Mimi's Organic Eats » Recipes » Cookies » Soft Baked Snickerdoodle Sandwich Cookies
Soft Baked Snickerdoodle Sandwich Cookies
Cookies • No Seed Oils • Gluten Free • High Altitude • Fall | Published September 19, 2023 by Mimi Council
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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 my Frosted Snickerdoodles, Snickerdoodle Donut Holes, or my Brown Sugar Pumpkin Snickerdoodles.

Table of Contents
These soft baked snickerdoodles are sandwiched with vanilla buttercream frosting for an indulgent take on a classic cookie! My brother is obsessed with frosting, I used to trade him my frosting for his cake at all our birthdays. And, he loves snickerdoodles. So, I always make them for him with frosting! I usually make my Frosted Snickerdoodles, but I was traveling to see him recently and those don't travel as well because of the icing on top.
So, I created these snickerdoodle sandwich cookies that are filled with vanilla buttercream. All the glory of classic soft baked snickerdoodles with the addition of sweet vanilla frosting in the center. You will love these snickerdoodle sandwich cookies as much as he does!

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.

Ingredients
- Butter: I use Organic Valley Salted Butter. But, you can use unsalted if you prefer you should just add 1/4 teaspoon of salt to the dough.
- Cane Sugar: I use organic cane sugar, just like in classic snickerdoodles.
- Vanilla Extract: My favorite is Simply Organic.
- Eggs: I use organic large eggs.
- All Purpose Flour: My favorite is Cairnspring Mills.
- 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.
- Salt: I use a fine sea salt.
- Powdered Sugar: Organic powdered sugar is the base for the buttercream filling.
- Cinnamon: You need cinnamon for snickerdoodles as it's the main flavor. I use my favorite organic Korintje cinnamon.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream in the filling for an extra light, fluffy buttercream.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease. But, you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper as I think cookies bake best with it.
- Piping Bag: You'll need a piping bag if you want to pipe the filling, this is optional but if you want the look then it's necessary.
- Decorating Tip: I use Ateco tip #827.
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Step by Step Instructions
Step 1
Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Step 2
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.
Step 3
To make the topping: In a small dish add the cane sugar and cinnamon and swirl together.
Step 4
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.
Step 5
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).
Step 6
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.

FAQ's
Yes! I have a simple adjustment to make this recipe gluten free. Just check the Notes at the bottom of the recipe for the gluten free adjustment, plus I list my top pick for gluten free flour blend.
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.
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.

Craving More?
- Frosted Snickerdoodles
- Snickerdoodle Biscotti
- Snickerdoodle Donut Holes
- Cinnamon Honey Butter Spread
- Strawberry Lemonade Sandwich Cookies

Soft Baked Snickerdoodle Sandwich Cookies
Mimi CouncilIngredients
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 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
Nutrition
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