GIANT Snickerdoodle Cupcake Cookies

Ingredients

Cookies

• 1 Cup - Butter
• 1 Cup - Brown Sugar
• ½ Cup - White Sugar
• 2 - Eggs
• 1 Tsp - Vanilla
• 3½ Cups - Flour
• 1 Tbsp - Cornstarch
• 1 Tsp - Baking Soda
• 1 Tsp - Salt
• 1 Tbsp - White Sugar
• 1 Tsp - Cinnamon

Icing

• ½ Cup - Butter (Room Temperature)
• 8 Ounces - Cream Cheese (Room Temperature)
• 3 Cups - Powdered Sugar
• 1 Tsp - Vanilla

Directions

Cookies

1. Preheat the oven to 350°F (180°C)
2. Add the butter, brown sugar, and white sugar to a stand mixer. Mix for 2-3 minutes.
3. Add the eggs and vanilla, then mix again.
4. Add the flour, cornstarch, baking soda, and salt. Mix until just combined.
5. Combine the cinnamon and sugar in a small bowl.
6. For GIANT sized cookies, scoop ½ Cup of dough and roll into a large ball.
7. Drop the dough into the bowl with cinnamon and sugar and roll to coat the entire ball.
8. Add up to 6 cookies on a normal sized cookie sheet. Flatten the dough balls slightly using a cup to about ½ inch thick.
9. Bake for 18-21 minutes. Cookies should look just set, the center may rise slightly, and they may still appear slightly doughy. This is perfect.
10. Let the cookies cool before icing.

Icing

1. Combine butter and cream cheese in a stand mixer and mix for 2 minutes.
2. Add powdered sugar and vanilla and mix another two minutes.
3. Pipe frosting onto each cookie and dust with extra cinnamon sugar.