Mimi's Organic Eats » Cookie Recipes » Soft Baked Snickerdoodle Sandwich Cookies

Soft Baked Snickerdoodle Sandwich Cookies

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.

soft baked snickerdoodle sandwich cookies

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.

soft baked snickerdoodle sandwich cookies

Ingredients for Soft Baked Snickerdoodle Sandwich Cookies

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Frontier Co-Op Organic Korintje Cinnamon

Florida Crystals Organic Powdered Sugar

Organic Valley Heavy Whipping Cream

soft baked snickerdoodle sandwich cookies

Tools Needed

Stand Mixer or hand mixer

Digital Food Scale

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Ateco Tip #827

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How to Make Soft Baked Snickerdoodle Sandwich Cookies

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.

soft baked snickerdoodle sandwich cookies

FAQ's

Can I make these gluten free?

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.

Do I need to use a decorating tip?

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.

Can I make this recipe at high altitude?

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.

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

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.

soft baked snickerdoodle sandwich cookies

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soft baked snickerdoodle sandwich cookies

Soft Baked Snickerdoodle Sandwich Cookies

Mimi Council
These Soft Baked Snickerdoodle Sandwich Cookies are a decadent twist on a classic. Soft snickerdoodles filled with vanilla buttercream.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Makes 12 sandwiches
Calories 412 kcal

Ingredients
 
 

Dough

Topping

Filling

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

Tip – 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 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

Calories: 412kcalCarbohydrates: 61gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 266mgPotassium: 44mgFiber: 1gSugar: 44gVitamin A: 566IUVitamin C: 0.03mgCalcium: 37mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

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