Indulge in these delightful Snickerdoodle Cookie Cups, a creative twist on the classic snickerdoodle. Made with whole wheat and all-purpose flours, cinnamon, and a touch of Greek yogurt, these cups are baked to perfection and filled with a luscious cinnamon cream cheese frosting. A healthier treat that doesn’t skimp on taste!
Remember those cozy, cinnamon-infused afternoons at Grandma’s? That’s what inspired these Snickerdoodle Cookie Cups. Growing up, baking was our bonding ritual. We’d roll snickerdoodle dough while sharing stories. One day, I experimented with her recipe, adding Greek yogurt for a lighter touch and shaping them into cute cups. Filling them with cinnamon cream cheese frosting was a whimsical nod to our love for cream cheese bagels. Now, every bite takes me back to those cherished kitchen memories.
Why These Snickerdoodle Cookie Cups Stand Out?
- Healthier Choice: With whole wheat pastry flour and Greek yogurt, these cookie cups offer a more nutritious alternative.
- Innovative Twist: Transforming the traditional snickerdoodle cookie into adorable cups adds a fun, new dimension.
- Delectable Filling: The cinnamon cream cheese frosting elevates these cups, blending tangy cream cheese with sweet cinnamon.
- Perfect for Gatherings: Their unique presentation makes them a hit at parties and family events.
- Easy to Make: Simple instructions ensure even novice bakers can create these delightful treats.
Diving into this recipe, you’ll notice a blend of whole wheat pastry flour and all-purpose flour, striking a balance between health and taste. The addition of ground cinnamon infuses a warm, spicy note. Using melted butter and Greek yogurt creates a moist texture, while the blend of brown and granulated sugars adds depth. The egg binds it all, and a hint of vanilla extract rounds out the flavors. For the frosting, low-fat cream cheese keeps it light, and powdered sugar brings the sweetness.
- Preheat and Prep: Start by warming your oven and prepping your mini muffin tin. This ensures a smooth baking process.
- Creaming the Wet Ingredients: The key here is to achieve a smooth mixture of butter, sugars, and yogurt, followed by incorporating the egg and vanilla. This creates the base of your cookie cups.
- Whisking Dry Ingredients: A uniform mix of flours, cinnamon, and leavening agents is crucial for consistent texture.
- Combining Wet and Dry: Slowly blending them together avoids lumps and ensures even distribution of flavors.
- Shaping and Baking: Spooning the dough into the muffin cups and baking until golden. The post-baking indent makes room for the frosting.
- Cooling: This step is vital for structural integrity and ease of frosting.
- Making the Frosting: A creamy blend of cream cheese, butter, cinnamon, and sugar whipped to perfection.
- Filling the Cups: The final touch of frosting transforms these from simple cookies to elegant treats.
These cookie cups are best stored in an airtight container in the refrigerator. This keeps the frosting fresh and the cookies moist. They can last up to a week when stored properly. For longer storage, you can freeze the unfrosted cookie cups for up to a month. Just thaw and frost before serving!
Variations and Substitutions:
- Flour Alternatives: Try gluten-free flour for a GF version.
- Sweetener Swaps: Coconut sugar can replace brown sugar for a more caramel-like flavor.
- Vegan Adaptation: Use plant-based butter and a flax egg. There are also vegan cream cheese options available.
- Frosting Flavors: Experiment with adding orange zest or almond extract to the frosting for a twist.
- Nutty Additions: Mix in finely chopped nuts to the dough for added crunch.
Snickerdoodle Cookie Cups
Snickerdoodle Cookie Cups:
- Whole Wheat Pastry Flour – 3/4 cup
- All-Purpose Flour – 3/4 cup
- Ground Cinnamon – 1 teaspoon
- Kosher Salt – 1/2 teaspoon
- Cream of Tartar – 1/4 teaspoon
- Baking Soda – 1/4 teaspoon
- Butter Melted – 5 tablespoons
- Plain Greek Yogurt – 3 tablespoons
- Brown Sugar – 1/2 cup
- Granulated Sugar – 1/4 cup
- Egg – 1 unit
- Vanilla Extract – 1/2 teaspoon
Cinnamon Cream Cheese Frosting:
- Low Fat Cream Cheese Room Temperature – 4 ounces
- Butter Softened – 2 tablespoons
- Vanilla Extract – 1/2 teaspoon
- Ground Cinnamon – 1/2 teaspoon
- Powdered Sugar – 3/4 cup
- Begin by preheating the oven to 375° F (190° C). Proceed to thoroughly spray a 24-cup mini muffin tin with cooking spray and set aside for later use.
- In the bowl of a stand mixer, or using a handheld mixer, thoroughly beat the melted butter, both sugars, and Greek yogurt until the mixture achieves a smooth and homogenous consistency, approximately 2-3 minutes. Following this, incorporate the egg and vanilla extract, continuing to beat at a medium-high speed for an additional 2 minutes.
- In a separate large bowl, whisk together the flours, cinnamon, salt, cream of tartar, and baking soda, ensuring a uniform mixture. Gradually, on a low speed, incorporate the dry ingredients into the wet mixture until fully combined, taking care to avoid overmixing.
- Utilize a cookie scoop or measuring spoon to place precisely 2 teaspoons of the dough into each prepared mini muffin cup. Bake in the preheated oven for a duration of 10-12 minutes. Upon removing from the oven, immediately use the back of a tablespoon or teaspoon to press down on the top of each cookie cup, creating a round indentation.
- Allow the cookie cups to cool within the pan for 5 minutes. Subsequently, remove them and transfer to a wire rack to cool completely.
- In the bowl of a stand mixer, or using a handheld mixer, combine all ingredients for the cinnamon cream cheese frosting, excluding the powdered sugar. Beat together until smooth. Gradually add in the powdered sugar, continuing to beat until the mixture becomes smooth and achieves a fluffy consistency, roughly 4 minutes.
- Once the cookie cups have cooled, either pipe or spoon the cream cheese frosting into them. If desired, garnish with sprinkles. For storage, place the finished cookie cups in an airtight container and refrigerate.