Snickerdoodle cookie

Name: Snickerdoodle cookie
Yield: 10 large cookies
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1/4 cup granulated sugar; 2 Tbsp brown sugar; 1 large egg; 1 tsp vanilla extract; 1 1/2 cup all purpose flour; 2 tablespoon corn starch; 1/4 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp salt; 2 Tbsp granulated sugar; 1/2 tsp cinnamon; 5 oz cream cheese, softened; 4 tbsp butter, softened; 1/2 tsp vanilla extract; 1 1/2 cup powdered sugar

C M @cmm96

total time: 30 minutes @thankfulhomemaking

C M @cmm96

total time: 30 minutes @thankfulhomemaking

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Ingredients

10 large cookies

1/2 cupbutter, softened
1/4 cupgranulated sugar
2 Tbspbrown sugar
1large egg
1 tspvanilla extract
1 1/2 cupall purpose flour
2 tablespooncorn starch
1/4 tspbaking powder
1/4 tspbaking soda
1/2 tspcinnamon
1/4 tspsalt
Cinnamon sugar mixture
2 Tbspgranulated sugar
1/2 tspcinnamon
Cream cheese frosting
5 ozcream cheese, softened
4 tbspbutter, softened
1/2 tspvanilla extract
1 1/2 cuppowdered sugar

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Steps

1

Heat oven to 350°F. Line a baking sheet with parchment paper.
2

Mix butter and sugars until fluffy. Add egg and vanilla, mix well.
3

Add dry ingredients (flour, corn starch, baking powder, baking soda, cinnamon, salt). Stir just until combined.
4

Mix 3 tablespoons sugar with 1/2 teaspoon cinnamon in a small bowl.
5

Roll dough into balls (2-3 Tbsp in size), coat in cinnamon-sugar, place on baking sheet. Press down slightly.
6

Bake for 10 minutes. Cool completely on the baking sheet.
7

Mix butter, cream cheese, powdered sugar, and vanilla until smooth.
8

Spread or pipe frosting on cooled cookies and sprinkle with leftover cinnamon-sugar.