Frosted Snickerdoodle Cookies Modern Honey

Frosted Snickerdoodle Cookies

Soft, chewy cinnamon sugar snickerdoodle cookies topped with a sweet buttery cream cheese frosting and topped with a sprinkle of cinnamon sugar.

It is December 1st so bring on the Christmas cookies! I love this time of year for so many reasons. When I was first married and raising young kids, I would stay up to the wee hours of the morning make at least 6 different varieties of Christmas goodies to bring to neighbors and friends. 

It started out small — just bringing to our neighbors but it soon turned into all of our close friends AND neighbors. At one point we were delivering to about 50 homes and I always needed a long winter’s nap when it was all said and done. But I loved the feeling of baking cookies for those we love and sharing them. 

I have found that one of the most popular cookies I would deliver to our friends and neighbors is my SNICKERDOODLE COOKIES. This is actually one of the most popular recipes on Modern Honey! It has been a recipe that has been in our family for so many years. It makes the softest, chewiest, tangiest snickerdoodle cookies!

So I wanted to elevate my snickerdoodle cookies this year by adding a little frosting on the top. The sweet homemade cream cheese frosting just makes the snickerdoodle cookies even more gourmet. I think you will love these Frosted Snickerdoodle Cookies!

These Snickerdoodle Cookies with frosting start off with a homemade cinnamon sugar snickerdoodle cookie which is topped with a cream cheese frosting and sprinkled with cinnamon sugar. The buttery cream cheese frosting compliments the sweet and tangy snickerdoodle cookie and it brings it all together. The cream cheese frosting is made with sweet cream butter, a touch of cream cheese, powdered sugar, and vanilla.

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Snickerdoodles:

Cinnamon-Sugar Mixture:

• Preheat oven to 350 degrees.In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.  

• Stir in flour, cream of tartar, baking soda, and salt, just until combined. 

• In a small bowl, stir together sugar and cinnamon. 

• If time allows, wrap the dough and let refrigerate for 20-30 minutes.  Roll into small balls until round and smooth.  Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.  *To make flatter snickerdoodles, press down in the center of the ball before placing it in the oven. This helps to keep them from puffing up in the middle. *

• Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  Let cool for several minutes on the baking sheet before removing it from the pan.  

To make frosting:

• In a large mixing bowl, cream together butter and cream cheese for about 3 minutes. Add powdered sugar and vanilla. Mix until fully incorporated. If you want a thinner frosting, add 1 Tablespoon of milk or cream. Spread on cooled cookies. Sprinkle with cinnamon-sugar.

• May serve chilled.

Nutrition information is automatically calculated, so should only be used as an approximation.

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