Ordinary snickerdoodles just won’t cut it once you’ve tried these snickerdoodles sandwiched together with creamy white chocolate frosting. A drizzle of more white chocolate and colorful sprinkles makes these a fun treat for any holiday celebration.

Snickerdoodle Sandwich Cookies | Go Bold With Butter

Snickerdoodle Sandwich Cookies

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 15 sandwich cookies

Snickerdoodle Sandwich Cookies


    For the Snickerdoodle Cookies:
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/3 cups granulated sugar, divided
  • 1/3 cup light or dark brown sugar, lightly packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • For the Filling:
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 6 ounces white chocolate, melted
  • 1 cup powdered sugar
  • 1-2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • For the Decoration:
  • 3 ounces white chocolate, melted
  • Sprinkles


  1. For the Snickerdoodle Cookies:
  2. Preheat oven to 375°F. Line baking sheet with parchment paper.
  3. In bowl of stand mixer fitted with paddle attachment, or large bowl with hand mixer, beat butter with 1 cup granulated sugar and brown sugar until light and creamy, about 2 minutes on high. Add eggs one at a time, mixing after each, followed by vanilla extract.
  4. In separate bowl combine flour, cream of tartar and salt. Add flour mixture to butter mixture and mix on low until combined.
  5. In small bowl, combine remaining 1/3 cup sugar and cinnamon. Roll cookie dough into rounded tablespoons and roll in cinnamon sugar. Place on prepared sheet pan 3 inches apart. Bake until edges just begin to turn golden, about 8 minutes. Cool on pan 5 minutes, then transfer to wire rack to cool completely.
  6. For the Filling:
  7. In bowl of stand mixer fitted with paddle attachment, or large bowl with hand mixer, beat butter, melted white chocolate, powdered sugar, 1 tablespoon heavy cream, and vanilla extract until smooth. Add more heavy cream if frosting is too thick.
  8. For the Decoration:
  9. Spread about 2 tablespoons frosting on bottom of cooled cookie and place another cookie on top. Drizzle with melted white chocolate and top with sprinkles. Repeat with remaining cookies and filling. Let sit 20 minutes until white chocolate is set.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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