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Chewy Snickerdoodle Cookie Sandwiches

These chewy snickerdoodle cookie sandwiches are to die for! Classic soft, chewy snickerdoodle cookies sandwiched together with creamy whipped white chocolate ganache. Snickerdoodle cookies require just a handful of pantry ingredients and this no-fail recipe works every time! The filling is very simple to make and takes just 4 ingredients.

Quick Steps:

  • Combine cream, cinnamon, and vanilla
  • Heat
  • Pour over white chocolate
  • Allow to chill
  • Whip until fluffy, transfer into a piping bag
  • Combine dry ingredients
  • Cream butters and sugar
  • Mix in eggs, and vanilla
  • Mix in dry ingredients
  • Scoop and chill
  • Bake cookies and allow to cool
  • Sandwich together with ganache
  • Enjoy!

Highlights:

  • Slightly crispy edges, chewy interior
  • Classic snickerdoodles
  • Rich chocolate ganache takes just 4 ingredients
  • Hints of cinnamon
  • Family favorite
  • Great for birthdays or gatherings
  • Other than chilling time, very quick recipe

First Steps:

  • Cream butter and sugar
  • Add in eggs and vanilla
  • Mix in dry ingredients

Ingredient list for the chewy snickerdoodle sandwich cookies:

  • Unsalted Butter
  • Granulated sugar
  • Large Eggs, room temperature
  • Vanilla Extract
  • All-purpose Flour
  • Cream of Tartar
  • Baking Soda
  • Salt
  • Cinnamon (ground or cinnamon sticks)
  • Heavy whipping cream (must be heavy whipping cream, half and half will not whip)
  • White chocolate
chewy snickerdoodle cookie sandwiches in a line

Whipped white chocolate ganache is the perfect filling for these sandwich cookies. They sound fancy, but they are so easy! You can easily make these ahead of time, combine your ganache ingredients and chill until needed, once ready to use whip up until creamy. Cookies can me made a day in advance and kept in an airtight container or scoop and freeze dough until ready to bake.

Tools I used for this cookie sandwich recipe:

  • USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely. They are also large enough so cookies can bake in fewer batches.
  • KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent (or substitute an electric hand mixer)
  • Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
  • Portion Scoops – my go to cookie scoop for getting even sized cookies that bake perfectly each time!
  • Round Cookie Cutter – these are my go-to round cookies cutters, they are perfect for scooting warm, freshly baked cookies to keep them perfectly round.

Second Steps:

  • Combine creamy, vanilla, and cinnamon
  • Heat
  • Pour over white chocolate
  • Stir until melted
  • Chill for at least 4 hours
  • Whip until creamy (you want a buttercream like texture, careful not to over mix)

Why do you need cream of tartar in snickerdoodle cookies?

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.

Pro Tips:

  • Melt chocolate completely with cream mixture, you don’t want any little chunks of white chocolate in your smooth whipped ganache.
  • Make ganache first, give it plenty of time to chill before whipping. Do not over whip, if you whip your ganache past the point of smooth and creamy it may break causing a grainy texture that may be unusable.
  • Let cookies cool completely
  • Use a round cookie cutter to gently scoot warm cookies into perfect circles, this makes the sandwiches look more uniform.
  • If storing, keep in the fridge until serving for best freshness!
  • If needed for a certain date or event make cookies and ganache a day in advance. The day of service, whip ganache and sandwich between cooled cookies. Hassel free!
sandwich cookies with a glass of milk

If you like these chewy Snickerdoodle Sandwich Cookies, you’ll love…

Chai Spice Snickerdoodles

Classic Snickerdoodle Cookies

Oatmeal Cookie Sandwiches with Maple Ganache

Coffee Cake Cookies Recipe

You can freeze this cookie dough!

Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!

Final Steps:

  • Scoop dough & chill
  • Combine cinnamon and sugar
  • Roll chilled dough in sugar mixture
  • Bake and let cool completely

What is white chocolate ganache made of?

Just two simple ingredients, white chocolate and cream. This white chocolate ganache has extra flavor from vanilla and cinnamon.

How long is ganache good for?

I like to keep this whipped ganache in the fridge, where in an airtight container it will stay fresh for up to a month! Simply allow to come to room temperature before using again.

Can ganache set out?

Yes, it can sit out at room temperature for up to 2 days, covered. After that it should be chilled to store.

bottom snickerdoodle cookies with piped ganache

Instruction for the Chewy Snickerdoodle Sandwich Cookies:

For the Whipped Ganache:

  • Warm the heavy whipping cream in a medium sauce pan over medium-high heat, add in the cinnamon and vanilla extract. Whisk to combine.*
  • Add the chopped white chocolate into a large mixing bowl or into the bowl of a stand mixer. Pour the warm cream mixture over the white chocolate and stir gently until all chocolate is melted. Cover and chill for at least 4 hours (prepare cookies while ganache chills).
  • After chilling, 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.* If desired transfer to a piping bag. Keep chilled until ready to use.

