rumchata-snickerdoodle-sandwich-cookies-recipe_1.jpg|1
rumchata-snickerdoodle-sandwich-cookies-recipe_1.jpg|1

RumChata Snickerdoodle Sandwich Cookies

RumChata Snickerdoodle Sandwich Cookies
One of your holiday favorites just got better! The classic snickerdoodle gets a yummy RumChata update in this easy to make holiday cookie recipe. This kid's cookie is all grown up—great for adult holiday parties or a fun girls' night out gift exchange goodie!
  • Amount2 dozen sandwich cookies
Print Recipe

Ingredients

  • 2 3/4 cups sifted all-purpose flour

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup butter, softened

  • 1 3/4 cup granulated sugar

  • 2 Eggs

  • 1/4 cup + 1 tablespoon RumChata liqueur

  • 2 teaspoons ground cinnamon

  • 1 cup solid vegetable shortening

  • 2 cups sifted confectioners' Sugar

  • White Sparkling Sugar, 8 oz.

  • Tools

  • 2 medium bowls

  • Electric mixer

  • Rolling pin

  • Small bowl

Instructions

Click to mark complete

  1. Preheat oven to 375ºF.
  2. In medium bowl, combine flour, cream of tartar, baking soda and 1/4 teaspoon salt; set aside. In large bowl, beat butter and 1-1/2 cups sugar with electric mixer on medium speed until light and fluffy. Add eggs and 1 tablespoon RumChata, mix well. Add flour mixture to the butter mixture; mix only until incorporated.
  3. Roll dough into 1-in. balls. In small bowl, combine remaining 1/4 cup sugar and cinnamon; roll balls in mixture to coat and place 2 in. apart on cookie sheet.
  4. Bake 8-10 minutes or until lightly browned, but still soft. Cool 3 minutes on pan. Remove to cooling grid; cool completely.
  5. For filling, beat shortening, confectioners’ sugar, 1/4 cup RumChata and 1/4 teaspoon salt in a medium bowl with electric mixer on medium speed until smooth.
  6. Spread cookies with filling and sandwich together. If desired, roll edges of cookies in White Pearlized Sugar.

Notes

How To

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