Christmas cookies are popping up everywhere! In the mail, on Pinterest, at the stores, and now on my blog. I think I’ve held out long enough, the day is finally here, Christmas cookies #1 on Recipe Runner, Snickerdoodle Cookie Cups!
Okay so they aren’t exactly the traditional cookie you were expecting, but guess what, they’re even better! These little cookie cups are foolproof. How frustrated do you get when you make a batch of cookies only to have them go completely flat and spread out all over the baking sheet into one giant cookie mass. It really ticks me off when that happens and being at high altitude there’s an even greater chance of that happening, darn you thin air!
To counteract the pancake cookie problem I decided to scoop the balls of cookie dough and put them in my mini muffin tin. Now the little guys have no where to go except up, no spreading! Don’t think you’ll be getting gypped because it’s in a mini muffin tin, I scooped the same amount of dough into each cup that I would normally scoop out for a cookie. 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. Wa-lah! A cookie cup is formed!
Guess what the other magical thing about these Snickerdoodle Cookie Cups is? They are lower in fat and calories than your traditional cookie! Woot, Woot! Now we can eat a few and not feel so bad, because we all know when it comes to mini treats you can’t stop at one. To make them lighter I used a combination of regular unsalted butter, light butter (such as this), and plain non fat Greek yogurt. The trick to replacing some of the fat in baking is not to go overboard with it or you will completely change the texture. This is especially true with cookies.
Once the cookie cups are made let them cool completely. 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 light cream cheese, a little butter, powdered sugar, vanilla, and of course cinnamon. I piped the frosting into the cookie cups, but you can just spoon it in if you would prefer. The final step, which is totally optional is to sprinkle on your favorite holiday sprinkle. As we all know, everything in life is better with sprinkles! 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!
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