Mimi's Organic Eats » Recipes » Cookies » Frosted Snickerdoodles
Frosted Snickerdoodles
Cookies • Gluten Free • High Altitude • No Seed Oils • Nostalgic Desserts | Published February 15, 2018 by Mimi Council
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This recipe for Frosted Snickerdoodles is a classic soft and chewy snickerdoodle cookie with a sweet glaze on top. The addition of the glaze resembles donut glaze and really takes these classic cookies to a whole new level!
If you love snickerdoodles as much as I do, be sure to check out some of my other favorite recipes like my Snickerdoodle Biscotti, Snickerdoodle Donut Holes, or my Soft Baked Snickerdoodle Sandwich Cookies.
Table of Contents
This classic take on a snickerdoodle cookie is one that you'll wonder why you've never made until right now. You will never want to eat snickerdoodles any other way after you try this recipe for Organic Snickerdoodle Cookies!
These Frosted Snickerdoodles are soft, chewy, and perfectly spiced with cinnamon and sugar. I take them to the next level by adding a sweet glaze on top. It resembles a donut glaze, which is my favorite kind of glaze! These Organic Snickerdoodle Cookies are made using the best organic ingredients so you can feel good about indulging!
Why You'll Love This Recipe
Twist on a Classic: These Frosted Snickerdoodles bring a delightful twist to the beloved classic snickerdoodle cookie. The traditional cookies are known for their delicious blend of cinnamon and sugar, which creates a warm, comforting flavor that is both sweet and slightly spicy. Adding a layer of thing cookie glaze elevates this classic combination, introducing an extra level of sweetness and richness.
Soft & Chewy Texture: One of the most appealing aspects of snickerdoodle cookies is their soft and chewy texture. This recipe for Organic Snickerdoodle Cookies are renowned for their tender, slightly chewy centers and crisp edges, making each bite a delight!
Frosting: The addition of frosting not only adds flavor but also contributes to a moist, luxurious texture that makes these Organic Snickerdoodle Cookies even more delicious! The frosting keeps the cookies soft and chewy longer, ensuring a delicious treat with every bite.
Ingredients
Florida Crystals Organic Powdered Sugar
Simply Organic Vanilla Extract
Frontier Co-Op Organic Korintje Cinnamon
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with paddle attachment, add butter, sugar, powdered sugar, vanilla extract and cinnamon. Mix on low until all ingredients are combined.
In a separate bowl, whisk together flour, baking powder and sea salt.
Add in the eggs into the mixing bowl, and then add the flour mixture on top. Mix on low until combined.
Step 3
To make the topping: In a small dish mix together sugar and cinnamon.
Step 4
Using your hands, form the dough into 24 balls and place on prepared cookie sheets. Flatten them slightly so they are about 2 ½-inches in diameter and look like a round disk. Dip the tops in the topping mixture. Place back on cookie sheets and space them at least 1 inch apart, they will spread a little when baking.
Step 5
Bake for 11 minutes or until lightly browned on the bottoms. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
To make the frosting: In a medium mixing bowl, add the powdered sugar and milk and whisk until you have a smooth glaze. Frost cookies using a butter knife of spatula.
Baker's Tips
- Make sure to use soft butter. If your butter is cold, leave it out at room temperature to let it soften naturally. If you must microwave it, only do 10 second intervals per half cup, even if you have to do that multiple times. You don't want to melt the butter.
- Make sure to use a cinnamon you like. Different kinds of cinnamon can have different flavors. Check out my article Best Cinnamon to Bake With.
- Allow cookies to cool completely before adding the glaze, this way it doesn't melt into the cookie.
- I like the cookie glaze somewhat thick, so that's how the recipe is written. If you like it thinner, just add a bit more milk until you get the consistency you like.
Storage Instructions
Because these Frosted Snickerdoodle Cookies are glaze on top, you need to be sure to store them properly. After the glaze is on the cookies, the glaze will need to set for 24 hours so it dries completely. Because these cookies are soft and chewy, they need to be covered so they don't dry out while the glaze is setting. First, place all the cookies on one baking sheet. Then, there are two ways to do this.
The first option is the easiest. You can just stick the whole baking sheet in the freezer and let the cookies set overnight. The following day you can remove the cookies and then store them in an airtight container.
The second option is to wrap the baking sheet with plastic wrap. You need to make sure the plastic wrap is completely tight. The best way to do this is to get a warm rag and wet the bottom and sides of the baking sheet, then immediately cover it with plastic wrap. You'll need two pieces of plastic wrap for the baking sheet going across the shorter end of the sheet for the best fit and complete coverage. Make sure the two pieces of plastic wrap also are sealed together in the middle. Make sure that it's airtight by poking it with your finger and you should see air move around as you do this.
After the cookie glaze has set, you can easily store these without them sticking to each other as bad! You can also cut small squares of parchment paper and place a piece of parchment paper in between each one when storing to prevent them from sticking.
FAQ's
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Yes, if you prefer you can leave the frosting off for plain snickerdoodles. Though, I think the frosting is the best part!
Craving More?
- Soft Baked Snickerdoodle Sandwich Cookies
- Snickerdoodle Biscotti
- Snickerdoodle Donut Holes
- Slice and Bake Vanilla Shortbread Cookies
- Baked Vanilla Donuts
Frosted Snickerdoodle Cookies
Mimi CouncilIngredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 71 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 large eggs
- 298 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
Topping
- 30 grams cane sugar
- 1 teaspoon ground cinnamon
Glaze
- 354 grams powdered sugar (sifted)
- 3 ½ tablespoons milk
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with paddle attachment, add butter, sugar, powdered sugar, vanilla extract and cinnamon. Mix on low until all ingredients are combined.
- In a separate bowl, whisk together flour, baking powder and sea salt.
- Add in the eggs into the mixing bowl, and then add the flour mixture on top. Mix on low until combined.
- To make the topping: In a small dish mix together sugar and cinnamon.
- Using your hands, form the dough into 24 balls and place on prepared cookie sheets. Flatten them slightly so they are about 2 ½-inches in diameter and look like a round disk. Dip the tops in the topping mixture. Place back on cookie sheets and space them at least 1 inch apart, they will spread a little when baking.
- Bake for 11 minutes or until lightly browned on the bottoms. Allow to cool completely on the cookie sheets.
- To make the frosting: In a medium mixing bowl, add the powdered sugar and milk and whisk until you have a smooth glaze.
- Frost cookies using a butter knife or spatula.
- Store in an airtight container for up to 7 days.
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