Cinnamon Buttercream Cookie Sandwiches… You’ll fall in love with these soft, cinnamon cookies with a melt-in-your-mouth cinnamon buttercream stuffed inside. Make these bite size or make them bigger, but just be sure to make them!
Cinnamon Buttercream Cookie Sandwiches
These cinnamon buttercream cookie sandwiches were another of our recipe experiments from our Amish cookbook. When I saw the recipe, I knew it sounded good, but these turned out nothing like what I thought they’d be. You see, I’m all into rich, sweet cookies, with lots of melty chocolate and maybe some gooey caramel or crunchy nuts inside. So when these plain, simple cookies came out of the oven, I just wasn’t sure I’d fall in love them with them. There wasn’t much of a wow-factor, you know?
But the taste, you guys. The taste is so good. Like, I can’t stop eating these, good.
The cookies themselves are super soft, thanks to the butter, brown sugar and heavy cream inside. But the cinnamon buttercream spread between the two cookies will make these cookie sandwiches completely melt in your mouth. They have the taste of a snickerdoodle, cupcake and whoopie pie all in one.
We made these cookie sandwiches big, about 3″ in diameter, which definitely made them more like a sweet sandwich. But you could always make them smaller and more bite-size. Just the thing to help you save some calories this Christmas season.
Just watch out…you may not be able to eat more than one!
You'll fall in love with these soft, cinnamon cookies with a melt-in-your-mouth cinnamon buttercream stuffed inside. Make these bite size or make them bigger, but just be sure to make them!
- 1 cup salted butter softened
- 4 large eggs beaten
- 2 cups brown sugar
- 2 teaspoons heavy cream
- 3 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 5 1/4 cups all-purpose flour
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- In a large bowl, cream together the butter, eggs, brown sugar and heavy cream. Add the baking soda, cinnamon, vanilla and salt. Mix well. Add in the flour and mix until you have a soft dough. Chill the dough for 1 hour.
- Roll the dough out 1/4" thick and use a 3" round cookie cutter to cut circles. You should get 48 circles, to make 24 sandwiches if they are this size.
- Preheat the oven to 350 degrees.
- Bake the cookies for 8 minutes, or until barely browned.
- Beat 1 cup (2 sticks) butter, softened, in large bowl of an electric mixer on medium speed until light, fluffy, and almost white in appearance. Add 1 teaspoon vanilla; mix until blended. Add in 1 tablespoon cinnamon and 2 cups powdered sugar. Beat until well blended. Add 3 tablespoons of heavy cream and beat until light and fluffy, about 3 minutes. Add more powdered sugar to stiffen the buttercream, or more heavy cream to make it more spreadable, as you desire.
- Using a knife, spread the buttercream on the bottom of one of the cookies. Place another cookie on top of the buttercream to make a sandwich. Repeat with the remaining cookies.
- Store in an airtight container in the refrigerator.
The calories shown are based on the recipe making 24 cookie sandwiches, with 1 serving being 1 sandwich. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.