Irresistible Brown Butter Snickerdoodle Cookie Sandwiches with Cream Cheese Frosting

Get ready to experience a whole new level of snickerdoodle bliss! These Snickerdoodle Cookie Sandwiches take everything you love about the classic cinnamon-sugar cookie and elevate it with a rich, nutty brown butter infusion and a dreamy brown butter cream cheese frosting. Imagine a soft, perfectly chewy cookie, enhanced with the deep, caramel notes of browned butter, hugging a cloud of equally flavorful, not-too-sweet cream cheese frosting. It’s a twist on classic snickerdoodles that you won’t soon forget.

The idea for these irresistible treats began with a simple craving: I couldn’t stop thinking about how a delicate brown butter flavor would perfectly complement a wonderfully chewy snickerdoodle cookie. So, I made it happen, crafting a cookie that truly stood out. But why stop there? My vision quickly expanded – I wanted more cookie, more frosting, and the ultimate handheld dessert experience. The solution? Smushing two of these magnificent cookies together with a generous layer of the most divine brown butter cream cheese frosting. The result is a truly unforgettable cookie sandwich that’s been a massive hit in my kitchen and will surely be in yours too!

Explore More Delicious Cookie Sandwiches

If you’re a fan of delightful cookie sandwiches, you might also love these other unique creations:

• Decadent Chocolate Chip Cookie Sandwiches with Caramel Filling
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• The Best Red Velvet Cookie Sandwiches You’ll Ever Make!

Why You’ll Adore These Snickerdoodle Cookie Sandwiches

If you’re wondering what makes these particular snickerdoodle cookie sandwiches a must-try, prepare to be delighted. They’re more than just cookies; they’re an experience:

• Elevated Classic Flavor: Experience the beloved classic snickerdoodle taste, but with an added layer of cozy, nutty warmth from the brown butter. It transforms a familiar favorite into something truly extraordinary and sophisticated.
• Perfectly Balanced Cream Cheese Frosting: The filling isn’t just any frosting; it’s a brown butter cream cheese frosting that’s expertly balanced. It provides a luscious, tangy sweetness without being overly sugary, perfectly complementing the cookies.
• Effortless One-Bowl Dough: Forget the fuss! The cookie dough comes together beautifully in just one bowl, and you won’t even need a stand mixer. This makes prep quick and cleanup a breeze, leaving more time for baking joy.
• Versatile & Crowd-Pleasing: These cookie sandwiches are fantastic for any occasion. Whether you’re gifting them to friends, bringing them to a party, or simply indulging in some late-night baking therapy, they’re always a hit.
• Excellent for Storage: Planning ahead? These cookies freeze exceptionally well and store beautifully. In fact, many people find they taste even better the next day, allowing the flavors to meld and deepen.

Essential Ingredients for Your Snickerdoodle Cookie Sandwiches

Gathering your ingredients is the first step to creating these delectable treats. Each component plays a vital role in achieving that perfect chewy texture and rich flavor profile:

• Unsalted Butter: This is the star ingredient, as you’ll be browning it for both the cookie dough and the frosting. Browning butter infuses it with a deep, nutty, caramel-like flavor that adds unparalleled depth to this recipe. Using unsalted butter gives you full control over the salt content in your baking.
• Brown Sugar & Granulated Sugar: The combination of these two sugars is crucial. Brown sugar contributes moisture and a soft, chewy texture, along with a subtle molasses flavor. Granulated sugar provides crispness around the edges and balances the sweetness.
• Chilled Egg & Egg Yolk: A large egg binds the ingredients, while an extra egg yolk adds richness, tenderness, and helps create a wonderfully chewy cookie without making it cakey. Using them chilled helps control the dough’s temperature.
• Pure Vanilla Extract: Always opt for pure vanilla for the best flavor. It enhances all the other sweet notes and provides a warm, aromatic finish.
• Cornstarch: This secret ingredient is key for incredibly soft and tender cookies. It helps keep them from drying out and contributes to that desirable chewy interior.
• Baking Soda & Cream of Tartar: This is the classic leavening duo for snickerdoodles. Baking soda reacts with the acidic cream of tartar to create the characteristic tangy flavor and soft, pillowy texture that defines a true snickerdoodle.
• Ground Cinnamon: Essential for the signature snickerdoodle taste! It’s mixed into the dough for warmth and flavor, and also generously rolled with sugar on the outside for that iconic spiced coating.
• Salt: A small but mighty ingredient that balances the sweetness, enhances all the flavors, and prevents the cookies from tasting bland.
• All-Purpose Flour: The structural base of your cookies. It’s important to measure it correctly by spooning it into your measuring cup and leveling it off to avoid dense or dry cookies.
• Room Temperature Cream Cheese: For the frosting, ensure your cream cheese is softened to room temperature. This allows it to blend smoothly with the browned butter without lumps, creating a creamy, pipeable texture.
• Powdered Sugar (Confectioners’ Sugar): Sweetens the frosting and contributes to its smooth, velvety consistency, melting seamlessly without any grittiness.
• Heavy Cream: Just a splash of heavy cream adds extra richness and helps achieve the perfect light, fluffy, and pipeable consistency for your frosting.
• Pinch of Salt (for frosting): A tiny bit of salt in the frosting is crucial for cutting through the sweetness and enhancing the overall flavor profile.

