SNICKERDOODLE WHOOPIE PIE RECIPE

5 from 7 votes

Homemade cinnamon whoopie pie sandwich cookies are dressed for the party with sprinkles!

Course Dessert

Cuisine American

Keyword butter cookies, sugar cookies

Prep Time 15

Cook Time 10

Servings servings

Calories 306kcal

Author Paula

In a large bowl, beat the first 7 ingredients with an electric mixer on medium. Beat until light and fluffy.
Turn mixer to low and add flour until well incorporated. Separate dough into 3 balls, wrap in waxed paper, and refrigerate for at least one hour.
Heat oven to 375 degrees.
Working with one disk at a time and keeping the others refrigerated, flour a smooth surface and roll one disk of dough to 1/4 inch thickness.
Cut dough with floured cookie cutters, lay on an ungreased cookie sheet one inch apart.
Bake 8 to 10 minutes. Remove from oven and allow to sit on cookie sheet 2 minutes before removing to a wire rack to cool completely.

Bring the brown sugar and butter to a rolling boil in a large saucepan over medium heat. Whisk constantly.
Add the cream and stir. Return to a boil then remove from heat. Pour the mixture into the bowl of your electric stand mixer.
Using the whisk attachment, gradually beat in powdered sugar and vanilla at low speed. Beat 7 to 8 minutes or until it has cooled and thickened.
Immediately add the frosting to one cookie, sprinkle salt on the frosting, and sandwich together with another cookie.
Store in an airtight container on the countertop. They're good for up to 5 days then they start drying out.