Snickerdoodle With Cream Cheese Frosting
Snickerdoodle

Snickerdoodle With Cream Cheese Frosting

  • May 10, 2022

They combine a soft and chewy cinnamon sugar cookie base then top that with a luscious cream cheese frosting and an extra sprinkle of cinnamon sugar topping for the perfect finish.This week CRUMBL release their popular snickerdoodle cupcake cookie recipe and I couldn’t be happier!On Monday, I ran to grab one for us to share and I immediately got to developing this recipe.Since I already had the Chewy CRUMBL Churro Cookies Copycat Recipe, this task was actually super easy.I tweaked the recipe a little bit to make a smaller batch and then topped that with a homemade cream cheese frosting and a generous sprinkle of cinnamon sugar because cinnamon sugar makes everything better!When I moved to America, I thought snickerdoodle cookies were only supposed to be enjoyed around the holidays or Christmas time.Make sure to scroll down to the recipe card for the full detailed ingredient measurements.Make sure to scroll down to the recipe card for the full detailed instructions!Using a cookie scooper, scoop out equally sized cookies dough balls, roll in the cinnamon sugar mixture, place on a baking sheet, gently press to about 1 inch in thickness, and bake in the preheated oven.Make the cream cheese frosting while the cookies are cooling by mixing the cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.Instead of adding it with the dry ingredients, you can add it with the vanilla and egg and mix everything together then continue with the recipe.Because they have cream cheese frosting it’s better not to leave them out at room temperature.If you made these CRUMBL Snickerdoodle cupcake cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description.They are easy to make and taste just the best snickerdoodle cookie topped with cream cheese frosting.4.99 from 206 votes Print Recipe Pin Recipe Prep Time 25 mins Cook Time 13 mins chill time 15 mins Total Time 53 mins Course Dessert Cuisine American Servings 7 cookies Calories 617 Calories Ingredients US Customary Metric 1x 2x 3x Cookies base 1 stick butter softened ( ½ cup or 8 tbsp).1- 1 & ½ cup powdered sugar Add another ½ cup if the frosting seems too thin Instructions Make the cookie dough Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.Gently mix in the flour, corn starch, cream of tartar, baking powder, baking soda, cinnamon, & salt until the flour mixture disappears.Scoop out equally sized cookie dough balls and top them with the cinnamon-sugar mixture, place on the baking sheet, and gently flatten to about 1 inch in thickness.Roll the cookie dough balls in this cinnamon sugar before baking.If the frosting is too thin to pipe, add the extra ½ cup powdered sugar and mix again.Fill a piping bag or a ziplock bag with the cream cheese frosting and pipe the frosting all around to create a beautiful swirl design, sprinkle with the leftover cinnamon sugar, and enjoy.Because they have cream cheese frosting it’s better not to leave them out at room temperature.If you enjoyed this CRUMBL Snickerdoodle Cupcake cookies recipe make sure to pin it for later! .

Frosted Snickerdoodle Cookies – Modern Honey

Frosted Snickerdoodle Cookies – Modern Honey

Frosted Snickerdoodle Cookies – Modern Honey

When I was first married and raising young kids, I would stay up to the wee hours of the morning make at least 6 different varieties of Christmas goodies to bring to neighbors and friends.So I wanted to elevate my snickerdoodle cookies this year by adding a little frosting on the top.The sweet homemade cream cheese frosting just makes the snickerdoodle cookies even more gourmet.These Snickerdoodle Cookies with frosting start off with a homemade cinnamon sugar snickerdoodle cookie which is topped with a cream cheese frosting and sprinkled with cinnamon sugar.The buttery cream cheese frosting compliments the sweet and tangy snickerdoodle cookie and it brings it all together.Frosted Snickerdoodle Cookies Modern Honey® - www.modernhoney.com Soft, chewy cinnamon sugar snickerdoodle cookies topped with a sweet buttery cream cheese frosting and topped with a sprinkle of cinnamon sugar.In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.Stir in flour, cream of tartar, baking soda, and salt, just until combined.Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.*To make flatter snickerdoodles, press down in the center of the ball before placing it in the oven.If you want a thinner frosting, add 1 Tablespoon of milk or cream. .

Frosted Snickerdoodle Cinnamon Cookies with Cream Cheese

She is an awesome baker and obsessed with chocolate so I’m a little surprised she made these but she does love cinnamon rolls.½ teaspoon vanilla extract Instructions Preheat oven to 350 F. degrees.In a small bowl mix cinnamon and sugar together for rolling and set aside.Roll in bowl of cinnamon and sugar and place on ungreased cookie sheet.Use the palm of your hand or the bottom of a glass to flatten the cookies slightly.Once the cookies have cooled make the frosting by using an electric mixer to mix the butter, cream cheese, powdered sugar and vanilla together until creamy.(add more powdered sugar if you need to thicken it) Use a butter knife to spread the frosting over the cookies.

