Frosted Spice Snickerdoodles

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frosted cookies on parchment paper
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Frosted Spice Snickerdoodles

A new twist on a classic!
Course: Dessert
Servings: 24 cookies

Ingredients

Cookies

  • 2¾ cups all-purpose flour 345g
  • 1½ teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup unsalted butter, melted and cooled 5 min. 230g
  • 1 cup granulated sugar 200g
  • 1/3 cup packed brown sugar 70g
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract

Rolling Sugar

  • ½ cup granulated sugar 100g
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground allspice
  • ⅛ teaspoon ground cloves

Frosting

  • ½ cup unsalted butter, softened to room temp. 115g
  • 2½ cups confectioners’ sugar 300g
  • 1 teaspoon pure vanilla extract
  • 3 Tablespoons heavy cream or milk 45ml
  • 1½ teaspoons vanilla extract
  • ⅛ teaspoon salt

Instructions

For the cookies

  • Sift together the flour, cream of tartar, baking soda, cornstarch, cinnamon, and salt together. Set aside.
  • Combine sugars and melted butter. Beat at medium speed until light and fluffy — will take a few minutes.
  • Add room-temp egg and vanilla extract. Beat at low to medium speed until combined.
  • Add dry ingredients. Mix until combined. The dough will be very thick and heavy, yet slightly crumbly.
  • Cover the dough tightly with plastic wrap and chill for 45 minutes
  • Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
  • Remove the cookie dough from the refrigerator and roll 1-1/2 tablespoons of dough into each ball. About 20-24 balls, give or take.

For the rolling

  • Mix the sugar and spices together in a small bowl. (If you want to sprinkle some of the spice mixture on the frosting, set aside 1/4 cup before rolling dough balls.)
  • Roll each dough ball into the remaining mixture to coat evenly.
  • Place 10 balls of dough onto each cookie sheet.
  • Bake the cookies for 10-11 minutes — check at 8 minutes as time depends on size of cookies. The cookies will look very puffy, soft, and underbaked. If tops are cracked, they baked a bit too long.
  • Remove from the oven and allow to cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to cool completely.

For the frosting

  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes.
  • Add confectioners’ sugar, salt, vanilla extract, and cream with the mixer running on low.
  • Increase to high speed and beat for 3 full minutes. Add 1 Tablespoon more cream if frosting is too thick.
  • Frost cooled cookies. There may be leftover frosting depending how much you use on each cookie. Sprinkle with reserved sugar/chai spice topping if desired.

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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