Chewy Frosted Cinnamon Swirl Snickerdoodles Recipe : Chewy Frosted Cinnamon Swirl Snickerdoodles with a delicious cream cheese frosting and pockets of swirled cinnamon. These are really delicious! Browned butter, snickerdoodle cookie pieces that melt into delicious swirls, and a tiny dash of flaky sea salt are the ingredients of these homemade cookies. Before baking to perfection, each ball of cookie dough is coated with cinnamon sugar to give it the iconic snickerdoodle look. Finally, creamy frosting is drizzled over the baked cookies. These delicious Christmas sweets are hard to dislike.
Ingredients
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
To create the swirl of cinnamon. Combine the butter, cinnamon, and brown sugar in a bowl. Spread parchment paper on a small baking sheet. Tear or crumble the cinnamon mixture onto the baking sheet into pieces no bigger than two teaspoons. They need to resemble chips in size. For ten minutes, freeze until solid.
In order to prepare the cookies. Heat a skillet over medium heat and add one stick of butter to it. Cook for 3–4 minutes, or until the butter starts to brown. Take off the heat and place in a heat-resistant bowl. Freeze for ten to fifteen minutes, no more.
Set an oven temperature of 350°F. Use parchment paper to line a baking sheet.
Beat the brown sugar, cooled browned butter, and the remaining stick of butter together in a bowl until well mixed. One egg at a time, beat in until well blended. Beat in the vanilla until it becomes creamy. Stir in the baking soda, salt, and flour. Stir in the frozen pieces of cinnamon.
In a bowl, combine the cinnamon and sugar. After forming the dough into spherical tablespoon-sized balls, coat them with cinnamon sugar. Place on the prepared baking sheet, 3 inches apart.
Bake for 8 minutes, then flip the pan and continue baking for an additional 1 to 3 minutes, or until the cookies are starting to firm around the edges but remain soft in the inside. On the baking sheet, let the cookies to cool. They will cook a little bit more.
Prepare the icing in the interim. In the microwave, melt the cream cheese and whisk for 15 to 20 seconds, or until smooth. Mix in the vanilla and milk. Whisk in the powdered sugar after adding it. To thin, add milk if necessary. Drizzle or spread frosting over each cookie. Consume warm or allow to cool, then keep for up to four days in an airtight container. Icing will dry and firm enough to stack.