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Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

They’re topped with a smooth and creamy cinnamon frosting that’s quick and easy to make.The cupcakes themselves are so tender and moist, thanks to cake flour and buttermilk, and the spiced icing has both butter and cream cheese (and a touch of brown sugar!).With Christmas just over a week away, you still have enough time to add these to your dessert menu–and if your family is anything like mine, they won’t last long!Use softened (not melty) unsalted butter and any neutral cooking oil.Use softened (not melty) unsalted butter and any neutral cooking oil.If you forget to set yours out to thaw, just let them sit in warm water for 10-15 minutes.If you forget to set yours out to thaw, just let them sit in warm water for 10-15 minutes.Unlike most of my recipes, I recommend using cake flour for these snickerdoodle cupcakes.Unlike most of my recipes, I recommend using cake flour for these snickerdoodle cupcakes.I use cream cheese in the frosting to add to that signature tangy snickerdoodle flavor.I use cream cheese in the frosting to add to that signature tangy snickerdoodle flavor.To avoid this, once you have creamed together your wet ingredients, switch over to a spatula and combine by hand.Evenly divide the batter into your cupcake pan and bake at 350F for 17 minutes or until a toothpick comes out with a few moist crumbs.If the toothpick comes out clean, the cupcakes are definitely finished baking (and could potentially even be overbaked at this point), so remove them immediately.Pause to scrape the sides and bottom of the bowl, then add the vanilla and cinnamon.Add heavy cream and slowly increase the mixer to high speed.Spread or pipe frosting on top of your cooled cupcakes and enjoy!It uses slightly more butter and less cream cheese than the original, which I think allows the signature cinnamon/sugar flavors to shine while still providing that classic tanginess!These snickerdoodle cupcakes are also best enjoyed fairly soon after baking, or they’ll dry out.They're topped with a smooth and creamy cinnamon frosting that's so quick easy to make.▢ ¼ teaspoon salt if needed Recommended Equipment ▢ Cupcake tin.In a large bowl, combine butter, sugar, and oil and use an electric mixer to beat together until light and creamy and well-combined.In a separate bowl, whisk together cake flour, cream of tartar, cinnamon, baking soda, and salt.Stir by hand using a spatula, the batter should be mostly smooth and combined, avoid over-mixing as this will make the cupcakes dry.Evenly divide batter into prepared cupcake tin and transfer to 350F (175C) oven.Bake for 17 minutes or until a toothpick inserted in the center of a cupcake comes out clean or (preferably) with moist crumbs.Frosting Combine butter, cream cheese, and brown sugar in a large bowl and use an electric mixer to beat together until smooth and creamy.Gradually, with mixer on low speed, add powdered sugar until combined.Scrape down the sides and bottom of the bowl and stir in cinnamon and vanilla extract.Add heavy cream and slowly increase speed to high.Beat for 15 seconds on high speed until frosting is smooth and light.Taste-test and add ¼ teaspoon salt if needed (this helps to cut the sweetness of the frosting).I used an Ateco 848 piping tip to frost the cupcakes in the photos and video. .

Snickerdoodle Sandwich Cookies with Coconut Cream Cheese

Snickerdoodle Sandwich Cookies with Coconut Cream Cheese

Snickerdoodle Sandwich Cookies with Coconut Cream Cheese

Super soft, buttery cinnamon-sugar cookies with a tangy coconut cream cheese frosting make the perfect holiday treat!They have the perfect balance of buttery-softness, with slightly crisp edges and a warm cinnamon-sugar aroma that draws me in every time.I share these cookies often with family and friends this time of year, which means my oven is often pumping out a fresh batch of snickerdoodles.However, until recently, I didn’t consider how to invent this irresistible treat into something even better – a scrumptious sandwich cookie!Sandwiched together, in happy matrimony, with a dollop of deliciously creamy Philadelphia Cream Cheese whipped with coconut flakes and fragrant vanilla.I want you to bake a batch of these cookies for someone you love, a teacher or a new pal, or share them with your family.I also enjoy using it for adding a little oomph to my savory cream sauce dishes.You have an easy, awesomely elegant treat that would be a unique additional to any get-together or holiday table. .

