One of the first cookie recipes I ever created was this Frosted Snickerdoodle Cookie, and I created it for my brother, Doug, who hates chocolate and loves cinnamon. We used to call it the Chubby Dougie because I made them for him, and if you know my brother you know he can eat a lot of cookies and you know he is anything but chubby. I realized selling a cookie called the Chubby Dougie didn’t go over too well because people kept asking who Doug was and what’s a doogie? C’mon people, doogie isn’t even a word. We have since renamed them Frosted Snickerdoodles and people seem to get that. We had to retire these from the bake shop due to logistics, but that’s why I’m sharing the recipe here because these Frosted Snickerdoodle Cookies are just too good not to bake. They are perfect and fun for baking at home.
Also, make sure to either cover the baking sheet with plastic wrap to let the frosting set overnight before stacking the cookies on top of each other in an airtight container. The frosting has to set, and if you stack them too soon they will just stick together. This is one of the logistic issues we had at the bake shop (not having enough room to store wrapped sheet pans of cookies for 24 hours before being able to sell!) You could put them on a plate and also cover with plastic wrap. And if you live in a very humid climate your cookies will probably be fine left out right on the baking sheet (uncovered) for a day or more. It’s the dry climates that you must cover them or they will dry out because these cookies are soft and chewy and you want to keep them that way!
Frosted Snickerdoodle Cookies
Makes 24 cookies
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
71 grams (1/2 cup) organic powdered sugar
1 teaspoon organic vanilla extract
1/2 teaspoon organic cinnamon
2 organic large eggs
298 grams (2 1/4 cups plus 1 tablespoon) organic all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
30 grams (2 tablespoons) organic cane sugar
1 teaspoon organic cinnamon
354 grams (2 1/2 cups) organic powdered sugar
3 1/2 tablespoons organic milk
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 1/2-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.
Gluten Free – Replace the organic flour with 310 grams (2 cups) organic gluten free flour blend, my favorite is Namaste Organic Perfect Flour Blend.
High Altitude – Bake at 375°F for 8 minutes or until lightly browned on the bottoms.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!