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Snickerdoodle Cookie Sandwich – Brown butter that is soft, chewy, and filled with brown butter cream cheese frosting. A twist on classic snickerdoodle’s!

I couldn’t stop thinking about how brown butter would taste in a chewy snickerdoodle cookie—so I made it happen. But then I wanted more cookie. And more frosting. So I smushed two of them together into the most irresistible treat I’ve made in a while: these Brown Butter Snickerdoodle Cookie Sandwich.

Why You’ll Love This Recipe

If you’re wondering what makes these snickerdoodle cookie sandwich so special, here’s the scoop:

Classic snickerdoodle flavor with a cozy, nutty twist from brown butter.
Cream cheese frosting that’s perfectly balanced—not too sweet.
One bowl cookie dough with no mixer required!
Great for gifting, parties, or late-night baking therapy.
They freeze well, store beautifully, and taste even better the next day.

Here’s everything you’ll need to make this delicious recipe from start to finish:

Unsalted butter – You’ll brown this for both the dough and frosting, which adds that signature nutty flavor and extra depth.
Brown sugar + granulated sugar – The combo makes the cookies soft, chewy, and flavorful.
Egg + egg yolk (chilled) – The yolk adds richness and helps keep the cookie dough balls tender.
Vanilla extract – Always go for pure vanilla for maximum flavor.
Cornstarch – Helps keep the cookies extra soft and tender.
Baking soda + cream of tartar – Classic snickerdoodle leavening combo for that signature texture.
Ground cinnamon – Mixed into the dough and the cinnamon sugar mixture for rolling.
Salt – Balances the sweetness.
All-purpose flour – Your trusty cookie base—make sure to spoon and level.
Cream cheese – Room temperature and softened, so it blends easily into the frosting.
Powdered sugar (confectioners’ sugar) – Sweetens the frosting without making it gritty.
Heavy cream – Just a splash for creaminess and pipeable texture.
Pinch of salt – A little in the frosting goes a long way.

Step-by-Step Instructions

Brown the Butter for the Frosting First

In a medium saucepan, melt ¾ cup butter over medium heat.
Stir constantly as it foams and browns—look for golden color and nutty aroma (about 5–7 minutes).
Pour into a medium bowl and let cool to room temperature. Set aside for later.

Brown another ¾ cup butter the same way, and pour into a large mixing bowl. Let it cool for 10–15 minutes.
Preheat oven to 350°F. Line two cookie sheets with parchment paper.
Add brown sugar and granulated sugar to the butter mixture. Whisk until smooth and glossy.
Whisk in the chilled egg, egg yolk, and vanilla extract until light and fluffy.
In a small bowl, combine flour, baking soda, cream of tartar, cornstarch, salt, and cinnamon.
Add the flour mixture to the wet ingredients. Use a spatula to mix until fully combined—no streaks on the sides of the bowl.
In another small bowl, stir together ⅓ cup sugar and 1 teaspoon cinnamon.
Scoop dough using a 2-tbsp scoop, roll balls in cinnamon sugar mixture, and place cookies on a prepared baking sheet.
Bake for 8 minutes, then remove and use a flat spatula to gently press the tops so they’re flat.
Cool completely on a wire rack.

Beat the room temperature browned butter and cream cheese in a medium bowl with an electric mixer on medium speed for 2–4 minutes until smooth.
Add confectioners’ sugar, vanilla extract, heavy cream, and a pinch of salt.
Mix on low to combine, then beat on high speed for 2 more minutes until fluffy.
Use a rubber spatula to push down the frosting and remove air pockets.

Assemble the Sandwiches

Pipe or spread frosting on the bottom of half the cookies.
Place cookies (unfrosted side down) on top to make cookie sandwiches.
Press gently to seal. Chill briefly if needed to set the frosting.

Tips and Tricks

Before you dive in, here are a few tips to help your cookie sandwiches turn out perfectly every time:

Brown the frosting butter first. It needs to cool completely to room temperature before whipping into frosting. This saves time and avoids a melty mess.
Use a light-colored pan for browning butter. It’s easier to see the milk solids so you don’t accidentally burn it.
Weigh your flour if possible. It helps prevent dry cookies. If not, spoon and level your flour carefully.
Chill the dough for 30 minutes if it feels too soft to roll—especially on warm days.
Flatten cookies immediately after baking. This helps them stack evenly and hold the frosting in place.
Use a piping bag (Wilton 1M tip) if you want the frosting to look bakery-perfect.