Snickerdoodle Cake with Cream Cheese Frosting

Snickerdoodle Cake with Cream Cheese Frosting

Snickerdoodle Cake with Cream Cheese Frosting

This single layer snickerdoodle cake features a soft vanilla cake with cinnamon brown sugar swirls throughout, topped with a cream cheese frosting for the distinctive tangy flavor of a snickerdoodle cookie!Made in an 8×8″ pan, this is a great small cinnamon swirl cake for brunch or dessert.After some research, however, I determined it might be too finicky and stuck with baking powder, instead deciding to recreate the slight sourness with CREAM CHEESE FROSTING.As my husband Brian said today when polishing off the last slice of the snickerdoodle cake, “I would eat garbage if it had cream cheese frosting on it.”.As I mentioned, this is my standard small vanilla cake recipe, and I decided to bake it in an 8×8 inch square pan for that cute, plush sheet pan effect (and so the cake would be thicker so we could see the swirls).The cake is made with the traditional method using a mixer: cream butter and sugar (I used Domino® Granulated Sugar for moisture and sweetness), add your eggs and vanilla, then alternate adding your dry ingredients with buttermilk (or sour cream or greek yogurt) until a smooth cake batter is formed.Stop once it is smooth and combined, and fold any flour bits that may be on the bottom of the bowl in with a spatula.You really don’t need butter or any additional moisture for the swirl because the Domino® Light Brown Sugar melts into glorious layers as the cake bakes.So all you do is mix brown sugar and cinnamon together in a small bowl and you’re ready to swirl!Let’s recap: soft vanilla cake, rivers of cinnamon brown sugar swirls, and cream cheese frosting blanketing the top.Mixer Ingredients For the Cake: 1 ½ cups (187g) all-purpose flour (measured via spoon and level method if not by weight).Trace the bottom of the cake pan on a piece of parchment paper and cut it to match.Add the eggs one at a time, beating on medium speed until fully incorporated after each addition.Bake for 35-37 minutes, until browned on top and a toothpick inserted in the center comes out clean.Add the powdered sugar and vanilla paste or extract, and beat or whisk until combined – it will be thick.Add milk, whisking in one tablespoon at a time, until just pourable (this may be more or less than what is called for depending on the temperature of your ingredients and your desired consistency).Notes *if you don’t have buttermilk, you can substitute an equal amount of sour cream or full-fat Greek yogurt, or use 1/2 tablespoon of lemon juice mixed with 1/2 cup of milk and leave to curdle for 5 minutes before using.Please rate it and leave a comment, tag me on Instagram @katiebirdbakes, and sign up for my email list to receive my recipes straight to your inbox every time I post! .

Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing

Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing

Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing

Soft, puffy pumpkin cookies surrounded in cinnamon and sugar.I never know when the boys are going to request their favorite Pumpkin Chocolate Chip Cookies!Beating the butter and sugar in this first stage does this to start off the dough’s texture.After you’ve scraped down the sides of the bowl, add the egg and vanilla until combined.Preheat your oven to 350 degrees while you start to roll out the dough into medium size balls.I used a medium cookie scoop to make them all uniform…so they all cooked evenly and all together happily in the oven.Roll into the cinnamon and sugar mixture and then pat the ball of dough gently with your palm after you’ve set on the pan.While the cookies are cooling, start whipping up the Cinnamon Cream Cheese Icing.Beat the softened cream cheese and vanilla for about 1 minute on medium high speed.Alternate the heavy whipping cream and powdered sugar until the right consistency.You can hand frost these with a knife or by using a piping bag method.I used the Wilton size 1M to make the fast and easy design as shown up above.I simply couldn’t resist taking a bite (or two) out of this cookie that was just staring at me during it’s photo shoot premier.These little Pumpkin Snickerdoodles with (or without) the Cinnamon Cream Cheese Icing are sinfully delicious!Print Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing Author: Simply Gloria Soft, puffy pumpkin cookies surrounded in cinnamon and sugar.Preheat oven to 350 degrees while you start to roll out the dough into medium size balls.Pat the ball of dough gently with your palm after setting onto the pan (covered with parchment paper or a baking mat).Icing: Beat the softened cream cheese and vanilla for about 1 minute on medium high speed.Alternate the heavy whipping cream and powdered sugar until the right consistency.Simply subscribe or Follow my blog with Bloglovin and every time I post something new…you’ll conveniently get it straight into your inbox!These Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing is shared and linked up to party with {Inspired By Charm} & {Weary Chef} & {Lemons For Lulu} & {Sugar Dish Me} & {Yummy Healthy Easy}. .

