Chewy cinnamon swirl snickerdoodles frosted with cream cheese. They're tasty! Browned butter, cinnamon swirls, and flaky sea salt on baked snickerdoodles. Rolling each cookie dough ball in cinnamon sugar creates a snickerdoodle finish, baking it to perfection and topping it with creamy frosting.
Ingredient
CINNAMON SWIRL– 1/2 cup dark brown sugar– 4 tablespoons salted butter, at room temperature– 2 teaspoons cinnamonCOOKIES– 2 sticks (1 cup) salted butter, at room temperature– 3/4 cup dark brown sugar– 2 large eggs– 2 teaspoons vanilla extract– 2 1/4 cups all-purpose flour– 1 teaspoon baking soda– 1/2 teaspoon kosher salt– 1/3 cup granulated sugar– 2 teaspoons cinnamonICING– 2 ounces cream cheese– 2-3 tablespoons milk– 1 teaspoon vanilla extract– 1 1/2 cups powdered sugar
1
Make the cinnamon swirl. Mix butter, brown sugar, and cinnamon in a bowl. Parchment a small baking sheet. Crumble/tear the cinnamon mixture onto the baking sheet into 2-teaspoon bits.
Direction
2
The chips should be small. Let freeze 10 minutes until hard. To bake cookies. Over medium heat, add 1 stick butter to a skillet. Cook until butter browns, 3–4 minutes. Off the heat and into a heatproof bowl.
3
For drop cookies: Form tablespoon-sized balls of dough (if sticky, add 2-4 tablespoons flour) and roll in sugar. On the prepared baking sheet, place cookies 2 inches apart.
4
No longer than 10-15 minutes. Heat the oven to 350°F. Parchment a baking sheet. Mix the remaining stick of butter, cooled browned butter, and brown sugar in a bowl. Beat eggs one at a time until mixed.
5
Beat in vanilla until creamy. Add flour, baking soda, and salt. Add frozen cinnamon pieces. Mix sugar and cinnamon in a bowl. Make tablespoon-sized dough balls and roll them in cinnamon sugar.
6
On prepared baking sheet, space 3 inches apart. After 8 minutes, rotate the pan and bake for another 1-3 minutes until the cookies are just starting to harden on the edges but still doughy in the centre.
7
Leave cookies on baking sheet to cool. They will cook somewhat while sitting. Meanwhile, create frosting. Stir cream cheese in the microwave for 15-20 seconds until smooth.
8
Mix with milk and vanilla. Whisk in powdered sugar. If needed, thin with milk. Icing each cookie. Serve warm or cool and keep in an airtight jar for 4 days. The icing will dry and stack.
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