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Frosted Snickerdoodle Cookies
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How to Make Snickerdoodle Cookies
Make these delicious snickerdoodle cookies with a yummy frosting! They will surely impress your family and friends! Make sure to also try our classic snickerdoodles too!
Frosted Snickerdoodle Cookies
Servings 6
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- Cinnamon sugar for topping
Frosting:
- 2 sticks butter softened
- 6 cups powdered sugar
Instructions
- In a large bowl cream together the butter and both sugars until fluffy.
- Beat in the egg and vanilla.
- Add in the flour, baking powder, salt and 1 teaspoon cinnamon.
- Mix until just combined. The dough will be very crumbly.
- Divide the dough into 6 equal portions and form each portion into a ball. Just until it comes together.
- Next sprinkle the tops of the cookies with cinnamon sugar.
- Refrigerate for at least 30 minutes.
- Meanwhile preheat the oven to 375 degrees.
- Bake the cookies for 15-18 minutes you want the edges to just be golden brown, we want the cookies to stay chewy.
- Cool 5 minutes and then transfer to a rack to cool completely.
- Meanwhile make the buttercream for topping.
- Using a hand mixer or stand mixer whip the butter until fluffy.
- Add in the powdered sugar and beat to combine.
- Add a splash of milk or coffee creamer if the buttercream is too thick.
- Pipe the buttercream around the top of the cookies in a swirl pattern.
- Top with a sprinkling of cinnamon sugar. Serve!
- Store in an airtight container for up to 3 days.
Notes
You can also just spread the frosting on the cookies if you want to skip the piping.
You can also make 12 smaller cookies instead of the 6 large ones.
Make sure to chill these cookies or they will spread and not be as chewy and tall.
You can also make 12 smaller cookies instead of the 6 large ones.
Make sure to chill these cookies or they will spread and not be as chewy and tall.
