Snickerdoodle Sandwich Cookies
Listen, I love two cookies disguising themselves as one. The cookie math on these things is just through the roof. Wanna eat 4 cookies in front of your guests without the “shame” of eating 4 cookies in front of your guests? Eat two sandwich cookies. There. You only had 2 cookies. #bakingmath. I love it.
The cookies themselves are everything a good snickerdoodle should be—soft and chewy, with just the right amount of tang from the cream of tartar. The cinnamon-sugar coating gives them a little crispiness on the outside, which pairs perfectly with the fluffy, sweet buttercream inside.
The key to getting these cookies just right is making sure you don’t overbake them. They should look slightly underdone in the center when you pull them out—they’ll firm up as they cool, giving you that perfect soft bite. And if piping buttercream onto cookies sounds intimidating, don’t worry. A butter knife works just as well!
So if you’re a snickerdoodle fan and like the idea of turning a single cookie into something even better, these are calling your name. Just don’t be surprised if you find yourself “accidentally” eating a few before they ever make it into sandwich form. Happy Baking!
With love,
Your Baker, Hannah
Ingredients Needed to Bake Snickerdoodle Sandwich Cookies:
Butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Cream of tartar
Salt
Powdered sugar
Heavy cream
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Butter – Unsalted butter works, just add an extra pinch of salt.
Cream of Tartar – If you don’t have it, swap both the baking soda and cream of tartar for 1 ½ teaspoons of baking powder.
Heavy Cream – Milk can be used in the buttercream, but it won’t be as rich.
Brown Sugar – Light or dark brown sugar both work fine.
What Tools Do You Need to Bake Snickerdoodle Sandwich Cookies?
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Piping bag (optional)
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Step-by-Step Instructions for Baking Snickerdoodle Sandwich Cookies:
Start by creaming together the butter, granulated sugar, and brown sugar until fluffy. Mix in the egg and vanilla extract.
In a separate bowl, whisk together the dry ingredients—flour, baking powder, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop out 12 evenly sized dough balls and roll each in a cinnamon-sugar mixture before placing them on a parchment-lined baking sheet. Bake at 350°F for 12-15 minutes, just until the edges are set. Let them cool completely before filling.
For the buttercream, beat the butter until smooth, then gradually mix in the powdered sugar, heavy cream, and vanilla. If it’s too stiff, add more cream. If it’s too soft, add a little more powdered sugar.
Pipe or spread the buttercream onto one cookie, then gently press a second cookie on top to create a sandwich.
Other Filling Options:
Cream cheese frosting for a tangy twist
Cinnamon-spiced buttercream
Chocolate ganache for a snickerdoodle s’mores vibe
Why is Cream of Tartar Necessary?
Cream of tartar gives snickerdoodles their signature tang and chewy texture. It also prevents the sugar from crystallizing, keeping the cookies soft.
How to Freeze or Store Snickerdoodle Sandwich Cookies:
Store at room temperature in an airtight container for up to 3 days. To freeze, place assembled cookie sandwiches in a single layer on a baking sheet, freeze until firm, then transfer to a sealed container. Thaw at room temperature before eating.
Recipe for Snickerdoodle Sandwich Cookies:
Snickerdoodle Sandwich Cookies
Ingredients
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
- Scoop the dough into 12 evenly sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set and slightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely while you make your buttercream filling.
- Add all frosting ingredients into a large mixing bowl, and mix with an electric hand mixer until light and fluffy. If your frosting seems too loose, add in a little more powdered sugar. If it seems too stiff, add in more heavy cream.
- Transfer your frosting into a piping bag fitted with the piping tip of your choice. (If you do not have a piping tip, you can just spread the frosting onto the cookie base with a butter knife.)
- Pipe or spread a generous amount of buttercream onto the flat side of one cookie.
- Gently press a second cookie on top, flat side down, to create a sandwich. Press lightly to ensure the filling reaches the edges without spilling out.
- Repeat with the remaining cookies and filling.
- For the best texture, let the cookie sandwiches sit for about 30 minutes to allow the buttercream to slightly set.
- Serve and enjoy!