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Snickerdoodle Sandwich Cookies have fluffy white chocolate cinnamon frosting sandwiched between two light but decadent snickerdoodles, a twist on the classic spiced cookie!

Close up side view of Snickerdoodle Sandwich Cookies stacked on white plate.

One of my favorite recipes growing up was Snickerdoodles. I make these all the time and now that fall is around the corner, it seemed like the perfect time to revisit this classic cookie!

However, we are adding a little twist to these! These Snickerdoodle Sandwich Cookies are amped-up cookies with a tasty filling inside that will keep you coming back for more.

The filling consists of white chocolate and cinnamon, which pairs amazingly well with the chewy and sugary snickerdoodle cookies that surround it.

I love Sandwich Cookies, and I love Snickerdoodle,s so these Snickerdoodle Sandwich Cookies are one of my favorite ones of all. Everything just works, and they are super fun and filling.

They are kind of like a version of the whoopie pie, but in more of a cookie form. Trust me, one bite of these bad boys, and they will absolutely keep you coming back for more.

Some of my other favorite cinnamon sugar recipes we have on our site include: Cinnamon Roll Blondies, Apple Cinnamon Cream Cheese Roll Ups and Quick and Easy Cinnamon Rolls.

Overhead photo of stacked Snickerdoodle Sandwich Cookies on white plate.

WHY THIS RECIPE WORKS:

  • Pantry staple ingredients help these come together nicely.
  • Makes a nice large batch.
  • You can make these larger if you’d like.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Salted butter
Granulated sugar
Light brown sugar
Eggs
Egg yolk
Vanilla extract
All-purpose flour
Baking powder
Ground cinnamon
White chocolate chips
Unsalted butter
Powdered sugar
Fine sea salt

Ingredients needed to make Snickerdoodle Sandwich Cookies.

HOW TO MAKE SNICKERDOODLE SANDWICH COOKIES:

  1. In a large bowl with an electric hand mixer, mix the butter, granulated sugar, and brown sugar together until combined. 
  2. Add the eggs, egg yolk, and vanilla, mix until combined.
  3. Add the flour, baking powder, and cinnamon.
  4. Mix well with no dry patches and scrape down the sides as needed. Cover with plastic wrap and place in the fridge for 1 hour to chill.
  5. Preheat the oven to 350°F. Line sheet trays with parchment paper, and set aside.
  6. In a small bowl, stir together the sugar and cinnamon for the coating, and set aside.
  7. Roll the dough into 1-inch balls. 
  8. Roll the balls into the cinnamon sugar mixture and place them on the sheet trays 2 inches apart.
  9. Bake for 8-10 minutes, until lightly browned along the edges and the tops appear set. Let cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
  10. While the cookies are cooling, make the filling. Melt the chocolate chips in a microwave-safe bowl for 30 seconds. Stir. Then microwave in 15-second increments, stirring in between, until melted and smooth. Set aside.
  11. Place softened butter in a large mixing bowl. Using an electric hand mixer on medium speed, beat until creamy. Add the melted chocolate a little at a time and mix at low speed until fully incorporated.
  12. Gradually add the powdered sugar and mix until combined. Add the vanilla extract, cinnamon, and salt, and mix until incorporated.
  13. Take a spoonful of frosting and place it on the bottom of one cookie, and then top with another to form a sandwich. Or you can place frosting in a piping bag attached with a 3M tip and pipe it onto the cookies as shown.

Step by step photos on how to make Snickerdoodle Sandwich Cookies.

WHY DO I NEED TO CHILL MY DOUGH?

Chilling your dough will help solidify the fats in the dough itself, which helps reduce the spread when they are baked. The fats will melt slowly and the cookies won’t spread as much.

We do not want these to be large thin cookies, we are looking for smaller, thicker cookies, so do not forget to chill your dough.

WHAT IS THE BEST WAY TO PUT ON THE FILLING?

We like to use a 3M piping tip for the frosting when making these, but you can just smear some on each cookie. Totally up to you. Or, use another piping tip you like!

CAN I CHANGE UP THE SPICES?

While cinnamon is the common ingredient used in snickerdoodle cookies, you can try pumpkin spice for a fun twist of the flavor if you’d like. It would work well with the filling as well.

Three stacked Snickerdoodle Sandwich Cookies with cinnamon sticks and milk.

HOW TO STORE:

These can be stored in an airtight container on the countertop where they will keep for up to 5 days or in the refrigerator for up to 1 week.

