GF Snickerdoodle Whoopie Pie

These Gluten-Free Snickerdoodle recipe is one to save! The spiced cookies are soft and chewy with a sweet cinnamon-sugar coating, while the cinnamon buttercream filling adds a rich and warm flavor. These whoopie pies are perfect for parties, gatherings, or just a special treat for yourself. Give this recipe a try and enjoy the sweet and spicy goodness of these gluten-free whoopie pies!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large bowl, mix together the butter and sugar. Whip it together until it is a smooth consistency.

Step 3

Add in the eggs and vanilla and mix until combined.

Step 4

Stir in the remaining ingredients until combined. Set aside.

Step 5

Mix together the sugar and cinnamon in a small bowl. Set aside.

Step 6

Beat the butter and salt until very smooth (about 5 minutes). This is best done in a stand mixer with the paddle attachment.

Step 7

Slowly add the powdered sugar. Mix until fully incorporated.

Step 8

Mix in the whipping cream, vanilla, and cinnamon and mix for a few minutes. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Set aside.

Step 9

Roll the dough into small balls (roughly 2 tbsp each). Roll each ball in the Cinnamon Sugar Dust. Make sure they are coated completely.

Step 10

This dough can go straight into the oven, however, if you do have time to chill them, ~30 minutes to an hour chilled in the fridge uncovered is recommended.

Step 11

Place on a parchment lined baking sheet and baking for 10 minutes. Let the cookies cool completely before moving.

Step 12

Place a dollop of icing on the inside of a cookie (around 2 tbsp) and spread it evenly. Place another cookie on top. Enjoy!