French Toast Crunch Snickerdoodle Sandwiches

Name: French Toast Crunch Snickerdoodle Sandwiches
Total time: 3 h
Yield: 2 dz.
Ingredients: 2 1/2 c. French Toast Crunch cereal, plus more lightly crushed for rolling sandwich cookies; 2 1/4 c. all-purpose flour, spooned and leveled; 1 tsp. baking soda; 1/2 tsp. Kosher salt; 2 tsp. cream of tartar; 1 c. (2 sticks) unsalted butter, at room temperature; 1 3/4 c. sugar, divided; 2 large eggs; 2 tbsp. ground cinnamon; 1/2 c. (1 stick) unsalted butter, at room temperature; 2 c. confectioners' sugar; 3 tbsp. maple syrup; 1/2 tsp. ground cinnamon; 1 (7-ounce) jar marshmallow creme

By Marian Cooper CairnsPublished: Jan 4, 2018

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French Toast Crunch Snickerdoodle Sandwiches

Brian Woodcock

Yields:

2 dz.

Total Time:

3 hrs

The rich maple filling makes these sandwich cookies even sweeter.

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Ingredients

Snickerdoodle Sandwich Cookies

2 1/2 cups French Toast Crunch cereal, plus more lightly crushed for rolling sandwich cookies
2 1/4 cups all-purpose flour, spooned and leveled
1 tsp. baking soda
1/2 tsp. Kosher salt
2 tsp. cream of tartar
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar, divided
2 large eggs
2 Tbsp. ground cinnamon

Fluffy Maple Filling

1/2 cup (1 stick) unsalted butter, at room temperature
2 cups confectioners' sugar
3 Tbsp. maple syrup
1/2 tsp. ground cinnamon
1/2 tsp. Kosher salt
1 (7-ounce) jar marshmallow creme

Directions

1. Step 1 Pulse 2 1/2 cups cereal in a food processor until fine crumbs form, about 8 to 10 times (you should have 1 1/4 cups). Whisk together flour, baking soda, salt, and cream of tartar in a bowl.
2. Step 2Beat butter and 1 1/2 cups sugar on medium speed with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Reduce mixer speed to low and gradually add flour mixture, beating just until combined. Add 3/4 cups finely crushed cereal, beating just until combined. Cover and chill dough 2 hours or up to 3 days.
3. Step 3Preheat oven to 350°F. Line baking sheets with parchment paper. Stir together cinnamon, remaining 1/2 cup crushed cereal, and remaining 1/4 cup sugar in a bowl. Measure level tablespoons of dough; roll into balls. Drop dough into the cereal-sugar mixture and roll to coat. Place dough on prepared baking sheets, spacing 3 inches apart.
4. Step 4 Bake, in batches, until golden on the edges but still slightly soft in the center, 10 to 11 minutes. Transfer to a wire rack to cool completely.
5. Step 5Make Fluffy Maple Filling: Beat unsalted butter on medium speed with an electric mixer until creamy, 1 to 2 minutes. Slowly add confectioners’ sugar, maple syrup, ground cinnamon, and kosher salt, beating until smooth, 1 to 2 minutes. Fold in marshmallow crème just until combined.
6. Step 6Spread the flat side of half of the cookies with Fluffy Maple Filling, dividing evenly. Sandwich with remaining cookies. Roll edges of cookies in crushed cereal.