Snickerdoodle Sandwich Cookies with Whipped White Chocolate Ganache

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Happy Tuesday! It is only two days until thanksgiving, and if you are still on the hunt for a dessert – this recipe is for you! I’m not totally sure how these came together, but I’m not complaining because there is always a time and a place for a sandwich cookie. Especially when its a soft & chewy snickerdoodle loaded with whipped ganache frosting.

What isn’t to love about snickerdoodles? Such a humble cookie, nothing crazy, just a soft & chewy cookie with the perfect hint of cinnamon and just enough sweetness. If you’ve been looking for a staple snickerdoodle recipe, but are overwhelmed by the 1,000+ on the internet than this recipe is for you. When I say it is the only snickerdoodle recipe you will need I mean it, I have made this recipes dozens of times and it always yields the same, perfect result. So whether you are looking to make these sandwich cookies – which I very highly recommend – or just looking for a classic to add to your recipe stash, this recipe will not disappoint!

I found myself scrolling through reels on Instagram and I came across a mesmerizing video of someone piping fluffy, whipped chocolate ganache. That was really all it took, I knew I wanted to make some kind of whipped ganache frosting, I hadn’t thought about a flavor or what it was going to go on. I thought about cupcakes first, a poppy seed cupcake with lemon & white chocolate whipped ganache and maybe some candied lemon-peel as a garnish. But I got a few mixed reviews of lemon and white chocolate – which I thought was a good combination?

So I kept thinking, basic chocolate cupcakes with whipped ganache, vanilla cupcakes with a caramel center and whipped chocolate ganache, snickerdoodle cupcakes with a cinnamon caramel filling and whipped ganache? It’s like all my brainstorms morphed into one and I decided on classic snickerdoodle cookies with whipped white chocolate & cinnamon ganache. Quite the name, I know. But, they are that good…

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Now I did not start with a full recipe in mind, just my trusty snickerdoodle recipe. I had made my fair share of ganache in culinary school, which often turned into some sort of truffle – truffles are also very dear to me, again what isn’t to love? Anyway, we know heavy whipping cream whips into nice stiff peaks, aka whipped cream. So why not heat the cream and infuse it with vanilla and lots of cinnamon, than pour it over chopped white chocolate and stir until it melts into a smooth, delicious mixture. Allow it to chill for a couple hours or overnight if time allows, whip it and see what happens?

This was no fail, it whipped into a super light and fluffy frosting. Perfect sandwiched between two chewy, freshly baked snickerdoodles.

Recipes like this are my very favorite, you don’t necessarily start out with the highest of hopes. But your finished product is so amazing and over exceeds any low standards you did have, and you are left in awe to marvel at your creation. It may not be that exciting, but you get what I means. Long story short, these turned out amazing and you should definitely go ad this no-fail snickerdoodle recipe as well as this whipped white chocolate ganache to your recipe arsenal! Save them for a rainy day.

Why add cream of tartar to my snickerdoodles?

You may find cream of tartar to be an odd addition, but it is becoming much more common in baked goods. Similar to making sugar cookies, the addition of cream of tartar stops the sugar from crystalizing, resulting in a softer, chewier texture. Cream of tartar also helps the cookies rise, when paired with baking soda or baking powder the result is a light, airy cookie.

Looking for more?

Loaded Peanut Butter & Oatmeal Chocolate Chip Cookies

Chewy Molasses Ginger Cookies

Italian Lemon Cookies

Easy Cut Out Sugar Cookies with Buttercream Frosting

Chewy Ginger Cookies

Oatmeal & Chocolate Chunk Cookies

Chocolate Thumbprint Cookies with Raspberry Compote

Lemon Poppy Seed Sugar Cookies

Peppermint Bark Cookies

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For the Whipped Ganache:

Warm the heavy whipping cream in a medium sauce pan over medium heat until warm, add in the cinnamon and vanilla extract. Whisk to combine. Allow to infuse for 5-10 minutes, watching the mixture so it doesn’t boil over or scorch.

Add the chopped white chocolate into a large mixing bowl or into the bowl of a stand mixer. I add it straight into the bowl of my stand mixer since I plan to whip it later, fewer dishes to wash! Pour the warm cinnamon cream mixture over the white chocolate and stir gently as the chocolate starts the melt. The cream should completely melt the chocolate, stir until you have a smooth, lump free mixture. It will still be very runny don’t worry.

Cover with plastic wrap and allow to set in the fridge overnight, if times allows or for at least 3-4 hours. The ganache needs ample time to chill or it will not set and whip properly.

After the ganache has set and cooled completely, use a stand or hand mixer fitted with a whisk attachment and whip for 4-6 minutes until stiff. After a few minutes of whipping check the consistency of the ganache, you want a stiff frosting that will hold its shape. Continue to whip until stiff peaks form careful not to overmix.

Once the whipped ganache is done it will be thick and much lighter in color. Transfer to a piping bag fitted with a tip of choice. You can also spread the frosting between the cookies with a knife or transfer into a Ziploc and pipe that way. If you plan to make the frosting ahead of time keep chilled until an hour before you plan to use it, allow to come to room temperature before piping, this makes the piping process much easier. If you plan to spread the frosting with a knife it may be easier to have the frosting chilled a little.

For the Snickerdoodle Cookies:

Preheat oven to 350 degrees F. Line a couple cookie sheets with parchment paper and set aside, the more cookies sheets you use the fewer bathes you will need to do.

In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.

In a small mixing bowl combine the flour, cream of tartar, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mi until fully incorporated. Scraping down the sides as needed.

Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a measuring spoon or a cookie scoop, scoop out even amounts of dough, about 1 1/2 tablespoons. Roll into small balls until round and smooth. Repeat until all of the dough has been used.

