Description
Warm and soft snickerdoodle cookies rolled in cinnamon-sugar and topped with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt (or 1/4 teaspoon if using salted butter)
- 1/4 cup granulated sugar (for rolling)
- 1/2 tablespoon ground cinnamon
- 12 tablespoons (3/4 cup) butter, softened (for frosting)
- 4 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and 1 1/2 cups of sugar together for about 4-5 minutes until light and fluffy.
- Add in the eggs and 2 teaspoons of vanilla extract. Mix for 1-2 minutes until combined.
- Gradually stir in the flour, cream of tartar, baking soda, and salt until just combined.
- In a small bowl, mix together the 1/4 cup sugar and 1/2 tablespoon cinnamon.
- Optionally, wrap the dough and refrigerate for 20-30 minutes.
- Roll the dough into small balls and drop into the cinnamon-sugar mixture, coating well.
- Place on a parchment-lined baking sheet, leaving space between each.
- Bake for 9-11 minutes until edges are lightly golden.
- Let cool on the baking sheet before transferring to a wire rack.
- For frosting, beat together softened butter and cream cheese until smooth, then gradually add powdered sugar and 1 teaspoon vanilla extract until creamy.
Notes
For a stronger cinnamon flavor, add more cinnamon to the sugar mixture for rolling. Store in an airtight container for 3-5 days.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg