Go Back

Frosted Snickerdoodles

These delicious sugar cookies, outlined with cinnamon & sugar are just the best little nugget of goodness on their own, then you frost them with buttercream frosting and you have yourself a bite of heaven.
I took some of this recipe from the Half Baked Harvest Super Simple cookbook and some of my own recipe for Snickerdoodles and combed them.
To purchase the Half Baked Harvest Super Simple Cookbook tap link below
https://amzn.to/3QWXFXV
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

Snickerdoodle Cookie
  • 1 1/2 cups (3 sticks) salted butter, at room temperature
  • 1 1/4 cups sugar
  • 1 tbsp vanilla
  • 2 large eggs
  • 4 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
Frosting
  • 1/2 cup (1 stick) salted butter, at room temperature
  • 2 cups confectioners sugar
  • 1 tbsp cinnamon
  • 3 tbsp heavy cream
  • 1 tbsp vanilla

Method
 

  1. Preheat oven to 350°
  2. In a large bowl mix together butter, sugar and vanilla until light and fluffy. Add eggs and beat to combine.
    Add flour, baking soda and 3/4 tsp of cinnamon and beat until combined.
  3. MEANWHILE
    Make a small bowl of cinnamon and sugar.
    1 tbsp of cinnamon and 1/2 cup of sugar and stir to combine.
  4. Take spoonfuls (about a tsp)of the dough and roll into balls then roll the balls in cinnamon and sugar and place on a lined cookie sheet (lined with parchment paper).
    Bake for 10 minutes, take out of the oven and let cool.
    After the cookies are cooled frost each cookie and then with the remainder of the cinnamon and sugar mixture, take a pinch of the mixture and sprinkle on each frosted cookie.
  5. NOTE: You can make the dough and wrap it in plastic wrap and freeze the dough for up to a month or place in the refrigerator for up to 3 days.