Chewy Frosted Cinnamon Swirl Snickerdoodles with pockets of cinnamon swirl and a sweet cream cheese icing. These are yummmmy! Homemade snickerdoodle cookies, made with browned butter, chunks of cinnamon that melt into wonderful swirls, and a small pinch of flaky sea salt. Each cookie dough ball is rolled with cinnamon sugar for that classic snickerdoodle finish before baking to perfection, then topped with creamy icing. There’s nothing not to love about these sweet Christmas cookies.
Cookies! Tis’ the season! And man oh man, I have baked up a lot of cookies this week. I had quite a few failures until I landed on these. But these – oh these are extra special and worth all the testing time.
Oh, how I adore these cinnamon cookies. They’re Christmas time in a nice big, chewy, snickerdoodle(ish) cookie. They’re a new holiday favorite.
Here’s the story, I’ve been testing a lot of cookies! And I am finally close to completing my 2022 Christmas cookie box, which I’m excited to share soon. But all the cookies came with a lot of failed recipes.
Failed recipes are sad in the moment, but often times they lead me to some of my very favorite recipes. After I worked and worked on a new gingerbread recipe, I decided to completely switch gears and move on to cinnamon cookies.
I just needed to forget about gingerbread for the moment. Once I did, I dreamt these up. They’re my favorite chewy snickerdoodle cookies. Swirled with chunks of buttery cinnamon and notes of brown butter and vanilla. Then iced with creamy icing. I envisioned these like a cinnamon roll cookie, so the icing was needed.
Cream cheese icing, but not too sweet. Tis’ so delicious glazed over each cookie.
Here are details
Make the cinnamon swirl first. It’s just brown sugar mixed with butter and cinnamon. Exactly what you’d roll a cinnamon roll up with!
Now crumble the cinnamon into chunks and then freeze. It’s not fancy at all.
While the chunks freeze, make the cookies.
Start by browning half of your butter. It’s one stick of browned butter, and one stick of soft. This gives you the flavor of browned butter but leaves you with a cookie that has great texture too. Shocker, I know, I added browned butter (yes, I may have a browned butter fetish). But the browned butter really does add so much to cookies. It’s worth the extra step.
Then add brown sugar, eggs, and vanilla. Mix together, then add all the dry ingredients – flour, baking soda, and salt.
By now the chunks should be frozen, mix them into the cookie dough and scoop out all your cookies. In classic snickerdoodle form, take each dough ball and roll through cinnamon sugar.
I do a light roll as I didn’t want the cookies to be overly sweet. Bake them up until they are barely set on the edge. Remove the pan and let the cookies cool on the baking sheet. The cookies continue to bake on the warm sheet.
For the icing. I suppose it’s not needed, but it’s certainly delicious, and I think it balances all the cinnamon in the cookie.
Cream cheese, milk, vanilla, and sugar. It’s thick and creamy, just the way we want it!
These are soft and gooey in the center. The best kind of cookie. I’m not normally such a decadent cookie person, but as I always say, I like to really do it up for the holidays. They only come once a year, so let’s just have fun and enjoy every minute of the season.
It’s cheesy, but the holidays do only come once a year!
Looking for other Christmas cookies? Here are my favorites:
Lastly, if you make these Chewy Frosted Cinnamon Swirl Snickerdoodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chewy Frosted Cinnamon Swirl Snickerdoodles
Servings: 20 cookies
Calories Per Serving: 192 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
1. To make the cinnamon swirl. In a bowl, mix the butter, brown sugar, and cinnamon. Line a small baking sheet with parchment. Crumble/tear the cinnamon mix over the baking sheet, creating small chunks. Freeze 10 minutes, until firm.2. To make the cookies. Add 1 stick butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Freeze 10-15 minutes, but no longer.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. In a bowl, beat together the remaining stick of butter, the cooled browned butter, and the brown sugar until combined. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Fold in the frozen cinnamon chinks. 5. Mix the sugar and cinnamon in a bowl. Roll the dough into rounded tablespoon size balls and then roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet. 6. Bake for 8 minutes, rotate the pan and bake another 1-3 minutes or until the cookies are just beginning to set on the edges but still doughy in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit. 7. Meanwhile, make the icing. Melt the cream cheese in the microwave, stirring until smooth, 15-20 seconds. Whisk in the milk and vanilla. Add the powdered sugar, whisking to combine. Add milk, if needed, to thin. Spread or drizzle each cookie with icing. Eat warm or let cool and store in an airtight container for up to 4 days. The icing will harden/dry enough to stack.
Freezing: the cookie dough balls can be frozen for up to 3 months. Then just thaw and bake as directed.