This post first appeared on Real Housemoms where I am a contributor.
Simple and delicious Cinnamon Spritz Sandwich Cookies are a great recipe to dress up your holiday cookie plate!
Why We Love Cinnamon Spritz Sandwich Cookies
- The best part is you don’t have to roll and cut any cookie dough. Just use a cookie press to create all types of beautiful shapes and designs.
- The spiced buttercream filling really complements these buttery cookies and amps up the cinnamon flavor.
- These cookies are a favorite at our house that often gets forgotten by the rest of our family in lieu of decorated sugar cookies with their bright icing and sprinkles. These cookies are a must-make for your cookie plates!
- Sandwich cookies with buttercream frosting go great with hot chocolate or coffee in the evenings.
Ingredients You’ll Need to Make Cinnamon Spritz Sandwich Cookies
COOKIES: You will be using butter, sugar, eggs, all-purpose flour, salt, ground cinnamon, and a little ground ginger to make these spritz cookie sandwiches.
COOKIE SANDWICH FILLING: This is an American buttercream recipe flavored with cinnamon and vanilla and it just begs to be made during colder months and used for all kinds of yummy desserts.
How to Make Spritz Sandwich CookiesJump to Recipe
STEP 1 Line four baking sheets with a silicone baking mat or some parchment paper. Then stir together the dry ingredients for the cookies in a bowl. You can set that aside for now.
STEP 2 In a large mixing bowl, beat together the butter and sugar. Then add the eggs and vanilla and mix to combine. Add the dry ingredients in two additions, and mix until just combined after each addition.
STEP 3 Transfer the cookie dough to a cookie press with whichever disc you like in place. (The cookie dough won’t all fit at once). Press the cookie dough onto the prepared baking sheets about 2-inches apart. I can usually get 12 cookies on each baking sheet. Chill the cookies for 30 minutes in the fridge.
STEP 4 Preheat your oven to 350 degrees F. Grab one sheet of cookies and bake for 12-15 minutes until the cookies are set, but not browned. Cool them on the pan for 5 minutes before transferring to a wire rack to cool. Then repeat with the remaining cookies. Once they’re all baked, let them cool for 30 minutes on the wire rack.
STEP 5 Once the cookies are cooled, add all the buttercream ingredients to a large mixing bowl. Beat together until smooth and delicious. Then transfer the frosting to a piping bag with a wide piping tip.
STEP 6 Turn half of the cookies upside down and then pipe a good-sized dollop of frosting onto each upside down cookie. Then grab unfrosted cookies and gently press them on top of the frosted cookie (bottoms facing each other) until the frosting reaches the edges.
Tips & Tricks
- Chilling the dough before baking helps the cookies hold their shape and detail from the cookie press design. Be sure to keep the cookie cough in the fridge while the other cookies bake.
- You can change out the discs in your cookie press and get different designs without having to start over. Just be sure to make an even number of each shape so the cookie sandiwches line up.
- If you prefer a subtle cinnamon flavor for your cookie sandwiches, leave out the cinnamon in the buttercream. The vanilla frosting will let the cinnamon in the cookies take care of the spice.
- There will be extra frosting. You can make more spritz cookies and fill them, frost some sugar cookies with it, or add a little on top of your french toast and let it melt. So good!
Cinnamon Spritz Sandwich Cookie FAQ
What is a sandwich cookie?
A sandwich cookie has a top and bottom cookie that is filled with some kind of complementary ingredient. You can make all kinds of sandwich cookies like ice cream sandwich cookies, Linzer cookies, and whoopie pies. Heck, even Oreos are sandwich cookies and everyone loves those!
Can you freeze cinnamon spritz sandwich cookies?
Yes, you can! These cookies freeze really well. I usually freeze baked cookies and not the dough. I don’t want to take the chance my cookie press shapes will get messed up between freezing, transferring to a container, and thawing later.
Option A) Make just the cookies and freeze in an airtight container once they’ve cooled. Thaw the cookies in your fridge overnight. Then make the buttercream and add the filling when you’re ready to eat.
Option B) Make the entire sandwich cookie and store them (buttercream and all) in an airtight container in the freezer. Then pop them in the fridge overnight to thaw and enjoy!
Other Recipes You May like
- Cranberry Orange Icebox Cookies
- Italian Ricotta Cookies
- Slice and Bake Swedish Christmas Cookies
- Italian Lemon Drop Cookies
- Cinnamon Swirl Quick Bread
Cinnamon Spritz Sandwich Cookies
- Line four baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium mixing bowl, whisk together the flour, cinnamon, ginger, and salt. Set aside.
- In a large mixing bowl, beat together the butter and sugar for 1 to 2 minutes, until pale and fluffy. Add the egg and mix to combine. Scrape the sides of the bowl as needed.
- Add half the dry ingredients to the wet ingredients and mix until just combined. Add the rest of the dry ingredients and mix until completely incorporated.
- Transfer the dough to a cookie press fitted with your design disc of choice. (Not all the dough will fit at once – you'll have to work in batches.). Press cookies onto the prepared baking sheets, about 2-inches apart. I can usually fit 1 dozen cookies per pan.
- Put the baking sheets into the refrigerator and chill cookie dough for 30 minutes.
- Preheat your oven to 350 degrees F. Bake the cookies for 12 to 15 minutes, or until the edges are still pale and cookies are set. Keep the other baking sheets in the fridge until it's time to bake.
- Remove cookies from the oven and let sit for 5 minutes on the pan. Then transfer to a wire rack to cool completely, about 30 minutes. Repeat with remaining cookies.
- Once all the cookies are cooled, make the buttercream. Add all the ingredients to a mixing bowl and beat until smooth. Transfer the buttercream to a piping bag or ziploc bag with a corner cut off.
- Turn half of the cookies upside down. Then pipe a dollop of frosting onto each upside-down cookie. Place another cookie on top (with the bottom facing the frosting) and press gently to spread the frosting to the edges.
- Serve immediately or store in the fridge in an airtight container. I like to chill these cookies so the buttercream sets up and doesn't squish out the sides as much.