Snickerdoodle Amish Sugar Cookies with Cinnamon Icing
The BEST melt-in-your-mouth, buttery, puffy, and soft Amish Sugar Cookies, madeover with all things cinnamon! With a dusting of cinnamon-sugar, heaps of cinnamon chips, and thick layer of cinnamon icing, these Snickerdoodle Amish Sugar Cookies are a cinnamon-lovers' dream cookie. If you already love classic snickerdoodles, these Snickerdoodle Amish Sugar Cookies kick things up a few notches!
Servings 48
Ingredients
For Snickerdoodle Amish Sugar Cookies:
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 1/2 cups granulated sugar divided
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 4 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 2 tsp. cinnamon divided
- 2 - 10 oz. packages cinnamon baking chips
For Cinnamon Icing:
- 4 tbsp. butter melted
- 2 tsp. vanilla extract
- 1/4 cup + 1-2 tbsp. heavy cream
- 1 1/2 tsp. cinnamon
- 4 cups powdered sugar
Instructions
For Snickerdoodle Amish Sugar Cookies:
- In a large mixing bowl, beat the butter, oil, 1 cup granulated sugar, and powdered sugar until combined.
- Beat in eggs and vanilla.
- In a large bowl, whisk together flour, baking soda, cream of tartar, and 1 tsp. cinnamon.
- In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix.
- Fold in cinnamon chips until evenly distributed.
- Line baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together remaining 1/2 cup granulated sugar and remaining 1 tsp. cinnamon.
- Roll dough into 1-inch balls.
- Thoroughly coat balls in the cinnamon-sugar mixture.
- Arrange two inches apart on prepared baking sheets.
- Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
- Remove to wire racks to cool.
- Prepare icing.
For Cinnamon Icing:
- In a large mixing bowl, combine butter, vanilla extract, and 1/4 cup milk or cream.
- Beat in cinnamon.
- Gradually add powdered sugar, mixing until smooth.
- Add additional milk or powdered sugar, as needed, to achieve an easily spreadable consistency. It should be slightly thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable. It's an icing that sets, so if it's getting too thick as it sits, or you notice it's becoming harder to spread, you can pop it in the microwave for 5-6 seconds - that's ALL it takes - a few seconds will thin it back out again.
- Ice the cookies generously, and allow to set.
Notes
These are good for at least a week, but best within the first 3-4 days. After a few days, they get crumbly and a bit on the drier side - still a delicious cookie though.
Store cookies in airtight containers in a cool, dry place. Stack cookies with parchment paper or foil in-between layers. Cookies will keep for about a week.
These freeze really well! Iced or plain, they freeze beautifully.