Snickerdoodle Cookie Whoopie Pies
Snickerdoodle Cookie Whoopie Pie Recipe with fluffy cinnamon frosting. These Snickerdoodle Sandwich Cookies are perfect treats for your holiday cookie exchange!
Snickerdoodle Cookie Recipe
Say Hello to the King of Christmas Cookies… The Snickerdoodle.
This is the cookie so many of us remember making with mom, especially around the holidays.
Little hands, rolling sweet dough balls in cinnamon sugar. Soft pillowy cookies, hot out of the oven, kissed with spice.
The tangy-sweet taste of holiday spirit.
Snickerdoodle Cookies + Whoopie Pies
Classic snickerdoodles are pretty spectacular on their own.
However, squish two snickerdoodle cookies together with fluffy frosting and you’ve got something truly magical.
Today’s Snickerdoodle Cookie Whoopie Pie Recipe is a ramped up double-decker golden glittering snickerdoodle cookie treat filled with ultra soft cinnamon marshmallow filling.
The cookies themselves are a flatter version of my mom’s perfect snickerdoodle recipe, which makes them easier to sandwich and stack.
(If you want to make the fluffier version seen below, chill the dough for one hour before baking.)
Snickerdoodles Recipe with Cinnamon Frosting
The cinnamon frosting is a hybrid of half traditional frosting and half marshmallow fluff, which makes it extra light and airy… More like a “cream pie” or whoopie pie filling.
These little beauties look fabulous on holiday cookie platters, and are just the sort of treat to take to school or office parties.
They are utterly divine in taste and texture. Are you convinced to try them?
Let’s do this!
Snickerdoodle Cookies Ingredients
For the Snickerdoodles
- All-purpose flour – The base of the cookie dough.
- Cream of tartar – To give the cookies their iconic tart flavor.
- Baking soda – To lift and lighten.
- Salt – All baked goods need a little.
- Granulated sugar – To sweeten the cookies and create the sugary crust on the outside.
- Unsalted butter – Softened. For a rich taste and texture.
- Eggs – To bind the dough together.
- Cinnamon – For the cinnamon sugar coating on the outside of each cookie.
For the Frosting
- Unsalted butter – Softened.
- Powdered sugar – To thicken and thicken the frosting.
- Vanilla extract – For deep flavor.
- Cinnamon – Just a little more.
- Marshmallow fluff – To make the frosting extra fluffy.
How To Make Snickerdoodles Sandwich Cookies
- Roll the cookie dough in cinnamon sugar and bake until golden.
- Once the cookies are cool, prepare the frosting and scoop it into a piping bag, or a plastic bag with the corner snipped off.
- Pipe swirls of frosting onto the bottom of half the cookies. Then give each sandwich cookie a topper.
See the Full Snickerdoodles Cookie Whoopie Pie Recipe Below
I’m sure even Santa would appreciate a couple Snickerdoodle Whoopie Pies served with a glass of milk on Christmas Eve!
Snickerdoodle Cookies Recipe Substitutions
- Try using Nutella chocolate hazelnut spread as the filling between the cookies!
- These snickerdoodles also make an amazing base for ice cream sandwiches. Fill with mint chip or holiday peppermint ice cream.
- Instead of cinnamon, roll the cookies in pumpkin pie spice blend for an extra spiced finish.
- Make a Gluten Free version using 1-to-1 gluten free baking mix instead of wheat flour!
Other Whoopie Pie Recipes You Might Like
- Lemon Blueberry Whoopie Pie Recipe
- Pumpkin Whoopie Pies
- Sour Cream Whoopie Pies with Chocolate Filling
- Birthday Whoopie Pies – Kylee Cooks
More Amazing Christmas Cookies
- Soft Chewy Molasses Cookies
- 3D Christmas Tree Cut Out Cookies
- The Best Chocolate Sugar Cookies
- Chocolate Dipped Lace Cookies
- Tiramisu Sandwich Cookies
Snickerdoodle Whoopie Pie Recipe
For the Snickerdoodles:
- Preheat the oven to 400 degrees F and line several baking sheets with parchment paper. In a large bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and 1 1/2 cups sugar together until light and fluffy, about 3–5 minutes. Then beat in the eggs and scrape the bowl. Turn mixer on low and slowly add the flour mixture until well combined.
- Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.
- Place the balls on prepared baking sheets, 2 1/2 inches apart. Bake for 8–9 minutes, until just barely golden around the edges. Cool for several minutes on the baking sheets before moving.
For the Frosting:
- Cream the butter, powdered sugar, vanilla, and cinnamon together until light and fluffy. Scrape the bowl and mix in the marshmallow fluff.
- Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. Add the top cookie on each sandwich and press down.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!