Frosted Snickerdoodles

Snickerdoodles
1 cup soft butter
¼ cup vegetable oil
¼ cup sour cream
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 teaspoon vanilla
3 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Cream butter, oil, sour cream and sugars with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Scoop out approximately 24+ 2” balls of dough. Gently roll into Cinnamon-Sugar Mixture. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 13+ min. Let cool completely. Frost with Cinnamon Cream Cheese Frosting.
Let set.
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Cinnamon-Sugar Mixture
2 Tablespoons granulated sugar
2 Tablespoons powdered sugar
2 Tablespoons ground cinnamon
Toss together. 

Cinnamon Cream Cheese Frosting
8 ounces softened cream cheese
½  cup soft butter
2 teaspoons cinnamon
2 teaspoons vanilla extract
3 Tablespoons whipping cream
3 cups powdered sugar
Dash of salt

Mix cream cheese and butter until smooth. Stir in cinnamon. Add vanilla extract, whipping cream, powdered sugar, and salt. Mix until fluffy.