Day 6 – Cream Cheese Whoopies

Snickerdoodles

Day 6 – Cream Cheese Whoopies

Despite the pre-packaged ingredients, this cookie is a sinfully decadent whoopie that won’t last long in your house!

INGREDIENTS:

1  pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
5 tablespoons butter, melted
1 egg
1 teaspoon cream of tartar
1 tablespoon cinnamon
1/2  cup sugar
1 container (1 lb) cream cheese frosting

DIRECTIONS:

Heat oven to 375°F. In medium bowl, stir sugar cookie mix, butter, egg and cream of tartar until soft dough forms.

In a small bowl, mix cinnamon and sugar. Shape dough into 36 (1-inch) balls. Coat balls with the cinnamon-sugar mixture; place on cookie sheet.

Bake 7 to 9 minutes or just until cookies are just set. Watch them closely! You don’t want them crispy, browned, and over baked. Hotter ovens may actually require slightly less time.

Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

For each sandwich cookie, spread frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.

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