Snickerdoodle Cookie Cups Recipe
Introduction
Snickerdoodle Cookie Cups are a delightful twist on the classic cinnamon-sugar cookie, baked into the shape of a cup. They are perfect for holding small fillings or enjoyed on their own as a flavorful treat.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
Instructions
- Step 1: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg until fully combined.
- Step 2: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and 1 teaspoon of the cinnamon. Gradually mix the dry ingredients into the butter mixture until just combined.
- Step 3: In a small bowl, combine the remaining cinnamon with a tablespoon of sugar. Roll the dough into small balls, then roll each ball in the cinnamon sugar mixture to coat evenly.
- Step 4: Press each coated dough ball gently into the wells of a greased muffin tin, shaping it to form a cup with a slight hollow in the center.
- Step 5: Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set and lightly golden.
- Step 6: Allow the cookie cups to cool completely in the pan before carefully removing them to prevent breaking.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
- Try filling the cookie cups with chocolate ganache, cream cheese frosting, or fresh fruit for a delicious twist.
- Use a non-stick spray or lightly grease the muffin tin to help the cookies release easily.
Storage
Store cookie cups in an airtight container at room temperature for up to 5 days. To keep them crisp, avoid stacking them directly. If filled, refrigerate and consume within 2 days. Reheat slightly in a warm oven to refresh their texture if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can enhance the flavors and make rolling easier.
Can I use something other than cream of tartar?
Cream of tartar is key for the classic snickerdoodle texture and tang. If unavailable, you can substitute with an equal amount of lemon juice or white vinegar combined with the baking soda, but the texture may vary slightly.
PrintSnickerdoodle Cookie Cups Recipe
Delight in these Snickerdoodle Cookie Cups, a charming twist on the classic snickerdoodle cookie. The dough is rolled in cinnamon sugar, pressed into muffin tin wells, and baked to form perfectly shaped cookie cups with a soft, chewy texture and a crispy cinnamon-sugar crust. Ideal for serving with ice cream, pudding, or as a fun treat on their own.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
Cinnamon Sugar Coating
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step ensures a tender cookie texture.
- Beat in Egg: Add the egg to the creamed butter and sugar mixture and continue to beat until fully incorporated and smooth.
- Mix in Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until a consistent dough forms.
- Roll Dough in Cinnamon Sugar: Combine the cinnamon and sugar in a small bowl. Take portions of the dough and roll them evenly in the cinnamon sugar mixture to coat completely.
- Press into Muffin Tin: Lightly grease a muffin tin. Press each cinnamon sugar-coated dough ball into the individual wells, shaping it into a cup with an even thickness and curled edges.
- Bake Until Set: Preheat the oven to 350°F (175°C). Bake the cookie cups for 12-15 minutes, or until the edges are golden and the cookie cups are set but still soft in the center.
- Cool Before Removing: Allow the cookie cups to cool in the muffin tin for about 10 minutes to firm up, then carefully remove them to a wire rack to cool completely before serving.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overbake to keep the cookie cups soft and chewy.
- Use a spoon or your fingers to press the dough gently into the muffin tin to avoid breaking.
- These cookie cups pair wonderfully with ice cream or pudding fillings.
- Store the cookie cups in an airtight container at room temperature for up to 3 days.
Keywords: Snickerdoodle, cookie cups, cinnamon sugar, baked cookies, dessert cups, chewy cookies
