Print

Cozy Snickerdoodle Lunch Box Cookies with Easy Cinnamon Buttercream Recipe

snickerdoodle lunch box cookies - featured image
Print Recipe

Soft, cinnamon-sugary snickerdoodle cookies topped with a creamy cinnamon buttercream swirl, perfect for lunch boxes and cozy snacks.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • For rolling: ¼ cup (50g) granulated sugar + 2 teaspoons ground cinnamon
  • ½ cup (113g) unsalted butter, softened (for buttercream)
  • 1 ½ cups (190g) powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (for buttercream)
  • 2–3 tablespoons milk or cream (or almond/oat milk for dairy-free)
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
  3. In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3 to 4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually mix dry ingredients into the butter mixture until just combined.
  6. In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon for rolling.
  7. Scoop dough into tablespoon-sized balls (about 1 ½ tablespoons or 25g each). Roll each ball in cinnamon sugar mixture and place on baking sheets about 2 inches apart.
  8. Bake for 8–10 minutes until edges are set but centers are soft with slight crackling on top.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  10. While cookies cool, beat softened butter with powdered sugar, cinnamon, vanilla, salt, and 2 tablespoons milk or cream until smooth and fluffy. Add more milk if needed for spreadable consistency.
  11. Once cookies are cooled, spread or pipe a generous swirl of cinnamon buttercream on each cookie.

Notes

If kitchen is warm, chill buttercream for 10 minutes before frosting to prevent melting. Dough can be refrigerated if interrupted mid-batch. Use cream of tartar for classic snickerdoodle tang; substitute with baking powder if unavailable. For gluten-free, use 1-to-1 gluten-free flour blend. Vegan adaptations include dairy-free butter, flax egg, and plant milk.

Nutrition

Keywords: snickerdoodle cookies, cinnamon buttercream, lunch box cookies, soft cookies, easy cookie recipe, cinnamon sugar cookies

Find it online: https://lumalunch.com/cozy-snickerdoodle-lunch-box-cookies-with-easy-cinnamon-buttercream-recipe/