Snicker Doodle (copycat CRUMBL)
If you love CRUMBL cookies then you need to make these! I had a request for snickerdoodle cookies, and they are not my favorite to make. I was searching for a recipe and came across this. It is definitely an upgraded cookie but oh so good!
bon COOK Tools used: Perforated Baking Sheet, Bonmat, Heat Resistant Spatula, Mini Whisk, Pastry Bag, Pastry Bag Tips, Pastry Bag Stand
* I used a large cookie scoop to make the large sized cookies. Use the large round Pastry Tip to create the frosting swirl.
Ingredients
1/2 cup butter
1/2 cup sugar
2 tablespoons brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups flour
2 tablespoon cornstarch
1/4 teaspoon cream of tartar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
Cinnamon sugar mixture
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
Cream Cheese Frosting
5 oz cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 to 1 1/2 cups powdered sugar (Add another 1/2 cup if frosting seems too thin)
Directions
Preheat the oven to 350 degrees F. Place a bonmat on a Perforated Baking Sheet. Set aside.
Cream the butter, sugar, and brown sugar together until light and creamy. Add in the egg, vanilla extract, and mix until smooth.
Gently mix in the flour, corn starch, cream of tartar, baking powder, baking soda, cinnamon, and salt until the flour mixture disappears.
Scoop out equally sized cookie dough balls and roll them with the cinnamon sugar mixture, place on the Bonmat, and gently flatten to about 1 inch in thickness.
Bake the cookies for 10 minutes then let the cookies sit on the Bonmat until fully cool.
Cinnamon Sugar Mixture
Mx the 3 tablespoons of granulated sugar with the 1/2 teaspoon of cinnamon in a small bowl.
Cream Cheese Frosting
Cream the butter, cream cheese, powdered sugar, and vanilla together until smooth and creamy. If the frosting is too thin to pipe, add the extra 1/2 cup of powdered sugar and mix again.
Fill the Pastry Bag with the cream cheese frosting and pipe the frosting all around to create a swirl design, sprinkle with the leftover cinnamon sugar mixture.
Store in an airtight container in the refrigerator for up to 7 days, or freeze in an airtight container and thaw in the refrigerator overnight.