Print

Snickerdoodle Cookie Cups Recipe

Print Recipe

★★★★★

4.4 from 92 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Beat in Egg: Add the egg to the creamed butter and sugar mixture and continue to beat until fully incorporated and smooth.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://famdishes.com/snickerdoodle-cookie-cups-recipe/