Snickerdoodle Cookie Cupcakes

Olivia Russell


These super sweet cookie cupcakes make the perfect dessert for when your sweet tooth is holding you hostage and calories are just not a factor any more!
The joining of these different textures and flavours are awesome and a must try!
(Don't eat all!)


★★★★★ 1 vote

1 Hr
15 Min


  • 2 stick
  • 1 c
  • 1
  • 2 tsp
    vanilla extract
  • 3 c
  • 1 tsp
    baking soda
  • 2 1/2 tsp
    ground cinnamon
  • 2 tsp
  • 1/4 c

  • 2 1/2 c
  • 1 1/2 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1/2 c
  • 1 c
  • 2
  • 1 1/2 c
    soy milk
  • 1/4 c
    cream cheese

  • 2 Tbsp
  • 1 c
    sour cream
  • 1 c
  • 1 1/2 c
    powdered sugar
  • 1 Tbsp
    soy milk

How to Make Snickerdoodle Cookie Cupcakes


  1. Preheat oven to 350°F / 180°C
    For the Cookies: Line two large cookie sheets with parchment paper or non stick spray.
    In your stand mixer with a paddle attachment, cream the softened butter until smooth, then add the sugar and beat until fluffy and light. Mix in the egg and vanilla.
  2. In a separate bowl, whisk together the flour, baking soda, cinnamon. Slowly add the dry ingredients to the wet ingredients while running your mixer on low speed. Don't overmix!
  3. In a small bowl mix cinnamon and sugar together. Roll the dough into 3/4 inch sized balls and coat them with the cinnamon-sugar mix. Place the balls on the baking sheet and bake for about 10 minutes and let them cool down.
  4. For the cupcakes:
    Line a cupcake tray with paper liners. Sift together flour, baking powder and cinnamon. Set aside. In your stand mixer with the paddle attachment, cream butter and sugar on medium high speed for about 2 minutes, then add the eggs, one at a time. Keep beating for another 2 minutes.
  5. Add the flour mixture in three additions and the milk in two additions. The dough will get thick but you can turn off your mixer and knead the dough until all ingredients are incorporated.
  6. Fill the batter in the baking cups, about 3/4 full and bake for about 15 minutes, until a tooth pick inserted in the middle comes out clean. Let the cupcakes cool down.
  7. For the frosting:
    Cream the butter with the paddle attachment on high speed until fluffy. Add 1 cup of powdered sugar and keep beating for another 2 minutes. Add the sour cream and the rest of the sugar and continue on medium high speed for 2 minutes. In case your frosting is too thick, add some milk, if it is too liquid, add some sugar.
  8. Place some of the frosting on the cupcakes, top with a cookie and decorate with a dab of frosting.

Printable Recipe Card

About Snickerdoodle Cookie Cupcakes

Course/Dish: Cookies, Other Desserts
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Kosher
Other Tag: For Kids

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