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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!
One of my favorite recipes growing up was Snickerdoodles. I make these snickerdoodle sandwich cookies all the time and now that fall is around the corner, it seemed like the perfect time to revisit this classic cookie!
HERE IS WHAT OUR READERS ARE SAYING:
“I adore anything with cinnamon and these snickerdoodle cookie sandwiches are just my jams! Thanks for sharing 🙂” – Trang
However, we are adding a little twist to these! These 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 Snickerdoodles, so this cookie sandwich is 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.
That’s what it’s all about! When I find a recipe that is that satisfying, I know I want to keep it forever.
These Snickerdoodle Sandwich Cookies will have a place in your recipe box for years to come.
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.
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 (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- 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
HOW TO MAKE SNICKERDOODLE SANDWICH COOKIES:
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
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.
ANY ADDITIONS?
Bring it on! I love experimenting and this list of ideas should get you started right.
- Cream Cheese Frosting: Replace the filling with cream cheese frosting for a tangy twist in your cookie sandwiches.
- Roll in Cinnamon-Sugar Mixture: Before baking, roll the cookie dough balls in extra cinnamon sugar to boost the cinnamon flavor.
- Add Chopped Nuts: Mix chopped pecans or walnuts into the flour mixture for added crunch and extra flavor.
- Dust with Confectioners’ Sugar: Sprinkle confectioners’ sugar over the assembled cookies for a festive touch on your holiday cookie platter.
- Drizzle with Caramel or Chocolate: Top your cookies with caramel sauce or melted chocolate for an irresistible treat.
- Use Pumpkin Pie Spice: Substitute cinnamon with pumpkin pie spice in the dough and filling for a seasonal twist.
- Add Mini Chocolate Chips: Stir mini chocolate chips into the dough for bursts of chocolate in every bite.
ANY SUBSTITUTIONS?
I’ve always got you covered here.
Let me know in the comments how these turn out.
- Use Sugar Cookie Mix: Replace homemade dough with a sugar cookie mix for convenience.
- Dark or Milk Chocolate: Swap white chocolate chips with dark or milk chocolate in the filling.
- Whole Wheat Flour: Substitute some all-purpose flour with whole wheat flour in the flour mixture.
- Coconut Oil: Use coconut oil instead of butter for a dairy-free option.
- Adjust for High Altitude: Modify baking soda and flour amounts when baking at high altitude for best results.
HOW TO STORE:
Store cookies 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.
DANA’S 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.
Do you love a good old classic but are 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!
Snickerdoodle Sandwich Cookies
Ingredients
For the cookies:
- 1 cup salted butter melted and cooled slightly
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
For the coating:
- ⅓ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
For the filling:
- 8 ounces good quality white chocolate chips
- 1 cup unsalted butter softened
- 2 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of fine sea salt
Instructions
- In a large bowl with an electric hand mixer, mix the butter, granulated sugar, and brown sugar together until combined.1 cup salted butter, 1 cup granulated sugar, ½ cup light brown sugar
- Add the eggs, egg yolk, and vanilla, mix until combined.2 large eggs, 1 large egg yolk, 1 teaspoon vanilla extract
- Add the flour, baking powder, and cinnamon.3 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground 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.⅓ cup granulated sugar, 1 ½ teaspoons ground cinnamon
- 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.8 ounces good quality white chocolate chips
- 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.1 cup unsalted butter
- Gradually add the powdered sugar and mix until combined. Add the vanilla extract, cinnamon, and salt, and mix until incorporated.2 ¼ cups powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, Pinch of fine sea salt
- 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
- 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.
Nutrition
Love This Recipe?
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Remind me of oatmeal pies except with my favorite cookie. I can’t wait to make these!
I adore anything with cinnamon and these snickerdoodle cookie sandwiches are just my jams! Thanks for sharing 🙂
These look delicious!
I want these in my mouth NOW!
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!
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!
These are just amazing!! I want to eat a dozen 🙂
These cookies are everything my hubby loves! Great recipe Sarah 🙂
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.
Wow, these looks so moist and delish!
Those look delicious! Pinned!