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The cinnamon flavor stands out in this updated version of a popular everyday cookie.
Heat oven to 375°F.
Combine flour, baking soda and salt in bowl; set aside.
Combine 1/2 cup Cinnamon Sugar Butter Spread, sugar, brown sugar and 1/2 teaspoon vanilla in bowl; beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed after each addition until well mixed.
Drop dough by level teaspoonfuls onto lightly greased cookie sheets. Bake 7-8 minutes or until golden brown. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine powdered sugar, 1/4 cup Cinnamon Sugar Butter Spread and 1 teaspoon vanilla in bowl. Beat at low speed, adding enough milk for desired spreading consistency, until creamy.
Spread bottom-side of half of cookies with 2 teaspoons filling; top with another cookie, bottom-side down.
Dietary Fiber: 0g
I made these last year for christmas and they were amongst my favorite cookies. i felt the cookie and the icing complimented each other nicely. i am definitely making these again this year.
I made this recipe and the cookies are great, i love them, but the filling is too sweet for me. I had to throw out all the filling because i could not eat.
I made this for my friends' birthday. She was very, very happy with them.
These were very good, but just a little too sweet. I liked the consistency of them. I've made lots of Snickerdoodle recipes, from soft to crispy, from flat to rounded. These are a perfect mix of in-between. It's nice using the cinnamon butter and avoiding the rolling of dough balls into a cinnamon sugar mixture. The icing is maybe what makes these overly sweet. Good flavor of icing, but just a little too much for me. The kids love them though. I'm leaning more towards just the plain cookie.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3170
© 2014 Land O'Lakes, Inc.
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