Snickerdoodle Cupcakes

For today’s Holiday Cake Week treat I am bringing you Snickerdoodle Cupcakes. Snickerdoodles are a simple cookie rolled in cinnamon sugar and are a traditional Christmas cookie. People sometimes confuse them with sugar cookies, but, there is a distinct difference between the two of them, besides the cinnamon sugar topping, Snickerdoodles are chewy while sugar cookies traditionally have a more crisp bite to them. These cupcakes have a cinnamon sugar topping similar to the cookie and are the perfect texture. The original recipe called for a Brown Sugar Buttercream frosting that I opted to omit, I truly feel the cupcake is enough on its own. If you’re interested in the frosting, follow the link after the recipe below. And, if you are looking for a yummy Snickerdoodle recipe, check out the one I post a few years ago. I still use it to this day.

Snickerdoodle Cupcakes

  • Servings: 18 cupcakes
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Ingredients:

Cupcakes:

1 2/3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted

3/4 cup sugar

1/4 cup light brown sugar

3/4 cup buttermilk

1/4 cup sour cream

1 tablespoon vanilla extract

2 egg whites

Cinnamon Sugar Topping:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Directions:

Preheat the oven to 350 F and line cupcake pans with cupcake liners.

In a medium bowl combine the dry ingredients: flour, baking powder, baking soda and salt.

In a microwave safe bowl, melt the butter. Then whisk in the sugar, buttermilk, sour cream and vanilla.

Add the liquid ingredients to the dry ingredients and mix until incorporated.

Using a stand mixer or a hand mixer, beat the egg whites until soft peaks form. Fold into the batter until combined.

Fill the cupcake liners 3/4 full – about 1/4 cup batter in each one.

Mix the sugar and cinnamon for the topping and sprinkle a generous 1/2 teaspoons on top of each cupcake.

Bake for 15 – 18 minutes, or until a cake tester comes out with a few crumbs.

Allow cupcakes to cool in pan for 5 minutes and then transfer to a wire tack to cool completed.

Recipe from The Cake Blog

Cocoa Snickerdoodles

If you have seen this month’s issue of Food Network Magazine you know they are getting their readers ready for the Holidays with a slew of cookie recipes. While they all sound amazing one of them stood out from the rest for me… Cocoa Snickerdoodles. What is there not to love about a cookie made with cocoa and then rolled in cinnamon sugar?

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I began by whisking together the dry ingredients: flour, unsweetened cocoa powder, baking soda, salt and cream of tartar (which I just recently learned is the key ingredient that makes a Snickerdoodle and Sugar Cookie different. The addition of the cream of tartar prevents the cookie from having the crunch of a Sugar Cookie and instead a soft and cakey inside.)

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Next I beat room temperature butter along with granulated and light brown sugar until it was light and fluffy.

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I then added in an egg and vanilla extract.

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And finally I beat in the flour mixture until the two mixtures were just combined.

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Before placing the cookies on the baking sheet I rolled them in a mixture of sanding sugar and cinnamon.

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Since I knew these cookies would spread while baking I was sure to give them ample space on a parchment lined baking sheet prior to baking them in a 375 F oven for 9 minutes; rotating the pan after the first 5 minutes.

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My first batch right out of the oven… I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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Once cooled I couldn’t wait to try one… Here’s a close-up of the soft cakey texture I mentioned.

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And while these cookies were delicious once cooled they were even better the next day once the cinnamon sugar mixture had more time to seep into them. The only bad thing about this recipe… It only yields 18 cookies!

 

Cocoa Snickerdoodles

Makes 18 cookies

Ingredients:

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

10 tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup white sanding sugar

1 3/4 teaspoons ground cinnamon

Directions:

1. Preheat the oven to 375 F and line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, cream of tartar, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Beat in the egg and vanilla; reduce the mixer speed to low and beat in the flour mixture until just combined.

2. Combine the sanding sugar and cinnamon in a small shallow bowl. Form heaping tablespoonfuls of dough into balls with damp hands; toss in the cinnamon sugar to coat. Arrange about 3 inches apart on 2 baking sheets.

3. Bake, switching the pans halfway through, until the cookies are set around the edge, 9 to 11 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Snickerdoodles

I always thought that Snickerdoodles were a cookie with toffee or something of the sort. I remember having a cookie like that back when I was in college and for some reason I thought that was it. But, not too long ago I had the real thing and was instantly hooked. For those of who are in the dark like I was, Snickerdoodles are essentially sugar cookies that are rolled in cinnamon sugar prior to baking. Recently I picked up Martha Stewart’s Cookies cookbook and one of the first recipes I came across was for Snickerdoodles so of course I had to try it out.

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To begin I sifted the dry ingredients (flour, baking powder and salt) into one bowl and mixed together my wet ingredients (sugar, butter and eggs) in another bowl.

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I then gradually mixed the flour mixture into the sugar mixture and as simple as that the dough came together.

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Using a small cookie scoop I shaped the dough into balls and then rolled them in cinnamon sugar and placed them on parchment paper lined cookie sheets.

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After baking for 13 minutes (I rotated the sheet at 6 minutes) in a 350 degrees preheated oven my Snickerdoodles were done.

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I let them cool on the cookie sheets on wire racks and once they were cool enough I tried one and they were great! A favorite to be baked over and over again!

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Snickerdoodles

Makes about 1 1/2 dozen

2 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. coarse salt

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups plus 2 tbsp. sugar

2 large eggs

3 tsp. ground cinnamon

1. Preheat oven to 350F. Sift together flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in the flour mixture.

2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into twenty 1 3/4- inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment paper in airtight containers at room temperature up to 3 days.