If you love all things cinnamon, these Cinnamon Sandwich Cookies will be right up your street. Crisp, no-spread cinnamon sugar cookies are cut into leaf shapes, then sandwiched together with a creamy brown sugar buttercream filling. They’re the kind of bake that looks beautiful on a plate, but they’re actually straightforward to make – a perfect autumn weekend baking project.

Cinnamon bakes always go down well in my house – cinnamon is one of my daughter’s favourite flavours! These cookies are a little bit fancy thanks to their sandwich style, but they’re also the kind you’ll want with a cup of tea or coffee on a quiet afternoon. And with that rich buttercream filling, they’re guaranteed to feel indulgent too. Also I got to use my leaf cookie cutter that I bought a while ago thus justifying it’s existence in our house🎉

The recipe makes 10-12 sandwiches, depending on how thin you roll your dough. I’ve made this twice and got 12 one time, and 10 the next! You don’t have to sandwich the cookies together if you just want a smaller cinnamon treat – they taste delicious on their own.

Why You’ll Love This Recipe

No spread dough – the leaf shapes stay neat and defined.
Cinnamon in every bite – from the cookie dough to the creamy filling.
Beautiful presentation – leaf cookies look so pretty on an autumn dessert table.

Versatile – swap the filling for ganache or even cream cheese frosting if you fancy.

Ingredients Breakdown

Be sure to check the recipe card for a full list of ingredients and quantities.

Butter – Unsalted butter keeps the cookies rich and helps achieve a tender crumb.
Sugar – Caster sugar for the dough, plus brown sugar in the buttercream for extra warmth.
Egg – Helps bind the dough.
Vanilla Extract – Balances the spice and adds depth.
Flour – Plain (all-purpose) flour provides structure.
Cinnamon – The star flavour here, both in the cookie dough and the filling.
Salt – Just a pinch to balance out the sweetness.

Tips for Success

Chill the dough well before baking – it helps the cookies hold their shape.
Roll the dough evenly (about 0.5 cm/¼ inch thick) for consistent baking.
Pipe the buttercream onto half of the cookies for a professional look.

Store the cookies at room temperature for up to 3 days, or refrigerate if you want them to last longer.

FAQ

Can I make these cookies in advance?
Yes – the unfilled cookies can be made 2–3 days ahead and stored in an airtight container. Fill them closer to serving for the best texture.

Can I use a different filling?
Absolutely. Cinnamon ganache or cream cheese frosting would also work beautifully.

Can I freeze the dough?
Yes – wrap the dough tightly in cling film and freeze for up to 3 months. Thaw overnight in the fridge before rolling and baking.

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Equipment

Weighing Scales
Stand Mixer or hand mixer and mixing bowl
Baking tray
Greaseproof Paper
Wire Rack
Leaf cookie cutter optional
Piping Bag
Small Star Nozzle

Ingredients

For the Cookies

250 g plain flour 2 cups all-purpose flour
150 g unsalted butter, softened 2/3 cup

100 g caster sugar 1/2 cup granulated sugar
1 medium egg
1 tsp vanilla extract
2 tsp ground cinnamon
1/4 tsp salt

For the Buttercream:

100 g unsalted butter, softened 1/2 cup
100 g soft light brown sugar 1/2 cup, packed
200 g icing sugar 2 cups powdered sugar
1 tsp ground cinnamon

1 tbsp milk or double cream 1 tbsp heavy cream

Instructions

In a large bowl or stand mixer, cream the butter and sugar until pale and fluffy.
Beat in the egg and vanilla extract.

In a separate bowl, whisk together the flour, cinnamon, and salt. Gradually add to the wet mixture until a dough forms.
Shape into a disc, wrap in cling film, and chill for at least 1 hour.
Preheat the oven to 175°C (350°F) and line two baking trays with parchment paper.

Roll out the chilled dough to about 0.5 cm (1/4 inch) thick. Cut out leaf shapes, use the embosser to emboss the leaf design onto the cookies and place on the prepared trays.
Bake for 8–10 minutes, until just set and lightly golden at the edges. Cool completely on a wire rack.
Make the buttercream.
In a large bowl or stand mixer, beat the butter and brown sugar together until light and fluffy – about 2–3 minutes.
Add the icing sugar and cinnamon, mixing on low speed at first to avoid clouds of sugar.
Add the milk or cream and beat on high until smooth and creamy.
Pipe or spread the buttercream onto half of the cookies, then sandwich with the rest.