Sunday, May 20, 2012

Snickerdoodle Cookies with a Cinnamon Buttercream Frosting

 Here are Mondays treats!
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  1. 1
    Preheat the oven to 375 degrees.
  2. 2
    For the dough:.
  3. 3
    In a bowl, sift together the flour, baking soda and cream of tartar. Set aside.
  4. 4
    In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Stir in the dry ingredients.
  5. 5
    Form the dough into 1 inch balls. Place on a greased baking sheet and flatten.
  6. Combine the sugar and cinnamon and sprinkle the top of the cookie before baking.
  7. Bake 8 minutes or until cooked through.

Cinnamon Brown Sugar Buttercream Frosting:
  • 1/2 cup butter, softened to room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoons ground cinnamon
  • 4-5 cups confectioner's (powdered) sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup of half and half, plus more if needed
  • Beat together the butter, brown sugar and cinnamon until fluffy and pale in colour.
    Add 4 cups of the confectioner's sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated.
    Scrape down the bowl and add the half and half. Beat to incorporate again.
    Add another 1 cup of the confectioner's sugar and beat, starting on low and moving up to high, until fully incorporated. If it needs to be thicker, add the remaining confectioner's sugar. If it is too thick, add more half and half a teaspoon at a time, beating after each addition, until it reaches the consistency you like.

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