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Cinnamon Bun Sandwich Cookies

Skip the lines at Trader Joe's and make this version at home in a jiffy! They're full of flavor and sure to be a crowd pleaser. 

Servings 22 cookies

Ingredients

  • 8 tablespoons unsalted butter (1 stick)
  • 2 tablespoons granulated sugar
  • 1 cup packed dark brown sugar
  • 1 large egg plus 1 large egg yolk
  • 2 teaspoons vanilla extract (or vanilla bean paste)
  • 1 cup plus 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 teaspoons cinnamon

Filling:

  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Add the butter to a small, light-colored saucepan. Melt the butter over medium-high heat, and stirring occasionally, stir until the butter is browned and smells nutty. Remove from heat and pour into a small heat-proof bowl. Allow to cool while you assemble the other ingredients.

  2. Add granulated sugar and dark brown sugar to a medium-sized bowl. Stir to combine. In a small bowl, combine flour, baking powder, baking soda, salt and cinnamon, then set aside. 

  3. Pour the cooled browned butter into the bowl with the sugars, then whisk to combine. Add the egg, egg yolk, and vanilla then whisk together until creamy, about 1-2 minutes. 

  4. Add dry ingredients and stir softly with a spatula until just combined and no flour remains. Cover and set aside to rest for 30 minutes (don't skip this step!). 


  5. In the meantime, preheat oven to 350 F and line two baking sheets with parchment paper. Roll dough into half-tablespoon sized balls and place on cookie sheets. Bake 8 minutes. Cookies will look soft and puffy. Let them sit on the cookie sheet for a minute or two before moving them to a cooling rack (this will let them set). 

For the frosting:

  1. In a stand mixer using the whisk attachment (or using a handheld mixer), cream together all filling ingredients for several minutes, scraping down the sides as you go. Let the filling whip on medium high speed for 2-3 minutes until the frosting is light and fluffy. 

  2. Pair two cookies together that are the same size, and spread the frosting in the middle. These are best eaten after a couple of hours of setting and and up to two days afterward. Enjoy!