snickerdoodle sandwich cookies

Ingredients

• Servings: 20
• 1 cup butter, softened
• 1 3/4 cups sugar, divided
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 1/2 cup chopped pecans, toasted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• cinnamon buttercream frosting:
• 2/3 cup butter, softened
• 8 cups powdered sugar, divided, or more as needed
• 1/4 cup milk, plus more as needed
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f. line two cookie sheets with reynolds® parchment paper.
• beat the butter with an electric mixer on medium to high speed for 30 seconds in a large mixing bowl. add 1 1/2 cups sugar, baking soda, cream of tartar, and salt. beat until combined, scraping the sides of the bowl occasionally. add the eggs, one at a time, beating after each addition just until combined. beat in the vanilla. beat in as much of the flour as you can with the mixer. using a wooden spoon, stir in any remaining flour and the pecans. cover and chill about 1 hour or until the dough is easy to handle.
• combine 1/4 cup sugar, cinnamon, and nutmeg in a small bowl.
• shape dough into 1 1/2-inch balls. roll the balls in the sugar mixture to coat. arrange 2 inches apart on the prepared cookie sheets. flatten the dough balls slightly.
• bake 8 to 10 minutes or until edges are firm and bottoms are very light brown. let cool on the cookie sheets for 2 minutes. slide the parchment paper with baked cookies on it to wire racks and let cool completely. once cooled, slide the parchment paper a work surface.
• spread cinnamon buttercream frosting the flat side of half of the cookies. top with remaining cookies, flat-sides down.
• cinnamon buttercream frosting: beat butter with an electric mixer on medium speed in a large mixing bowl until smooth. add 2 cups powdered sugar, beating well. beat in 1/4 cup milk, cinnamon, and vanilla. gradually beat in 6 cups more powdered sugar. beat in 2 to 4 teaspoons more milk until the frosting is of spreading consistency.