For the Snickerdoodle Cookies:

  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar for 4-5 minutes until light and fluffy. Add in 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 into the wet ingredients and mix until evenly incorporated.
  • Using a portion scoop or measuring spoon, scoop 1 oz. scoops of dough. Transfer to a sheet pan. Chill for 30 minutes, or overnight if needed. Preheat oven to 350 degrees F.
  • In a small mixing bowl combine the sugar and cinnamon. Roll each chilled cookie into the sugar mixture. Arrange 2 inches apart on a lined sheet pan. Bake at 350 for 9-11 minutes until slightly golden brown. Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack. Allow cookies to cool completely before adding ganache.
  • Pipe or spread the whipped ganache between two snickerdoodles. These are best enjoy the same day, but will keep for 2-3 days in the fridge if stored in an airtight container.

Notes:

*Since we are whipping this ganache heavy whipping cream must be used, do not substitute half and half.

*You just need to warm the cream enough to melt the chocolate, watch carefully so mixture doesn’t scold. 

*Careful not to over whip the ganache, the cream will break if overwhipped creating a grainy texture. 

*Unused ganache will keep in an airtight container in the fridge for up to a month.

a stack of sandwiched snickerdoodles

These sandwich cookies will be a crowd favorite – see pro tips above for failproof tips!

Snickerdoodle Sandwich Cookies with White Chocolate Ganache

4.91 from 11 votes
Course: Dessert
Keyword: Cookie Sandwiches, Cookies, ganache, Snickerdoodles, White chocolate
Prep Time: 25 minutes
Cook Time: 10 minutes
Chilling time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 9 Sandwiches
Calories: 765kcal
Print Recipe
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Equipment:

  • Hand or Stand Mixer
  • Portion Scoop

Ingredients:  

For the Snickerdoodle Dough:

  • 1 cup Unsalted Butter, softened
  • 1 1/2 cups Granulated sugar
  • 2 Eggs, room temperature
  • 2 tsps Vanilla Extract
  • 2 1/2 cups All-purpose Flour
  • 1 1/2 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • 1 tsp Salt

For the Cinnamon Sugar Mixture:

  • 3 tbsps Granulated sugar
  • 1 tbsp Cinnamon

For the Whipped Ganache Frosting :

  • 8 oz Heavy whipping cream*
  • 12 oz White Chocolate, chopped
  • 2 tsp Ground Cinnamon, or cinnamon sticks*
  • 1 tbsp Vanilla Extract

Instructions:

For the Whipped Ganache:

  • Warm the heavy whipping cream in a medium sauce pan over medium-high heat, add in the cinnamon and vanilla extract. Whisk to combine.*
  • Add the chopped white chocolate into a large mixing bowl or into the bowl of a stand mixer. Pour the warm cream mixture over the white chocolate and stir gently until all chocolate is melted. Cover and chill for at least 4 hours (prepare cookies while ganache chills).
  • After chilling, 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.* If desired transfer to a piping bag. Keep chilled until ready to use.

For the Snickerdoodle Cookies:

  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar for 4-5 minutes until light and fluffy. Add in 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 into the wet ingredients and mix until evenly incorporated.
  • Using a portion scoop or measuring spoon, scoop 1 oz. scoops of dough. Transfer to a sheet pan. Chill for 30 minutes, or overnight if needed. Preheat oven to 350 degrees F.
  • In a small mixing bowl combine the sugar and cinnamon. Roll each chilled cookie into the sugar mixture. Arrange 2 inches apart on a lined sheet pan. Bake at 350 for 9-11 minutes until slightly golden brown. Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack. Allow cookies to cool completely before adding ganache.
  • Pipe or spread the whipped ganache between two snickerdoodles. These are best enjoy the same day, but will keep for 2-3 days in the fridge if stored in an airtight container.

Notes:

*Since we are whipping this ganache heavy whipping cream must be used, do not substitute half and half.
*You just need to warm the cream enough to melt the chocolate, watch carefully so mixture doesn’t scold. 
*Careful not to over whip the ganache, the cream will break if overwhipped creating a grainy texture. 
*Unused ganache will keep in an airtight container in the fridge for up to a month.

Nutrition:

Serving: 1 servingCalories: 765 kcalCarbohydrates: 88 gProtein: 8 gFat: 43 gSaturated Fat: 26 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 11 gTrans Fat: 1 gCholesterol: 127 mgSodium: 439 mgPotassium: 279 mgFiber: 1 gSugar: 61 gVitamin A: 1067 IUVitamin C: 0.4 mgCalcium: 118 mgIron: 2 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

a table full of snickerdoodle sandwich cookies

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

 

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