Crumble Cookie Snickerdoodle Dupe

Ingredients for Cookie

• 1 1/2 Cups of Salted Butter Softened
• 1 1/2 Cups of Granulated Sugar
• 3 Eggs
• 1 1/2 tsp of Vanilla Extract
• 4 1/2 Cups of Unbleached All Purpose Flour
• 1box of Instant Vanilla Pudding Mix
• 3 tsp baking powder
• 1tsp heaping of Cinnamon

Cookie Coating before bake

• 1/2 cup of granulated Sugar
• 1 tsp heaping of Cinnamon

 Frosting for Top

• 8oz of Cream Cheese at room temp (really important)
• 1/4 cup unsalted butter
• Pinch of salt
• 4 cups of powdered sugar
• Milk to thin, if needed. I used roughly a 1/4 of a cup 

Instructions for Cookie

1. Preheat Oven to 350'
2. While the oven heats up, take your softened butter add it to the bowl with sugar and mix it until it's light and fluffy. 
3. Next scrape all of the side splatter, then mix in the eggs, and vanilla extract
4. Then scrape the side splatter and add in your flour, baking powder, pudding mix and cinnamon and beat until its well mixed.
5. Finally I like to use a baking mat, but if you don't have one, then I recommend spraying your pan before you start.
6. You will then scoop out roughly 1/3 of a cup of dough, roll it into a ball
7. Then you will take each ball roll it in the coating mix, flatten like a hockey puck, toss in mix again, put on baking sheet, sprinkle top lightly with said mix or additional cinnamon
8. Repeat Step 7 until all of your cookies are prepped, bake on 350 degrees for 13-16mins 

Instructions for the Frosting & Serving

1. Add your butter, cream cheese, pinch of salt and vanilla extract to a bowl and mix until it is smooth
2. Next add in the powdered sugar one cup at a time
3. Lastly, add in milk (recommend adding it in, one tsp at a time)
4. Then add your frosting to your frosting bag. I like using a tall cup to help me hold up the bag. 
5. Once the frosting is in the bag, frost the cookies, top with cinnamon and sugar, and pop in the fridge for a refreshing twist or serve warm.