Cinnamon Sugar Buttercream Filled Cookies in 30 Minutes

Oh my gosh, you have to try these cinnamon sugar buttercream filled cookies! I’ve been making them for years, and they’re always the first to disappear at potlucks. The secret? That dreamy cinnamon-spiked buttercream sandwiched between two buttery, crisp cookies. It’s like biting into a little cloud of sweetness with just the right amount of spice. My neighbor actually knocked on my door last week asking when I’d bake another batch – that’s how good they are! What I love most is how the creamy filling melts slightly against the warm cookie if you eat them fresh, but they’re just as delicious cooled. Trust me, once you taste that perfect balance of textures and flavors, you’ll understand why this recipe never leaves my dessert rotation.

Why You’ll Love These Cinnamon Sugar Buttercream Filled Cookies

Let me tell you why these cookies have become my go-to treat for every occasion:

• The dough comes together in minutes – no fancy techniques or equipment needed
• That cinnamon-spiked buttercream filling? Absolute perfection – not too sweet, with just the right warmth
• They disappear faster than any other dessert I bring to gatherings (I’m not kidding!)
• The contrast between crisp cookie and creamy filling makes every bite exciting
• You probably have all the ingredients in your pantry right now
• Kids and adults go equally crazy for them – total crowd-pleasers

Seriously, these cookies check all the boxes – easy, delicious, and guaranteed to make you look like a baking rockstar!

Ingredients for Cinnamon Sugar Buttercream Filled Cookies

Here’s everything you’ll need to make these irresistible cookies – and trust me, measuring correctly makes all the difference! I’ve learned the hard way that eyeballing ingredients leads to sad, flat cookies (we don’t want that).

For the cookies:

• 1 cup unsalted butter, softened (this means you can press your finger in and leave an indent – not melted!)
• 1 cup granulated sugar (yes, the regular white kind)
• 1 large egg (cold from the fridge is fine – we’ll warm it up while mixing)
• 2 tsp vanilla extract (the good stuff makes a difference here)
• 2 1/2 cups all-purpose flour (spoon it into the cup, don’t scoop!)
• 1/2 tsp salt (balances all that sweetness)
• 1 tsp baking powder (not soda – they’re different!)

For that heavenly cinnamon sugar buttercream filling:

• 1/2 cup butter, softened (same rules apply)
• 1 cup powdered sugar (pack it lightly in the cup)
• 1 tsp cinnamon (adjust up if you’re a cinnamon fiend like me)
• 1 tsp vanilla extract (yes, more vanilla – it’s worth it)

See? Nothing fancy or hard to find. Just good, simple ingredients that transform into something magical. Now let’s get mixing!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these cookies! Here’s what I grab from my kitchen:

• Large mixing bowl (or two if you’re like me and hate washing between steps)
• Hand mixer (you could use a whisk and strong arms, but why?)
• Rubber spatula (for scraping every last bit of that delicious dough)
• Baking sheets (no need to grease them – the butter in the dough does the work)
• Cooling rack (unless you enjoy soggy-bottomed cookies)
• Measuring cups and spoons (eyeballing leads to cookie disasters, trust me)

That’s it! Simple tools for simply amazing cookies. Now let’s get baking!

How to Make Cinnamon Sugar Buttercream Filled Cookies

Okay, let’s dive into making these dreamy cookies! I’ve made this recipe dozens of times, and these steps never fail me. Just follow along – we’ll take it one delicious step at a time.

Preparing the Cookie Dough

First things first – cream that butter and sugar like your cookie dreams depend on it! I use my hand mixer on medium speed for about 2 minutes until it’s pale and fluffy. Then add the egg and vanilla, mixing until fully incorporated (no streaks!).

Now, whisk together your dry ingredients in another bowl – this helps distribute the baking powder evenly. Gradually add them to the butter mixture, mixing just until combined. The dough should be soft but not sticky – if it clings to your fingers, add a tablespoon more flour. But don’t overmix! We want tender cookies, not hockey pucks.

Baking the Cookies

Preheat your oven to 350°F (175°C) – no cheating on this step! Roll the dough into tablespoon-sized balls (I use a cookie scoop for uniform size) and place them 2 inches apart on ungreased baking sheets. They’ll spread just enough to make perfect sandwich cookies.

Bake for 10-12 minutes until the edges turn golden but the centers are still soft. They’ll firm up as they cool – promise! Let them rest on the baking sheet for 2 minutes before transferring to a cooling rack. And here’s my golden rule: cool completely before filling or you’ll have a melty mess.

Making the Cinnamon Sugar Buttercream

While the cookies cool, let’s make that heavenly filling! Beat the softened butter until creamy (about 1 minute). Here’s my pro tip: sift the powdered sugar first to avoid lumps. Gradually add it to the butter along with cinnamon and vanilla, beating until light and fluffy.

