Cinnamon Sandwich Cookies with Cream Cheese Frosting

If you were wondering, I still love making and eating sandwich cookies. And these Cinnamon Sandwich Cookies with Cream Cheese Frosting are GOOOOOOOOD!! I mean just look at that delicious swirl of Cream Cheese Frosting and Cinnamon Goo …

Yes, I said Cinnamon Goo, which is basically melted butter, sugar, cinnamon and salt mixed together. The Cinnamon Goo works perfectly with the Cream Cheese frosting and the Cinnamon Cookie while also adding a bit more depth of flavor, which is pretty divine, IMO.

I hope you enjoy these Cinnamon Sandwich Cookies with Cream Cheese Frosting! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes! 

XO,
Coco

Prep time: 2 hours (includes chill time)
Cook time: 13 minutes (per batch)
Total time: 5 hours and 30 minutes
Yields: 15 cookie sandwiches

Ingredients for the Cinnamon Cookie:

• 1 cup unsalted butter at room temperature  
• 1 1/2 cups dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract 
• 2 1/2 cups (scooped and leveled) all-purpose flour 
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt 
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Ingredients for the Cinnamon Goo:

• 1/2 stick unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1 Tbsp. cinnamon
• 1/2 tsp kosher salt

Ingredients for the Cream Cheese Frosting:

• 1/4 cup unsalted butter at room temperature
• 4 ounces cream cheese at room temperature (use a block, not the spreadable kind)
• 1 tsp vanilla extract
• 2 1/2 – 3 cups confectioners’ sugar
• Milk (if needed)

Instructions:

Make the Cinnamon Cookie:

• Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
• In a small bowl, combine the eggs and vanilla extract. Add to the butter mixture and mix on high for 4-5 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar. 
• In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add to the wet ingredients all at once and mix on low for about 30-45 seconds.
• Using a cookie scooper or spoon, scoop the dough into balls and place on a baking sheet lined with parchment paper (or a plate). Cover the dough with plastic wrap or aluminum foil and chill in the refrigerator for at least 1 hour (or overnight).
• Preheat the oven to 350°F.
• Place the pieces of dough on a baking sheet lined with parchment paper a few inches apart. Bake for 13 minutes (or until the sides start to firm up and center is still soft). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
• Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 

Make the Cinnamon Goo and Cream Cheese Frosting:

• While the cookies are cooling, make the Cinnamon Goo by mixing together the melted butter, sugar, cinnamon and salt in a small bowl until the sugar granules disappear and the mixture is smooth. Set aside for 15-20 minutes to firm up a bit before using.
• Then make the frosting by adding the butter, cream cheese and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beating on medium speed until light and fluffy. Gradually add the confectioners’ sugar and beat until creamy. If the frosting is feeling too thick, you can add milk 1 tablespoon at a time.
• Once the cookies are cooled, separate the cookies into pairs with each bottom cookie turned upside down. Using a cookie scooper or spoon, scoop some cinnamon goo onto the center of each bottom cookie. Then, scoop a dollop of frosting on top of the cinnamon goo and press the top cookie onto the filling. Chill the cookie sandwiches in the refrigerator for 30-60 minutes to allow the filling to firm up a bit.
• Enjoy!
  • Storage: These cookies are best stored in the refrigerator to keep the filling cool and firm.