Frosted Snickerdoodles are soft cinnamon sugar cookies topped with homemade Buttercream Frosting! This snickerdoodle cookie with frosting taste like something you would find in a fancy bakery but they are made in your own kitchen!
These snickerdoodle cookies are so appetizing, every bite is a blend of sweetly-spiced deliciousness. The fluffy buttercream frosting has 4 simple ingredients and we make the snickerdoodles without tartar so the ingredient list is minimal and easy to make.
The BEST EVER Snickerdoodles
I am a big fan of snickerdoodle flavored recipes as you can see from my Snickerdoodle Pumpkin Apple Cobbler, Cinnamon Roll Snickerdoodles, and Snickerdoodle Apple Pie but when I say that this is the best snickerdoodle recipe, I truly mean it. From the tender and chewy cookie dough to the soft and creamy frosting, every bite is in blissful harmony. Every bite is sensational and there is just the right balance of sweetness and warm spices. This cookie and frosting combo are so delicious that you will want to bake a batch for yourself and one to share!
Why you will love these Giant Cinnamon Snickerdoodle Cookies
We are head over heels for this recipe and you will be soon too but here are a few more great reasons to enjoy this recipe (in case we haven’t convinced you to make them just yet).
- Snickerdoodle cookies aren’t seasonal. While yes, the warm spices are perfect and comforting in fall and winter, there’s no reason not to whip up a batch of snickerdoodles in Spring or summer. These cookies are always a pleasant treat, no matter the month or the weather.
- Inspired by Crumbl. These frosted cinnamon flavored cookies were inspired by and taste even better than the Crumble bakery’s version and making them at home is far more convenient than driving to your nearest location.
- They were made for indulging yourself. We all know eating one cookie is simply never enough but when you make the cookies larger the task gets a little easier. Treat yourself to a soft spiced cookie and vanilla buttercream for the ultimate indulgent experience.
Frosted Snickerdoodles Ingredients
For the cookies, you will need:
Butter: You will need ½ cup (one stick) of softened unsalted butter to make the cookies tender and rich in taste.
Brown sugar: Adding ¾ cups of brown sugar will give us a nice depth of flavor thanks to the molasses.
White sugar: Using ¼ cup of granulated sugar will give us a little more sweetness while helping the cookies to stay soft.
Egg: You will need 1 egg to help bind the dough together well.
Vanilla extract: Adding 1 teaspoon of vanilla extract will help to give wonderful flavor to these cookies.
Flour: You will need 2 cups of all-purpose flour or the base of the cookie dough.
Salt: This is a natural flavor enhancer so adding in ½ teaspoon of salt will help make the other flavors in the cookies taste even better.
Baking powder: Use ½ teaspoon of baking powder to help these cookies puff up and rise as they bake to create a great texture in every bite.
Cinnamon: You will want to use 1 teaspoon of ground cinnamon in the dough to make these cookies perfectly spiced.
Cinnamon sugar: To decorate the tops of the cookies, add some cinnamon sugar.
For the frosting, you will need:
Butter: You will need 4-5 tablespoons of softened butter for the frosting to be rich and creamy.
Powdered sugar: Use 4-5 cups of powdered sugar to make the frosting smooth and sweet.
Milk: You will want 1-2 tablespoons of milk for the frosting, but the actual amount will vary based on the consistency of the frosting.
Vanilla extract: Use 1 teaspoon of vanilla extract to help give the frosting a subtle vanilla flavor.
How to Make Frosted Snickerdoodles
Start by creaming together the softened butter and both sugars in a large bowl, until nice and fluffy.
Then, add in the egg and vanilla extract, mix until well combined.
Next, add the flour, baking powder, salt, and cinnamon and stir until just combined. The dough will be very crumbly.
After that, divide the dough into 6 equal-sized portions and press them into balls. These will be the large cookie size, if you want to separate into 12 smaller balls feel free.
Then, in a separate bowl, add some cinnamon sugar to it and then roll each dough ball into it to coat the entire ball.
Place the dough onto a baking sheet and put it into the fridge to chill for at least 30 minutes before baking.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Remove the dough from the fridge and place on your parchment paper lined baking sheet.
Proceed to bake the cookies for 15-18 minutes or until the edges are just lightly browned.
Be sure to allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the buttercream frosting
Using an electric handheld mixer, whip the butter in a large bowl, or in the bowl of a stand mixer, until it is fluffy.
Next, add in the powdered sugar, one tablespoon of milk, and vanilla extract. Mix again to combine.
