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If you're a fan of cookies, chances are you've encountered the beloved Snickerdoodle. These delightful treats, known for their soft, chewy texture and signature cinnamon-sugar coating, have captured the hearts of cookie lovers for generations. Originating in the United States, Snickerdoodles are a staple in many households, known for their simplicity yet rich flavor. However, in the world of baking, there’s always room for innovation and creativity. Enter the Snickerdoodle Cookie Cups—a fun and unique twist on the traditional Snickerdoodle cookie.

Snickerdoodle cookie cups

Indulge in the goodness of Snickerdoodle Cookie Cups, a delightful twist on the classic cookie. These bite-sized treats combine the beloved flavors of cinnamon and sugar into a fun, mini dessert perfect for any occasion. Ideal for parties or cozy family gatherings, learn how to create these tasty cookie cups with our easy-to-follow recipe. Click through to discover the full recipe and start baking your new favorite treat!
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Ingredients
  

1 cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 ½ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

½ teaspoon salt

½ cup granulated sugar (for rolling)

2 teaspoons ground cinnamon

½ cup buttercream frosting (optional, for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line with mini paper cups.

    In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy using an electric mixer.

      Beat in the eggs one at a time, then stir in the vanilla extract until well combined.

        In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined and the dough comes together.

            In a small bowl, combine ½ cup of granulated sugar with the ground cinnamon.

              Using a cookie scoop or your hands, form small balls of dough (about 1 inch) and roll them in the cinnamon-sugar mixture.

                Place the dough balls into each cup of the mini muffin pan, pushing them down gently to create a cup shape.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    If desired, pipe or spread buttercream frosting on top of each cooled cookie cup for a delicious finishing touch!

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24 mini cookie cups