Mimi's Organic Eats » Recipes » Cookies » Soft Baked Snickerdoodle Sandwich Cookies
Soft Baked Snickerdoodle Sandwich Cookies
Cookies • Fall • Gluten Free • High Altitude • No Seed Oils | Published September 19, 2023 by Mimi Council
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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 Brown Sugar Pumpkin Snickerdoodles.
Table of Contents
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
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Florida Crystals Organic Powdered Sugar
Frontier Co-Op Organic Korintje Cinnamon
Organic Valley Heavy Whipping Cream
Tools Needed
Stand Mixer or hand mixer
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)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
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.
Leave a Comment