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Cinnamon Sugar Snickerdoodle Sandwich Cookies

These Cinnamon Sugar Snickerdoodle Sandwich Cookies are soft, chewy, and filled with luscious cream cheese frosting. Perfect for any occasion and easy to make!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: Cinnamon, Cookies, Cream Cheese Filling, Easy, Quick, Snickerdoodle
Servings: 24 servings

Ingredients

For the Cookies:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar for rolling
  • 2 teaspoons ground cinnamon

For the Cream Cheese Filling:

  • 1 cup cream cheese softened
  • 1/2 cup powdered sugar

Instructions

Cookie Preparation

  • Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set aside.
  • In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 to 4 minutes.
  • Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
  • In a small bowl, mix together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon.
  • Scoop out generous tablespoon-sized portions of dough and roll each into a ball. Roll the dough balls in the cinnamon sugar mixture until fully coated.
  • Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, or until edges are set and tops have a crackled appearance but are still soft to the touch.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cream Cheese Filling & Assembly

  • In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
  • Once the cookies are cool, spread about a tablespoon of cream cheese filling on the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich. Repeat with remaining cookies.
  • These cookies are best enjoyed the same day or within a couple of days. Store them in an airtight container in the refrigerator to keep the filling fresh.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Baking Sheets
  • Parchment paper or silicone baking mats
  • Cooling racks
  • Spatula or butter knife
  • Small Bowl

Notes

  • Don’t skip the cream of tartar; it gives snickerdoodles their signature tang and chewy texture.
  • Avoid overmixing the dough after adding flour to keep cookies soft and tender.
  • Let cookies cool completely before assembling to prevent the filling from melting.
  • You can make the dough and filling a day ahead to save time on baking day.
  • Freeze baked unfilled cookies for up to a month and fill them after thawing for fresh sandwiches.