Cinnamon Spritz Sandwich Cookies
These Cinnamon Spritz Sandwich Cookies combine warm cinnamon flavor with tender, buttery spritz cookies and a luscious cinnamon-spiced filling, perfect for festive occasions or everyday treats.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the filling:
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar sifted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons heavy cream or milk
Instructions
Prepare the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until the dough forms and no streaks of flour remain.
Shape and Bake Cookies
- Fill your spritz cookie press with the dough. If you don’t have a cookie press, you can use a piping bag fitted with a large star tip. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Press the dough onto the prepared baking sheets in your desired shapes, leaving about 1 inch between each cookie.
- Bake the cookies for 8-10 minutes, or until the edges just begin to turn golden. Remove from the oven and let them cool completely on wire racks before assembling.
Make the Filling
- Using a mixer, beat the softened butter for the filling until creamy. Gradually add powdered sugar, cinnamon, and vanilla extract, mixing well. Add heavy cream or milk one tablespoon at a time until the filling is smooth and spreadable.
Assemble the Sandwich Cookies
- Match cookies of similar size and shape. Spread or pipe a generous amount of cinnamon filling onto the flat side of one cookie, then gently press the second cookie on top to create a sandwich. Repeat with remaining cookies.
Equipment
- Spritz Cookie Press
- Electric Mixer
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Wire Rack
- Piping Bag (optional)
Notes
Use room temperature ingredients for best texture. Don’t overfill the cookie press to avoid uneven dough pressing. Allow cookies to cool completely before sandwiching to prevent melting the filling. Store cookies in an airtight container at room temperature for up to one week or freeze up to three months. Variations include adding nutmeg or cardamom to the filling, mixing cocoa powder into the dough, or using different extracts. For a gluten-free version, substitute all-purpose flour with a gluten-free blend.