Snickerdoodle Sandwich Cookies with Marshmallow Buttercream

Snickerdoodle Sandwich Cookies with Marshmallow Buttercream are your classic snickerdoodle sandwiched together with the most luscious marshmallow buttercream. It’s truly a match made in heaven. You’re going to love these!

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Several months ago my friend and I went to Cubby’s for lunch. To go along with our lunch, we each bought one of their snickerdoodle sandwich cookies because they were basically calling our names and we couldn’t resist.

After one bite, we were swooning over them! I have dreamt about that cookie for months and wanted to make my own version of it, so I finally did and I’m wishing I wouldn’t have waited so long.

Meet the delicious Snickerdoodle Sandwich Cookie with Marshmallow Butter Cream. It’s pretty spectacular and I should never be left alone with these cookies. I took our family favorite snickerdoodle recipe and made some marshmallow buttercream and joined them together in happy matrimony. It was as simple as that.

I think snickerdoodles are a cookie you absolutely love, or they’re one you could easily live without. I have always loved them, and every time I make them my boys ask why I don’t make them more often. They have the perfect balance of butter-softness with slightly crisp edges, and that warm cinnamon-sugar aroma gets me every time.

Now take that irresistible cookie and sandwich them together with the most delicious marshmallow buttercream. It’s kind of a match made in heaven!

These are divine!

(I actually overbaked this batch by about two minutes, so just ignore that slightly golden edges 🤦‍♀️)

You really need to make these ASAP. If you do, I’d love to hear what you think.

Snickerdoodle Sandwich cookies with Marshmallow Buttercream

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★★★★★

5 from 2 reviews

• Author: Jodi
• Total Time: 23 minutes
• Yield: 1 dozen sandwich cookies 1x

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Ingredients

Units USM Scale 1x2x3x

Cookies:

• 1/2 cup butter, softened
• 1/2 cup shortening (I use butter-flavored Crisco)
• 1 1/2 cups sugar
• 2 eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Cinnamon & Sugar Mixture:

• 2–3 teaspoons ground cinnamon (depending on how “cinnamony” you like it)
• 1/4 cup granulated sugar

Marshmallow Buttercream:

• 3/4 cup butter, softened
• 1 container (7 oz) of marshmallow creme
• 1 tablespoon whipping cream
• 1 teaspoon vanilla
• pinch of salt
• 1 1/2 cups powdered sugar

 

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Instructions

Cookies:

1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper or silpat liners.
2. In a bowl of a stand mixer beat together the butter, shortening, and granulated sugar until the mixture is light and fluffy, about 2 minutes. Add the eggs and mix until well incorporated.
3. Add the flour, cream of tarter, baking soda and salt. Mix until just combined.
4. In a small bowl combine the cinnamon and granulated sugar.
5. Roll the dough into small balls and roll in the cinnamon and sugar to coat. Place the balls of dough about 2 inches apart on the prepared cookie sheets. Bake 8 minutes. 
6. Remove the cookies immediately to a wire rack to cool completely.
7. Once the cookies have cooled completely, flip over half of the cookies and pipe a generous amount of the marshmallow buttercream on the flat side. Place another cookie on top and gently press together.
8. Store in an airtight container for up to three or four days (if they last that long).

Marshmallow Buttercream:

1. In the bowl of a stand mixer or large bowl using a hand mixer, beat butter until smooth. Add marshmallow creme, whipping cream, vanilla and pinch of salt. Beat until smooth and creamy.
2. Add powdered sugar and mix on low until powdered sugar is incorporated, scraping down the sides of the bowl as needed. Turn mixer up and beat until smooth.

• Prep Time: 15 mins
• Cook Time: 8 mins