Soft Baked Snickerdoodle Sandwich Cookies
These Soft Baked Snickerdoodle Sandwich Cookies are a decadent twist on a classic favorite! 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 Snickerdoodle Biscotti, Snickerdoodle Banana Baked Donuts, or Eggless Brown Sugar Pumpkin Snickerdoodles.
A Quick Look At The Recipe
- Recipe Name: Soft Baked Snickerdoodle Sandwich Cookies
- Ready In: 25 minutes
- Makes: 12 sandwich cookies
- Main Ingredients: salted butter, cane sugar, cinnamon, all purpose flour
- Flavor Profile: cozy cinnamon-sugar cookies with rich vanilla frosting
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Medium
- Why You’ll Love It: soft baked snickerdoodles with creamy vanilla filling
Summarize & Save This Content On
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 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. Also try Earl Grey Sandwich Cookies.
One of the first cookies on my bakery menu was a frosted snickerdoodle cookie. Soft, chewy snickerdoodles with a sweet glaze on top. They were so good, but they were not ideal for stacking in bakery boxes or shipping because of the frosting on top. So, the sandwich cookie version was born! Easy to make, easy to eat, and full of snickerdoodle flavor and sweet frosting.
Try more recipes that were customer favorites from my bake shop like Caramel Chocolate Chip Cookies with Homemade Caramel, Homemade Marshmallows Without Eggs, Fresh Raspberry Custard or Simple Vanilla Cupcakes.
Ingredients
- Butter: I always use organic salted butter, but if you prefer to use unsalted butter you can. Just add 1/4 teaspoon of salt if using unsalted butter. Be sure to check out Best Salted Butter for Baking for my top picks for soft and chewy cookies.
- Cane Sugar: I use organic cane sugar, just like in classic snickerdoodles for both inside the cookie and the cinnamon sugar mixture.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Flour: I use organic all purpose flour, but I also provide an easy substitution for gluten free in the Notes of the recipe card. I also link the exact flour we used at my bake shop.
- Baking Powder: I use baking powder, because there is no acid in these cookies. For more info on leavening agents, be sure to check out my post the Difference Between Baking Soda and Baking Powder.
- Cinnamon: You need cinnamon for snickerdoodles as it's the main flavor. I use my favorite organic Korintje cinnamon. Check out the Best Cinnamon to Bake With for more info on the different varieties.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream in the filling for an extra light, fluffy buttercream.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft for both the cookies and the frosting.
- You can round out cookies by placing a cookie cutter (or glass) over the top of the cookies and swirling them around immediately after coming out of the oven for perfectly round cookies.
- Allow the cookies to cool completely before frosting, otherwise the frosting will melt and it's not ideal!
- You do not need to use a piping bag and decorating tip, this is optional. You can just use a butter knife and add frosting onto the cookies too.
- These need to be stored in an airtight container to stay soft. Keep under a cake dome or in a tupperware.
- You can freeze these as well, just place in an airtight container and store for up to 3 months.
- Gluten Free – Replace the all purpose flour with 269 grams (1 ¾ cups) 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.
How to Make Soft Baked Snickerdoodle Sandwich Cookies
- 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.
- Then add the flour, baking powder, sea salt, and cinnamon.
- 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. (If you are baking at high altitude, be sure to check the Notes in the bottom of the recipe for high altitude baking instructions).
- 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 2 to 3 minutes or until light and fluffy. Transfer to a piping bag with Ateco tip #827.
- Turn over every other cookie so they are paired up on the cookie sheet. Pipe a swirl of icing onto the turned over cookies.
- Then sandwich with the other one.
Soft Baked Snickerdoodle Sandwich Cookies FAQ's
Using the correct ratio of butter and sugar will help give you a sof, cakey cookie. And, baking them at a lower temperature, such as I do here, will yield a soft baked snickerdoodle.
No, you can totally skip the decorating tip if you don't have one! You can just cut a hole in the piping bag and just pipe dollops of frosting onto the cookies. You can even use a butter knife and just frost the cookies and sandwich together.
Yes, just replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend. I used the Namaste Organic Perfect Flour blend for testing, using a different flour may result in a different outcome as all are made with different ingredients.
Yes, you can easily make this recipe at high altitude! I have a simple adjustment in the Notes at the bottom of the recipe for baking at high altitude, just like with every recipe on my site.
Be sure to let cookies cool completely before frosting. If you don't let them cool, the filling will melt into the cookies and the cookies will become soggy.
Yes, as long as you store the baked cookies in an airtight container so they stay soft. You can also place a piece of parchment paper in between each layer to ensure they do not stick together. You can store these at room temperature overnight and fill the next day.
Yes, you can use Easy Homemade Cream Cheese Frosting instead if you prefer.
It's about 1 to 2 tablespoons, watch the video as it helps to get a visual!
Too much cookie spread, this can happen from eggs that are too big. Be sure you are using large eggs, not extra large. But, egg size can still vary drastically. You can always weigh eggs to ensure you are getting the right amount and they don't affect cookies in a negative way. One large egg should weigh 50 grams. Since we have 2 eggs in this recipe, you'll need 100 grams of beaten egg. Any extra, you can cook up in a skillet for your dog (with coconut or olive oil) and give as a food topper. Or you can save for your morning breakfast. Flat cookies can also happen from melted butter, do not use melted butter, ensure butter is soft and at room temperature.
Too much dry ingredients, in this case, flour. Be sure to use a digital food scale and measure properly so your cookies come out perfectly every time. This is the number one baking tool I recommend for everyone!
They do if you store them in an airtight container. This helps keep them soft and chewy.
Yes, because the buttercream filling is made with heavy cream, these technically need to be stored in the fridge.
They will stay fresh in an airtight container in the fridge for up to 7 days. You can also freeze them for up to 3 months.
Yes, just store in an airtight container in the freezer for up to 3 months. Thaw and enjoy!
Ways to Enjoy
These soft baked cookies are so delicious with a big glass of milk! And, we also love them with cozy drinks like Creamy Dark Hot Chocolate With Homemade Whipped Cream, Boozy Pumpkin Spice Hot Chocolate, Chai Tea Hot Chocolate, or Coconut Hot Chocolate.
More Sandwich Cookie Recipes
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Soft Baked Snickerdoodle Sandwich Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Piping Bags
- Ateco Tip #827
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 255 grams all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Topping
- 28 grams cane sugar
- 1 teaspoon ground cinnamon
Filling
- 113 grams salted butter (softened)
- 340 grams powdered sugar (sifted)
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- 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 2 to 3 minutes or until light and fluffy. Transfer to a piping bag with Ateco tip #827.
- Turn over every other cookie so they are paired up on the cookie sheet. 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.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is soft for both the cookies and the frosting.
- You can round out cookies by placing a cookie cutter (or glass) over the top of the cookies and swirling them around immediately after coming out of the oven for perfectly round cookies.
- Allow the cookies to cool completely before frosting, otherwise the frosting will melt and it's not ideal!
- You do not need to use a piping bag and decorating tip, this is optional. You can just use a butter knife and add frosting onto the cookies too.
- These need to be stored in an airtight container to stay soft. Keep under a cake dome or in a tupperware.
- You can freeze these as well, just place in an airtight container and store for up to 3 months.
- Gluten Free – Replace the all purpose flour with 269 grams (1 ¾ cups) 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.
Nutrition
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Love these elevated snickerdoodles!