This post may contain affiliate links. Please read our disclosure policy.
These easy Snickerdoodle Cookie Cups are perfect for the holidays! Baked in a mini muffin pan and filled with cinnamon cream cheese frosting!
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! 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 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!
More Cookie Recipes
Fudgy Chocolate Kahlua Cookies with Bailey’s Buttercream
Carrot Cake Sandwich Cookies
Snickerdoodle Cookie Cups
Ingredients
Snickerdoodle Cookie Cups
- 3/4 cup white whole wheat flour
- 3/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 6 tablespoons butter, melted
- 2 tablespoons plain Greek yogurt, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
Cinnamon Cream Cheese Frosting
- 4 ounces low fat cream cheese, room temperature
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3/4 cup powdered sugar
Instructions
- Preheat oven to 375° F. Spray a 24 cup mini muffin tin with cooking spray and set aside.
- In the bowl of a stand mixer or with a hand held mixer beat the melted butter, sugars, and Greek yogurt until smooth and combined, 2-3 minutes. Add in the egg and vanilla extract and beat on medium high speed for another 2 minutes.
- In a large bowl whisk together the flours, cinnamon, salt, cream of tartar, and baking soda. On low speed slowly add the dry ingredients into the wet until everything is combined.
- Using a cookie scoop or measuring spoon, spoon 2 teaspoons of the dough into each mini muffin cup. Bake for 10-12 minutes. Remove from the oven and immediately use the back of a tablespoon or teaspoon and press down on the top of the cookie cup so that there is a round indention.
- Cool in the pan for 5 minutes and then remove the cookie cups and cool completely on a wire rack.
- In the bowl of a stand mixer or with a handheld mixer add all of the cinnamon cream cheese frosting ingredients except the powdered sugar and beat together until smooth. Add in the powdered sugar and continue beating it until it is smooth and fluffy, about 4 minutes.
- Pipe or spoon the cream cheese frosting into the cooled cookie cups. Top with sprinkles if desired. Keep the finished cookie cups in an airtight container in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These fabulous little cookie cups look incredibly tasty!! They would be dangerous to have around! ;)
Thanks Jocelyn, They were so dangerous having them in the house!
These are just the cutest little things I have seen all day. They definitely would make great little petit fours for a Christmas party I have coming up!
Thanks Thalia! They are so perfect to have at Christmas parties!
I adore this recipe for so many reasons! Yesterday while trying to make a greek yogurt sugar cookie (the irony!), it failed miserably! More like a flavorless sponge cake! I am adding these cute lil cookie cups to my holiday baking!
Thanks Meg! I’m constantly battling what the right amount of Greek yogurt to use in cookies is without them turning to cake!