ICED SNICKERDOODLES + (A SNICKERDOODLE CAPPUCCINO)

Iced cookies. Every child’s dream—according to the rate at which my kids put back every iced cookie they’ve ever seen. I don’t make iced cookies very often. Usually, we like our cookies just shy of indulgent; you can justify eating more of them that way (yes?). Come the holidays, though, all bets are off. What’s a cookie box without a little frosting?

I didn’t grow up with snickerdoodles. My mom was a chocolate chip purist, with iced sugar cookies in perfect shapes thrown in for holidays, only—-but a good snickerdoodle reminds me so much of the chew of my grandmother’s soft sugar cookies, which she kept in a red-ear-tipped kitty cookie jar on her kitchen counter (which now sits on mine).

By definition, a snickerdoodle’s “flourish” is it’s cinnamon sugar coating, so there’s little need for more. Snickerdoodles tend to loose their luster on holiday spreads, though; they’re a bit, brown, ya know? Why not frost them? And then add more cinnamon sugar? After all, many of us have elves to feed.

These are inspired by a slice-and-bake snickerdoodle from Teighan Gerard’s book Half Baked Harvest Super Simple. And they are—super simple, that is! I love a cookie dough rolled in a log, which magically converts human energy into a freezer stash of treats, ready-to-bake at a moment’s notice. Head my words: ALWAYS have logs of cookie dough stashed in the freezer this time of year. Things get overwhelming fast about now, and teacher and neighbor gifts can sneak right up on you.

As for the snickerdoodle cappuccino, I’m being a bit cheeky there—but I promise if you simple sprinkle cinnamon sugar on your lovely milky foam-topped cappuccino, you’ll feel expertly treated.

Serve them together and you can. not. loose.

RECIPE, BELOW

ICED SNICKERDOODLES WITH CREAM CHEESE FROSTING

Inspired by Half Baked Harvest Super Simple, by Tieghan Gerard

SNICKERDOODLE COOKIE DOUGH: 

1 ½ CUPS UNSALTED BUTTER, AT ROOM TEMP

1 ¼ CUPS GRANULATED SUGAR

1 TABLESPOON PURE VANILLA EXTRACT

2 LARGE EGGS

4 ½ CUPS GLUTEN-FREE ALL PURPOSE FLOUR OR ALL PURPOSE FLOUR

1 TEASPOON BAKING SODA

3/4 TEASPOON GROUND CINNAMON

¾ TEASPOON FINE SEA SALT

CINNAMON-SUGAR COATING:

½ CUP GRANULATED SUGAR

1 TABLESPOON GROUND CINNAMON 

CINNAMON-CREAM-CHEESE FROSTING:

8 OZ PLAIN CREAM CHEESE

4 TABLESPOONS (1/2 STICK) UNSALTED BUTTER 

1 CUPS CONFECTIONER’S SUGAR 

3 TO 4 TABLESPOONS HEAVY CREAM OR HALF-AND-HALF

¼ TEASPOON GROUND CINNAMON 

MAKE THE DOUGH: CREAM TOGETHER THE BUTTER, SUGAR, VANILLA IN A STAND MIXER FITTED WITH A PADDLE UNTIL LIGHT AND FLUFFY, ABOUT 5 MINUTES. ADD THE EGGS AND BEAT TO COMBINE. ADD THE FLOUR, BAKING SODA, CINNAMON AND SALT AND BEAT TO COMBINE INTO A TIGHT DOUGH. 

DIVIDE THE DOUGH INTO TWO BALLS AND PLACE ON WAX PAPER. SHAPE INTO LOGS, AND USE A RULER OR BENCH SCRAPE TO PULL AND PRESS THE WAX PAPER AROUND IT, CREATING A TIGHT EVEN CYLINDER. PLACE INSIDE A CLEAN PAPER TOWEL TUBE (THE INNER CARDBOARD TUBE) TO HELP IT HOLD IT’S ROUND SHAPE. CHILL IN THE REFRIGERATOR FOR AT LEAST 1 HOUR, AND UP TO 3 DAYS (OR STORE IN THE FREEZER FOR UP TO 1 MONTH). 

TO BAKE: PREHEAT THE OVEN TO 350 DEGREES F. STIR TOGETHER THE CINNAMON AND SUGAR AND PLACE ON A PARCHMENT LINED BAKING TRAY. ROLL THE TWO LOGS INTO CINNAMON SUGAR AND PRESS TO ADHERE. REMOVE REMAINING CINNAMON SUGAR TO A BOWL. 

SLICE THE COOKIES INTO 24 ½-INCH ROUNDS. SPACE EVENLY ON THE PARCHMENT LINED BAKING TRAYS, LEAVING PLENTY OF SPACE IN BETWEEN FOR THE COOKIES TO SPREAD SLIGHTLY. BAKE UNTIL THE EDGES ARE SET, 12 TO 14 MINUTES. COOL COMPLETELY. 

MEANWHILE, MAKE THE FROSTING. COMBINE THE CREAM CHEESE, BUTTER, AND SUGAR IN A BOWL AND BEAT WITH A PADDLE ATTACHMENT UNTIL CREAMY AND SOFT. SLOWLY ADD THE CREAM AND CINNAMON AND BEAT TO MAKE A SMOOTH FROSTING. 

SPREAD THE ICING OVER THE completely COOLED COOKIES AND SPRINKLE WITH REMAINING CINNAMON SUGAR. SERVE AT ROOM TEMPERATURE, AND STORE IN AN AIR-TIGHT CONTAINER FOR UP TO 3 DAYS (FREEZE FOR UP TO 2 WEEKS). 

prep time: 45 minutes

cook time: 10 minutes

makes 4 dozen cookies

images belong to Sarah Copeland, and should not be pinned or posted without attribution. **

Food + Prop Styling // SARAH COPELAND

Photos // BRENDA JOLICOEUR

Ceramics // LOST QUARRY

Sweater // ELEVEN SIX