I used my favorite thick and soft Snickerdoodle recipe for this Snickerdoodle Whoopie Pie Recipe. These Snickerdoodle Sandwich Cookies make a great after-school snack or cookie exchange treat.
SNICKERDOODLE WHOOPIE PIE RECIPE
Delicious thick, soft, and chewy Snickerdoodle cookies are filled with Salted Caramel Frosting for a sinfully delicious dessert.
WHAT ARE SNICKERDOODLES?
“A snickerdoodle is a type of cookie made with butter or oil, sugar, salt, and flour, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough.”(Source) As well, Snickerdoodles are characterized by a cracked surface and can be either crisp or soft depending on the ingredients used.
Snickerdoodles, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. Also, a New England favorite, these large, crinkly-topped sugar cookies are probably German in origin.
WHAT IS A WHOOPIE PIE?
The whoopie pie is an American Cookie Sandwich dessert. Two cookies have a sweet, creamy filling or frosting holding them together in a sandwich form. Obviously, two cookies with frosting between have to be the best dessert sandwich ever! Furthermore, Whoopie Pies are also known as gobs, bobs, black-and-whites, “big fat Oreos.” (Traditionally, the flavors were chocolate cake and vanilla frosting.)
Although no one is certain where Whoopie Pies originated, folklore passed down says Amish wives invented the whoopie pie from remnants of cake batter and frosting. Furthermore, the name originated from the Amish men who, when they found these treats in their lunch boxes, would exclaim, “Whoopie!” (Source)
Furthermore, I took the cinnamon-crusted sugar cookie and made it into a sandwich cookie by filling it with the best possible frosting, salted caramel. Yep, two cookies held together with salted caramel frosting.
MORE HOLIDAY COOKIES
- Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting
- Loaded Butterfinger Chocolate Chip Toffee Cookies
- Blue Ribbon Chewy Molasses Ginger Cookies
- Ranger Cookies with Chex
- Old Fashioned No-Bake Peanut Butter Oatmeal Cookies
- Soft Batch Glazed Lemon Cream Cheese Cookies
- Soft Peanut Butter Oatmeal Cookie Recipe
- Pretzel Oatmeal Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
- Copycat PayDay Bars
- Dark Chocolate Brown Sugar Cookies
- Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
- Cream Cheese Snickerdoodles
- Original Quaker Oatmeal Raisin Cookies
I updated this post from an earlier version dated August 19, 2012. I made new photos and simplified the recipe instructions.
As well, please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
⭐⭐⭐⭐⭐Have you tried this recipe? Please consider leaving a 5-star rating and comment.
Confetti Stuffed Cookies
- 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.
SALTED CARAMEL FILLING
- Bring the brown sugar and butter to a rolling boil in a large saucepan over medium heat. Whisk constantly.
- 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.