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+ servings
a whoopie pie with a bite taken out of it.
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5 from 4 votes

Snickerdoodle Whoopie Pies

Snickerdoodle Whoopie Pies contain whipped cinnamon buttercream sandwiched between two sweet pillowy mounds of snickerdoodle cookies. This delightful treat combines the flavors of the classic cookie with the texture of decadent, cake-like whoopie pies.
Prep Time20 minutes
Cook Time10 minutes
Cooling Time20 minutes
Total Time50 minutes
Course: Cakes, Pies, Tarts, Cookies, Dessert
Cuisine: American
Servings: 16 cookie sandwiches
Calories: 476kcal
Author: Britney

Equipment

  • Stand Mixer or Electric Hand Mixer
  • Mixing Bowls
  • Cookie Sheets
  • Piping Bag
  • Pastry Brush (optional)

Ingredients

  • 3 cups + 2 tbsp Flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • 2 tsp Cinnamon
  • ½ tsp Salt
  • ½ cup Butter room temperature
  • 2 tbsp Vegetable oil
  • ¾ cup Brown sugar
  • ½ cup Sugar
  • 2 Eggs
  • tsp Vanilla extract
  • ½ cup Sour cream
  • ½ cup Milk
  • 3 tbsp Simple syrup optional

Cinnamon Buttercream

  • 1 cup Unsalted butter room temperature
  • 4 cups Powdered sugar
  • 2 tsp Ground cinnamon
  • 4 tbsp Heavy cream
  • ¼ tsp Salt
  • 2 tsp Vanilla extract

Cinnamon Sugar

  • ½ cup Sugar
  • tbsp Cinnamon

Instructions

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Make the cinnamon sugar. Mix together cinnamon and sugar in a small bowl and set aside.
  • In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and kosher salt. 
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, oil, brown sugar, and sugar. Cream for 3 minutes, then add eggs, one at a time, ensuring that the first egg is incorporated prior to adding the next. (scrape down the sides of the bowl if needed) Then add vanilla extract and continue to mix.
  • Add sour cream and then add half of the flour mixture. Then add milk and add the remainder of the flour and mix until everything is fully incorporated.
  • Use a 1 tbsp cookie scoop to scoop out the batter and place onto the prepared baking sheets. Leave about 2 inches between each cookie.
  • Bake for 9-11 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, then allow them to cool completely on a wire rack.
  • Make the buttercream - add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, then begin adding powdered sugar, one cup at a time. 
  • Then add cinnamon, salt, and vanilla extract to the butter mixture and mix on high for 20 seconds. Reduce the speed to medium and add heavy cream one tablespoon at a time. Once all heavy cream is added, beat the icing on high speed again for 20 seconds.
  • Use a pastry brush to brush the tops of the whoopie pies with simple syrup and sprinkle with cinnamon-sugar mixture. If you don't have simple syrup, you can simply dunk the cookies into the cinnamon sugar.
  • Once the whoopie pies have completely cooled, add frosting to a piping bag and pipe buttercream onto the one whoopie pie and then top with another whoopie to make a cookie sandwich. Repeat for remaining pies.

Notes

  • To ensure the cookies are the same size, use a cookie scoop to place the batter onto the baking sheet. This also makes it easier to handle the dough because it can get a bit sticky.
  • If you'd like to save a few minutes of preparation, make the cinnamon buttercream ahead of time. Just store it in the fridge until you are ready to assemble the snickerdoodle whoopie pies.
  • If the buttercream is too thick for your liking, add more heavy cream.
  • You do not need a stand mixer for this recipe, you can also use a hand mixer, just be sure to use a separate bowl for the dry and wet ingredients.

Nutrition

Calories: 476kcal | Carbohydrates: 74g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 190mg | Potassium: 88mg | Fiber: 2g | Sugar: 44g | Vitamin A: 542IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 2mg