Easy Step-by-Step Instructions to Master These Cookies

Follow these detailed steps to create perfectly soft, chewy snickerdoodle cookie sandwiches with a rich brown butter cream cheese frosting. Precision in browning the butter is key!

Brown the Butter for the Frosting First

Starting with the frosting butter ensures it has ample time to cool, which is essential for a light and fluffy frosting.

• In a medium-sized, light-colored saucepan (this helps you see the color change), melt ¾ cup of unsalted butter over medium heat.
• Stir the butter constantly as it melts, foams, and begins to change color. You’ll notice the milk solids separating and sinking to the bottom. Continue stirring until the butter turns a beautiful golden brown, smells wonderfully nutty, and you hear a light crackling sound (this usually takes about 5-7 minutes). Be vigilant to prevent burning!
• Immediately pour the browned butter (including the browned bits at the bottom) into a medium heat-safe bowl. Set it aside to cool completely to room temperature. This is crucial for the frosting’s texture. It needs to solidify somewhat but remain soft, not liquid.

Prepare the Irresistible Cookie Dough

Now, let’s craft the base of our sandwich – the perfectly spiced snickerdoodle cookies.

• Using the same saucepan (no need to clean it if you’re quick!), brown another ¾ cup of unsalted butter following the exact same process as above. Pour this browned butter into a large mixing bowl and let it cool for 10-15 minutes, or until it’s warm but no longer hot to the touch. This slight warmth is ideal for incorporating the sugars.
• While the butter cools, preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper or silicone baking mats to prevent sticking.
• To the cooled brown butter, add the granulated sugar and light brown sugar. Whisk thoroughly for about 1 minute until the mixture is beautifully smooth, glossy, and well combined.
• Next, whisk in the chilled large egg, the extra chilled egg yolk, and the pure vanilla extract. Whisk vigorously for 1-2 minutes until the mixture lightens in color and becomes noticeably light and fluffy, almost doubling in volume. This step incorporates air, making the cookies tender.
• In a separate small bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cornstarch, salt, and ground cinnamon until well combined.
• Gradually add the dry flour mixture to the wet ingredients. Switch to a rubber spatula and fold gently until the flour is just incorporated, and no streaks of dry flour remain on the sides or bottom of the bowl. Be careful not to overmix, as this can lead to tough cookies.
• In yet another small, shallow bowl, stir together ⅓ cup of granulated sugar and 1 teaspoon of ground cinnamon. This will be your delicious coating.
• Using a 2-tablespoon cookie scoop, portion out the dough. Roll each dough ball generously in the cinnamon-sugar mixture until fully coated. Place the coated cookies onto your prepared baking sheets, leaving about 2 inches between each for spreading.
• Bake for 8 minutes. The edges should be just set, and the centers will look slightly underbaked. This is perfect for a chewy cookie!
• Immediately upon removing the cookies from the oven, use the back of a flat spatula or the bottom of a glass to gently press down on the tops of each cookie. This flattens them slightly, creating an ideal surface for sandwiching.
• Transfer the cookies to a wire rack to cool completely. They must be entirely cool before frosting to prevent the frosting from melting.

Whip Up the Creamy Brown Butter Frosting

With your cookies cooling, it’s time to prepare the luscious filling that brings these sandwiches to life.

