Ingredients
Cookie Dough
- 1/2 cup butter
- 1/2 cup granulated sugar
- 2 tbsp brown sugar
- 1 large egg
- 1 tsp vanilla bean paste
- 1 & 1/2 cups all purpose flour
- 2 tbsp corn starch
- 1/4 tsp cream of tartar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Cinnamon Sugar Mixture
- 3 tbsp granulated sugar
- 1/2 tsp cinnamon
Cream Cheese Frosting
- 5 oz cream cheese (softened)
- 4 tbsp butter (softened)
- 1/2 tsp vanilla bean paste
- 1 to 1 & 1/2 cups powdered sugar (Add another 1/2 cup if the frosting seems too thin)
Instructions
- Make the cookie dough: Cream the butter, granulated sugar, and brown sugar together until light and creamy. Add in the egg and vanilla bean paste, then mix until smooth and well combined.
- Preheat the oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper, setting it aside for the cookies.
- Combine dry ingredients: In a separate bowl, gently mix together the flour, corn starch, cream of tartar, baking powder, baking soda, cinnamon, and salt until evenly distributed.
- Incorporate dry ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until the flour disappears and the dough forms.
- Make cinnamon sugar: Mix 3 tablespoons of granulated sugar with 1/2 teaspoon cinnamon in a shallow bowl for coating the cookie dough balls.
- Shape cookies: Scoop out equally sized dough balls, roll them in the cinnamon sugar mixture, then place them on the prepared baking sheet. Gently flatten each dough ball to about 1 inch thickness.
- Bake the cookies: Bake in the preheated oven for 10 minutes. Once done, allow the cookies to cool completely on the baking sheet to set their shape.
- Prepare the cream cheese frosting: Cream together the softened butter, cream cheese, powdered sugar, and vanilla bean paste until smooth and creamy. If the frosting is too thin to pipe, add the extra 1/2 cup powdered sugar and mix well again.
- Decorate the cookies: Fill a piping bag or a ziplock bag with the cream cheese frosting and pipe a swirl design onto each cooled cookie. Sprinkle the leftover cinnamon sugar over the frosting for a final touch.
- Serve and enjoy: Your Snickerdoodle Cupcake Cookies are ready to be enjoyed. Store any leftovers in an airtight container to keep them fresh.
Notes
- Be sure not to overmix the dough once you add the flour to ensure the cookies stay tender.
- Softened butter and cream cheese will blend better for a smooth frosting.
- If the frosting is too runny, gradually add powdered sugar to achieve a pipeable consistency.
- Allow cookies to cool completely before frosting to prevent melting.
- Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
