Soft and fluffy cinnamon sugar dusted cakes are stuffed with silky cookie butter buttercream. These snickerdoodle whoopie pies with speculoos buttercream are a sweet dream all whipped up into a dessert sandwich! They are perfect for any occasion or anytime of the year. But they especially shine like a star during the cozy holiday season.
We were having company over for football Sunday and I couldn’t decide between making cookies or cupcakes. Whoopie pies are a cross between the two, so I decided to make the best of both worlds.
And these really are the best whoopie pies. If you are Speculoos cookie butter obsessed and you love snickerdoodles you will flip over these. And these cinnamon and sugar whoopie pies will please a crowd like no other. Be prepared to have them polished off fast and furiously!
Snickerdoodle Cakes
Whoopie pies are like a hybrid of a sandwich cookie and a cake. These in particular are like cross between my Soft Vanilla Sugar Cookies and Tiramisu Cake batter with a snickerdoodle twist. The buttermilk batter yields a fluffy, soft, and tender crumb. These snickerdoodle cakes are rolled in cinnamon sugar before baking for a slight crunch and extra flavor.
These snickerdoodle whoopie pies are easily whipped up in under an hour and make terrific additions to holiday dessert tables. They will be a favorite of children and adults. But some advice, sneak a couple into the fridge for yourself for later since these treats will be devoured in no time.
The first step to making these snickerdoodle whoopie pies with cookie butter filling is to make your cake batter.
How To Make Whoopie Pies
Preheat the oven to 350 degrees. Put a slipmat or parchment on baking sheets.
Use a hand mixer or a stand mixer fitted with the paddle attachment. Beat the butter with the sugar for a few minutes until pale and fluffy. Then scrape the bowl and add egg with extract. Beat for an additional two minutes.
Meanwhile, whisk together the dry ingredients of flour, cornstarch, salt, cinnamon, baking powder, and baking soda.
Turn mixer to lowest setting. Add half of flour. Once it’s incorporated, add the buttermilk. Then finish with remaining flour.
Mix the cinnamon and sugar in a small bowl. Use a small cookie scoop to make dough balls. Next, roll each ball in the cinnamon sugar mixture. Then place only 6 per cookie sheet, with plenty of space to spread.
Bake the whoopie cakes for about 10 minutes then allow them to cool while you work on the Speculoos buttercream.
What is Speculoos Butter, or Cookie Butter
So what is Speculoos butter, or cookie butter, and why do you need it in your life immediately? For anyone who hasn’t tried this famous cookie butter, I can’t wait for you to make these whoops pies and hear your reaction! Cookie butter is a common alternative to nut butters or chocolate hazelnut spread. It has a huge following and people have gone mad for it over the past few years. The cookie butter is made up of ground of spiced holiday cookies, fat, flour, and sugar. The spread is sweet, super unique, and perfect for holiday baking. And the flavors go perfectly in combination with a classic snickerdoodle.
Speculoos cookies, which the butter comes from, are spiced cookies in Belgium that are the ultimate winter and holiday cookie. These buttery, crisp, dark brown cookies are spiced with warm baking spices such as cinnamon, cloves, ginger, and nutmeg. Speculoos cookie butter is being swirled into ice cream and show-stopping desserts like these Speculoos stuffed Whoopie Pies! Biscoff cookies can even be found on some airlines, like Delta!
So these cookies, like the magical season they taste like, were creatively transformed into the ultimate butter. Cookie butter can be found at Trader Joe’s, or by the name brand of Biscoff online or in stores.
Cookie Butter Stuffed Snickerdoodle Whoopie Pies
To make the best cookie butter buttercream recipe ever, just use a strong spatula to blend together the room temperature butter and cookie butter in a large bowl. Then gradually at the powdered sugar. Stir the mixture until smooth. Then add the vanilla and a pinch of salt. Mix well. Put the cookie butter buttercream into a large piping bag fitted with any tip of your choice.
To fill the whoopie pies, take one cake half. Pipe a generous amount of cookie butter buttercream onto the flat side. Then take a second cake and sandwich them together. Repeat until all are made.
If you love Whoopie Pies, make sure to check out my Chocolate Whoopie Pies with Bailey’s Buttercream.
And for more holiday season desserts, try Apple Cake With Buttermilk Sauce, Caramel Apple Sticky Buns, or Bananas Foster Galette!
I love hearing from you, so share a pic on Instagram using #ritzymom for a chance to be featured on my stories.
Snickerdoodle Whoopie Pies With Cookie Butter Filling
Soft and fluffy cinnamon sugar dusted cakes are stuffed with silky cookie butter buttercream. These snickerdoodle whoopie pies with speculoos buttercream are a sweet dream all whipped up into a dessert sandwich!
Ingredients
Snickerdoodle Whoopies
- 1/2 cup butter room temperature and unsalted
- 2/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1½ teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- 1 tablespoon corn starch
- 2½ cups All purpose Flour
- 6 tablespoons granulated sugar
- ½ tablespoon ground cinnamon
- 1 cup buttermilk well shaken
Cookie Butter Buttercream
- ¾ cup butter room temperature and unsalted
- ⅔ cup cookie butter
- 1¼ cup powdered sugar
- ⅛ teaspoon salt
Instructions
-
Preheat the oven to 350 degrees. Put a slipmat or parchment on baking sheets.
Use a hand mixer or a stand mixer fitted with the paddle attachment. Beat the butter with the sugar for a few minutes until pale and fluffy.
Then scrape the bowl and add egg with extract. Beat for an additional two minutes.
Meanwhile, whisk together the dry ingredients of flour, cornstarch, salt, cinnamon, baking powder, and baking soda.
Turn mixer to lowest setting. Add half of flour. Once it’s incorporated, add the buttermilk. Then finish with remaining flour.
Mix the cinnamon and sugar in a small bowl. Use a small cookie scoop to make dough balls. Roll each ball in the cinnamon sugar mixture. Then place only 6 per cookie sheet, with plenty of space to spread.
Bake the whoopie cakes for about 10 minutes then allow them to cool while you work on the Speculoos buttercream.
To make the best cookie butter buttercream recipe ever, just use a strong spatula to blend together the room temperature butter and cookie butter in a large bowl.
Then gradually at the powdered sugar. Stir the mixture until smooth.
Then add the vanilla and a pinch of salt. Mix well.
Put the cookie butter buttercream into a large piping bag fitted with any tip of your choice.
To fill the whoopie pies, take one cake half. Pipe a generous amount of cookie butter buttercream onto the flat side. Then take a second cake and sandwich them together.
Then repeat until all are made.
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