Chewy Frosted Cinnamon Swirl Snickerdoodles
The ultimate comfort food, Chewy Frosted Cinnamon Swirl Snickerdoodles combine a soft, chewy cookie with a luscious cinnamon swirl and creamy frosting. Perfect for any occasion, these cookies will have everyone asking for seconds!
Equipment
- Skillet
- Frying Pan
- Whisk
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1/2 cup Dark Brown Sugar
- 4 tablespoons Salted Butter at room temperature
- 2 teaspoons Cinnamon
- 2 sticks Salted Butter at room temperature (1 cup)
- 3/4 cup Dark Brown Sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 1/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1/3 cup Granulated Sugar
- 2 teaspoons Cinnamon
- 2 ounces Cream Cheese
- 2-3 tablespoons Milk
- 1 teaspoon Vanilla extract
- 1 1/2 cups Powdered Sugar
Instructions
- 1. To make the cinnamon swirl, in a bowl, mix 2 tablespoons of butter, 1/2 cup of dark brown sugar, and 2 teaspoons of cinnamon. Line a small baking sheet with parchment paper. Crumble or tear the cinnamon mix over the baking sheet into small chunks, no larger than 2 teaspoons. Freeze for 10 minutes until firm.
- 2. For the cookies, add 1 stick of butter to a skillet over medium heat. Cook until the butter starts to brown, about 3 to 4 minutes. Remove from heat and transfer to a heatproof bowl. Freeze for 10 to 15 minutes, ensuring it doesn’t freeze solid.
- 3. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 4. In a large bowl, beat together the remaining 1 stick of butter, the cooled browned butter, and 3/4 cup of dark brown sugar until well combined. Beat in the 2 large eggs one at a time, mixing until fully incorporated. Add 2 teaspoons of vanilla, beating until creamy.
- 5. Add the 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of kosher salt to the mixture. Gently fold in the frozen cinnamon chunks.
- 6. In a separate bowl, mix 1/3 cup of granulated sugar with 2 teaspoons of cinnamon. Roll the dough into rounded tablespoon-sized balls, then roll through the cinnamon sugar mixture. Place the balls about 3 inches apart on the prepared baking sheet.
- 7. Bake for 8 minutes, then rotate the pan and bake for an additional 1 to 3 minutes until the cookies are just beginning to set on the edges but still doughy in the center. Allow the cookies to cool on the baking sheet; they will continue to cook slightly as they cool.
- 8. While the cookies are cooling, make the icing by melting 2 ounces of cream cheese in the microwave, stirring until smooth, about 15 to 20 seconds. Whisk in 2 to 3 tablespoons of milk and 1 teaspoon of vanilla. Then, add 1 1/2 cups of powdered sugar, whisking until well combined. Adjust with more milk as needed for consistency.
- 9. Spread or drizzle the icing over each cookie. Enjoy them warm, or let them cool completely and store in an airtight container for up to 4 days. The icing will harden enough to stack the cookies.
Notes
- Tip 1: Store leftover cookies in an airtight container at room temperature for up to 4 days.
- Tip 2: The cookie dough balls can be frozen for up to 3 months.
- Tip 3: Feel free to experiment with different frostings or add-ins.
- Tip 4: These cookies pair wonderfully with a glass of milk or a warm cup of coffee.
- Tip 5: If you prefer a less sweet cookie, reduce the amount of sugar in the dough.