Name: Snickerdoodle Cookie Cups
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 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; 2 tablespoons granulated sugar; 1 tablespoon ground cinnamon; 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

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

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Instructions

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.
Preheat oven to 375 degrees F. Coat a muffin tin with shortening.
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.
In a small bowl, stir together the flour, baking soda, and cream of tartar. Add to butter mixture and stir until just combined.
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.
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.
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