• Ensure your browned butter from the first step has cooled to room temperature and is no longer liquid, but soft. In a medium bowl, combine the room temperature browned butter and softened cream cheese. Using an electric mixer (handheld or stand mixer), beat on medium speed for 2-4 minutes until the mixture is wonderfully smooth, light, and fluffy.
• Add the powdered sugar, vanilla extract, a splash of heavy cream, and a pinch of salt to the bowl.
• Start by mixing on low speed until the ingredients are just combined and there’s no dry powdered sugar. Then, increase the speed to high and beat for another 2 minutes until the frosting is incredibly light, airy, and fluffy.
• Use a rubber spatula to press the frosting down and remove any trapped air pockets. This makes it easier to pipe or spread smoothly.

Assemble Your Dreamy Snickerdoodle Sandwiches

The moment of truth! Bringing the cookies and frosting together.

• Take half of your cooled snickerdoodle cookies. Either pipe the frosting onto the flat bottom side of each cookie using a piping bag (a Wilton 1M tip creates a beautiful swirl), or simply spread a generous amount with an offset spatula.
• Gently place the remaining unfrosted cookies (flat side down) on top of the frosted halves to create your cookie sandwiches.
• Press gently to seal the sandwiches together. If the frosting seems a little soft, you can chill them briefly in the refrigerator for about 15-20 minutes to help it set, making them easier to handle.

Expert Tips and Tricks for Snickerdoodle Perfection

To ensure your Snickerdoodle Cookie Sandwiches turn out perfectly every single time, keep these invaluable tips in mind. A little foresight goes a long way in baking!

• Prioritize Frosting Butter Cooling: Always brown the butter for your frosting first. It needs to cool completely to room temperature – ideally, it should solidify to a soft, spreadable consistency, not liquid. This crucial step prevents a melty mess when whipping and ensures a stable, fluffy frosting.
• Choose a Light-Colored Pan for Browning Butter: Using a stainless steel or light-bottomed saucepan makes it much easier to monitor the color of the milk solids. This helps you achieve that perfect golden-brown hue and nutty aroma without accidentally burning it, which can happen quickly in a dark pan.
• Weigh Your Flour for Accuracy: For the most consistent results and to prevent dry, dense cookies, weighing your flour with a kitchen scale is highly recommended. If you don’t have a scale, remember to spoon your flour into the measuring cup and level it off with a straight edge rather than scooping directly from the bag.
• Chill Dough if Too Soft: On warm days, or if your kitchen is particularly warm, your cookie dough might become too soft to easily roll. Don’t hesitate to chill the dough in the refrigerator for 30 minutes to an hour. This makes it much more manageable and helps prevent excessive spreading during baking.
• Flatten Cookies Immediately After Baking: The moment your cookies come out of the oven, while they are still hot and pliable, gently press down on their tops with a flat spatula or the bottom of a glass. This creates a flatter, more uniform surface, making it much easier to stack them evenly and apply the frosting without it oozing out.
• Utilize a Piping Bag for Bakery-Style Frosting: If you’re aiming for that beautiful, professional bakery-perfect swirl, investing in a piping bag and a large star tip (like Wilton 1M) is a game-changer. It not only looks impressive but also helps distribute the frosting evenly.
• Don’t Overbake: Snickerdoodles are best when slightly underbaked, resulting in that delightful chewy texture. Look for set edges and slightly soft centers. They will continue to cook slightly as they cool on the baking sheet.

Recommended Tools for Baking Success

Having the right kitchen tools can make all the difference in your baking journey, especially for a recipe like this:

• Light-Colored Saucepan: Essential for browning butter perfectly without burning.
• Mixing Bowls (Large, Medium, Small): For preparing dough, frosting, and cinnamon-sugar mixture.
• Rubber Spatula: Ideal for folding dough and smoothing frosting.
• 2-Tablespoon Cookie Scoop: Ensures uniform cookie size for consistent baking and perfect sandwiches.
• Electric Mixer or Hand Mixer: Necessary for whipping the frosting to a light and fluffy consistency.
• Piping Bag + Large Star Tip (e.g., Wilton 1M): (Optional, but recommended) For professional-looking frosting swirls.
• Wire Rack: For cooling cookies completely and preventing soggy bottoms.
• Parchment Paper or Silicone Mats: For lining baking sheets, ensuring easy release and even baking.
• Kitchen Scale: (Optional, but highly recommended) For precise flour measurement.

