Description
Delicious Snickerdoodle cookies with a crisp, cinnamon-dusted edge and a soft center, topped with cream cheese frosting.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 cup cream cheese, softened
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Set a rack in the center of your oven.
- Let the butter come to room temperature.
- In a bowl, whisk together flour, baking soda, cream of tartar, and salt.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add dry ingredients to the wet mixture until just combined.
- Mix sugar and ground cinnamon in a small bowl for the cinnamon sugar.
- Scoop dough balls and roll them in the cinnamon sugar before placing on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until edges are lightly golden.
- For the frosting, beat the cream cheese until smooth and gradually add the powdered sugar.
- Frost the cooled cookies with cream cheese frosting and sprinkle with additional cinnamon sugar.
Notes
Cookies can be stored unfrosted in an airtight container at room temperature for up to 3 days. Frosted cookies should be stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg