Snickerdoodle Cookie In A Cup
Snickerdoodle

Snickerdoodle Cookie In A Cup

  • May 28, 2022

Just follow the steps outlined in the recipe below to create this lovely, cinnamon-y dough, and microwave for about 50 seconds.It will also be soft initially, just like an oven baked cookie, and will firm up and become chewier as it cools.3 tablespoons of all-purpose flour Instructions In a microwave safe mug, melt butter.Add cream of tartar, salt, vanilla and two dashes (shakes) of cinnamon to cup and stir until combined.If you don’t want to use the microwave, try my very popular oven baked single serving chocolate chip cookies.Perfect Single Serving Chocolate Chip Cookies I’d love for you to keep up on my new posts and recipes by clicking on these cute buttons below, or follow me on Facebook and Twitter. .

Snickerdoodle Cookie Cups

Snickerdoodle Cookie Cups

Snickerdoodle Cookie Cups

Baked in a mini muffin pan and filled with cinnamon cream cheese frosting!Once the cookie cups are done baking, you simply pull them out of the oven and using the back of a teaspoon or tablespoon immediately press down on the top so that you have an indention in the center.The trick to replacing some of the fat in baking is not to go overboard with it or you will completely change the texture.While you are impatiently waiting go ahead and make the amazing cinnamon cream cheese frosting that you are going to use to fill those little Snickerdoodle Cookie Cups.The frosting is simply cream cheese, a little butter, powdered sugar, vanilla, and of course cinnamon.Share these Snickerdoodle Cookie Cups with guests at your next party, neighbors, family, or be stingy like Scrooge and keep them all to yourself, I won’t judge you, I promise! .

Snickerdoodle Mug Cake

Snickerdoodle Mug Cake

Snickerdoodle Mug Cake

This easy fluffy cinnamon sugar cake cooks in the microwave in just one minute.I am really excited to share this new mug cake recipe with you today.I took a small break from creating new mug cake recipes, but that ends now.To truly keep this to one serving, this makes a small cake about the size of a cupcake.To determine how many ounces your mug holds, fill it to the top with water.The key to making this cake taste like a snickerdoodle is the cinnamon sugar.It will dry out faster than a traditional oven-baked cake if left to sit out for several hours.Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you). .

SNICKERDOODLE APPLE PIE COOKIE CUPS

SNICKERDOODLE APPLE PIE COOKIE CUPS

SNICKERDOODLE APPLE PIE COOKIE CUPS

Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat!Mini apple pies with a delicious, homemade snickerdoodle cookie crust!Snickerdoodle Apple Pie Cookie Cups are one of my absolute favorite fall desserts.Apples and cinnamon just go together so wonderfully so I decided to use my favorite snickerdoodle cookie recipe to make the crust with.I think apple goes the best with the cinnamon flavor in the snickerdoodles, but I think a peach filling would be amazing too…hmmm, I think I’ll have to try that sometime soon!You can definitely heat the apple pie filling up if you prefer to warm it up before serving, but it is completely cooked as is.Yes, you can use pre-made snickerdoodle cookie dough to make the crust for these mini apple pies!In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt.Bake for about 12 minutes at 350 degrees or until the edges turn slightly golden brown.If desired, sprinkle some of the remaining cinnamon/sugar mixture on the top of the pie filling.1 (21 oz) can apple pie filling Cinnamon/Sugar Mixture 1/4 cup sugar.In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt.Bake for about 12 minutes at 350 degrees or until the edges turn slightly golden brown.If desired, sprinkle some of the remaining cinnamon/sugar mixture on the top of the pie filling.These mini apple pies can be stored at room temperature for 2-3 days.I would wait to add the filling until right before serving just to keep the crust as fresh as possible, but you can store any leftover cookie cups at room temperature, no refrigeration necessary.Yes, you can freeze the cookie cups after baking them but wait to add the apple pie filling until after you have thawed them.Of course, apple pie is always wonderful with vanilla ice cream so you can add a scoop of that too!Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat!Mini apple pies with a delicious, homemade snickerdoodle cookie crust! .

Caramel Apple Snickerdoodle Cookie Cups – Mildly Meandering

Caramel Apple Snickerdoodle Cookie Cups – Mildly Meandering

Caramel Apple Snickerdoodle Cookie Cups – Mildly Meandering

This week, I whipped up my new favorite dessert – caramel apple snickerdoodle cookie cups!To avoid the cookie cups getting soggy from the filling, I suggest eating within about 2 days.Roll each dough ball in cinnamon sugar mixture before placing in muffin tin.Press down each cookie dough ball and make a little cup going about 1/2 way up the muffin tin.Place cookie cups in oven and bake for 12-13 minutes.If the cookies haven’t cupped enough, use a spoon to press the inside in a little bit. .

