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Snickerdoodle Cupcake Cookies

These are thick, cake-like cookies rolled in cinnamon sugar and topped with cream cheese frosting - basically what happens when snickerdoodles meet cupcakes. They're soft, sweet, and definitely more dessert than cookie.
prep time15 minutes
cook time15 minutes
resting or cooling time5 minutes
total time35 minutes
Print Recipe

Ingredients

Snickerdoodle Cookies

  • 1/3 cup salted butter, softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp cinnamon

Cinnamon Sugar

  • 2 Tbsp granulated sugar
  • 1/4 tsp cinnamon

Vanilla Cream Cheese Frosting

  • 2 oz cream cheese, room temperature
  • 1 Tbsp butter, softened
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar
  • milk, to thin if needed

Instructions

  • Preheat oven to 350°F.
  • Cream together 1/3 cup softened butter and 1/3 cup granulated sugar until light and fluffy, about 2-3 minutes.
  • Add 1 egg and 1/2 tsp vanilla extract and beat until mixed.
  • Add 1 cup flour, 3/4 tsp baking powder, and 1/4 tsp cinnamon, mixing until just combined.
  • Mix 2 Tbsp granulated sugar and 1/4 tsp cinnamon in a small bowl, reserving 1 tsp for later.
  • Scoop dough into 6 balls, roll each in cinnamon sugar, and flatten to 1/2 inch thick.
  • Space cookies 2 inches apart on a baking sheet and bake 12-15 minutes until centers puff and edges are set.
  • Cool on pan for 5 minutes.
  • While cooling, whip together 2 oz room temperature cream cheese, 1 Tbsp softened butter, and 1/2 tsp vanilla until smooth.
  • Gradually add 1 cup powdered sugar, beating until combined, adding milk 1 tsp at a time if needed for spreadability.
  • Transfer frosting to a zip-top bag, cut the corner, and pipe in a spiral on each warm cookie.
  • Sprinkle reserved cinnamon sugar on top and serve warm.

Notes

Frosting will be slightly melty on warm cookies, which is the desired texture.