Inspired by Crumbl bakery, these easy Frosted Snickerdoodle Cookies taste better than the original!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Keyword: Crumbl cookies, snickerdoodle
Cinnamon sugar for topping
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.
Store in an airtight container for up to 3 days.
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.