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!
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.