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The origins of snickerdoodle cookies can be traced back to the early 19th century, with some theories suggesting they first emerged in New England. These cookies were likely inspired by the German "Schnecken," which means "snail" and refers to a type of cinnamon pastry. Over time, the recipe evolved, and the snickerdoodle we know today was born—a delightful blend of simple ingredients and a distinct flavor profile.

Snickerdoodle cookie cups

Discover the delightful twist on a classic favorite with Snickerdoodle Cookie Cups! These soft, chewy treats are packed with the familiar flavors of cinnamon and sugar but take on a charming cup shape. Perfect for filling with frosting, whipped cream, or ice cream, they are ideal for any occasion. Treat yourself and your loved ones to this fun and versatile recipe that makes baking a joy. Click through to explore the full recipe and create your own irresistible cookie cups today!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

3 1/4 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/4 cup granulated sugar (for cinnamon sugar coating)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the oven to 350°F (175°C). Grease a mini muffin pan or line with mini muffin liners.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

      Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until combined.

        In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 teaspoons of cinnamon.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined. If desired, fold in the chocolate chips.

            Using a tablespoon or small ice cream scoop, drop rounds of dough into the mini muffin pan. The dough should be about halfway to the top, as they will spread slightly while baking.

              In a small bowl, mix together the 1/4 cup granulated sugar and the remaining 1 teaspoon of cinnamon. Sprinkle this mixture generously on top of each cookie cup before baking.

                Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set. Be careful not to overbake.

                  Once done, remove from the oven and let the cookie cups cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                    Serve your delicious snickerdoodle cookie cups warm, or store in an airtight container for later enjoyment!

                      Prep Time: 15 minutes | Total Time: 27 minutes | Servings: 24 cookie cups