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Snickerdoodle Cookie Cups

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Snickerdoodle Cookie Cups

I’ve been really good, no complaining here, but I can’t do it anymore.  I just can’t.  This weather is killing me.  It’s the worst winter ever!  I’m not exaggerating, there’s evidence.  Unless you’re some snow bunny, it’s crazy bad.  If I wanted to live in the Arctic, I would.

First there’s our enemy the polar vortex.  Seriously, he needs to be on the FBI most wanted list.  And I know it’s a he, because he clearly is refusing to ask for directions.  I don’t ever remember school being closed because it’s so cold outside.  I’m literally hibernating like a bear.  I don’t do temperatures in the single digits or below zero.

Snickerdoodle Cookie Cups

Speaking of “snow days” I don’t know whether to be mad I didn’t have all these days off when I was in school or happy.  You know, after awhile those days are gonna have to be made up, which is such a bummer.

As if the dangerously cold temperatures that had us dripping faucets at night weren’t enough, there’s snow.  Tons of it.  Our neighborhood is a depressing Arctic landscape, the parking lots are full of snow mountains, and our deck had to be shoveled!  January was the snowiest month ever here in Detroit.  Not even just the snowiest January, but the snowiest month EVERRRRRRR!  We got our seasonal average in one month.  And what’s it doing right now you ask.  Yeah, it’s snowing.

Snickerdoodle Cookie Cups

Snickerdoodle Cookie Cups

To put insult to injury, that pesky groundhog said there’ll be six more weeks of winter.  He better be wrong, because this girl needs some sunshine and warmth.

For now, I’ll have to settle for these Snickerdoodle Cookie Cups.  I’d never made cookies in the muffin tin before, but I can’t wait to do it again.  You don’t have to worry about the cookies spreading and the crunchy exteriors are perfectly matched by the soft and chewy interiors.  Oh, and this frosting!  It’s a wonderfully creamy mix of cinnamon and maple syrup that is pure heaven, unlike this weather.

Snickerdoodle Cookie Cups

 
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Snickerdoodle Cookie Cups

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  • Total Time: 38 minutes
  • Yield: 12 cookie cups 1x
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Ingredients

Scale

Cookie Cups

  • 1 stick unsalted butter
  • ¼ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons pure maple syrup
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tartar

Coating

  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Frosting

  • 1 stick unsalted butter, room temperature
  • 2–3 cups confectioners’ sugar
  • 2–3 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon ground cinnamon
  • Milk or cream, if necessary

Instructions

  1. Make the cookie cups. In a small saucepan, brown the butter. The butter will melt and then bubble until it is dark amber in color and very fragrant. Once this happens, immediately remove it from the heat. Allow to cool 15 minutes.
  2. Preheat oven to 375 degrees F. Coat a muffin tin with shortening.
  3. In a large bowl, beat cooled butter with sugars until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Beat in the egg until once again light and fluffy. Beat in the vanilla and maple syrup.
  4. In a small bowl, stir together the flour, baking soda, and cream of tartar. Add to butter mixture and stir until just combined.
  5. In another small bowl, stir together sugar and cinnamon for topping. Using a regular sized ice cream scoop, scoop the cookie dough. Roll each scoop into a ball and coat fully in the cinnamon sugar mixture. Place in muffin tin. Repeat until cookie dough is all used. Bake for 16-18 minutes until puffed and golden brown. Cool in pan about 15 minutes, before removing from tin and cooling completely.
  6. Make the frosting. Using a hand or stand mixer beat butter with 2 cups of confectioners’ sugar. Add the maple syrup, vanilla, and cinnamon and beat to combine. Taste the frosting, if it is not sweet enough, add more sugar. If it is too thick, add some milk or cream slowly until it is spreadable.
  7. Generously frost each cookie with the buttercream. If the centers caved in, this is okay, and the perfect place to add more frosting! The cookie cups may be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.

Notes

Recipe adapted from Beyond Frosting

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes

Comments

  1. Wow, these sound and look fabulous! They look twice as delicious as the flat cookies… And you’re very funny in this post! I was laughing as I was reading! Great sense of humor during this less than perfect winter.

    Reply

  2. I’m with ya! So sick of this snow. In CT, I woke up to 6-8 inches of snow and now it’s sleeting and freezing rain. We just got 6 inches on Monday. Yea, I’m done.
    But you’re cookie cups put me in a good mood! They look delicious. 🙂
    Stay warm!

    Reply

  4. I love these! I’m so sorry you guys are getting so nailed by winter this year!!! Crazy crazy winter this year. It’s been so mild here in Northern California, most days I don’t need a coat. That is NOT our typical winter. We’re having wildfires, mandatory water reductions with penalties if we don’t adhere, etc. I know, I know. You don’t feel a ton of sympathy. I get it. 🙂 But these wonderful cookie cups look like they can make us all feel better!!

    Reply

    • Actually, I’ve always wanted to move to CA, but with all this water craziness, I’m reconsidering. I might hate the snow and cold, but I am definitely thankful I don’t have to worry about water.

      Reply

  6. This really has been a tough winter. Not the coldest in record here, but more than cold enough. Just got in from shoveling snow. 🙁 So I need one of these! Right now! 😉 Really nice recipe — thanks.

    Reply

  8. We loved these special treats! They were so rich, we split one and made them last longer! Perfect sweetness and so moist. Thank you for sharing with us!

    Reply

  9. I know what you mean about this crazy winter! I am so sick of shoveling snow… ahhhh!
    But, your snickerdoodle cookie cups look so cute and yummy that I can forget all about winter and just enjoy them, sitting near a roaring fire 🙂

    Reply

  10. You are making my dream cake here like you I am a total cinnamon fiend, I try to add it into everything. This cake… wow I love using buttermilk in cakes its only recently become widely available here in the UK, which is a good thing as it was always so difficult hunting around specialty shops just to try and buy it, but now all the major supermarket chains carry it; Yeah!!! Can’t wait to try this one 🙂

    Reply

  13. I can’t blame you one bit for succumbing to the temptation to bake – in this weather it helps you keep your sanity! These look really amazing and since we are having the same basic weather here in Upstate NY, I may just have to break down and make a batch of them! Stay warm!

    Reply

  14. Snickerdoodles are a family favorite and cradled in cookie cup is such a tempting recipe! Hopefully all the crazy winter weather will be a distant memory….soon!

    Reply

  15. These cookie cups sound delicious! Love the looks of all that frosting! We’ve had a weird winter here – snow one day and then freakishly warm the next!

    Reply

  18. Oh, i need about ten of these now. It is cold here, too but at least we get nice days mixed in. I like looking at these, Laura!

    Reply

  21. I always loved snow days when I was younger. But when I was teaching we never had snow days in Indianapolis. Every day that we missed we had to make up. I remember one year we had to go a whole extra week on year!

    I’m thinking these cookie cups are a great way to forget about this crazy winter we’re having! 😉

    Reply

  24. I had to stare at those photos for a good minute before I could stop drooling to comment. Filling caved centers with frosting–that’s dynamite!

    Reply

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