Irresistibly Soft Frosted Snickerdoodles with Homemade Buttercream: Your Ultimate Cookie Recipe
There’s something truly magical about a classic cookie, and Frosted Snickerdoodles take that enchantment to a whole new level. Imagine a cookie that’s perfectly soft and delightfully chewy, generously coated in a shimmering blanket of cinnamon and sugar. But the real secret weapon in this recipe is the luscious, homemade buttercream icing. Spread thick and creamy on top, it transforms an already delicious treat into an extraordinary dessert, adding a rich depth of flavor and an irresistible texture that makes every bite pure bliss.
This recipe is designed to be accessible and enjoyable for everyone, including beginner bakers. These snickerdoodles without cream of tartar are incredibly simple to make, featuring an easy-to-follow process that doesn’t compromise on flavor or texture. By skipping the cream of tartar, we simplify the ingredient list without sacrificing that iconic snickerdoodle tang. These classic cinnamon sugar cookies form the perfect foundation, elevated to gourmet status with the addition of velvety buttercream frosting. Whether you’re baking for a special occasion or simply craving a comforting homemade treat, these cookies are a fantastic choice.
The BEST Frosted Snickerdoodle Cookies You’ll Ever Make
Frosted Snickerdoodles are more than just a cookie; they’re an experience. They embody everything beloved about classic baked goods, offering a perfect harmony of textures and flavors that captivates from the first glance to the last crumb. The cookie dough itself is incredibly soft and moist, yielding a tender interior that melts in your mouth. Encasing this soft center is a delicate, sugary crust from the cinnamon-sugar coating, which bakes to a slight crispness, creating an exquisite textural contrast that is utterly satisfying.
What truly sets these snickerdoodle cookies apart is the homemade buttercream frosting. It adds a layer of creamy indulgence that perfectly complements the warm, spicy notes of cinnamon. The balance of sweetness is meticulously crafted, ensuring that neither the cookie nor the frosting overpowers the other, but rather creates a symphony of flavor. These cookies are versatile enough for any event – from casual family gatherings and holiday parties to elegant dessert tables. You can easily customize them to match any theme or color scheme, making them a festive and delicious addition to your spread. Every bite is sensational, a delightful blend of comforting spices and luxurious sweetness. Prepare yourself, because once you taste this cookie and frosting combination, you’ll undoubtedly want to bake a batch for yourself and another to share with friends and loved ones!
Creative Variations and Smart Substitutions for Your Snickerdoodle Cookies
While the traditional Frosted Snickerdoodle is a masterpiece in itself, this recipe also serves as an excellent canvas for culinary creativity. Don’t hesitate to experiment with these variations and substitutions to tailor the cookies to your taste preferences or dietary needs.
- Dietary Adjustments: We believe everyone should enjoy delicious cookies. For those with specific dietary requirements, a few simple tweaks can make this recipe work for you.
- Vegan Option: To make these cookies entirely vegan, simply swap the dairy butter in both the cookie dough and the buttercream frosting with a high-quality vegan butter substitute. Many brands offer excellent plant-based butters that perform beautifully in baking.
- Gluten-Free Option: If you’re looking for a gluten-free alternative, replace the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Ensure your blend contains xanthan gum or add ½ teaspoon per cup of flour to maintain the cookie’s structure and chewiness.
- Reduced Sugar: For those monitoring their sugar intake, you can use a granulated sugar substitute in place of regular granulated sugar in both the cookie dough and the cinnamon-sugar coating. For the frosting, a powdered sugar substitute can be used to achieve a similar sweet and smooth texture. Adjust amounts to taste, as alternative sweeteners can vary in intensity.
- Flavor Variations: The classic cinnamon-sugar combination is undeniably delicious, but there are countless ways to infuse new and exciting flavors into this beloved cookie.
