Snickerdoodles are a favorite at our house. The soft chewy texture with cinnamon and sugar warm from the oven is crave-worthy. But add some fluffy marshmallow buttercream sandwiched between them and it’s almost too much but it’s not. Nope. Snickerdoodle sandwich cookies are just right.
Make the snickerdoodle cookies
Start by creaming the butter and sugar together, then add in the eggs and vanilla. Finally stir together the flour, cream of tartar, baking soda, baking powder, and salt then slowly add to the butter and sugar mixture. These cookies get their soft chewy texture from the cream of tartar and baking soda. When the dough is fully mixed, scoop a little more than a tablespoon and roll it into a ball. If you want smaller cookies, then do less. Small little sandwiches would be a perfect lunchbox surprise for the kiddos.
Then roll the dough ball in cinnamon sugar and place on a baking sheet lined with a Silpat or parchment paper. Continue until all the dough is formed and rolled in the cinnamon sugar. I got about 16 large cookies out this recipe. Bake at 350 degrees for 10-12 minutes.
After the cookies bake, let them cool. Meanwhile…
Make the marshmallow buttercream
This is simply my buttercream recipe with marshmallow fluff added. It just adds an extra lift and flavor to the icing. It is perfect for sandwich cookies. Whip some butter until fluffy and then gradually add in powdered sugar, followed by a pinch of salt and vanilla. When the mixture is combined, fold in some marshmallow fluff. Turn your mixer to high and whip the icing for 2-3 minutes so it gets all fluffy and stuff.
Assemble the snickerdoodle sandwich cookies
Transfer the icing to a piping bag or sandwich bag. Pipe a swirl of icing on the back of half of the cookies then top with another cookie.
Don’t they look delicious! Now it’s your turn to get your snickerdoodle sandwich cookies on!