Instructions
Snickerdoodle Cookie Dough
- Preheat oven to 375°F. Prepare three cookie sheets by lining with parchment paper or Silpat.
- In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar (about 2-3 minutes).
- Add in the eggs one at a time, then add vanilla. Mix until fully incorporated.
- With the mixer on low (or off) add in the flour, baking soda, and salt. Then add in the lemon juice. Mix until just combined.
- Using a ½ cup measuring cup, scoop out the dough and form into rounded balls with your hands, then press down slightly to form a disc shape.
Cinnamon Sugar
- Mix the 3 tablespoons sugar and the cinnamon in a wide bowl. I like to use a fork but a small whisk also works.
Assembly
- Roll the dough in mixture. Place 2 cookies at least a few inches apart on a parchment-lined baking sheet.
- Bake 14-16 minutes. Cookies should puff up a bit and then fall slightly after cooling.
Cinnamon Marshmallow Frosting
- Add confectioners' sugar, cream cheese, marshmallow fluff, and cinnamon to a large bowl or the bowl of a stand mixer. Mix on medium speed for about 3 minutes, or until the frosting is smooth and creamy. (It will start out very thick, continue mixing until it is creamy.)
- Take one large cookie and place about ¼ cup of frosting. Smooth with an offset spatula.
- Drizzle with 1 tablespoon of caramel sauce.
- Place a cookie on top and press down slightly. Repeat with the rest of the ingredients to make 3 total sandwich cookies. (You may have one remaining individual cookie.)
Video
Nutrition
Serving: 6g | Calories: 1142kcal