- Enhanced Extracts: Elevate the aroma and taste by adding a different extract. A teaspoon of almond extract can lend a subtle marzipan-like nuance, while a touch of maple extract in the buttercream can create a “Maple Frosted Snickerdoodle” experience. Lemon or orange zest can also add a bright, fresh counterpoint to the warm spices.
- Spiced Delights: Beyond cinnamon, consider incorporating other warm spices. A teaspoon of pumpkin pie spice or apple pie spice blend will give the cookies a delightful autumnal twist. A pinch of nutmeg or cardamom can also add complexity and warmth.
- Alternative Coatings: Instead of the standard cinnamon-sugar, try rolling the dough balls in brown sugar for a richer, molasses-like flavor, or a mix of powdered sugar and a touch of nutmeg for a softer, more delicate finish. For a sparkling presentation, use sanding sugar in your cinnamon-sugar mixture.
- Sweet & Salty Crunch: A sprinkle of flaky sea salt on top of the freshly frosted cookies creates an incredible sweet and salty flavor profile that is highly addictive. You could also mix in some finely chopped toasted pecans or walnuts into the dough for added crunch and nutty flavor.
- Chocolate Lover’s Dream: Stir in a handful of mini chocolate chips or finely chopped white chocolate into the cookie dough for a delightful surprise in every bite.
Essential Ingredients for Your Perfect Frosted Snickerdoodle Cookies
Crafting the perfect Frosted Snickerdoodle requires a thoughtful selection of ingredients, each playing a crucial role in achieving that signature soft, chewy texture and irresistible flavor. Here’s a detailed look at what you’ll need:
For the Snickerdoodle Cookies:
- Unsalted Butter: You’ll need 1 stick (which is ½ cup) of softened unsalted butter. Using unsalted butter allows you to control the total salt content in your recipe. Softened butter creams beautifully with sugar, incorporating air for a light, tender cookie.
- Sugars: A blend of sugars is key for depth of flavor and texture.
- Brown Sugar: ¾ cup of packed brown sugar contributes to the cookies’ chewiness and adds a subtle caramel note, enhancing the overall sweetness.
- Granulated White Sugar: ¼ cup of white sugar provides pure sweetness and helps with the crispness of the cookie’s edges.
- Egg: One large egg acts as a binder, helping to hold the dough together and adding moisture, resulting in a richer texture.
- Vanilla Extract: 1 teaspoon of good quality vanilla extract is essential. It enhances all the other flavors in the cookie, adding a warm, aromatic base.
- All-Purpose Flour: 2 cups of all-purpose flour form the primary structure of your cookies. Measure it correctly by spooning it into your measuring cup and leveling it off.
- Salt: ½ teaspoon of salt is crucial for balancing the sweetness and acting as a natural flavor enhancer, bringing out the best in the cinnamon and vanilla.
- Baking Powder: You will need ½ teaspoon of baking powder. Unlike traditional snickerdoodles that often use cream of tartar and baking soda, we use baking powder here to provide the necessary lift and a soft, pillowy texture without the tang, making this recipe simpler but equally delicious.
- Ground Cinnamon: 1 teaspoon of ground cinnamon is incorporated directly into the dough to ensure every bite is infused with that quintessential snickerdoodle spice.
- Cinnamon Sugar Coating: For that iconic snickerdoodle finish, you’ll prepare a separate mixture for rolling. Combine ½ cup of granulated sugar with 2 tablespoons of ground cinnamon. This coating provides a delightful crunch and an extra burst of cinnamon flavor.
For the Homemade Buttercream Frosting:
- Unsalted Butter: 4-5 tablespoons of softened unsalted butter are the base of your rich and creamy frosting. Ensure it’s truly softened (room temperature) for the best whipping consistency.
- Powdered Sugar: You’ll need 4-5 cups of powdered sugar (confectioners’ sugar). This finely milled sugar dissolves perfectly, creating a smooth, lump-free icing. Adjust the amount based on desired sweetness and thickness.
