These chewy snickerdoodle sandwich cookies are rich and decadent. Classic soft, chewy snickerdoodle cookies sandwiched together with creamy whipped white chocolate ganache. Full of cinnamon flavor these cookies pair great well with white chocolate ganache. Requiring just 4 ingredients, the ganache come together quickly, but does require some time to chill so I recommend making it a day in advance. After the ganache chills, a quick whip and you have a rich, creamy ganache frosting ready to pipe between the cookies!
Highlights:
- Classic snickerdoodles
- Slightly crispy edges
- Rich chocolate ganache takes just 3 ingredients
- Gooey interior
- Hints of cinnamon
Ingredient list for the chewy snickerdoodle sandwich cookies:
- Unsalted Butter
- Granulated sugar
- Brown Sugar
- Large Eggs, room temperature
- Vanilla Extract
- All-purpose Flour
- Cream of Tartar
- Baking Soda
- Salt
- Cinnamon (ground or cinnamon sticks)
- Heavy whipping cream
- White chocolate
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.
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.
If you like these chewy Snickerdoodle Sandwich Cookies, you’ll love…
Classic Snickerdoodle Cookies (my go to snickerdoodle recipe)
Oatmeal Cookie Sandwiches with Maple Ganache
Shortbread Sandwich Cookies with Chocolate Ganache Filling
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 do I make white chocolate ganache firmer?
The ratio of chocolate to cream is what controls the thickness of the ganache. Simply put, less cream will equal in firmer ganache. If you want a thick, scoop able ganache you would do a ratio of 2:1, 2 parts chocolate to 1 part cream. If you want a thinner, more pourable ganache, you would do a ratio of 1:2, 1 part chocolate to 2 parts cream.
How long does white chocolate ganache last in the fridge?
This white chocolate ganache will last for up to a month stored in the fridge in an airtight container.
Instruction for the chewy Snickerdoodle Sandwich Cookies:
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 on high speed 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 the bowl of a stand mixer fitted with a paddle attachment, or using an electric mixer, 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 medium bowl combine the flour, cream of tartar, baking soda, and salt. With the mixer on low slowly add in the flour mixture and mix 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 bowl combine the white sugar, brown sugar, and cinnamon. Stir to combine. Roll each cookie into the cinnamon-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 White Chocolate Ganache
Equipment:
- Piping Bag & Tip, optional
- Hand or Stand Mixer
- Cookie 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:
- 2 tbsps Sugar
- 2 tbsps Brown Sugar
- 1 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*
- 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 mix 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. 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 at 350 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:
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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