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Soft & Chewy Snickerdoodle Cookies
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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add the butter, sugar, and brown sugar to the bowl of a stand mixer. Cream together.
Add the egg and vanilla extract and mix until well combined.
Add the flour, corn starch, cream of tartar, salt, baking soda, baking powder, and cinnamon. Mix until just combined. Do not overmix.
Use a ¼ cup measuring cup to scoop out the batter into 7 equally sized cookies. Use your hands to roll into balls.
Combine the remaining 3 Tbsp sugar and ½ tsp cinnamon in a bowl. Roll each ball of dough in the mixture to coat the outside. Set the remaining mixture aside.
Place on the baking sheet, evenly spaced. Press down slightly with the palm of your hand to flatten to about 1-inch thick. Bake for 9-10 minutes.
Let the cookies cool for about 5 minutes then transfer to a cooling rack to cool completely.
Once cool, make the cream cheese frosting. Add the cream cheese, butter, powdered sugar, and vanilla extract to the bowl of a stand mixer. Beat until well combined.
Add the frosting to a piping bag and snip the corner. Pipe the frosting in a circular motion on top of each cookie. Sprinkle with the remaining cinnamon sugar mixture. Enjoy!
Store any leftovers in an airtight container in the fridge.
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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add the butter, sugar, and brown sugar to the bowl of a stand mixer. Cream together.
Add the egg and vanilla extract and mix until well combined.
Add the flour, corn starch, cream of tartar, salt, baking soda, baking powder, and cinnamon. Mix until just combined. Do not overmix.
Use a ¼ cup measuring cup to scoop out the batter into 7 equally sized cookies. Use your hands to roll into balls.
Combine the remaining 3 Tbsp sugar and ½ tsp cinnamon in a bowl. Roll each ball of dough in the mixture to coat the outside. Set the remaining mixture aside.
Place on the baking sheet, evenly spaced. Press down slightly with the palm of your hand to flatten to about 1-inch thick. Bake for 9-10 minutes.
Let the cookies cool for about 5 minutes then transfer to a cooling rack to cool completely.
Once cool, make the cream cheese frosting. Add the cream cheese, butter, powdered sugar, and vanilla extract to the bowl of a stand mixer. Beat until well combined.
Add the frosting to a piping bag and snip the corner. Pipe the frosting in a circular motion on top of each cookie. Sprinkle with the remaining cinnamon sugar mixture. Enjoy!
Store any leftovers in an airtight container in the fridge.
Cookie Ingredients
Cinnamon Sugar Mixture
Cream Cheese Frosting
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