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Welcome to the delightful world of Snickerdoodle Cookie Cups, an innovative twist on the classic snickerdoodle cookie that promises to tantalize your taste buds. These cookie cups are the perfect blend of soft, chewy cookie goodness and the familiar flavors of cinnamon and sugar that snickerdoodle enthusiasts adore. Imagine sinking your teeth into a warm, pillowy cookie cup, subtly spiced and sweetened, providing a comforting nostalgia with every bite.

Snickerdoodle cookie cups

Indulge in the delightful world of Snickerdoodle Cookie Cups, a scrumptious twist on a beloved classic! These soft and chewy cookie cups are bursting with cinnamon and sugar flavors, offering a comforting treat that's perfect for any occasion. With endless filling options and easy baking tips, you'll be ready to impress friends and family.
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Ingredients
  

1 cup unsalted butter, softened

1 and 1/2 cups granulated sugar

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Optional: 1 cup cinnamon or vanilla frosting (for filling)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini muffin liners.

    Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

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

        Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

          Prepare Cinnamon Sugar: In a small bowl, mix together the 3 tablespoons of granulated sugar and 1 tablespoon of cinnamon.

            Form the Cookie Cups: Scoop about 1 tablespoon of cookie dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture and place one ball into each cup of the prepared mini muffin tin. Gently press down the center of each ball to create a little cup shape.

              Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are light golden brown. The centers may look slightly underbaked; this is okay as they will continue to cook while cooling.

                Cool and Fill: Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Once cooled, you can fill each cookie cup with frosting if desired.

                  Serve and Enjoy: These Snickerdoodle cookie cups are best enjoyed fresh but can be stored in an airtight container for a few days.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookie cups