Your cookie plate NEEDS these Cinnamon Spritz Sandwich Cookies! Filled with cinnamon buttercream, these cookies are the best holiday bite!
I love love love baking cookies this time of year. It’s a tradition, a zen moment of mixing and shaping, and then you get to eat them all! I’m a fan of sugar cookies decorated with cookie icing as much as the next person. However, this year I’m busting out the cookie press to make these crazy good cinnamon spritz sandwich cookies!
Tender shaped cookies filled with cinnamon buttercream are the holidays in a bite! You are going to want to pop this recipe in your recipe box for years to come!
CINNAMON SPRITZ SANDWICH COOKIES
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Why are they called spritz cookies?
Spritz cookies are a German Christmas cookie called “spritzgeback”. This means “to squirt” which is what the cookie press does to the dough. It’s like the playdough extruders we used as kids!
What is the best spritz cookie press?
I really like this OXO cookie press. It’s easy to use, comes apart completely for cleaning, and the discs come with their own case. I’m in the habit of missing placing or losing a disc sometimes, so this is a big help for me!
Spritz Sandwich Cookie Ingredients
COOKIES: These cookies are sort of like shortbread, but they have an egg. You get the same buttery, slightly crumbly taste you love in a fun shape!
You can choose any disc you like for your cookie press… I usually let the kids choose. I don’t recommend the tree one for this recipe though.
FILLING: I made a cinnamon buttercream to fill these cookies. There’s a slight cinnamon flavor in the cookie itself, but the buttercream is the glue that brings it all together. (literally)
The frosting has A LOT of cinnamon. It’s a little spicy if you taste it by itself. But the buttery cookies with the frosting is perfection.
Don’t worry if your frosting tastes a little like Red Hots. That means you made it right!
How to Make Spritz Sandwich Cookies
- You want to start by lining 4 baking sheets with a silicone mat or parchment paper. You’ll fit 1 dozen cookies on each sheet.
- Next, grab your dry ingredients and add them to a mixing bowl, and whisk everything together and then set it aside for now.
- After that, cream the butter and sugar in a large mixing bowl, for 1-2 minutes until the butter is pale and fluffy. Then add in the egg and mix until combined.
- Then, add half of the flour mixture to the wet ingredients. Mix that all together until it’s just combined, and then scrape the side of your bowl. Add the rest of the flour and mix until that’s completely incorporated into the cookie dough.
- Now it’s time for the cookie press! Use a spoon to fill the tube most of the way full, you want to leave some space at the top. Then screw the top into place and press the plunger down to help remove any air. Some cookie dough will come out the bottom, so do this over the bowl.
- Place the cookie press down onto one of your prepared baking sheets. Give the press 2-3 clicks (you may need to experiment with the right amount) and then lift. Repeat until each baking sheet has 12 cookies on it. You’ll need to refill the cookie press as you work.
- Place the cookie sheets in your fridge and chill the dough for 30 minutes.
- When time’s up, preheat your oven to 350 degrees F. Then bake the cookies for 12 to 14 minutes. Be sure to leave the other baking sheets in the fridge until it’s their turn. When the cookies are done the edges will still be pale and the tops will be set.
- Remove your cookies from the oven and let them cool on the pan for about 5 minutes. Then you can transfer them to a wire rack to cool completely.
- Once the cookies are cooled, mix up your buttercream. It’s as easy as adding everything to a mixing bowl and beating until nice and smooth. Then you’ll transfer the buttercream to a pastry bag or ziptop bag with a corner cut off.
- Flip half of the cookies upside down. Then grab the buttercream and pipe a dollop onto the bottom of each upside-down cookie. (You’ll have extra frosting.) Now, grab another cinnamon spritz cookie and sandwich the frosting so the cookie bottoms are facing each other, and press gently until the frosting reaches the edge.
From here you can serve your cookie right away, or pop them in an airtight container in the fridge for later. I like to chill these cookies so the buttercream sets up. Then when you take a bite it doesn’t squish out the sides so much.
Can you use parchment paper for Spritz Cookies?
Yup! I usually use silicone baking mats for these cookies because I have a bunch of them, but parchment paper works just as well. Whichever you have on hand is fine. You will need to help hold the mat or paper down while you pull up on the cookie press so the cookies don’t get misshaped.
Can you freeze cinnamon spritz sandwich cookies?
Yes, you can! These cookies freeze really well. I usually freeze baked cookies and not the dough. I don’t want to take the chance my cookie press shapes will get messed up between freezing, transferring to a container, and thawing later.
Option A) Make just the cookies and freeze in an airtight container once they’ve cool. Thaw the cookies in your fridge overnight. Then make the buttercream and add the filling when you’re ready to eat.
Option B) Make the entire sandwich cookie and store them (buttercream and all) in an airtight container in the freezer. Then pop them in the fridge overnight to thaw and enjoy!
Cinnamon tastes like the holidays! Grab my other favorite cinnamon-flavored recipes!
- Mamaw’s Cinnamon Rolls
- Brown Sugar Cinnamon Monkey Bread
- Cinnamon Toast Crunch Bars
- Cinnamon Mocha Iced Coffee
- Cinnamon Pecan Coffee Cake Loaf
- More dessert recipes…
Tools used to make this Cinnamon Spritz Sandwich Cookies recipe
Piping Bag: Disposable pipings bags are handy to have on hand for filling desserts & donuts and food decorating. Pop a coupler and icing tip on your bag or snip off the end and you’re all set!
*This post originally posted on 12/06/2014.
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup unsalted butter at room temperature
- 3/4 cup sugar
- 1 egg
- Line four baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium mixing bowl, whisk together flour, cinnamon, ginger, and salt. Set aside.
- In a large mixing bowl, beat together butter and sugar for 1 to 2 minutes, until pale and fluffy. Add egg, and mix to combine. Scrape the sides of the bowl as needed.
- Add half the flour mixture to the butter mixture, and mix until just combined. Add the rest of the flour and mix until completely incorporated.
- Transfer the dough to a cookie press fitted with your design disc of choice. (Not all the dough will fit at once - you'll have to work in batches.). Press cookies onto the prepared baking sheets, about 2-inches apart. (I can fit 1 dozen per pan.)
- Put the baking sheets into the refrigerator and chill cookie dough for 30 minutes.
- Preheat oven to 350 degrees F.
- Bake cookies for 12 to 14 minutes, or until the edges are still pale and cookies are set. Keep other baking sheets in the fridge until it's time to bake.
- Remove cookies from the oven and let sit for 5 minutes on the pan. Then transfer to a wire rack to cool completely, about 30 minutes.
- Once all the cookies are baked and cooled, make the buttercream. Add all the ingredients to a mixing bowl and beat until smooth.
- Transfer buttercream to a piping bag (or ziploc bag with a corner cut off). Turn half of the cookies upside down. Pipe a dollop of frosting onto the bottom of each upside-down cookie. Place another cookie on top (bottoms facing each other) and press gently to spread the frosting to the edges.
- Serve immediately or store in the fridge in an airtight container. I like to chill these cookies so the buttercream sets up and doesn't squish out the sides as much.