Snickerdoodle Cupcakes & Cookies
I am not sure what all of your new years resolutions are, but I hope they don’t involve cutting out sweets because I have so many delicious sweet recipes to post in the next couple of weeks! If you are taking the bold step and trying to cut out sweets, I will have plenty of healthier recipes coming up too, so you are safe but I would still encourage you to try to the sweets!
This semester I promised my photography professor that I would bake him something and I was told by his roommate that he loved snickerdoodles. So, natually, I wanted to make him something a little bit more unique than just your average cookie; I decided to go with a snickerdoodle cupcake instead! The little cookies were great when dipped through the frosting and the cupcakes were so addicting! I wish I could have posted this recipe before Christmas, but there is still time to make these for New Years! Click on this Stuffed Cookie Dough Cupcake post for the frosting recipe.
Snickerdoodle Cupcakes
Ingredients
- 18 each miniature snickerdoodle cookies see recipe below
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 3 tsp cinnamon
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 each eggs
- 1 tsp vanilla
- 3/4 cup milk
- 2 c Buttercream frosting see link in post for recipe
Instructions
- Preheat the oven to 350F. If using cupcake wrappers, fill cupcake trays with 18 liners.
- Combine the flour, salt, baking powder and cinnamon in a medium bowl.
- In a large mixer bowl, cream the butter and sugar at a medium speed until light and fluffy (about 2 minutes).
- Add the eggs and vanilla to the mixer bowl one at a time until well combined.
- Add 1/3 of the dry ingredients to the mixer bowl, then alternate with half the milk, repeating until all of the milk and dry ingredients are incorporated.
- Spoon the batter in to the cupcake tray (I like to use an ice cream scoop) until each is 3/4 full.
- Bake at 350F until cooked through and a toothpick comes out clean (about 15-20 minutes).
- Remove the cupcakes from the trays and let cool before frosting.
- Garnish with one miniature snickerdoodle before serving.
Nutrition
Snickerdoodle Cookies
Ingredients
- 1/2 cup butter
- 3/4 cup sugar
- 1 large egg
- 1 1/2 cups flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 1/2 tbsp sugar
- 1 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350F.
- Mix butter, 3/4 cup sugar and eggs in a large bowl until well combined.
- Combine the flour, cream of tartar, baking soda and salt in another bowl.
- Blend the dry ingredients into the butter mixture until dough forms.
- Chill the dough in a refrigerator (about 15 minutes).
- In another small bowl, combine the remaining sugar and cinnamon.
- Roll the dough into the desired size and roll in the cinnamon sugar until covered (remember to make miniature cookies, about 1/2" dough balls if you are using them for the cupcakes).
- Place on a cookie sheet and bake 10 minutes (no more or you will have rocks for cookies!)
- Remove from the tray and let cool on counter.
Nutrition
