These Soft Baked Snickedoodle Sandwich Cookies are a delightful twist on a classic cookie! Filled with vanilla buttercream between two cinnamon and sugar cookies, you’ll want a glass of milk with these!
If you love snickerdoodles as much as I do, be sure to check out some of my other favorite recipes like my Frosted Snickerdoodles, Snickerdoodle Donut Holes, or my Snickerdoodle Biscotti.
Why You'll Love This Recipe
Soft Baked: The cookies are soft baked, making them like an oatmeal cream pie, but in snickerdoodle form!
Elevated Classics: These Soft Baked Snickerdoodles are an elevated classic! These are classic soft and chewy snickerdoodle cookies and I fill them with vanilla buttercream icing! These are decadent and elevated snickerdoodles!
Two Cookies in One: Yes, sandwich cookies are two cookies in one! This is part of the reason why they’re so awesome. But I also love sandwich cookies because you really only need just one for a sweet afternoon treat.
Tools Needed
Stand Mixer or hand mixer
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Ingredients for Soft Baked Snickerdoodle Sandwich Cookies
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour
Frontier Co-Op Organic Korintje Cinnamon
Florida Crystals Organic Powdered Sugar
Organic Valley Heavy Whipping Cream
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you're making something healthy and buying fruits, veggies, or meats so maybe you don't need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it's already a healthy recipe, or you're already buying good for you ingredients – it doesn't mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Ingredients
- Dough
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs
255 grams (2 cups) organic all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon organic cinnamon
- Topping
28 grams (2 tablespoons) organic cane sugar
1 teaspoon organic cinnamon
- Filling
1/2 cup (113 grams) organic salted butter, softened
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
3 tablespoons organic heavy whipping cream
1 teaspoon organic vanilla extract
Directions
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add in the eggs, flour, baking powder, sea salt, and cinnamon and mix on low until combined.
- To make the topping: In a small dish add the cane sugar and cinnamon and swirl together.
- Using your hands, form the dough into 24 balls and flatten just a little so they are about 1-inch in diameter. Roll them in the cinnamon and sugar topping and place on the prepared baking sheets.
- Bake for 9 to 11 minutes or until the centers look set and lightly golden brown. Allow to cool completely on the baking sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, heavy whipping cream, and vanilla extract. Mix on low until combined, then speed mixer up to high and whip for 1 minute or until light and fluffy. Transfer to a piping bag with Ateco tip #827.
- Turn over every other cookie so they are paired up. Pipe a swirl of icing onto the turned over cookies and sandwich with the other one.
- Store in an airtight container in the fridge for up to 7 days.
Notes
- These are soft baked cookies, but feel free to bake a few minutes longer if you want them a little bit more done and less gooey.
- Gluten Free – Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
- High Altitude – Bake at 325°F for 8 to 10 minutes or until the centers look set and lightly golden brown.
Did you make this recipe?
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Make sure to check out my Eggless Vanilla Cupcakes with Chocolate Ganache Frosting recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!