These can also be frozen, I like to individually wrap my cookies in plastic wrap and then place them in a freezer container or bag where they will keep in the freezer for up to 3 months.

To defrost, remove from the freezer to the countertop until thawed.

TIPS AND TRICKS:

  • This makes a large batch, but you can easily double it to save for later.
  • Make sure that you chill your dough for at least 1 hour.
  • We like to pipe our filling onto the cookies, but you can spread or spoon it as well.
  • Other fillings can be used for these, cream cheese will work, but they will need to remain refrigerated.
  • These can be frozen, see my tips above.
  • Switch out your spices to pumpkin pie spice for a different flavor.

Hand holding up one cookie with bite taken out of it.

Love a good old classic but looking for a little twist? These Snickerdoodle Sandwich Cookies are super tasty, easy, and absolutely fun for everyone.

If you like this recipe you might also like:

If you’ve tried these SNICKERDOODLE SANDWICH COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 7 votes

Snickerdoodle Sandwich Cookies

Prep: 15 minutes
Cook: 10 minutes
Chill Time: 1 hour
Total: 1 hour 25 minutes
Snickerdoodle Sandwich Cookies have fluffy white chocolate cinnamon frosting sandwiched between two light but decadent snickerdoodles, a twist on the classic spiced cookie!
Servings 24 servings

Ingredients
  

For the cookies:

For the coating:

For the filling:

Instructions

  • In a large bowl with an electric hand mixer, mix the butter, granulated sugar, and brown sugar together until combined.
  • Add the eggs, egg yolk, and vanilla, mix until combined.
  • Add the flour, baking powder, and cinnamon.
  • Mix well with no dry patches and scrape down the sides as needed. Cover with plastic wrap and place in the fridge for 1 hour to chill.
  • Preheat the oven to 350°F. Line sheet trays with parchment paper, and set aside.
  • In a small bowl, stir together the sugar and cinnamon for the coating, and set aside.
  • Roll the dough into 1-inch balls.
  • Roll the balls into the cinnamon sugar mixture and place them on the sheet trays 2 inches apart.
  • Bake for 8-10 minutes, until lightly browned along the edges and the tops appear set. Let cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
  • While the cookies are cooling, make the filling. Melt the chocolate chips in a microwave-safe bowl for 30 seconds. Stir. Then microwave in 15-second increments, stirring in between, until melted and smooth. Set aside.
  • Place softened butter in a large mixing bowl. Using an electric hand mixer on medium speed, beat until creamy. Add the melted chocolate a little at a time and mix at low speed until fully incorporated.
  • Gradually add the powdered sugar and mix until combined. Add the vanilla extract, cinnamon, and salt, and mix until incorporated.
  • Take a spoonful of frosting and place it on the bottom of one cookie, and then top with another to form a sandwich. Or you can place frosting in a piping bag attached with a 3M tip and pipe it onto the cookies as shown.

Notes

  1. This makes a large batch, but you can easily double it to save for later.
  2. Make sure that you chill your dough for at least 1 hour.
  3. We like to pipe our filling onto the cookies, but you can spread or spoon it as well.
  4. Other fillings can be used for these, cream cheese will work but they will need to remain refrigerated.
  5. These can be frozen, see my tips above.
  6. Switch out your spices to pumpkin pie spice for a different flavor.

Nutrition

Calories: 361kcal | Carbohydrates: 46g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 78mg | Potassium: 80mg | Fiber: 1g | Sugar: 32g | Vitamin A: 507IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg
Nutrition Disclaimer
Course Cookies
Cuisine American

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5 from 7 votes (5 ratings without comment)

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11 Comments

  1. Wow, these looks so moist and delish!

  2. A. I am a sucker for all things snickerdoodle. And B. I am also a sucker for a good cookiewich. 😉 These look amazing, Sarah! Pinned.

  3. These are just amazing!! I want to eat a dozen 🙂

  4. I love snickerdoodles and making them into sandwich cookies sounds even better! These look amazing and I can’t wait to try making them! Pinning!

  5. you know we love these! oh yes!! snickerdoodle cookiewiches!! oh I so want a few dozen just for myself! these look so delish Dana! Thanks for sharing (but I wish you could have shared the REAL cookie!) the recipe!

  6. 5 stars
    I adore anything with cinnamon and these snickerdoodle cookie sandwiches are just my jams! Thanks for sharing 🙂

  7. 5 stars
    Remind me of oatmeal pies except with my favorite cookie. I can’t wait to make these!

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