Frosted Snickerdoodle Cookies
Soft, chewy cinnamon sugar snickerdoodle cookies topped with a sweet buttery cream cheese frosting and topped with a sprinkle of cinnamon sugar.
Servings: 30
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- turner
- spatula set
- cookie scoop
Ingredients
Snickerdoodles:
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 3/4 cups Flour
- 1 1/2 teaspoons Cream of Tartar
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt (if using salted butter, reduce salt to 1/4 teaspoon)
Cinnamon-Sugar Mixture:
- 1/4 cup Sugar
- 1/2 Tablespoon Cinnamon
Frosting:
- 12 Tablespoons (3/4 cup) Butter (softened)
- 4 ounces Cream Cheese (softened)
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla
Instructions
- Preheat oven to 350 degrees.In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- Stir in flour, cream of tartar, baking soda, and salt, just until combined.
- In a small bowl, stir together sugar and cinnamon.
- If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing it in the oven. This helps to keep them from puffing up in the middle. *
- Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on the baking sheet before removing it from the pan.
To make frosting:
- In a large mixing bowl, cream together butter and cream cheese for about 3 minutes. Add powdered sugar and vanilla. Mix until fully incorporated. If you want a thinner frosting, add 1 Tablespoon of milk or cream. Spread on cooled cookies. Sprinkle with cinnamon-sugar.
- May serve chilled.
