Frosted Snickerdoodles are tender, chewy cookies rolled in cinnamon and sugar and topped with frosting. The homemade buttercream icing adds a creamy and rich flavor to this already delicious treat.
This recipe for snickerdoodles without cream of tartar is simple and easy to follow, making them a great option for novice bakers or those who are short on time. These cinnamon sugar cookies are made with basic ingredients such as flour, sugar, butter, and eggs, and can be whipped up in under an hour.
The BEST EVER Snickerdoodles
I am a big fan of snickerdoodle 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 soft cookie dough to the rich and creamy frosting, every bite is blissful.
These delicious and simple cookies are great for any occasion, they can be customized to fit any theme or color scheme. 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
- Perfect for Any Occasion: These cookies are great for any occasion, from a casual get-together to a formal dinner party. They are easy to make and can be customized to fit any theme or color scheme.
- Homemade Buttercream Frosting: The homemade buttercream frosting is what really sets these cookies apart. It’s rich, creamy, and perfectly sweet, making it the perfect complement to the cinnamon and sugar cookie.
- Easy to Make: This recipe is easy to follow and requires only a few simple ingredients. The dough comes together quickly, and the frosting is a breeze to make. Even if you’re not an experienced baker, you can make these cookies with confidence.
Frosted Snickerdoodle Cookie Ingredients
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 the treats a nice depth of flavor.
White sugar: Use ¼ cup of granulated sugar to create sweet and chewy cookies.
Egg: You need 1 egg to help bind the dough ingredients together well.
Vanilla extract: Add in 1 teaspoon of vanilla extract to enhance all the incredible flavors in this recipe.
Flour: The structural base of this cookie dough is 2 cups of all-purpose flour.
Salt: This is a natural flavor enhancer so adding ½ teaspoon of salt will make the other flavors in the cookies stand out.
Baking powder: Use ½ teaspoon of baking powder to help these cookies puff up and rise as they bake.
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 a sprinkle of cinnamon sugar.
Frosting
Butter: 4-5 tablespoons of softened butter will make the topping rich and creamy.
Powdered sugar: Use 4-5 cups of powdered sugar for smooth and sweet frosting.
Milk: You will need 1-2 tablespoons of milk, but the actual amount will vary based on the desired consistency of the frosting.
Vanilla extract: Add in 1 teaspoon of vanilla extract to give the frosting a subtle vanilla flavor.
How to make Frosted Snickerdoodle Cookies
Cookie Dough
Start by creaming the softened butter and both sugars in a large bowl, until fluffy.
Then add in the egg and vanilla extract, mix until well combined.
Next stir in the flour, baking powder, salt, and cinnamon and mix until just combined. The dough will be very crumbly at this point.
After that, divide the dough into 6 equal-sized portions and press them into balls. These will be large cookie size, if you want to separate into 12 smaller dough balls, feel free.
Then, in a separate bowl, create the cinnamon sugar mixture and then roll each dough ball in 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.
Bake
Get the oven preheating to 375 degrees F and then line a baking sheet with parchment paper.
Now, remove the dough from the fridge and place each cookie dough ball on the prepared 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.
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.
After that, add in the powdered sugar, one tablespoon of milk, and vanilla extract. Mix again to combine.
Then add additional milk, if needed, to thin out 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 cookies 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.
Frosted Snickerdoodles
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups flour
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp cinnamon
- Cinnamon sugar for topping
Frosting
- 4 TBSP butter softened
- 4-5 cups powdered sugar
- 1-2 TBSP milk
- 1 tsp vanilla extract
Instructions
- Cookie Dough: Cream the butter and both sugars in a large bowl until fluffy. Add in the egg and vanilla extract, stir until well mixed.
- 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 ½ TBSP cinnamon and ¼ 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.
- Bake: 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.
- Frosting: Whip the butter in a large bowl or the bowl of a stand mixer, until it’s fluffy. Add in the powdered sugar, one tablespoon of milk, and vanilla extract. Mix again to combine. 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!
Notes
Nutrition
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How Long Are Frosted Snickerdoodle Cookies Good For?
These cookies will last up to 3-5 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.
How can I prevent snickerdoodles from becoming flat?
To prevent snickerdoodles from becoming flat during baking, it is important to chill the dough in the refrigerator for at least 30 minutes before baking. This helps the cookies retain their shape and prevents them from spreading too much while baking. Additionally, it is important to use the correct amount of leavening agents, such as baking powder and baking soda, as specified in the recipe.
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
- SNICKERDOODLE PUMPKIN APPLE COBBLER
- SNICKERDOODLE APPLE PIE
Frosted Snickerdoodles are a simple and sweet spiced treat that everyone can enjoy. From the soft and chewy cookie to the homemade buttercream icing on top, these cookies are a perfect pairing.
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