Colossal Snickerdoodle Cookie Sandwich

[maybetoday]

Colossal Snickerdoodle Cookie Sandwich

You may never want a "normal" sized cookie again!
  (I left off the calorie count - you don't wanna know!   ) 



Prep Time 15 minutes

Cook Time 15 minutes



Ingredients


Snickerdoodle Cookie Dough

1 cup (2 sticks, 226g) unsalted butter, softened but not melted

1 1/2 cups (300g) granulated sugar

2 eggs (4 ounces total), room temperature

1 tablespoon McCormick Vanilla Extract

2 3/4 cups (352g) all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons fresh-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)


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 1/2 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 1/4 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.)

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