Snickerdoodle Sandwich Cookies Recipe -
Snickerdoodle Sandwich Cookies Recipe

Snickerdoodle Sandwich Cookies

Recipe by  

"Creamy, cinnamon-spiced frosting sandwiched between two soft snickerdoodles makes for one tasty treat."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    1 hr 35 mins


  1. Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
  2. Beat the butter with an electric mixer on medium to high speed for 30 seconds in a large mixing bowl. Add 1 1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping the sides of the bowl occasionally. Add the eggs, one at a time, beating after each addition just until combined. Beat in the vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pecans. Cover and chill about 1 hour or until the dough is easy to handle.
  3. Combine 1/4 cup sugar, cinnamon, and nutmeg in a small bowl.
  4. Shape dough into 1 1/2-inch balls. Roll the balls in the sugar mixture to coat. Arrange 2 inches apart on the prepared cookie sheets. Flatten the dough balls slightly.
  5. Bake 8 to 10 minutes or until edges are firm and bottoms are very light brown. Let cool on the cookie sheets for 2 minutes. Slide the parchment paper with baked cookies on it to wire racks and let cool completely. Once cooled, slide the parchment paper onto a work surface.
  6. Spread Cinnamon Buttercream Frosting onto the flat side of half of the cookies. Top with remaining cookies, flat-sides down.
  7. Cinnamon Buttercream Frosting: Beat butter with an electric mixer on medium speed in a large mixing bowl until smooth. Add 2 cups powdered sugar, beating well. Beat in 1/4 cup milk, cinnamon, and vanilla. Gradually beat in 6 cups more powdered sugar. Beat in 2 to 4 teaspoons more milk until the frosting is of spreading consistency.
Kitchen-Friendly View


  • Snickerdoodle is such a fun word and they are even more fun to eat! Simply line your cookie sheets with parchment paper for cookies that won't stick. After the cookies are done, slide the sheet of parchment paper with the cookies still on top to the cooling rack. Save even more time by having the next batch of dough on parchment paper ready to bake!
  • Storage:
  • Place unfilled cookies in an airtight container. Store at room temperature up to 3 days, or label and freeze for up to 3 months.

Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2014

HEAVENLY! I made these for a party and all the guests were impressed. These are a little time-consuming, but totally worth it. My cookies ended up rising way more than in the pic, so the final product was more rounded that flat, but still tasty. I do have to point out that the recipe makes WAY too much frosting. You could easily get away with cutting the frosting recipe in half. It also is really thick and hard to beat, so you'll likely need to add in additional milk. The icing is also very sweet, so you don't want to overdo it. Using parchment paper really simplified the baking process. I followed the recipe exactly (well, except I used freshly grated nutmeg in a slightly reduced amount because of its potency) and I made sure I rolled each ball the same size (they were 30g each raw, and yes I'm crazy!). This ended up making 36 cookies, so 18 sandwiches.

Most Helpful Critical Review
Dec 09, 2014

The Recipe itself was great, I'm giving it 3 stars because of the buttercream: You CANNOT use a dairy milk in buttercream unless you advise people that the buttercream must then be refrigerated (so yes meaning your cookies must then be refrigerated). You can sub the milk for a non-dairy or swap the milk for water and it will be fine but your asking for bacteria unless all of the cookies are being consumed immediately.


11 Ratings

Dec 07, 2014

Delicious cookies and the ease of using the Reynolds Parchment paper made it so very easy. Didn't even have to wash the cookies sheets after.. just slid the paper off and it was clean! I didn't make sandwiches but just frosted each cookie on top. I did cut the cookie recipe in 1/2 and the frost recipe in 1/4 and there was still too much frosting for the 20 cookies. Can't imagine how much frosting they think you need for sandwich cookies. I'm glad I tried these! #AllstarsReynolds

Mar 05, 2015

Best thing ive ever ,made.

Jan 06, 2015

Worth the time it took to make. Great flavor! I'd like to make again using cream cheese as an ingredient in the filling instead next time. YUM

Mar 16, 2015

Cookies were really good but I wasn't crazy about the filling. I'm gonna make them again and make a cream cheese filling, I think we will like it better. Definitely the Reynolds parchment paper made this the easiest batch of cookies ever! I love it.

Dec 23, 2014

Loved these cookies! I wasn't a fan of the cream filling. But, my husband was. We all loved these cookies! They went fast in this house. :). Made them exactly as the recipe called for. And , the Reynolds parchment paper made a huge difference. For the better.

Dec 19, 2014

I love the Snickerdoodles but to be honest, the frosting was just a little too much. My whoopee pie loving daughter had trouble eating the whole thing. The Parchment Paper Cookie Sheets did make them a lot easier to make however.


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  • Calories
  • 499 kcal
  • 25%
  • Carbohydrates
  • 82.7 g
  • 27%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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