Soft and chewy Frosted Snickerdoodle Cookies are the cinnamon sugar treat you’ve been waiting for! Perfectly baked classic snickerdoodle cookies are topped with sweet buttercream frosting and dusted with cinnamon sugar. They’re the perfect homemade cookies for gift giving or for keeping all to yourself!

Frosted snickerdoodle cookies are placed next to an extra bowl of cinnamon sugar with a glass of milk.

Frosted Snickerdoodle Cookies

It’s not quite bikini season, which means I’ll still be indulging in all of my favorite cookie recipes for weeks to come! Honestly though, who am I kidding… I’ll probably be making batches of these snickerdoodles throughout the summertime, too. When it comes to fitting into an old bikini or eating freshly baked cookies, just know that I’ll always pick the cookies, and be happier for it!

These homemade cookies are specifically worth the indulgence. If you already know and love Snickerdoodle Cookies, then you’re going to obsess over these frosted ones. They’ve got the signature chewy, soft consistency that make snickerdoodles so irresistible, only now they’re topped with the most amazing frosting! The frosting comes together in a cinch (it’s just made of butter and powdered sugar) and adds SO much to the classic cookies.

If your household is anything like mine, everyone will be gathered in the kitchen at some point, arguing over who gets to lick the frosting spoon. I don’t blame them, as I myself am usually in the fray of people trying to steal that spoon! After all, the sugary, buttery goodness is perfect all on its own… But it’s even better on these cinnamon cookies. It’s got the perfect amount of sweetness to compliment the warmth from the spice!

The ingredients for cookies are presented on a white countertop.

How to Make Them

Make the dough. In a large bowl cream together the butter and both sugars until fluffy. Beat in the egg and vanilla. Add in the flour, baking powder, salt and 1 teaspoon cinnamon. Mix until just combined, and note that the dough will be very crumbly.

Divide the dough. Divide the dough into 6 equal portions and form each portion into a ball. Just until it comes together.

Sprinkle! Next sprinkle the tops of the cookies with cinnamon sugar.

Chill. Refrigerate for at least 30 minutes.

Preheat. Meanwhile preheat the oven to 375 degrees.

Bake. Bake the cookies for 15-18 minutes you want the edges to just be golden brown, we want the cookies to stay chewy.

Cool. Cool 5 minutes and then transfer to a rack to cool completely.

Make the frosting. While the cookies bake, make the buttercream! Using a hand mixer or stand mixer, whip the butter until fluffy. Add in the powdered sugar and beat to combine. Add a splash of milk or coffee creamer if the buttercream is too thick.

Pipe the frosting. Pipe the buttercream around the top of the cookies in a swirl pattern. Top with a sprinkling of cinnamon sugar.

Several frosted cookies are persented on a baking sheet that's been lined with parchment paper.

Tips and Tricks

  • You can also just spread the frosting on the cookies if you want to skip the piping. While the piping adds a pretty element to the cookies, they taste just as great either way!
  • You can also make 12 smaller cookies instead of the 6 large ones. Just pay attention to the cookies as they bake, as smaller cookies will bake faster.
  • Make sure to chill these cookies prior to baking, or they will spread in the hot oven and not be as chewy and tall. 
  • Keep these cookies fresh for up to 3 days when you keep them in an airtight container at room temperature out of direct sunlight.
  • Make sure your butter is unsalted! No one likes a salty snickerdoodle. Also, it’ll need to be at room temperature for both the buttercream frosting and the cookie dough.
A snickerdoodle cookie has been frosted and dusted with cinnamon sugar powder.

Make a fresh batch of these easy homemade cookies!

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A snickerdoodle cookie has been frosted and dusted with cinnamon sugar powder.

Get the Recipe: Frosted Snickerdoodle Cookies

Inspired by Crumbl bakery, these easy Frosted Snickerdoodle Cookies taste better than the original!
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Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • Cinnamon sugar for topping

Frosting

  • 2 sticks butter, softened
  • 6 cups powdered sugar

Equipment

  • baking sheet

Instructions 

  • In a large bowl cream together the butter and both sugars until fluffy.
  • Beat in the egg and vanilla.
  • Add in the flour, baking powder, salt and 1 teaspoon cinnamon.
  • Mix until just combined.
  • The dough will be very crumbly.
  • Divide the dough into 6 equal portions and form each portion into a ball. Just until it comes together.
  • Next sprinkle the tops of the cookies with cinnamon sugar.
  • Refrigerate for at least 30 minutes.
  • Meanwhile preheat the oven to 375 degrees.
  • Bake the cookies for 15-18 minutes you want the edges to just be golden brown, we want the cookies to stay chewy.
  • Cool 5 minutes and then transfer to a rack to cool completely.
  • Meanwhile make the buttercream for topping.
  • Using a hand mixer or stand mixer whip the butter until fluffy.
  • Add in the powdered sugar and beat to combine.
  • Add a splash of milk or coffee creamer if the buttercream is too thick.
  • Pipe the buttercream around the top of the cookies in a swirl pattern.
  • Top with a sprinkling of cinnamon sugar.
  • Serve!
  • Store in an airtight container for up to 3 days.

Notes

You can also just spread the frosting on the cookies if you want to skip the piping.
You can also make 12 smaller cookies instead of the 6 large ones.
Make sure to chill these cookies or they will spread and not be as chewy and tall.
Calories: 907kcal, Carbohydrates: 187g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 220mg, Potassium: 135mg, Fiber: 1g, Sugar: 153g, Vitamin A: 513IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 2mg