Frosted Snickerdoodles
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This recipe for Frosted Snickerdoodles are classic soft and chewy snickerdoodle cookies 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 snickerdoodle cookies 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 snickerdoodle cookies 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 organic cookies 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 Frosted Snickerdoodle Cookies are made using the best organic ingredients so you can feel good about indulging in these iconic cookies.
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 thin 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 these organic cookies soft and chewy longer, ensuring a delicious treat with every bite.
Organic Cookies: I use completely organic ingredients in this “better for you” take on classic snickerdoodle cookies. These organic Snickerdoodle Cookies are made mindfully, so you can indulge in your favorite cookies without harmful ingredients.
Ingredients
- Butter: I use Organic Valley Salted Butter. You can use unsalted butter if you prefer, just add 1/4 teaspoon of salt to the dough.
- Cane Sugar: I use organic cane sugar.
- Powdered Sugar: I use organic powdered sugar both inside these snickerdoodle cookies and for the glaze. Using powdered sugar in the cookies gives them a pillowy, soft texture that I love!
- Vanilla Extract: Make sure to use a high quality vanilla extract, not imitation.
- Eggs: Use large eggs.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cinnamon: My favorite cinnamon is organic Korintje cinnamon. Check out my post Best Cinnamon to Bake With.
- Baking Powder: I use baking powder in these organic cookies because there is no acid to react with baking soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Milk: Use whole milk for the best flavor.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper for ease, cleanup, and I think it bakes the best cookies. My favorite is Kana.
- Mixing Bowl: You'll need a mixing bowl to mix up the glaze.
- Whisk: I use a whisk to mix up the glaze.
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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?
Frosted Snickerdoodle Cookies
Ingredients
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.
Notes
Nutrition
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