Frosted Snickerdoodle Cookies
Amycakes Bakes | amycakesbakes.com
Pillowy soft and unbelievably chewy, these frosted snickerdoodle cookies are a fun twist on a holiday classic! They're coated with cinnamon sugar before baking, then frosted with a luscious cinnamon buttercream for a little extra flair. They're heaven for cookie swaps, holiday parties, birthdays, and more!
Ingredients
Dry Ingredients
- 200 grams (1 ½ cups) Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Cream of Tartar
- (optional) 2 teaspoons Instant Clearjel or 1 Tablespoon(s) Instant Vanilla Pudding Mix *See Note #1
Other Cookie Dough Ingredients
- 1 stick (4 ounces) Salted Butter soft to the touch
- 100 grams (½ cup) Sugar
- 1 large Egg
- 1 ½ teaspoons Vanilla Extract
- ¼ teaspoon Almond Extract
Cinnamon Sugar
- 1 T Cinnamon
- ½ cup sugar
Cinnamon Frosting
- One 1x batch prepared prepared Fluffy Cinnamon Buttercream Frosting *See Note #2
Instructions
Make the Snickerdoodle Cookies
- Preheat your oven to 325 degrees.
- Whisk the Dry Ingredients until well mixed.
- In the bowl of an electric mixer (preferred) or handheld mixer, cream the soft butter and sugar just until the butter is light and fluffy, scraping the bowl as needed.
- Add the wet ingredients (egg, vanilla extract, and almond extract). Continue to beat on medium--the mixture will separate at first but keep beating just until it comes back together to a more uniform liquid, scraping the bowl as needed.
- On low speed, slowly pour the whisked dry ingredients into the dough, and continue to mix just until it is fully incorporated and a smooth and uniform dough. Avoid overbeating.
- Using a 1-ounce cookie scoop, scoop the cookie dough onto a parchment paper-lined sheet pan or cookie sheet. (Alternatively, if you don't have a cookie scoop, divide the dough into 13 equal balls--about 2 Tablespoons each).
- Mix the cinnamon and sugar together in a shallow bowl. Roll each of the balls of dough thoroughly in the cinnamon sugar coating, then place them back on the parchment-lined cookie sheet. Top each cookie dough ball with an additional sprinkle of cinnamon sugar(about ½ teaspoon) to give it an extra cinnamon-sugar crunch.
- Bake the cookies in the preheated 325 degree oven on the middle or top rack (avoid bottom rack) for 10 minutes, or until the bottoms of the cookies are only lightly golden brown, and the tops of the cookies have lost most of their shine.
Frost the Cookies
- Prepare the Cinnamon Buttercream Frosting. Using a 1M star tip and a disposable piping bag, frost each cookie with a swirl of buttercream and sprinkle with a little brown sugar, if desired.
- Store the cookies in an airtight container and serve at room temperature. If the frosted snickerdoodle cookies aren't eaten within 24 hours, store them in the fridge, but bring them back to room temperature before eating. Enjoy!
Notes
- Read my article Instant Clearjel: a Magical Little-Known Bakery Ingredient to see why I think this ingredient is worth having in your pantry. Instant Clearjel must always be whisked thoroughly with other dry ingredients before being added to wet ingredients to avoid clumping. (Make sure what you use is labeled as “Instant"). Instant Pudding mix works similarly as it contains Instant Clearjel (modified cornstarch) as the second ingredient. Adding one of these is optional--these cookies are still delicious but do spread a little bit in the oven without it.
- You will have extra frosting when making the suggested batch size of the cinnamon buttercream recipe, but I find it's better to have extra frosting than not enough. Feel free to halve the frosting recipe if you don't need as much frosting on your cookies.