Brown Butter Snickerdoodle Cookie Sandwiches

Soft and chewy brown butter-infused snickerdoodle cookies filled with an out-of-this-world creamybrown butter frosting!

Snickerdoodles might be considered more of a fall or winter holiday cookie, but to me, they’re good any day of the year. I guess it’s that cinnamon sugar combo that gets me hooked every time.

Seriously though, why does cinnamon and sugar make everything so addictive?? Not only is it a combo you see in Snickerdoodles, but at state fairs as well. Immediately when you pass throughthe fair gates, your nose is bombarded with that deep-fried cinnamon sugary aroma comingfrom the giantelephant ears, crisp funnel cakes, andfoot-long churros. My mouth is watering just thinking about those sweet and cinnamony ears of deep-fried heaven…

While there’s definitely nothing wrong with your classic, standard snickerdoodle cookie, I’m all about exploring new possibilities. Thus, brings me to these Brown Butter Snickerdoodle Cookie Sandwiches.

Being the snickerdoodle-holic that I am, it would only make sense for me to create an excuse to eat TWO Snickerdoodles at once, right?

This isn’t the the first time I’ve experimented with snickerdoodles. In fact, my first ever snickerdoodle recipe were these heavenly Eggnog Snickerdoodles. And a couple of years ago, I made these droolworthy S’more Snickerdoodle Bars. So to say that I have a little bit of an obsession with snickerdoodles would be a major understatement.

In case you haven’t noticed, I’ve been on a bit of a brown butter kick lately. Just a couple of weeks ago, I made these Brown Butter Lemon Bars (phenomenal, btw), but ya know, there’s really no such thing as too much brown butter. In fact, that pretty much describes this very recipe because not only is there brown butter in the cookie itself, but they’re also filled with a brown butter buttercream.

Yes, you read that right. BROWN BUTTER BUTTERCREAM. I nearlydropped to my knees when I dipped my finger in the mixing bowl for a littletaste. It’s truly unbelievable how much the flavor of butter transformsfrom simply browning it. And this buttercream is proof of that. It’s EXPLODINGwith rich, warm nuttiness. I’d even venture to say that the buttercream outshines the cookies.

As I mentioned earlier, I also browned the butter in the cookies. However, the flavor wasn’t as robust as I had hopedfor, probably becauseit’s competing with the cinnamon, which tends to be a more potent spice.

Don’t get me wrong though. These snickerdoodles are simply divine on their own–super soft, thick and chewy–everything a snickerdoodle ever dreams it could be. I was just looking for that brown butter, what’s the word……..

Ingredients

Dough:

½ cup unsalted butter softened
2 cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
⅓ cup brown sugar
1 egg
⅓ cup + 1 Tablespoon milk
½ teaspoon vanilla

For Rolling:

¼ cup granulated sugar
1 teaspoon cinnamon

Buttercream:

½ cup salted butter
2 ½ cup powdered sugar
3 Tablespoons milk
1 teaspoon vanilla

Instructions

Make the Dough:

In a medium saucepan,melt the butter over medium-low heat.As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.Once browned and nutty, remove from the heat and pour into a shallow dish. Chill in the freezer for about 45 minutes, or until solid.
In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the solidified browned butter until smooth, about 1 to 2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy.Scrape down the sides of the bowl, add the egg, and beat just until combined. Stir inthe milkand vanilla.Add the flour mixture and beat on low just until combined. Dough will seem rather sticky, but that's normal. Cover dough with plastic wrap and refrigerate for at least 2 hours, or up to 5 days. Do not skip this step.
Preheat oven to 375ºF degrees and line a baking sheet with parchment paper or spray with nonstick cooking spray.In a small bowl, combine the sugar and cinnamon.
Using your hands or a small cookie scoop, form dough into 1-inch balls, roll in the cinnamon sugar, then place on the lined baking sheet, at least 2 inches apart. Bake for 8-9 minutes or until edges have set and the tops appear slightly undercooked. Cookies will firm up as they cool. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.

Make the Buttercream:

Brown the butterthe same as you did with the cookie dough. Pour butter into a shallow dish and freeze until solid, about 45 minutes. Once solid, cream butter in a stand mixer fitted with the paddle attachment for about 2 minutes. Add the powdered sugar, a cup at a time, beating until combined. Add the milk and vanilla and mix on high until light and fluffy.

To Assemble:

Spoon the buttercreaminto a piping bag fittedwith a large round tip (or a large zip-loc bag with the tip cut off), and pipe the buttercreamonto the bottomside of a cookie. Gently press another cookie on top, forming a sandwich. Roll the sides of the cookie sandwich in the leftover cinnamon-sugar coating.Repeat with the remaining cookies.

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