Snicker doodle cupcakes and cookies

Snicker doodle cookies

1 cup butter softened

1 1/2 cups sugar

2 eggs room temperature 

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons sugar

3 teaspoons cinnamon 

Preheat oven to 350 degrees. Cream butter and 1 1/2 cups sugar in a bowl. 

Next add eggs and mix.

In a separate bowl combine the flour, cream of tartar, baking soda and salt.

Pour the dry mix into the wet mix until thoroughly combined.

Place the dough and an ungreased cookie sheet into the freezer and let chill for about an hour. 

In a bowl mix the 3 tbsp of sugar and 3 tsp of cinnamon together.

When the dough is chilled and firm take a teaspoon and spray a little nonstick cooking apart on the spoon. Now scoop out some dough and roll into the cinnamon sugar mixture. Place on cold cookie sheet and press down gently to flatten the tops of the cookie a bit.

(For smaller cookies to go on the top of the cupcakes I use a 1/4 teaspoon  scoop)

 Place the cookie sheets in the oven and bake for 10 minutes. Remove from oven and let cookies cool for a minute then immediately transfer them to a cooling rack. 

If you are making 1 teaspoon sized cookies it will make about 48 cookies.

Original recipe from: http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

Snicker doodle cupcakes:

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup melted butter cooled

1 1/4 cups sugar

2 eggs room temperature

1 teaspoon vanilla extract

1/4 cup almond extract

1/4 cup cup milk

1/4 cup cinnamon sugar

Preheat the oven to 350 degrees. In a bowl combine the flour, baking powder, salt and cinnamon.

In a separate bowl mix the melted butter and sugar until light in color.

Next mix in the eggs, vanilla, almond extract and milk.

Combine the dry ingredients into the wet ingredients.

Spoon the mix into the cupcake liners and bake for 25 minutes or until a toothpick comes out clean.

In a small cup or bowl, melt a tablespoon of butter.

When you take the cupcakes out of the oven let them cool long enough for you to be able to handle them but that they are still warm and brush the tops of them with a little butter (or in my case since my son likes to steal all of my kitchen utensils, dip the bottom of a spoon in some melted butter and spread it on the tops of the cupcakes) 

Then dip the buttered tops of the muffins into the cinnamon sugar mixture.

Cinnamon vanilla buttercream:

1 stick of butter softened

2 cups powdered sugar

1/2 teaspoon vanilla extract

1 teaspoon of cinnamon

1 tablespoon of milk

In a bowl beat the butter until fluffy. Add the powdered sugar and beat until fully incorporated together. Add the vanilla and cinnamon and milk to loosen up the buttercream a bit. Frost cupcakes when fully cooled. Place in the fridge for 10 minutes to let the frosting firm up a bit then stick cookie into the frosting. 

Original recipe from: http://www.yourcupofcake.com/2010/11/snickerdoodle-cupcakes.html