Frosted Spice Snickerdoodles
- 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
- 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
- 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
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.