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+ servings
Snickerdoodle Sandwich Cookies in a basket

Snickerdoodle Sandwich Cookies

Snickerdoodle Sandwich Cookies are soft, classic snickerdoodle cookies sandwiched together with tangy, coconut cream cheese frosting!

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For the cinnamon-sugar:

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

For the cookies:

  • 3 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Coconut Cream Cheese Frosting:

  • 6 ounces cream cheese softened
  • 6 tablespoons unsalted butter softened
  • 1/2 teaspoon vanilla extract
  • 3 cups powdered sugar sifted
  • 3/4 cup sweetened shredded coconut


Prepare the cinnamon-sugar:

  • Mix the granulated sugar and cinnamon together in a small bowl and set aside.

Prepare the cookies:

  • Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
  • Whisk together the flour, baking soda, cinnamon, cream of tartar, and salt. Set aside.
  • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  • Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  • Using a tablespoon or 1/2" cookie scoop, scoop out the dough and roll into balls. Roll in the cinnamon-sugar, then place on the prepared baking sheets 2" apart. Bake for 8-10 minutes, or until lightly browned and set. Allow to cool on the pans for 10 minutes, then transfer cookies to a wire rack to cool completely.

Prepare the frosting:

  • In a medium bowl, beat the cream cheese, butter, and vanilla together with an electric mixer on medium speed until smooth. Gradually add the powdered sugar, and beat until thoroughly combined and smooth. Stir in the coconut.
  • Spread the frosting on the bottom half of the cookies. Top with the remaining cookies, and press together lightly so that the frosting spreads to the edges. Enjoy!


  • I baked my cookies one baking sheet at a time in the middle of the oven. If you bake two at a time, bake in the lower and upper thirds of the oven and rotate the pans front to back and top to bottom for even baking.
  • I had about half the amount of frosting left over, which I put to another use!
  • Recipe by Jennifer McHenry's cookbook Quick-Shop-&-Prep 5 Ingredient Baking.


Serving: 1sandwich cookie, Calories: 261kcal, Carbohydrates: 46g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Cholesterol: 34mg, Sodium: 151mg, Fiber: 1g, Sugar: 31g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!