Crumbl 🙀 Cinnamon Fry Bread Cookies

These CRUMBL copycat cinnamon fry bread cookies are soft and chewy sweet treats. They are topped with sweetened condensed milk before baking fo give them that nice caramely topping.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a baking sheet with parchment paper; set aside.

Step 2

Cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add in the egg, and vanilla extract and mix until combined.

Step 3

Gently mix in the flour, baking soda, cream of tartar, salt, & cinnamon until flour mixture disappears. (Don't overmix so that your cookies stay soft & chewy.)

Step 4

Scoop out 8 equally sized cookie dough balls; place on a baking sheet. Gently press down to about ⅔”- thick. Leave about 2” between cookie dough balls so they don't stick together.

Step 5

Drizzle each cookie dough with about ½-1 tsp sweetened condensed milk; bake (15 min.) Cool completely on baking sheet to allow them to keep baking in the center.

Step 6

Cream butter, sugar , vanilla, & cinnamon until smooth & fluffy.

Step 7

Top each cooled-down cookie with about ½-1T cinnamon buttercream; enjoy.

Step 8

Store in airtight container at room temp. (up to 4 days). Make sure to wait to frost until you’re ready to eat, otherwise the cinnamon buttercream might melt all over cookies.

Step 9

Store in an airtight container in fridge (up to 7 days). Let them get back to room temp. before enjoying them.

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