Description
These Chewy Frosted Cinnamon Swirl Snickerdoodles combine a rich cinnamon swirl with classic snickerdoodle flavors and a luscious cream cheese frosting. The cookies feature browned butter for depth of flavor, cinnamon sugar coating, and a soft, chewy texture finished with a sweet, creamy icing that can be enjoyed warm or cooled.
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
- Make the cinnamon swirl. In a bowl, combine the butter, dark brown sugar, and cinnamon until mixed. Crumble or tear this mixture into small chunks no larger than 2 teaspoons and spread evenly on a parchment-lined small baking sheet. Freeze for 10 minutes until firm.
- Brown the butter. Place 1 stick of butter in a skillet over medium heat. Cook, swirling the pan occasionally, until the butter begins to brown and develops a nutty aroma, about 3-4 minutes. Remove from heat and transfer the browned butter to a heatproof bowl. Freeze for 10-15 minutes to cool, but do not exceed this time.
- Preheat the oven. Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the cookie dough. In a mixing bowl, beat together the remaining stick of butter, the cooled browned butter, and brown sugar until well combined and creamy. Beat in the eggs one at a time until incorporated. Add vanilla extract and beat until creamy. In a separate bowl, whisk the flour, baking soda, and kosher salt together. Gradually fold the dry ingredients into the wet ingredients until just combined. Gently fold in the frozen cinnamon swirl chunks.
- Coat the dough balls. In a small bowl, mix the granulated sugar and cinnamon. Using a tablespoon measure, scoop rounded balls of dough, then roll each ball in the cinnamon sugar mixture. Place the coated dough balls onto the prepared baking sheet, spacing them about 3 inches apart.
- Bake the cookies. Bake for 8 minutes, then rotate the pan for even cooking and bake another 1-3 minutes until the cookie edges are just beginning to set but centers remain doughy. Remove from oven and let the cookies cool on the baking sheet to finish cooking as they rest.
- Make the icing. Melt the cream cheese in the microwave for 15-20 seconds, stirring until smooth. Whisk in the milk and vanilla extract. Gradually add the powdered sugar, whisking until the icing is smooth. Add more milk if needed to reach a spreadable consistency.
- Frost the cookies. Spread or drizzle the cream cheese icing over the warm cookies. Cookies can be enjoyed immediately or cooled completely and stored in an airtight container for up to 4 days. The icing will harden enough to allow stacking.
Notes
- Freezing the cinnamon swirl chunks helps maintain their shape during baking and provides a pleasant texture contrast.
- Be careful not to overbrown or burn the butter; it should smell nutty and have a deep golden-brown color.
- Do not overbake the cookies to preserve their chewy texture; the centers should remain slightly soft.
- If your melted cream cheese icing is too thick, add milk a teaspoon at a time until desired consistency is reached.
- Store cookies in an airtight container at room temperature for up to 4 days. Icing will harden and cookies can be stacked.
- For softer cookies, slightly underbake and allow to cool on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