Recommended Tools

Light-colored saucepan (for browning butter)
Large bowl + medium bowl + small bowl
Rubber spatula
2-tablespoon cookie scoop
Electric mixer or hand mixer
Piping bag + tip (optional)
Wire rack

Got questions? I’ve got answers! These are the most common ones about this recipe:

Can I use regular butter instead of browned butter?
Technically yes, but you’ll lose that rich, nutty flavor that makes this a standout snickerdoodle recipe.
Do these taste like a classic snickerdoodle?
Yes—but with extra flavor thanks to the brown butter and the cream cheese frosting. It’s your favorite snickerdoodle cookies, just leveled up.
What if I don’t have cream of tartar?
You can sub with 1 teaspoon lemon juice or white vinegar, but for that classic chewy snickerdoodle cookie recipe texture, cream of tartar is best.
Can I freeze them?
Yes! Freeze the cookies and frosting separately, or freeze assembled cookie sandwiches in an airtight container for up to 1 month.
Can I make these mini?
Absolutely—just use a 1 tablespoon scoop for smaller cookie dough balls and reduce the bake time by 1–2 minutes.

Storing and Freezing Instructions

Store cookies in an airtight container at room temperature for up to 3 days.
If your kitchen is warm, keep them in the fridge and bring to room temperature before eating.
Freeze cookie dough balls for up to 2 months—just thaw slightly before baking.
Freeze assembled cookie sandwiches in a freezer-safe bag or container with parchment paper between layers.

FOR MORE CINNAMON SPICED RECIPES

These Snickerdoodle Cookie Sandwich are the ultimate sweet treat perfect for a brunch spread or any time you want something indulgent! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!

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Recipe

Snickerdoodle Cookie Sandwich

Molly Murphy

Brown butter snickerdoodle that is soft, chewy, and filled with brown butter cream cheese frosting. A twist on classic snickerdoodle’s!

Print Recipe Pin Recipe

Servings Sandwich Cookie

Ingredients

For the Brown Butter Frosting (brown this butter first):

¾ cup unsalted butter
4 oz cream cheese room temperature
3 cups powdered sugar
1 teaspoon heavy whipping cream
½ teaspoon vanilla extract
Pinch of salt

For the Cookie Dough:

¾ cup unsalted butter
1 cup granulated sugar
½ cup light brown sugar packed
1 large egg chilled
1 large egg yolk chilled
1 teaspoon vanilla extract
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon cream of tartar
½ teaspoon salt
2 ½ cups all-purpose flour

Instructions

Brown the Frosting Butter First:

In a medium saucepan, melt ¾ cup butter over medium heat. Stir frequently as it foams and the milk solids begin to separate and sink. Continue stirring until the butter turns golden brown, smells nutty, and you hear light crackling—about 5–7 minutes.
¾ cup unsalted butter
Pour the browned butter into a heat-safe bowl and let it cool completely to room temperature.
While it cools, reuse the same saucepan to brown the butter for the cookie dough.

Make the Cookie Dough:

Add ¾ cup unsalted butter to the saucepan. Brown it the same way: stirring constantly over medium heat until it’s golden, aromatic, and the bottom has browned bits—about 5–7 minutes.
¾ cup unsalted butter
Immediately pour the butter (including brown bits) into a large mixing bowl and let it cool for 10–15 minutes, until warm but not hot.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Add the granulated sugar and brown sugar to the bowl with the browned butter. Whisk until the mixture is shiny and smooth—about 1 minute.
1 cup granulated sugar, ½ cup light brown sugar
Add the chilled egg, egg yolk, and vanilla. Whisk vigorously until lightened in color and slightly thickened. It should almost double in volume.
1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
Sprinkle in the cornstarch, baking soda, cream of tartar, salt, cinnamon, and flour. Switch to a rubber spatula and fold the dough until no flour streaks remain.
1 teaspoon cornstarch, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon cream of tartar, ½ teaspoon salt, 2 ½ cups all-purpose flour
In a small bowl, mix ⅓ cup granulated sugar with 1 teaspoon cinnamon for rolling.
Using a 2-tablespoon scoop, portion out dough and roll each ball in the cinnamon sugar. Place 12 dough balls per tray.
Bake for 8 minutes. Remove from the oven and gently flatten the tops with a flat spatula while still hot. Let cookies cool completely on a wire rack.

Make the Frosting:

Once the browned butter has cooled to room temperature, add it to a large bowl with the cream cheese. Beat with a hand mixer on medium speed for 2–4 minutes until light and fluffy.
4 oz cream cheese
Add powdered sugar, vanilla, heavy cream, and salt. Mix on low until just combined, then increase speed and beat for 2 more minutes.
3 cups powdered sugar, 1 teaspoon heavy whipping cream, ½ teaspoon vanilla extract, Pinch of salt
Use a rubber spatula to smooth out any air bubbles in the frosting.

Assemble:

Spread or pipe the frosting onto the bottom side of half the cookies. If piping, Wilton tip #1M works great for an even swirl.
Top with remaining cookies and press gently to sandwich them together.

Tried this recipe?Let us know how it was!

Best Snickerdoodle Cookie Sandwich Recipe