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Our Secrets to Legit Creamy Ice Cream!

Snickerdoodle Sandwich


Well, we are back to the sherbet. But, I promise this will be the last for a while! I made snickerdoodles a bit ago (I tried to make them dairy free; Never Doing THAT Again!!!!!) and my hubby ate them with ice cream. Well, I’m STILL off of dairy because of nursing Claire and so I made mine into a sandwich with raspberry sherbet. OH YAY!! This snickerdoodle sandwich was so yummy! Seriously. I know it sounds weird, but trust me! They were so delish! Even Cade liked them and he doesn’t eat much sherbet. WOOHOO!

Can Snickerdoodle Dough Be Frozen?

Snickerdoodle and most other cookie dough can be frozen.

Roll the dough into balls and place them in an airtight container.

You can freeze the cookie dough for up to 2 months.

Can You Substitute Shortening For Butter In Cookies?

 Generally, you can substitute shortening for butter in equal amounts in baking recipes.

Shortening makes  higher, lighter-textured baked goods, and the flavor may be just a little different. 

Is Sherbet Fat Free?

Sherbet is dairy free and fat free.

There are fewer calories in sherbet than in ice cream, however there is more sugar in sherbet than in ice cream.

Snickerdoodle Sandwich

Raised in the Kitchen - Carrian Cheney

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Snickerdoodle Sandwich

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Prep Time: 1 hour 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 20
This snickerdoodle sandwich was so yummy!


(Original Snickerdoodle recipe WITH dairy)

  • 1 1/2 cups white sugar
  • 1/2 cup butter softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon


  • Preheat oven to 400 degrees
  • Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs.
  • Mix well.
  • Stir in flour, cream of tartar, baking soda and salt.
  • Blend well.
  • Shape dough into 1 inch balls.
  • Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon.
  • Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets.
  • Bake 8 to 10 minutes.
  • Let cookies cool completely and then place a scoop of sherbet on one cookie and smush another on top.
  • Wrap in saran wrap and place in the freezer until set.


store in the freezer
Nutrition Facts
Snickerdoodle Sandwich
Amount Per Serving (1 g)
Calories 174 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 29mg10%
Sodium 104mg5%
Potassium 49mg1%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 166IU3%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Our Secrets to Legit Creamy Ice Cream!