Mini Maple Snickerdoodle Cookie Cups

Mini Maple Snickerdoodle Cookie Cups

Mini Maple Snickerdoodle Cookie Cups

These easy Maple Snickerdoodle Cookie Cups are such a fun way to change up a classic treat!They’re filled with a velvety maple cinnamon buttercream that pushes them over the edge into perfection.When I first started dating my boyfriend, we made a chocolate layer cake, or he did rather.When we finally got a copy of the recipe, I was super excited; all he used to talk about was this snickerdoodle cookie.So I took his original recipe and changed around a few of the ingredients to make these Maple Snickerdoodle Cookie Cups.So I decided that I needed to change the recipe to be more user friendly with maple syrup.They’re filled with a velvety maple cinnamon buttercream that pushes them over the edge into perfection.Baking soda 1/4 tsp Cream of tartar For the Snickerdoodle Coating 2 tbsp Sugar.Maple syrup 2 tsp Cinnamon Instructions Make the Cookie Cups Preheat oven to 375° and coat mini muffin pan with cisco or with a light spray of cooking spray.In a separate bowl, combine flour, baking soda and cream of tartar.Slowly add into batter and beat on medium low speed until well combined.Use a tart shaper and gently press into the center of the cookie to form a cup.Using a stand mixer, beat the butter for several minutes until light and fluffy.Add powdered sugar and slowly increase speed from low to medium.Add heavy whipped cream and increase speed to medium high; beat for several minutes until light and fluffy. .

Snickerdoodle Cookie Cups

Snickerdoodle Cookie Cups

Snickerdoodle Cookie Cups

You know, after awhile those days are gonna have to be made up, which is such a bummer.As if the dangerously cold temperatures that had us dripping faucets at night weren’t enough, there’s snow.Our neighborhood is a depressing Arctic landscape, the parking lots are full of snow mountains, and our deck had to be shoveled!To put insult to injury, that pesky groundhog said there’ll be six more weeks of winter.You don’t have to worry about the cookies spreading and the crunchy exteriors are perfectly matched by the soft and chewy interiors.It’s a wonderfully creamy mix of cinnamon and maple syrup that is pure heaven, unlike this weather. .

Snickerdoodle Mug Cake – Mildly Meandering

Snickerdoodle Mug Cake – Mildly Meandering

Snickerdoodle Mug Cake – Mildly Meandering

Snickerdoodle Mug Cake – A quick and easy one minute, single serving dessert!Delicious snickerdoodle cake batter topped with cinnamon sugar and microwaved for just a minute!Snickerdoodles are my favorite cookies too so having all of those delicious flavors in cake form was pure perfection.All you need is 1/4 cup heavy whipping cream, 1 tbsp powdered sugar, and 1/4 tsp vanilla extract.One of my favorite parts of the holidays every year is making a fresh batch of snickerdoodles.Last time I made a batch of snickerdoodle cookies, I added slices of almonds on top in the shape of a sand dollar and they were so cute!I whipped this up, threw on The Office, and just lounged for a bit in the afternoon before starting up work again for the day.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver.Glossy Ceramic Coffee Mug, Tea Cup for Office and Home, 18 oz, Dishwasher and Microwave Safe, 1 Pack (Purple) Nutrition Information: Yield: 1 Serving Size: 1. .

Snickerdoodles for Two

Snickerdoodles for Two

Snickerdoodles for Two

If you haven’t experienced the heaven that is a snickerdoodle cookie, allow me to attempt to translate their deliciousness into words.They’re soft, slightly chewy, rich, not too-too sweet, and they have a warm and cozy cinnamon-sugar coating.They’re simple, delicious, and perfect for dunking in a cold glass of milk or a hot cup of coffee.They’re also incredibly easy to make, especially when you’re preparing a super small batch, like this.Snickerdoodles traditionally use a combination of baking soda and cream of tartar as a leavening agent.In a small bowl, whip together the room temperature butter and sugar with a fork.Add the egg yolk, vanilla extract, and salt to the bowl with the butter and sugar.Add the flour and baking powder to the bowl and stir together with a fork until everything is evenly combined.In a separate small bowl, stir together the cinnamon and sugar for the topping.Place the cinnamon sugar coated cookie dough balls on a parchment-lined baking sheet.Bake the cookies for about 15 minutes or until they're mostly flattened, golden brown on the outer edges, and a little cracked on top.The butter must be room temperature or else you won’t be able to effectively combine it with the sugar.Finally, add ½ tsp baking powder and ⅓ cup all-purpose flour to the bowl.Bake the snickerdoodles in the preheated 350ºF oven for 15 minutes, or until they’re mostly flattened, the edges are golden brown, and the tops might appear slightly cracked. .

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