Chewy Frosted Cinnamon Swirl Snickerdoodles Recipe

CINNAMON SWIRL

• 1/2 cup dark brown sugar
• 4 tablespoons salted butter, at room temperature
• 2 teaspoons cinnamon

COOKIES

• 2 sticks (1 cup) salted butter, at room temperature
• 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

ICING

• 2 ounces cream cheese
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar

Instructions

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In order to fashion the cinnamon swirl. Put the butter, brown sugar, and cinnamon into a bowl and whisk them together. A small baking sheet should be lined with parchment paper. Create small bits of the cinnamon mixture by crumbling or tearing it over the baking sheet.

The size of the chunks should not exceed two tablespoons. For example, they should be as small as chips. Freeze for ten minutes, or until the mixture becomes hard.

In order to prepare the cookies. To a skillet that is already heated over medium heat, add one stick of butter. It should take about three to four minutes for the butter to start becoming golden. Remove from the fire and place in a bowl that can withstand high temperatures.

Frozen for ten to fifteen minutes, but no longer. Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on a baking pan and set it aside. Place the remaining stick of butter, the browned butter that has been allowed to cool, and the brown sugar in a bowl and whisk them together until they are incorporated.

The eggs should be beaten in one at a time until they are completely incorporated. Be sure to beat in the vanilla until it becomes creamy. Add the salt, baking soda, and flour to the mixture. Mix in the cinnamon bits that have been frozen.

Combine the cinnamon and sugar in a bowl and mix well. Start by shaping the dough into balls that are about the size of a tablespoon, and then roll them through the cinnamon sugar. Put them three inches apart on the baking sheet that has been prepared.

In the sixth step, bake the cookies for eight minutes, then rotate the pan and continue baking for another one to three minutes, or until the cookies are just beginning to set on the edges but are still doughy in the center. The cookies should be allowed to cool on the baking pan. The longer they sit, the more they will continue to cook somewhat.

While it is going on, prepare the icing. Microwave the cream cheese for fifteen to twenty seconds while whisking it until it is completely smooth. The milk and vanilla should be whisked in. With a whisk, incorporate the powdered sugar into the mixture. If extra liquid is required, add milk.

The icing should be spread or drizzled over each cookie. Warm it up and eat it, or let it cool down and keep it in an airtight container for up to four days. The frosting will become sufficiently dry and hard to stack.