Cream Cheese Snickerdoodles

Cream Cheese Snickerdoodles

Cream Cheese Snickerdoodles

The cream cheese adds a subtle extra tang to a classic Snickerdoodle cookie.I live for the holiday season when I get to share all of my family favorites, from classic No Bake Cookies to Snickerdoodles and everything in-between!But I also love a good spin on an old classic, and that’s exactly what these Cream Cheese Snickerdoodles that I’m sharing today are!Buttery soft, the signature tang of a classic Snickerdoodle is enhanced and transformed with the addition of half a brick of cream cheese into the batter.When you remove them from the oven the edges should be set and even lightly golden brown, but the centers may seem slightly under-done. .

Snickerdoodle Cake with Cinnamon Cream Cheese Icing

Snickerdoodle Cake with Cinnamon Cream Cheese Icing

Snickerdoodle Cake with Cinnamon Cream Cheese Icing

Because when you find something as delicious as a snickerdoodle, you turn it into every other cinnamon + sugar treat you can.So next time you’re in a pinch but still want to wow the crowd—or just sit alone in front of Netflix with a cup of tea and a slice, I’m not judging—THIS doctored up box cake is the recipe you’re going to pull out.It’s a cinnamon-flavored white cake with the absolutely perfect crumb (yes, I do my fair share of Great British Baking Show binging) and absurdly creamy, eat-it-by-the-bowlful cream cheese frosting.Add vanilla extract and blend completely before adding cinnamon.A cinnamon-spiced whipped cream would make a nice, light frosting, whereas the buttercream is going to be a sweeter, thicker choice.You could even take that buttercream one step further and turn this thing into a white chocolate snickerdoodle cake!As I mentioned, the cinnamon cream cheese frosting brings a bit of rich tang to this snickerdoodle cake.It’s creamy and delicious, but also a little bit of a looser frosting if not overly sweetened.Which means that if you’re looking to get sturdy layers and crisp edges on your frosted snickerdoodle cake, buttercream is probably a really good choice.I've found that the best way to tell if your cakes are done is to lightly press the center and watch for it to spring back to place.You can also use the skewer or toothpick method by inserting your tool into the center of the cake and seeing if it comes out clean.Another important key is to make sure you aren't opening the oven and checking on your cakes too early or too often, both of which can result in uneven baking, longer baking times, and—the worst—a sunken cake.Yet another set of cookie experts claim that these delicious cinnamon sugar drop cookies are actually of Dutch origin and were brought over to the United States by immigrants.Snickerdoodles can best be compared to sugar cookies with one major difference in the recipe: cream of tartar.And, most importantly, snickerdoodles are famously rolled in a mixture of cinnamon and sugar prior to baking for that perfect blend of sweet and spicy. .

Snickerdoodle Bars with Cream Cheese Frosting ⋆ Growing Up Cali

Snickerdoodle Bars with Cream Cheese Frosting ⋆ Growing Up Cali

Snickerdoodle Bars with Cream Cheese Frosting ⋆ Growing Up Cali

I love how these bars stay true to the classic snickerdoodle cookie recipe by using cream of tartar in the batter.This is what helps give snickerdoodle cookies their signature chewy texture and delicious tanginess.While it’s tempting to skip this step, using room temperature ingredients will help ensure the bars come out super soft and chewy.While it’s tempting to skip this step, using room temperature ingredients will help ensure the bars come out super soft and chewy.It acts as a leavening agent in baked goods and helps stabilize whipped egg whites.It acts as a leavening agent in baked goods and helps stabilize whipped egg whites.Make-Ahead and Storage : Store the frosted bars in an airtight container at room temperature for up to 2 days or in the refrigerator up to up to 5.Just thaw overnight in the fridge, and then bring to room temperature, frost, and cut when ready to serve.: Store the frosted bars in an airtight container at room temperature for up to 2 days or in the refrigerator up to up to 5.Just thaw overnight in the fridge, and then bring to room temperature, frost, and cut when ready to serve.Ingredients Scale 1x 2x 3x For the Cookie Bars: 2 3/4 cups unbleached all-purpose flour, spooned and leveled.fine sea salt 1 teaspoon ground cinnamon (plus extra for sprinkling on top of bars).ground cinnamon (plus extra for sprinkling on top of bars) 1 cup unsalted butter ( 2 sticks), at room temperature.Add the butter to a bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy.Rotate the pan 180 degrees, and while doing so, rap the baking dish on the oven rack until the bars deflate.Add the powdered sugar, vanilla extract, milk, and salt and beat until light and fluffy, about 3 minutes. .

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