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Snickerdoodle Cupcake Cookies

A delightful twist on traditional snickerdoodle cookies, combining the soft texture of a cupcake with the sweetness of a cookie and topped with irresistible cream cheese frosting.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Butter should be softened but not melted.
  • 1 cup granulated sugar Can substitute with coconut sugar for variation.
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour Measure accurately to avoid dry cookies.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon Can add a pinch of nutmeg for extra flavor.
For the Frosting
  • 1/2 cup cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • Additional cinnamon sugar for topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract, blending until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
  5. Scoop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Baking
  1. Bake for 10-12 minutes or until the edges appear set but the centers are still soft.
  2. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Frosting
  1. For the frosting, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
  2. Once the cookies are completely cooled, frost each one generously with the cream cheese frosting and sprinkle with additional cinnamon sugar.

Notes

Store cookies in an airtight container at room temperature for up to a week. Can freeze, ensuring they are cooled and layered with parchment for storage.