Snickerdoodle Sandwich Cookies

These soft and chewy Snickerdoodle Cookies with Mascarpone Filling are so delicious and easy to make!

What could be better than a snickerdoodle? A snickerdoodle double doozie filled with the creamiest frosting!

I used a star shaped piping tipto swirl the frosting in between the cookies and used these piping bags. 

For more cookie recipes, check out these Peanut Butter Chocolate Chip Cookiesand these Caramel Thumbprint Cookies!

Happy baking!

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Snickerdoodle Sandwich Cookies with Mascarpone Filling

Yield: 20-24 sandwich cookies

Author: Elisabeth and Butter

prep time: 15 Mcook time: 8 Mtotal time: 23 M

Soft and chewy snickerdoodles filled with Mascarpone Frosting!

ingredients:

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Cinnamon Sugar:

• 1/4 cup granulated sugar
• 2 tablespoons cinnamon

For the Mascarpone Filling:

• 8 oz mascarpone cheese
• 3 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• Pinch of salt

instructions:

How to cook Snickerdoodle Sandwich Cookies with Mascarpone Filling

For the Cookies:

1. Preheat oven to 375 degrees and line 3 baking sheets with parchment paper.
2. In a mixing bowl fitted with a paddle attachment or with a hand mixer, cream the butter and sugar together for 2-3 minutes or until light and fluffy. Scrape down the sides of the bowl and add the eggs and vanilla and beat to combine.
3. Add the flour, cream of tartar, baking soda and salt and mix to combine.
4. In a small bowl, combine 1/4 cup sugar and 2 tablespoons cinnamon and set aside.
5. Scoop and roll cookie dough using a medium-sized ice cream scoop and roll into the cinnamon sugar. Place scooped balls 2 inches apart on the lined baking sheets and bake for 6-8 minutes.
6. Remove the cookies from the oven and let them cool completely on a wire rack.

For the Mascarpone Filling:

1. In a mixing bowl fitted with a paddle attachment or with a hand mixer, beat the mascarpone cheese for 1 minute until fluffy. Slowly add the confectioners’ sugar, vanilla and salt and beat to combine.
2. Fill the cookies with the frosting and store in an airtight container in the refrigerator up to 3 days. Eat at room temperature and enjoy!

NOTES:

This cookie dough can be made in advance and chilled in the refrigerator for up to 1 week or in the freezer for up to 3 months.

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