Cinnamon Buttercream Cookie Sandwiches

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!

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. Or even soft cinnamon roll cookies. So when these 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 I did. And here’s why.

Why you’ll love these cookies:

• The cookies themselves are super soft, thanks to the butter, brown sugar and heavy cream inside.
• 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.

How to Make Cinnamon Buttercream Cookie Sandwiches

Cinnamon Cut Out Cookies

The first step is to make the cut out cookies. These cookies are soft so spread slightly while baking. For that reason, we use a simple round cookie cutter so we don’t have to worry about an intricate cut holding its shape.

• In a large bowl, cream together the butter, eggs, brown sugar and heavy cream.
• Add the baking soda, cinnamon, vanilla and salt. Mix well. A
• Add in the flour and mix until you have a soft dough.

• Chill the dough for 1 hour. This makes it easier to roll out the cookies. Don’t skip this part!
• 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.

• Bake the cookies in a preheated (350º Fahrenheit) oven on a parchment paper lined baking sheet for 8 minutes, or until barely browned. Don’t over bake them because you want them to be soft.

Note: 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 (like these peanut butter cookies). Just the thing to help you save some calories this Christmas season. 😊

Make Cinnamon Buttercream

• 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.

Make the Cookie Sandwiches

Use a knife or a large cake decorating tip (Wilton 1M or 2D) to fill the cookies.

How to Store the Cookies

Store them in an airtight container in the refrigerator for up to 3 days. They may be safe at room temperature in cooler weather. The frosting melts easily so just know that may happen if it is too warm. These cookies freeze well too!

Cinnamon Buttercream Cookie Sandwiches

4.32 from 16 votes

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!

Servings 24

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

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Ingredients

 

US Customary – Metric

• 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

Cinnamon Buttercream:

• 1 cup salted butter softened
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 2 cups powdered sugar
• 3 tablespoons heavy cream

Instructions

 

Make the cookies:

• 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 Fahrenheit.
• Bake the cookies on a parchment paper lined baking sheet for 8 minutes, or until barely browned.

Make the frosting:

• 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.

Notes

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.

Nutrition

Calories: 366kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 338mg | Potassium: 69mg | Fiber: 1g | Sugar: 27g | Vitamin A: 550IU | Calcium: 35mg | Iron: 1.6mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 366

Keyword christmas cookies, comfort food

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