The perfect consistency? When it holds its shape but still spreads easily. Too thick? Add a teaspoon of milk. Too thin? More powdered sugar. Taste and adjust cinnamon if needed – I often add an extra pinch!

Assembling the Filled Cookies

Now for the fun part! Match up cookies of similar size. Spread or pipe about 1 tablespoon of filling onto the flat side of one cookie, then gently press its partner on top. The filling should peek out just slightly around the edges – that’s how you know you used enough!

Give them a light squeeze so the filling reaches the edges, but don’t go overboard or it’ll squish out. And there you have it – perfect cinnamon sugar buttercream filled cookies ready to disappear!

Tips for Perfect Cinnamon Sugar Buttercream Filled Cookies

After making these cookies more times than I can count, I’ve picked up some tricks that make all the difference:

• That “softened butter” instruction isn’t just a suggestion – it should dent when pressed but still hold its shape. Too soft? Your cookies will spread like pancakes!
• When mixing dough, stop as soon as the flour disappears. Overworking it makes tough cookies – I learned this the hard way.
• Taste your buttercream as you go – some days I add an extra 1/4 tsp cinnamon for more warmth.
• Let cookies cool completely before filling, unless you want a gooey mess (which… actually isn’t terrible).
• For picture-perfect cookies, wipe any filling smudges with a damp finger before serving.

Follow these simple tips, and you’ll get perfect cookies every single time!

Variations for Your Cinnamon Sugar Buttercream Filled Cookies

One of my favorite things about this recipe? How easily you can mix it up! Sometimes I add a pinch of nutmeg to the buttercream for extra warmth – it’s like a hug in cookie form. For special occasions, I roll the cookie edges in colorful sprinkles before the filling sets (kids go nuts for this!). Feeling fancy? A drizzle of caramel over the finished cookies takes them to another level. My neighbor swears by adding orange zest to the filling – surprisingly delicious! The base recipe is perfect as-is, but don’t be afraid to play around and make it your own.

Storing and Serving Suggestions

These cookies keep beautifully in an airtight container for up to 3 days – if they last that long! For longer storage, freeze the unfilled cookies and whip up fresh buttercream when ready to serve. They’re perfect with a cold glass of milk (my kids’ favorite) or a steaming cup of coffee (my personal pick). Pro tip: If you’re transporting them, place parchment between layers to prevent sticking – nobody wants beautiful cookies ruined!

Cinnamon Sugar Buttercream Filled Cookies FAQs

I get asked about these cookies all the time, so here are answers to the most common questions – straight from my messy buttercream-stained recipe notebook!

Can I use margarine instead of butter?
Oh honey, I wouldn’t recommend it! Margarine has more water and less fat, which means your cookies won’t have that rich flavor or perfect texture. Trust me, real butter makes all the difference in both the cookies and the filling. If you must substitute, go for a high-quality baking butter alternative, but the results won’t be quite the same.

How do I prevent the filling from oozing out?
The secret is in the consistency and timing! Make sure your buttercream isn’t too soft (it should hold its shape when piped) and let those cookies cool completely before filling. I like to chill my filled cookies for 15 minutes before serving to help the buttercream set. Also, don’t overfill – a tablespoon per cookie is perfect!

Can I make the dough ahead of time?
Absolutely! The cookie dough keeps beautifully in the fridge for up to 3 days (wrap it tight in plastic) or freeze for a month. Just let it come to room temperature before scooping and baking. The buttercream can also be made ahead – store it in the fridge and rewhip with a mixer before using.

Why did my cookies spread too much?
This usually happens when the butter is too soft or the dough wasn’t chilled enough. Next time, try popping your shaped cookie dough balls in the fridge for 15 minutes before baking. Also, check your oven temperature with a thermometer – if it’s running low, the cookies will spread before setting.

Can I double the recipe?
You bet! I do this all the time for parties. Just mix in two batches if your mixer bowl isn’t big enough. The buttercream doubles beautifully too – I often make extra because my family loves to eat it by the spoonful (don’t judge!).

Nutritional Information

Now, let’s be real – we’re not eating these cookies for their health benefits! But if you’re curious (or just keeping track), here’s the nutritional breakdown per cookie. Remember, these are estimates – your exact numbers might vary depending on your ingredients and how generous you are with that buttercream filling!

• Calories: 280 (worth every single one!)
• Fat: 14g (mostly from that glorious butter)
• Saturated Fat: 8g
• Carbohydrates: 35g
• Sugar: 18g
• Protein: 3g
• Sodium: 85mg

My philosophy? Everything in moderation – including moderation! These cookies are a treat to be savored, not an everyday snack. But when you do indulge, make sure it’s with cookies that taste this amazing!

Did you make these dreamy cookies? I’d love to hear how they turned out! Snap a photo and tag me – seeing your creations makes my day. Happy baking!

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