Melt-in-your-mouth Snickerdoodles

John has raved about Judy Steventon's snickerdoodles for years, and I finally got the recipe and tried them and boy was he right. These cookies are really yummy, and I'm not even a huge fan of snickerdoodles. 

Cookie:

• 1 C sugar
• 1/2 C butter
• 1 egg
• 1 tsp vanilla
• 1 1/2 cup flour (1 cup bob's red mill 1:1, 1/2 cup namaste)
• 1 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp salt

Cinnamon Sugar mix:

• 1/4 cup sugar
• 1 tsp ground cinnamon

Topping:

• 1/2 C butter, softened
• 1 C brown sugar
• 1 TBS cinnamon

Frosting:

• 1/2 C butter, softened
• 3 C powdered sugar
• 2 tsp vanilla
• 2-3 TBS whole milk or heavy cream

1. In mixing bowl, cream together sugar and butter until fluffy, about two minutes. Beat in the egg and vanilla until well combined, scraping the sides of the bowl as needed. Add in the flour, cinnamon, baking powder and salt, scraping the bowl as needed. Cover and refrigerate for 2 hours, or until firm.
2. In a mixing bowl, cream together the butter, brown sugar, and cinnamon.  Divide into seven pieces and roll into small balls.  Place in the freezer for about 15 minutes.  Flatten the balls and place them on top of the cookies.
3. Preheat oven to 350. Shape dough into 3/4" balls. Roll in cinnamon sugar mix to completely coat the ball. Set cookies 1" apart on lightly greased cookie sheet.
4. Bake at 350 for 10-13 minutes, or until lightly browned. Cool 3 on pan and remove to cool completely (on wire rack, or newspaper).
5. To prepare frosting, cream butter until fluffy, about 2 minutes.  Add powdered sugar, vanilla, and milk/cream and mix until well blended.  
6. Spoon on top of cooled cookies.