- Milk: 1-2 tablespoons of milk are used to achieve the desired consistency for your frosting. Start with less and add more gradually until it’s perfectly spreadable or pipeable. Whole milk or even cream works beautifully for added richness.
- Vanilla Extract: 1 teaspoon of vanilla extract is added to the frosting to complement the cookie’s flavors and provide a subtle, sweet aroma to the topping.
Step-by-Step Guide: How to Make Irresistible Frosted Snickerdoodle Cookies
Get ready to bake a batch of the most delicious Frosted Snickerdoodles! This recipe is straightforward, ensuring fantastic results even for novice bakers. Follow these steps for perfect cookies every time.
Part 1: Preparing the Snickerdoodle Cookie Dough
- Cream Butter and Sugars: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, brown sugar, and white sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color. This process typically takes about 2-3 minutes and is crucial for a tender cookie.
- Incorporate Wet Ingredients: Add the large egg and vanilla extract to the creamed butter and sugar mixture. Continue to beat on medium speed until all ingredients are thoroughly combined and the mixture is smooth, scraping down the sides of the bowl as needed.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing on low speed until *just* combined. Be careful not to overmix, as this can lead to tough cookies. The dough will appear very crumbly at this stage, which is perfectly normal.
- Form Cookie Balls: Divide the dough into 6 equal-sized portions. Each portion should be quite generous if you’re aiming for jumbo snickerdoodles. Gently press and roll each portion into a smooth ball.
- Prepare Cinnamon Sugar Coating: In a small, shallow bowl, combine the ½ cup granulated sugar and 2 tablespoons ground cinnamon. Roll each dough ball generously in this cinnamon-sugar mixture, ensuring it’s completely coated on all sides.
- Chill the Dough: Place the coated dough balls onto a parchment-lined baking sheet. Transfer the baking sheet to the refrigerator and chill the dough for at least 30 minutes. Chilling is a vital step as it prevents the cookies from spreading too much during baking, helping them maintain their shape and thickness. For even better results, you can chill for up to 2 hours.
Part 2: Baking the Snickerdoodle Cookies
- Preheat Oven: While the dough is chilling, preheat your oven to 375 degrees Fahrenheit (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy release and consistent baking.
- Bake Cookies: Remove the chilled dough balls from the fridge and place them evenly spaced on your prepared baking sheet. Bake for 15-18 minutes, or until the edges are just lightly browned and the centers are still soft. Avoid overbaking if you want super soft and chewy cookies.
- Cool Completely: Allow the cookies to cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. It’s crucial for the cookies to be entirely cool before frosting to prevent the buttercream from melting.
Part 3: Crafting and Applying the Luscious Buttercream Frosting
- Whip the Butter: In a large mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment, whip the softened butter using an electric handheld mixer until it is light, pale, and incredibly fluffy. This typically takes 2-3 minutes of continuous beating.
- Combine Frosting Ingredients: Gradually add the powdered sugar to the whipped butter, alternating with one tablespoon of milk and the vanilla extract. Start on low speed to avoid a cloud of powdered sugar, then increase to medium-high and mix until everything is well combined and smooth.
- Adjust Consistency: If the frosting appears too thick, add additional milk, one teaspoon at a time, mixing well after each addition, until you achieve your desired consistency – whether it’s thick enough for piping or softer for spreading.
- Frost the Cookies:
- Piping Method: If you have a piping bag fitted with your favorite decorating tip, transfer the buttercream frosting into it. Pipe the buttercream elegantly around the top of each cooled cookie in a beautiful swirl pattern or any design you prefer.
- Simple Method: No piping bag? No problem! You can use a sturdy resealable plastic baggie. Spoon the frosting into one corner of the bag, snip off a tiny bit of the corner with scissors, and then squeeze to pipe the frosting onto the cookies. Alternatively, simply use an offset spatula or a butter knife to spread a generous layer of frosting on each cookie.
