Snickerdoodle Cupcake Cookies
The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
It wouldn’t be the holidays without a homemade cookie! Inspired by a creative confection I discovered at a fan-favorite cookie shop that just opened in Cleveland, these homemade Snickerdoodle Cupcake Cookies are so simple any home baker can make them!
![Snickerdoodle Cupcake Cookies](https://www.heinens.com/content/uploads/2021/12/Snickerdoodle-Cupcake-Cookies-600x700-2.jpg)
Filled and topped with the cozy flavors of cinnamon and sweet vanilla, these incredible cookies make a delicious addition to a seasonal cookie tray or a thoughtful gift!
![Snickerdoodle Cupcake Cookies](https://www.heinens.com/content/uploads/2021/12/Snickerdoodle-Cupcake-Cookies-800x550-1.jpg)
Snickerdoodle Cupcake Cookies
- Cook time:
- 15min
- Prep time:
- 30min
- Total time:
- 45min
- Servings:
- 12 Cookies
Ingredients
For the Cookies
- 2 sticks Heinen’s unsalted butter, room temperature
- 1 cup sugar
- 2 tsp. vanilla
- 2 eggs, room temperature
- 3 cups unbleached all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/4 tsp. cinnamon
- 1/2 tsp. salt
For the Cinnamon Sugar Coating
- 3/4 cup sugar
- 1 tsp. cinnamon
For the Frosting
- 8 oz. cream cheese, room temperature
- 4 Tbsp. (1/2 stick) butter, room temperature
- 2 tsp. vanilla
- 4 cups powdered sugar
- Holiday sprinkles of choice
Instructions
For the Frosting
- Mix together the cream cheese, butter and vanilla until fully combined.
- Add the powdered sugar and continue to mix until the frosting is light and fluffy. If the frosting is too thick, add a tsp. of milk at a time until your desired consistency is reached.
- Set aside.
For the Cookies
- In a stand mixer, or a bowl with a handheld mixer, combine the butter and sugar until light and fluffy, 3-5 minutes. Take the time to do this, it makes the cookies so fluffy!
- Add the vanilla and the eggs, one at a time, mixing each egg fully before adding the next.
- Pour in the flour, baking soda, baking powder, cinnamon and salt. Carefully mix just until the flour is absorbed and a cookie dough forms.
- Place the dough into the refrigerator for one hour.
- When ready to bake, preheat the oven to 350˚F.
- Line two baking sheets with parchment paper.
- Scoop a 2 Tbsp. portion of the cookie dough and roll it into a ball with your hands.
- Place the cookie dough ball into the cinnamon sugar mixture and roll to coat.
- Place the cookie dough ball onto the prepared cookie sheet.
- Repeat until all of the cookie dough has been rolled into balls and coated in the cinnamon sugar mixture.
- Use the bottom of a glass to push the cookie dough balls into ¼-inch circles.
- Bake at 350˚F for 13-15 minutes, being careful not to overbake. When the tops of the cookies lose their shininess in the middle, that’s when they are ready to be pulled out of the oven.
- Allow the cookies to cool on a wire rack.
- Frost the cookies. If you wish to pipe the frosting, fill a gallon-sized Ziploc bag with the frosting. Squeeze all of the frosting to one corner, snip the corner with scissors and pipe the frosting onto the cookies.
- Top with sprinkles of your choice.