Snickerdoodle Cupcake Cookies

Ingredients

• 1.5 cup salted butter (softened; divided between the cookies and frosting)
• 1.5 cup granulated sugar (for the cookie dough)
• 3 eggs
• 1.5 tsp vanilla extract (for the cookie dough)
• 4.5 cup all-purpose flour
• 3 tsp baking powder
• 1 tsp ground cinnamon (for the cookie dough)
• 0.5 cup granulated sugar (for rolling the dough and sprinkling on the frosted cookies; reserve a few tablespoons for the topping)
• 1 tsp ground cinnamon (for the cinnamon-sugar coating and topping)
• 8 oz cream cheese (room temperature)
• 0.25 cup butter (softened; for the frosting)
• 2 tsp vanilla extract (the source spells this as “vanillla extract”; for the frosting)
• 4 cup powdered sugar (add one cup at a time)
• milk (add 1 teaspoon at a time to thin the frosting, if needed)

Steps

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   While the oven preheats, cream the softened butter and the cookie-dough sugar together until light and fluffy.

3. 3

   Scrape down the sides of the bowl. Add the eggs and the cookie-dough vanilla extract, then beat until combined.

4. 4

   Scrape down the sides again. Add the flour, baking powder, and cookie-dough cinnamon. Mix until thoroughly combined; do not overmix once the flour has been added, or the cookies may become dry and tough.

5. 5

   Scoop out 1/3 cup of dough for each cookie and roll each portion into a ball. The recipe should yield about 12 cookies.

6. 6

   Combine the coating sugar and cinnamon in a bowl. Separate out a few tablespoons of the cinnamon sugar and reserve it for sprinkling over the frosted cookies.

7. 7

   Roll each dough ball in the remaining cinnamon sugar, pressing the coating onto the dough. Gently flatten each ball into a hockey-puck shape.

8. 8

   Arrange six cookies on each baking pan, leaving room for them to spread.

9. 9

   Bake at 350°F (180°C) for 14–17 minutes, until the centers have puffed and the tops are no longer glossy. Do not overbake.

10. 10

    While the cookies cool, whip the frosting butter, cream cheese, and frosting vanilla extract together until smooth.

11. 11

    Add the powdered sugar one cup at a time, mixing after each addition until incorporated.

12. 12

    If needed, add milk 1 teaspoon at a time until the frosting reaches the desired consistency.

13. 13

    Transfer the frosting to a gallon-size zip-top bag. Cut off one corner of the bag.

14. 14

    Pipe the frosting in a spiral onto the warm cookies.

15. 15

    Sprinkle the reserved cinnamon sugar over the frosting and serve the cookies warm.

Notes

The source lists 24 servings but says the recipe makes 12 cookies. For freezing, store the cookies in a zip-top bag or airtight container, then thaw at room temperature for about 30 minutes before serving; the frosting freezes and thaws on the cookie. The source also mentions a cooling time of about 15 minutes, although the cookies are frosted while still warm.

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian
• cinnamon
• cream-cheese-frosting
• make-ahead