SNICKERDOODLE SANDWICH COOKIES

Steps:

• Heat oven to 350°F.
• For the Cinnamon-Sugar:
• Mix the granulated sugar and cinnamon together in a small bowl. Set aside
• For the Snickerdoodle Cookies:
• Line a large baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, cinnamon, cream of tartar and salt.
• In a separate large mixing bowl, with an electric mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla. On low speed, gradually add flour mixture, mixing just until combined.
• Using a 1/2-inch cookie scoop, scoop cookie dough and roll into balls. Roll in cinnamon-sugar, then place on the prepared baking sheets. Bake for 8-10 minutes, or until lightly browned. Allow to cool on baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
• For the Coconut Cream Cheese Frosting:
• In a medium bowl, beat cream cheese, butter, and vanilla together with an electric mixer on medium speed, until smooth. Gradually add powdered sugar; beat until thoroughly combined and smooth. Stir in coconut.
• Spread frosting on the bottom of half of the cookies. Top with the remaining cookies, pressing together gently, so that the frosting spreads to the edges.