Snickerdoodle Cupcake Cookies

Ingredients

• 2.5 cup all-purpose flour
• 1 tbsp Greek yogurt or sour cream (Use either Greek yogurt or sour cream.)
• 2 tbsp vanilla bean paste or vanilla extract (For the cookie dough; use either vanilla bean paste or vanilla extract.)
• 0.75 cup light brown sugar
• 0.333 cup granulated sugar (For the cookie dough.)
• 2 tbsp maple syrup
• 2 eggs (Room temperature.)
• 1 cup unsalted butter (Room temperature or softened.)
• 0.5 tsp kosher salt
• 0.5 tsp baking soda
• 1 tsp cinnamon powder (For the cookie dough.)
• 0.5 tsp cream of tartar
• 2 tsp cinnamon powder (For the cinnamon sugar coating.)
• 0.25 cup granulated sugar (For the cinnamon sugar coating.)
• 0.5 cup salted butter (Softened; for the cream cheese frosting.)
• 8 oz cream cheese (Room temperature; source says “rom temp.”)
• 1 tbsp vanilla bean paste (For the cream cheese frosting.)
• 0.75 cup powdered sugar (For the cream cheese frosting.)

Steps

1. 1

   In a bowl, combine the all-purpose flour, the 1 teaspoon cinnamon powder, baking soda, cream of tartar, and kosher salt. Mix well, then set the dry mixture aside.

2. 2

   In a separate large bowl, add the softened unsalted butter and beat it with an electric beater. The source does not specify the duration for this initial beating.

3. 3

   Add the light brown sugar and the granulated sugar to the butter. Beat for 2–3 minutes, until the mixture is light and fluffy.

4. 4

   Add the eggs, vanilla bean paste or vanilla extract, maple syrup, and Greek yogurt or sour cream. Beat until well combined.

5. 5

   Add the dry ingredients to the wet mixture and mix only until just combined. Do not overmix the batter.

6. 6

   Refrigerate the batter for 30 minutes.

7. 7

   Meanwhile, prepare the cinnamon sugar coating by mixing the 1/4 cup granulated sugar with the 2 teaspoons cinnamon powder.

8. 8

   Preheat the oven to 350°F and line a baking sheet with parchment paper.

9. 9

   When the dough has chilled, scoop out portions of dough and roll each portion into a ball. Roll the dough balls in the cinnamon sugar coating.

10. 10

    Place the coated dough balls on the parchment-lined baking sheet. Do not place more than 6 cookies on one baking sheet.

11. 11

    Bake for 14–15 minutes, or until the cookies are crispy on the outside and soft inside.

12. 12

    Once baked, let the cookies cool completely before frosting.

13. 13

    To make the cream cheese frosting, combine the softened cream cheese and salted butter in a large mixing bowl. Cream them together for 3–4 minutes, until smooth and well combined.

14. 14

    Add the powdered sugar and the vanilla bean paste. Beat for an additional 2–3 minutes.

Notes

The source does not specify the initial butter-beating time, the amount of dough to scoop for each cookie, the number of cookies produced, or how to apply the frosting after it is prepared. Frosting application is therefore not added as a source-supported step.

Nutrition per serving

• dessert
• cookies
• baked
• American
• cinnamon
• cream cheese frosting
• vegetarian