- Garnish and Serve: For an extra touch of deliciousness and visual appeal, sprinkle a little more of the cinnamon sugar mixture (from the cookie coating) on top of the frosted cookies.
- Enjoy! Serve your magnificent Frosted Snickerdoodles and savor every delightful bite.
Frosted Snickerdoodles
Print
Pin
Rate
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 (½ cup sugar, 2 tbsp cinnamon)
Frosting
- 4 TBSP unsalted butter softened
- 4-5 cups powdered sugar
- 1-2 TBSP milk
- 1 tsp vanilla extract
Instructions
Cookie Dough
-
In a large bowl, cream the softened butter and both sugars until light and fluffy.
-
Then, add in the egg and vanilla extract, stirring until well mixed and incorporated.
-
Next, add in the flour, baking powder, salt, and cinnamon. Mix on low speed until just combined. The dough will be very crumbly but will come together when pressed.
-
Divide the dough into 6 equal-sized portions and gently press them into smooth balls.
-
In a separate shallow bowl, combine ½ cup granulated sugar and 2 tablespoons cinnamon for the coating. Roll each dough ball thoroughly in this cinnamon sugar mixture to coat completely.
-
Place the dough balls onto a parchment-lined baking sheet and refrigerate to chill for at least 30 minutes before baking.
Bake the Cookies
-
Preheat the oven to 375 degrees F (190°C) and ensure your baking sheet is lined with parchment paper.
-
Remove the chilled dough from the fridge and place the cookies evenly spaced on your prepared baking sheet.
-
Bake the cookies for 15-18 minutes, or until they are just lightly browned around the edges and still soft in the center.
-
Allow the cookies to cool on the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting.
Make the Buttercream Frosting
-
Using an electric handheld mixer or a stand mixer, whip the softened butter in a large bowl until it is light and fluffy (about 2-3 minutes).
-
Next, gradually add in the powdered sugar, one tablespoon of milk, and vanilla extract. Mix on low speed until combined, then increase to medium-high until smooth and creamy.
-
Add additional milk, one teaspoon at a time, if needed, to thin down the frosting to your desired consistency.
-
Once the cookies are completely cool, transfer the frosting to a piping bag (if using) and pipe the buttercream in a swirl pattern around the top of each cookie. Alternatively, spread it with a knife or small offset spatula.
-
Last but not least, sprinkle a little more cinnamon sugar on top of the frosting for extra deliciousness and a beautiful decorative touch.
-
Serve your freshly frosted Snickerdoodles and enjoy every sweet, cinnamon-spiced bite!
Notes
Nutrition
Frequently Asked Questions & Expert Baking Tips
How can you prevent snickerdoodles from flattening during baking?
Preventing snickerdoodles from flattening into thin disks is a common concern for bakers. The most crucial step is to **chill the cookie dough** in the refrigerator for at least 30 minutes, and ideally up to 2 hours, before baking. This allows the butter to firm up, which helps the cookies hold their shape and prevents them from spreading too rapidly in the warm oven. Additionally, ensure your oven is preheated to the correct temperature (375°F/190°C) – an oven that isn’t hot enough can cause cookies to spread. Using the right amount of leavening agents, like baking powder as specified in this recipe, is also important for providing the necessary lift and maintaining a soft, thick texture. Lastly, avoid overcrowding your baking sheet, as this can affect even heat distribution and lead to flatter cookies.
What is the origin of the name ‘snickerdoodle’ for these cookies?
The whimsical name ‘snickerdoodle’ has an intriguing, albeit uncertain, origin, adding to the charm of these beloved cookies. While its exact etymology is debated, popular theories suggest it may have German or Dutch roots. Some food historians propose that “snickerdoodle” is a corruption of the German word “Schneckennudeln,” which literally translates to “snail noodles.” This might refer to a twisted pastry or the slightly crinkled, spiral-like appearance that classic snickerdoodles often develop as they bake. Another theory links the name to the Dutch word “snekrad,” meaning a “crinkled cookie.” Regardless of its true origin, the name “snickerdoodle” evokes a sense of playful nostalgia, perfectly suiting these comforting and delightful cinnamon-sugar treats.