Frequently Asked Questions About Snickerdoodle Cookie Sandwiches

Got questions about making these delightful snickerdoodle cookie sandwiches? Here are the most common inquiries and detailed answers to help you bake with confidence:

• Can I use regular butter instead of browned butter?
  Technically, yes, you can. However, be aware that you will miss out on the incredible depth of flavor that browned butter provides. The nutty, caramel notes of browned butter are what truly elevate this recipe from a good snickerdoodle to an exceptional one. If you skip browning, the cookies and frosting will still be delicious, but they won’t have that unique, sophisticated taste.
• Do these taste like a classic snickerdoodle?
  Absolutely, they retain all the beloved characteristics of a classic snickerdoodle – the tangy cinnamon-sugar flavor, the soft and chewy texture. But these are truly a “leveled-up” version! Thanks to the brown butter in both the cookies and the cream cheese frosting, they boast an added layer of richness and a warm, complex flavor that makes them even more irresistible than your favorite traditional snickerdoodle.
• What if I don’t have cream of tartar?
  Cream of tartar is a key ingredient for classic snickerdoodles, contributing to their signature tangy flavor and soft, chewy texture. If you don’t have it, you can substitute it with 1 teaspoon of lemon juice or white vinegar for every ½ teaspoon of cream of tartar. While this will provide some of the necessary acidity for leavening, the taste and texture might be slightly different from a truly classic snickerdoodle. For the best, most authentic results, cream of tartar is highly recommended.
• Can I freeze these cookie sandwiches?
  Yes, these snickerdoodle cookie sandwiches freeze beautifully! You have a couple of options: you can freeze the baked cookies and the frosting separately, then assemble them later. Alternatively, you can freeze the assembled cookie sandwiches. Place them in an airtight freezer-safe container, using parchment paper between layers to prevent sticking. They will keep well for up to 1 month. Thaw at room temperature or in the refrigerator before enjoying.
• Can I make these mini cookie sandwiches?
  Certainly! For adorable mini snickerdoodle cookie sandwiches, simply use a 1-tablespoon cookie scoop to portion out smaller dough balls. When baking, reduce the baking time by 1-2 minutes, watching carefully for the edges to set. This adjustment will yield smaller, bite-sized treats perfect for parties or portion control.
• Why is my browned butter frosting gritty?
  If your browned butter frosting turns out gritty, it’s likely due to one of two reasons. Firstly, ensure your powdered sugar is finely sifted. Lumps in powdered sugar can lead to a gritty texture. Secondly, make sure your browned butter has cooled to a soft, semi-solid state (not fully liquid and not rock hard) before mixing it with the cream cheese. If it’s too warm, it can “melt” the sugar and create a less smooth consistency.
• How do I prevent my cookies from spreading too much?
  Several factors can cause cookies to spread. Ensure your butter for the dough isn’t too warm (cool it for 10-15 minutes after browning). Make sure your eggs and egg yolk are chilled. Precisely measure your flour (spoon and level or weigh it). If your kitchen is warm or the dough feels excessively soft, a 30-minute chill in the refrigerator before rolling can make a significant difference. Also, avoid greasing your parchment paper as this can cause spreading.

Storing and Freezing Instructions for Freshness

Proper storage is key to keeping your snickerdoodle cookie sandwiches delicious and fresh for as long as possible.

• Storing Baked Cookies: Store the assembled cookie sandwiches in an airtight container at room temperature for up to 3 days. For optimal freshness and to prevent the frosting from softening too much, especially in warmer climates or during summer, consider storing them in the refrigerator. Just remember to let them come to room temperature for about 15-20 minutes before serving for the best texture and flavor.
• Freezing Cookie Dough Balls: If you want to bake fresh cookies on demand, you can freeze the unbaked cookie dough balls. After rolling them in cinnamon sugar, place them on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen dough balls to a freezer-safe bag or container. They can be stored for up to 2 months. When ready to bake, thaw them slightly at room temperature while your oven preheats, then bake as directed (you might need an extra minute or two).
• Freezing Assembled Cookie Sandwiches: To freeze assembled cookie sandwiches, place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe airtight container or bag, placing parchment paper between layers to prevent them from sticking. They will stay fresh for up to 1 month. Thaw in the refrigerator overnight or at room temperature for a few hours before enjoying.

FOR MORE CINNAMON SPICED RECIPES, YOU’LL LOVE THESE!

• The Easiest & Most Delicious Cinnamon Roll Blondies
• Indulgent Gooey Cinnamon Roll Caramel Cake
• The Best Cinnamon Roll Bundt Cake Recipe Ever!

