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–+ servings
Circular photo of soft snickerdoodle cookies on a tray.

Soft Snickerdoodle Frosted Cake Cookies

servings: 20 cookies
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Ingredients

Cookie Dough

  • 3 sticks sticks salted butter, at room temperature
  • 1.5 cups granulated sugar
  • 6 tablespoons brown sugar
  • 3 eggs, at room temperature
  • 3 teaspoon vanilla
  • 4.5 cups all purpose flour
  • 6 tablespoon conrstarch
  • 0.75 teaspoon cream of tartar
  • 1.5 teaspoon baking powder
  • 0.75 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 0.75 teaspoon salt

Cinnamon Sugar Sprinkle

  • 10 tablespoons granulated sugar
  • 4 teaspoons cinnamon

Cream Cheese Frosting

  • 12 tablespoons salted butter
  • 2 teaspoons vanilla
  • 4.5-5 cups powdered sugar
Instructions
Cookie Dough
  • Line baking sheets with parchment paper.  Preheat your oven to 350F.
  • In a bowl, using a hand mixer or stand mixer, cream the butter, brown sugar, and granulated sugar just until fluffy. This should be the 3 minute mark. Add eggs one by one, then add vanilla. Mix on medium until consistency is smooth and uniform.
  • In a separate bowl, add flour, cream of tartar, corn starch, baking soda, baking powder, cinnamon and salt. Whisk untl mixed.
  • Refigerated dough for 30 minutes.
  • Form 1 inch cookie balls and roll then in you cinnamon & sugar mixtures. With the palm of your hand, gently flatten the cookie dough balls until they are approximately twice the area of your cookie dough ball.
  • Bake in preheated oven for 10 minutes and let cool on baking rack.
Cream cheese frosting
  • Cream the room temperature butter, room temperature cream cheese vanilla, and powdered sugar on medium for 4 minutes. If you find that your frosting is too thin, you can add ½ cup of additional powdered sugar.
  • Transfer your cream cheese frosting into a piping bag or ziplock bag and get to work! Add an leftover cinnamon sugar sprinkle over your swirl frosted cookies.
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