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If you’re looking for a holiday dessert that’s simple yet show-stopping, these Snickerdoodle Cookie Sandwiches are the perfect choice. Soft, buttery cookies rolled in cinnamon sugar pair beautifully with a velvety brown sugar cream cheese filling, creating a treat that’s festive enough for any holiday gathering. These cookies feel indulgent but come together quickly and will not leave you disappointed!
Make sure you check out the other 12 days of Christmas Cookie Sandwiches by clicking the link below.
Snickerdoodle Cookie and Brown Sugar Cream Cheese Cookie Sandwich
Ingredients
Snickerdoodle Cookie:
- ½ cup unsalted butter, room temperature (113 g)
- ¾ cup granulated sugar, (150 g)
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 1/3 cups all purpose flour, spoon and leveled (160 g)
- 1 tsp cream of tartar, (3 g)
- ½ tsp baking soda (3 g)
- ¼ tsp salt, (1.5 g)
For rolling the cookie dough:
- ¼ cup white sugar
- 1 tbsp cinnamon
Brown Sugar Cream Cheese Frosting:
- 4 oz cream cheese, room temperature
- 2 tbsp unsalted butter, room temperature
- 3 tbsp brown sugar
- 1 cup powdered sugar
- ½ tsp vanilla
- pinch of salt
Instructions
Snickerdoodle Cookies:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Using a stand mixer or a large mixing bowl with a handheld mixer, cream the butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, mixing until completely smooth, scraping down the sides as needed.
- In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Using a cookie scooper, form 18 uniformed cookie dough balls (about 1 tablespoon each).
- In a small bowl, stir together the cinnamon and sugar coating. Roll the cookie dough into balls, then coat each dough ball generously in the cinnamon sugar mixture.
- Place on a lined baking sheet, leaving space for spreading (about 6 on each sheet, these cookies will spread!).
- Bake the cookies for 8–10 minutes, or until the edges look set while the centers remain soft and slightly puffy. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Brown Sugar Cream Cheese Frosting:
- In a bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add the vanilla, salt, and brown sugar. Continue beating until the sugar is dissolved and the mixture is fluffy. Mix in the powdered sugar until the frosting is smooth and spreadable.
- Pipe or spread frosting onto the flat side of 9 cookies, top each with another cookie and gently press to create a perfect snickerdoodle sandwich (try to pair the cookies up to equal sizes).
- Enjoy immediately or chill in fridge for an additional hour to firm the cookie sandwich.
Did you make these?
If you tested out this recipe make sure to leave a comment below letting me know what you think! And as always, make sure you tag me on Instagram @bakedby_brittney