These Brown Butter Snickerdoodle Cookie Sandwiches are truly the ultimate sweet treat, perfect for a special brunch spread, a celebratory dessert, or simply whenever you crave something wonderfully indulgent and comforting. The combination of soft, chewy cookies and creamy, flavorful frosting is simply divine. If you try this recipe, please don’t hesitate to leave a star rating and share your thoughts in the comments below. Your feedback means the world to me, and I love hearing how your baking adventures turn out! Happy baking!

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Full Recipe Details

Brown Butter Snickerdoodle Cookie Sandwiches

Recipe by Molly Murphy

Soft, chewy brown butter snickerdoodle cookies filled with a rich and perfectly balanced brown butter cream cheese frosting. An irresistible upgrade to a timeless classic!

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Servings 12 Sandwich Cookies

Ingredients

For the Brown Butter Cream Cheese Frosting (brown this butter first):

• ¾ cup unsalted butter
• 4 oz cream cheese (room temperature)
• 3 cups powdered sugar
• 1 teaspoon heavy whipping cream
• ½ teaspoon vanilla extract
• Pinch of salt

For the Snickerdoodle Cookie Dough:

• ¾ cup unsalted butter
• 1 cup granulated sugar
• ½ cup light brown sugar (packed)
• 1 large egg (chilled)
• 1 large egg yolk (chilled)
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• 2 ½ cups all-purpose flour

Instructions

Step 1: Brown the Butter for the Frosting (First)

• In a medium saucepan, melt ¾ cup unsalted butter over medium heat. Stir constantly as it foams and the milk solids separate and brown. Continue stirring until the butter is golden brown with a nutty aroma (about 5-7 minutes).
  ¾ cup unsalted butter
• Pour the browned butter into a heat-safe bowl and let it cool completely to room temperature. It should become soft and semi-solid.
• While the first batch cools, proceed to brown the butter for the cookie dough in the same saucepan.

Step 2: Make the Cookie Dough

• Brown another ¾ cup unsalted butter in the saucepan, following the same technique: stir over medium heat until golden and fragrant (5-7 minutes).
  ¾ cup unsalted butter
• Immediately pour this browned butter (with brown bits) into a large mixing bowl. Let it cool for 10-15 minutes until it’s warm but not hot.
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Add granulated sugar and light brown sugar to the warm browned butter. Whisk until smooth and glossy (about 1 minute).
  1 cup granulated sugar, ½ cup light brown sugar
• Whisk in the chilled egg, egg yolk, and vanilla extract vigorously until the mixture is light in color and fluffy, almost doubling in volume.
  1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
• Add cornstarch, baking soda, cream of tartar, salt, ground cinnamon, and all-purpose flour. Fold with a rubber spatula until just combined, ensuring no dry streaks remain. Do not overmix.
  1 teaspoon cornstarch, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon cream of tartar, ½ teaspoon salt, 2 ½ cups all-purpose flour
• In a small bowl, combine ⅓ cup granulated sugar with 1 teaspoon cinnamon for rolling.
• Using a 2-tablespoon scoop, portion out the dough. Roll each ball generously in the cinnamon-sugar mixture, then place on prepared baking sheets (12 per tray).
• Bake for 8 minutes. Remove from oven and gently flatten the tops of the hot cookies with a flat spatula or glass bottom. Let cookies cool completely on a wire rack.

Step 3: Prepare the Cream Cheese Frosting

• Once the browned butter from Step 1 has cooled to a soft, semi-solid room temperature, add it to a medium bowl with the cream cheese. Beat with an electric mixer on medium speed for 2-4 minutes until light and fluffy.
  4 oz cream cheese
• Add powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Mix on low speed until combined, then increase to high speed and beat for 2 more minutes until the frosting is very fluffy and airy.
  3 cups powdered sugar, 1 teaspoon heavy whipping cream, ½ teaspoon vanilla extract, Pinch of salt
• Use a rubber spatula to press down the frosting and remove any air pockets, making it smoother.

Step 4: Assemble the Cookie Sandwiches

• Pipe or spread a generous amount of frosting onto the bottom (flat) side of half the cooled cookies. A Wilton 1M tip works well for an even swirl.
• Place the remaining unfrosted cookies (flat side down) on top to create the cookie sandwiches. Press gently to seal them together. Chill briefly if needed to allow the frosting to set.

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