6 oz. (3/4 of 8 oz. pkg) PHILADELPHIA Cream Cheese, softened
6 tablespoons unsalted butter
1/2 teaspoon vanilla extract
3 cups powdered sugar, sifted
3/4 cup shredded unsweetened coconut flakes
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.
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