Cinnamon Sandwich Cookies

Average: 5 (4 votes)
(4 votes)
Cinnamon Sandwich Cookies
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Health Score:
4,3 / 10
1 hr
ready in 2 h. 12 min.
Ready in

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Nutritional values

These cinnamon sandwich cookies are a good source of calcium from the cream cheese, which helps support strong bones and teeth.

These are perfect holiday cookies.

1 cookie contains
(Percentage of daily recommendation)
Calorie749 kcal(36 %)
Protein11.7 g(12 %)
Fat36.05 g(31 %)
Carbohydrates98.34 g(66 %)
Sugar added44.48 g(178 %)
Roughage1.07 g(4 %)
Vitamin A337.31 mg(42,164 %)
Vitamin D0.46 μg(2 %)
Vitamin E2.08 mg(17 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.45 mg(41 %)
Niacin2.13 mg(18 %)
Vitamin B₆0.03 mg(2 %)
Folate17.03 μg(6 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.62 μg(1 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C9.05 mg(10 %)
Potassium305.99 mg(8 %)
Calcium137.42 mg(14 %)
Magnesium7.73 mg(3 %)
Iron2.52 mg(17 %)
Iodine13.8 μg(7 %)
Zinc0.37 mg(5 %)
Saturated fatty acids21.15 g
Cholesterol132.41 mg


For the dough
9 ounces Pastry flour
3 ½ tablespoons sugar
½ teaspoon Baking powder
½ teaspoon Ground cinnamon
½ Orange (zest)
1 generous pinch Vanilla bean
1 egg
3 tablespoons Maple syrup
4 ounces cold butter
1 tablespoon Whipped cream
Pastry flour (for dusting)
For the filling
4 ounces cream cheese
8 tablespoons powdered sugar
How healthy are the main ingredients?
sugarOrangeeggMaple syrupWhipped creamcream cheese

Preparation steps


For the dough, mix flour with sugar, baking powder, cinnamon, orange zest and vanilla bean on work surface. Make a well in the middle and add egg and syrup. Place chopped butter evenly over flour mixture. Chop through everything with a knife. Working quickly, knead to a smooth dough using hands, until dough no longer sticks to hands. Add a little flour as needed. Shape dough into a ball and wrap in plastic wrap and refrigerate at least 1 hour.


Preheat oven to 350°F convection. Line a baking sheet with parchment paper.


Remove about 1/5 of dough and mix with cream until smooth. Pour into a piping bag with a very small spout.


Roll out remaining dough on a floured surface about approximately 1/4 inch thick and cut out maple leaves. Place on baking sheet. Pipe softer dough to resemble the shape of leaf veins. Bake 10-12 minutes until golden brown.


Cool on a wire rack. 


To fill, stir cream cheese with powdered sugar until creamy and spread on the bottom half of cookies. Top with a second cookie and press lightly into place. Arrange on a plate and serve.