Then, add the additional milk, if needed, to thin down the frosting if it is too thick.
If you have a piping bag, transfer the frosting to it and pipe the buttercream around the top of the cookie in a swirl pattern.
Last but not least, sprinkle more cinnamon sugar on top for extra deliciousness and decoration.
Serve and enjoy!
No frosting bags? That’s okay!
While piping the frosting on top of the cookies adds a nice clean look, there is nothing wrong with taking another simple route of simply spreading the frosting on top of the cookies. I like to use a butter knife or small rubber scraper to get frosting nice and smooth on my cookies but just about any small surface could work, including the backside of a spoon.
If you want to pipe your frosting but don’t have a pastry bag you can use a Ziploc bag with the corner snipped off instead. If you want to use a large round frosting tip I recommend using Wilton 1A, but even without a tip, you can still achieve a nice look with just a baggie.
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- Cinnamon sugar for topping
- 4 tablespoons butter softened
- 4-5 cups powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
- Cream together the butter and both sugars in a large bowl until fluffy. Then, add in the egg and vanilla extract, stir until well mixed.
- Next, add in the flour, baking powder, salt, and cinnamon and mix until just combined. The dough will be very crumbly.
- Divide the dough into 6 equal-sized portions and then form each portion into a ball. Press together until the dough comes together.
- In a separate bowl, add 1/2 TBSP cinnamon 1/4 cup sugar to it and then roll each dough ball into it to coat the entire ball.
- Place the dough onto a baking sheet and put it into the fridge to chill for at least 30 minutes before baking.
- While the cookies are chilling, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Remove the dough from the fridge and place on your parchment paper lined baking sheet.
- Bake in the oven for 15-18 minutes or until the edges are just barely golden brown. Let the cookies cool for 5 minutes before transferring to a wire rack to cool completely.
- Make the buttercream frosting by whipping the butter in a large bowl or the bowl of a stand mixer, until it’s fluffy. Next, add in the powdered sugar, one tablespoon of milk, and vanilla extract. Mix again to combine. Then, add the additional milk, if needed, to thin down the frosting if it is too thick.
- Pipe the buttercream around the top of the cookies in a swirl pattern and add some additional cinnamon sugar on top for garnish. Serve and enjoy!
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How Long Are Frosted Snickerdoodle Cookies Good For?
These cookies will last up to 3 days if kept stored in an airtight container. I recommend keeping them stored in the fridge once frosted but they will be fine at room temperature too.
Can I Make These Cookies Smaller?
Yes, absolutely! Feel free to make these cookies into 12 smaller cookies by dividing your 6 portions of dough in half. The baking time will be shortened slightly as a result so make sure to keep an eye on them. You want the edges barely golden brown and the tops to no longer look glossy.
Can I freeze frosted cookies?
These cookies are great for freezing for later but I recommend waiting to frost them until after the cookies have thawed. If you frost the cookies before freezing the storage becomes harder with layers of baking paper to prevent sticking and the icing may melt or sweat as they thaw, looking less appetizing in the process.
Do I Have To Chill My Cookie Dough?
Yes. When recipes request that you chill your cookie dough it’s usually for a good reason. A good reason is that the flavor gets a little longer to develop and make the cookies taste even more incredible but the biggest reason is because of the butter/fats in the dough.
By chilling the dough we allow the fats to solidify which means your cookies won’t spread out as much while baking so the texture turns out perfectly. This is especially important on warmer days or when your butter is warm or softened.
Here Are Some More Snickerdoodle Favorites!
- CARAMEL APPLE SNICKERDOODLES
- PUMPKIN SPICE SNICKERDOODLE COOKIES
- SNICKERDOODLE APPLE PIE COOKIE CUPS
- FROSTED MAPLE SNICKERDOODLE RECIPE
- BEST SNICKERDOODLE APPLE COBBLER
- PEACH SNICKERDOODLES
- PUMPKIN SNICKERDOODLE COOKIE BARS
- SNICKERDOODLE APPLE PIE BITES
- SNICKERDOODLE FRUIT DIP
- CARAMEL SNICKERDOODLE COOKIES
- APPLE CIDER SNICKERDOODLES
- BIG FAT SNICKERDOODLE COOKIES
Made in the convenience of your own kitchen, these gourmet-tasting frosted snickerdoodles are a simple and sweet spiced treat that everyone can enjoy. From the soft and chewy cookie to the buttercream frosting on top, these cookies are a perfect pairing.
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