Snickerdoodle Sandwich Cookies

Snickerdoodle Sandwich Cookies by Wood and Spoon Blog. These are soft and chewy snickerdoodle cookies stuffed with a brown sugar cinnamon buttercream filling. These cookies are simple and made in the traditional way but with the added yum from extra filling. Learn how simple and fun this recipe is on perfect for fall, holidays, and feeding a crowd!

These snickerdoodle sandwich cookies feature two thick and chewy cookies sandwiched with a brown sugar and cinnamon buttercream!


For the cookies:

  • ½ cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 11/3 cups all-purpose flour
  • ¾ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

For rolling the cookies:

  • 2 tablespoons sugar
  • ¾ teaspoons cinnamon

For the filling:

  • ¼ cup unsalted butter, at room temperature
  • ¾ cups powdered sugar
  • 3 tablespoons brown sugar
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt
  • 12 teaspoons milk, as needed.


  1. Preheat the oven to 350 degrees Fahrenheit and line two rimmed baking sheets with parchment paper. Set aside and begin making the cookies.
  2. In the bowl of a stand mixer, cream the butter and sugar together on medium speed until fluffy, about 3 minutes. Add the egg and vanilla extract, stirring to combine. Add the flour, cream of tartar, baking soda, and salt. Stir on low just until combined.
  3. In a small separate bowl, combine the sugar and cinnamon for rolling the cookies. Use a small cookie scoop to portion out 2 teaspoon sized rounds of dough. Roll quickly in your hands and toss in the sugar mixture. Repeat this process with all the cookie dough, spacing the balls out 2 teaspoons apart on the parchment lined pans. Bake the one at a time in the preheated oven for about 9 minutes, or until the edges of the cookies are set and the tops are beginning to crack. Allow to cool completely.
  4. Once cool, make the filling. Combine all the ingredients except for the milk in a medium-sized bowl and stir on low to combine into a thick, clumpy mixture. Add the milk, 1 teaspoon at a time, until it has smoothed into a thick buttercream. Spread a small dollop (or pipe!) of buttercream on half of the cookies and sandwich the filling with a second cookie. I like to allow my cookies to set in the fridge, covered, for about 20 minutes prior to enjoying.