In a small mixing bowl combine the white sugar, brown sugar, and cinnamon. Stir to combine. Roll each cookie into the sugar mixture and coat well. Arrange 2 inches apart on the prepared cookie sheets, baking in batches if needed. **The cookies will flatten out pretty well on their own, but if you desire a flatter cookie for your sandwich, gently press down on the center of the dough.

Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Allow cookies to cool completely before adding frosting.

Pipe or spread the whipped ganache frosting between two cooled snickerdoodles, set aside finished sandwich cookie and repeat with remaining. These are best enjoy the same day, but will keep for 2-3 days in the fridge if stored in an airtight container.

Tips:

**Snickerdoodle dough can be made up to a day in advance. If making in advance, I recommend scooping your cookies and arranging them in a single layer on a baking sheet prior to chilling. This way the are ready to bake when desired, just allow to come to room temperature slightly before baking.

**I don’t flatten my cookies when baking, if you want a flatter cookie for your sandwich, gently press the middle of the cookie dough to flatten slightly. If you chose to flatten the cookies – you most likely will need to shorten the baking time.

**You can also infuse your cream with cinnamon sticks rather than ground cinnamon – this will take longer to infuse. I personally like how the ground cinnamon leaves little specks!

**As mentioned, you can spread or pipe the ganache. If you don’t have a piping bag, a Ziploc with the corner snipped will work, you just wont get a specific design, as with using a piping tip!

Snickerdoodle Sandwich Cookies with Whipped White Chocolate Ganache

4.8 from 5 votes
Prep Time 45 mins
Cook Time 10 mins
Chilling time 4 hrs
Total Time 55 mins
Course Dessert
Servings 15 Sandwhiches

Equipment

  • Piping Bag & Tip, optional
  • Cookie Sheet
  • Cooling Rack
  • Hand or Stand Mixer
  • Cookie scoop, optional but much easier

Ingredients
  

For the Snickerdoodle Dough:

  • 1 cup Unsalted Butter, softened
  • 1 1/2 cups Sugar
  • 2 Eggs, at room temperature
  • 2 tsps Vanilla Extract
  • 2 1/2 cups Flour
  • 1 1/2 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • 1 tsp Salt

For the Cinnamon Sugar Mixture:

  • 1/4 cup Sugar
  • 2 tbsps Brown Sugar
  • 2 tbsps Cinnamon

For the Whipped Ganache Frosting :

  • 16 oz Heavy whipping cream
  • 24 oz White Chocolate, chopped, good quality
  • 2 tsp Ground Cinnamon. or cinnamon sticks see notes
  • 1 tbsp Vanilla Extract

Instructions
 

For the Whipped Ganache:

  • Warm the heavy whipping cream in a medium sauce pan until warm, add in the cinnamon and vanilla extract. Whisk to combine. Allow to infuse for 5-10 minutes.
  • Add the chopped white chocolate into a large mixing bowl or into the bowl of a stand mixer. Pour the warm cinnamon cream mixture over the white chocolate and stir gently as the chocolate starts the melt. The cream should completely melt the chocolate, stir until you have a smooth mixture. It will still be very runny.
  • Cover with plastic wrap and allow to set in the fridge overnight or for at least 3-4 hours.
  • After the ganache has set and cooled completely, use a stand or hand mixer fitted with a whisk attachment and whip for 4-6 minutes until stiff. After a few minutes of whipping check the consistency of the ganache, you want a stiff frosting that will hold its shape.
  • Once the whipped ganache is done it will be thick and much lighter in color. Transfer to a piping bag fitted with a tip of choice. You can also spread the frosting between the cookies with a knife. If you plan to make the frosting ahead of time keep chilled until an hour before you plan to use it, allow to come to room temperature before piping.

For the Snickerdoodle Cookies:

  • Preheat oven to 350 degrees F. Line a couple cookie sheets with parchment paper and set aside.
  • In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
  • In a small mixing bowl combine the flour, cream of tartar, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mi until fully incorporated. Scraping down the sides as needed.
  • Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a measuring spoon or a cookie scoop, scoop out even amounts of dough, about 1 1/2 tablespoons. Roll into small balls until round and smooth. Repeat until all of the dough has been used.
  • In a small mixing bowl combine the white sugar, brown sugar, and cinnamon. Stir to combine. Roll each cookie into the sugar mixture and coat well. Arrange 2 inches apart on the prepared cookie sheets, baking in batches if needed. **The cookies will flatten out pretty well on their own, but if you desire a flatter cookie for your sandwich, gently press down on the center of the dough.
  • Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Allow cookies to cool completely before adding frosting.
  • Pipe or spread the whipped ganache frosting between two cooled snickerdoodles, set aside finished sandwich cookie and repeat with remaining. These are best enjoy the same day, but will keep for 2-3 days in the fridge if stored in an airtight container.

Notes

**Snickerdoodle dough can be made up to a day in advance. If making in advance, I recommend scooping your cookies and arranging them in a single layer on a baking sheet prior to chilling. This way the are ready to bake when desired, just allow to come to room temperature slightly before baking.
**I don’t flatten my cookies when baking, if you want a flatter cookie for your sandwich, gently press the middle of the cookie dough to flatten slightly. If you chose to flatten the cookies – you most likely will need to shorten the baking time.
**You can also infuse your cream with cinnamon sticks rather than ground cinnamon – this will take longer to infuse he cinnamon flavor. I personally like how the ground cinnamon leaves little specks!

Did you make this recipe? I would love to see!

Take a picture and tag @theheartylife on Instagram and hashtag #theheartylife

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