Ingredients (~6 cookies)
Snickerdoodle Cookies
- 1/3 cup salted butter, softened
- 1/3 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp cinnamon
Cinnamon Sugar
- 2 Tbsp granulated sugar
- 1/4 tsp cinnamon
Vanilla Cream Cheese Frosting
- 2 oz cream cheese, room temperature
- 1 Tbsp butter, softened
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- milk, to thin if needed
Preheat Oven and Make Cookie Dough
Get your oven to 350°F.
In a stand mixer or large bowl, cream together 1/3 cup butter and 1/3 cup granulated sugar until light and fluffy – this takes ~2-3 minutes with a mixer.
Scrape the sides and add 1 egg and 1/2 tsp vanilla extract; beat until mixed.
Add 1 cup flour, 3/4 tsp baking powder, and 1/4 tsp cinnamon. Mix until just combined.
The dough will be pretty thick and slightly sticky.
Roll in Cinnamon Sugar and Shape
In a small bowl, combine 2 Tbsp granulated sugar and 1/4 tsp cinnamon. Reserve about 1 tsp of this mixture for sprinkling on the frosted cookies later.
Scoop out ~1/3 cup portions of dough and roll into balls – you should get 6 cookies total.
Roll each ball in the cinnamon sugar, pressing gently so it sticks.
Flatten each ball slightly into a hockey puck shape, about 1/2 inch thick.
Bake the Cookies
Arrange all 6 cookies on one baking sheet with ~2 inches between them.
Bake for ~12-15 minutes or until the centers have puffed up and are no longer glossy.
The edges should be set but the centers will still look slightly underbaked.
Let them cool on the pan for ~5 minutes before frosting.
Make Frosting and Top the Cookies
While the cookies cool, whip together 2 oz cream cheese, 1 Tbsp butter, and 1/2 tsp vanilla until smooth.
Add 1 cup powdered sugar gradually, beating until combined.
If the frosting is too thick to pipe, add milk 1 tsp at a time until it’s spreadable.
Put the frosting in a zip-top bag, cut the corner, and pipe it in a spiral on top of each warm cookie.
Sprinkle the reserved cinnamon sugar on top and serve while still warm.
The frosting will be slightly melty on the warm cookies, which is exactly what you want.
Snickerdoodle Cupcake Cookies
Ingredients
Snickerdoodle Cookies
- 1/3 cup salted butter, softened
- 1/3 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp cinnamon
Cinnamon Sugar
- 2 Tbsp granulated sugar
- 1/4 tsp cinnamon
Vanilla Cream Cheese Frosting
- 2 oz cream cheese, room temperature
- 1 Tbsp butter, softened
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- milk, to thin if needed
Instructions
- Preheat oven to 350°F.
- Cream together 1/3 cup softened butter and 1/3 cup granulated sugar until light and fluffy, about 2-3 minutes.
- Add 1 egg and 1/2 tsp vanilla extract and beat until mixed.
- Add 1 cup flour, 3/4 tsp baking powder, and 1/4 tsp cinnamon, mixing until just combined.
- Mix 2 Tbsp granulated sugar and 1/4 tsp cinnamon in a small bowl, reserving 1 tsp for later.
- Scoop dough into 6 balls, roll each in cinnamon sugar, and flatten to 1/2 inch thick.
- Space cookies 2 inches apart on a baking sheet and bake 12-15 minutes until centers puff and edges are set.
- Cool on pan for 5 minutes.
- While cooling, whip together 2 oz room temperature cream cheese, 1 Tbsp softened butter, and 1/2 tsp vanilla until smooth.
- Gradually add 1 cup powdered sugar, beating until combined, adding milk 1 tsp at a time if needed for spreadability.
- Transfer frosting to a zip-top bag, cut the corner, and pipe in a spiral on each warm cookie.
- Sprinkle reserved cinnamon sugar on top and serve warm.