CINNAMON ROLL SNICKERDOODLES
Cinnamon Roll Snickerdoodles combine the best of both worlds, with a soft and chewy snickerdoodle base topped with a sweet icing reminiscent of a cinnamon roll. Make this easy snickerdoodle recipe with a few ingredients that most likely can be found in your kitchen and pantry!
Prep Time15 minutes mins
Cook Time8 minutes mins
Total Time23 minutes mins
Course: Cookie, Dessert, Snack/ Dessert, treats
Cuisine: American
Keyword: CINNAMON ROLL SNICKERDOODLES
Servings: 36 cookies
Calories: 139kcal
- ½ cup butter softened
- ½ cup shortening I used butter flavored Crisco
- 1 ½ cups granulated sugar
- 2 eggs
- 1 TBSP vanilla extract
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
Cinnamon-sugar mixture
- 3 TBSP granulated sugar
- 2 TBSP ground cinnamon
Vanilla Icing
- 2 TBSP melted butter
- ⅔ cup powdered sugar
- 1-2 TBSP milk
- 1 tsp vanilla extract
Prep: Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicon mats. Set them aside.
Dough: In a large bowl using an electric mixer, cream the butter, shortening, 1 ½ cups sugar, eggs, and the vanilla extract until combined. Stir in the flour, cream of tartar, baking soda and salt. Mix until no white streaks remain.
In a separate small bowl mix the 3 tablespoons of sugar and cinnamon together.
Shape the dough by rounded scoops into balls and roll them into the cinnamon-sugar mixture. Arrange the coated dough balls 2 inches apart on the prepared baking sheets. Bake: Place the cookies in the preheated oven and bake for exactly 8 minutes. Then remove them from the oven and let them cool on the baking sheets for 2 minutes before transferring to a cooling rack to cool completely.
Vanilla frosting: Whisk the melted butter, powdered sugar, milk, and vanilla extract in a small bowl until it is smooth and lump free. Let it cool for about 5 minutes.
Transfer the frosting to a small bag and snip off the corner. Pipe the glaze onto the cooled cookies in the shape of a swirl. Serve immediately and enjoy!
These snickerdoodle cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.
For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving. Add the icing AFTER they have been thawed.
Serving: 2cookies | Calories: 139kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 92mg | Potassium: 46mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 114IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 1mg