Snickerdoodle Cookies with Cream Cheese Frosting

Ingredients:

Cookie

• 3 cups premium flour
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 3/4 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp cream of tartar
• 0.5 tsp coarse salt
• 220 g (1 cup) unsalted butter at room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs at room temperature
• 1.5 tsp vanilla extract

Sugar with cinnamon

• 3 tbsp. granulated sugar
• 2.5 tsp ground cinnamon

Cream cheese frosting

• 140 g of cream cheese at room temperature
• 5 tablespoons unsalted butter at room temperature
• 2.5 cups sifted powdered sugar
• 0.5 tsp vanilla extract
• A pinch of coarse salt
• Special equipment: a pastry bag with a simple round tip

Preparation:

1. Preheat oven to 190°C and line 2 baking sheets with parchment paper.
2. In a medium bowl, combine the flour, cornstarch, cinnamon, baking powder, baking soda, cream of tartar, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing on low speed. Stir in the vanilla. Scrape down the sides of the bowl, then fold in the flour mixture and mix until smooth.
3. In a medium bowl, combine granulated sugar and cinnamon. Set aside about 1 tablespoon of the mixture in a small bowl for sprinkling on the finished cookies.
4. Divide the dough into 10 pieces, about 1/3 cup each. Using damp hands, form each piece of dough into a ball and roll in the crumb mixture, re-wetting your hands as needed. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart. Flatten each dough ball to about 1 inch thick.
5. Bake until the cookies are puffed and the edges are golden brown, 13–15 minutes. Let cool completely on the baking sheets.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
6. Prepare the glaze while the cookies are cooling.In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth. Add the powdered sugar, vanilla, and salt and mix on low speed until smooth, then beat on medium speed until the frosting is light and fluffy, about 3 minutes. Transfer to a pastry bag fitted with a round tip.
7. Pipe the icing onto the cookies in a spiral, starting from the center and working toward the edges. Sprinkle with the remaining cinnamon-sugar mixture. Store in the refrigerator in a tightly sealed container.