Snickerdoodle Sandwich Cookies

Preheat the oven to 375-degrees. Line 2-3 cookie sheets with parchment paper or a Silpat. Place store bought cookies on the baking sheet, spacing the cookies out to allow for the Snickerdoodle cookie dough to spread during baking. Set aside.

PREPARE THE SNICKERDOODLE COOKIE DOUGH: In the bowl of a stand mixer, affixed with the paddle attachment, add the butter. Beat the butter on medium-high speed until light and creamy. Add the sugar to the butter and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the egg to the sugar mixture and beat into the mixture until completely incorporated.

Add the vanilla extract and water to the sugar mixture and beat until all ingredients are fully incorporated.

Turn the mixer speed to low, and slowly add the flour, baking soda, cream of tartar, salt, cinnamon and nutmeg. Mix until barely combined. Remove bowl from the mixer.

PREPARE CINNAMON SUGAR MIXTURE: In a small bowl add 1/4 cup sugar and 1-1/2 teaspoons ground cinnamon. Mix until combined.

Use a standard cookie scoop to scoop cookie dough balls. Roll cookie dough balls in the cinnamon-sugar mixture until all sides of the ball are fully coated. Place a cookie dough ball on top of each cookie on the cookie sheet. Gently press the cookie into the cookie.

Bake cookies in 375-degree oven for 5-minutes. Remove cookies from the oven and press the top store bought cookie onto the top of each cookie, gently pressing it into the cookie. Put cookie sheet back in the oven and continue to bake cookies for an additional 4-minutes. Remove cookies from the oven and allow cookies to set on the cookie sheet for several minutes before transferring to a wire rack to finish cooling.