How do you incorporate a cinnamon roll twist into snickerdoodle cookies?
For an innovative and utterly delicious twist, you can transform these already fantastic snickerdoodles into a “cinnamon roll snickerdoodle.” This involves adding a gooey, flavorful cinnamon filling *inside* the cookie. To achieve this, prepare your snickerdoodle dough as usual. Before forming it into balls, roll the dough out into a rectangle, about ¼-inch thick, on a lightly floured surface. Then, prepare a cinnamon-roll-style filling by mixing together softened butter (about 2 tablespoons), brown sugar (¼ cup), and ground cinnamon (1 teaspoon) until it forms a smooth paste. Spread this cinnamon filling evenly over the rolled-out cookie dough. Carefully roll up the dough rectangle into a tight log. Once rolled, chill the dough log in the refrigerator for at least 30 minutes (or longer) to make it firm enough to slice. After chilling, slice the log into ½-inch thick rounds, and then proceed to roll each slice in the external cinnamon-sugar mixture before baking. The result is a spectacular snickerdoodle cookie with a beautiful, spiced cinnamon swirl center, reminiscent of a classic cinnamon roll.
How long are Frosted Snickerdoodle Cookies good for and how should they be stored?
Proper storage is key to keeping your delicious Frosted Snickerdoodles fresh and flavorful. These cinnamon sugar cookies, once frosted, will stay fresh and soft for up to 3-5 days when stored in an airtight container at room temperature. To prevent the frosting from getting squashed, consider placing a piece of parchment paper between layers if stacking them. For optimal enjoyment, consume them within the first few days. Avoid direct sunlight or warm environments, as this can cause the frosting to soften and melt.
Can I freeze frosted snickerdoodle cookies?
Yes, Frosted Snickerdoodles can be frozen successfully, making them perfect for meal prepping desserts or having a stash of treats on hand. To freeze them, first ensure the buttercream frosting has fully set. You can speed this up by placing the frosted cookies in the refrigerator for about 15-30 minutes. Once the frosting is firm to the touch, arrange the cookies in a single layer on a large baking sheet and freeze them for a few hours until they are completely solid. This initial flash-freezing prevents them from sticking together. Once solid, transfer the frozen cookies to an airtight freezer-safe container or a heavy-duty freezer bag. If stacking, place sheets of wax paper or parchment paper between the cookie layers to prevent them from sticking or the frosting from smudging. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy a cookie, simply remove it from the freezer and let it thaw at room temperature for about 15-30 minutes. They will taste just as fresh and delicious as the day you baked them!
Looking for more incredible Snickerdoodle recipes? Explore these favorites:
- Peach Snickerdoodle Cookies
- The Best Classic Snickerdoodle Recipe
- Cinnamon Roll Snickerdoodles
- Caramel Apple Snickerdoodles
- Snickerdoodle Apple Pie Cookie Cups
- Easy Frosted Snickerdoodles (another take)
- Caramel Apple Snickerdoodles (from Butter with a Side of Bread)
- Snickerdoodle Apple Pie
- Snickerdoodle Fruit Dip
- Caramel Snickerdoodle Cookies
- Frosted Maple Snickerdoodle Cookies
- Big Fat Snickerdoodle Cookies
- Snickerdoodle Cookie Bars
Frosted Snickerdoodles are more than just a dessert; they are a delightful, sweet indulgence that captures the heart of home baking. The harmonious blend of soft, chewy cookies rolled in classic cinnamon and sugar, perfectly complemented by rich, homemade buttercream icing, creates an unforgettable treat. This recipe promises a gourmet experience with homemade simplicity, making it the perfect choice for any occasion or simply to satisfy a sweet craving. Bake a batch today and share the joy of these incredible cookies!