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