Snickerdoodle Cupcakes

Remember how delicious I said the Snickerdoodle Cupcakes were at JAM? Well, I couldn't wait for Brad to try them and I wanted to make them for his birthday because, well, every birthday needs a cake, and snickerdoodles are his favorite so why not bring him the best of both worlds?

I looked at various different recipes and ultimately decided on Bakerella's version of Martha Stewart's Snickerdoodle Cupcakes. It was one of the few that used all purpose flour rather than cake flour and really, Bakerella has never steered me wrong. And the statement still stands.

They turned out very well and everyone was impressed with how well the cupcake captured the essence of the favorite cookie. Because I was putting these together while we had company over, I didn't use Bakerella or Martha Stewart's frosting recipe but rather made up my own. However, because I just threw this and that, I can't really share that with you. I'll have to define it at a later time and share that when I have it figured out. I can tell you though that it was cream cheese, butter, vanilla, powdered sugar, and cinnamon. But back to the cupcakes, Brad is a major fan. In fact, I was going to take the left over cupcakes to work with me to share with staff and he asked if we could keep them here instead so that we can finish them off. Yes, they were just that good ;o)

Snickerdoodle Cupcakes
adapted by Bakerella from Martha Stewart


1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
3/4 cup milk, room temperature

• Preheat oven to 350 degrees.
• Line regular and miniature cupcake trays with paper liners.
• In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
• In a mixer, cream butter and sugar on medium for about 2 minutes.
• Add eggs, one at a time and mix until combined.
• Add vanilla and mix until combined.
• Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.
• Fill baking cups about 3/4 full.
• Bake for about 15-20 minutes.
• Remove cupcakes from trays and let cool.

To decorate, pipe on frosting
Store in an airtight container.

Snickerdoodles, Christmas style

So for the past week or so I have been wanted to make Christmas cookies and only Christmas cookies. This tends to be a slight "problem" since Brad and my definition of a good cookie tend to differ. I like mine a bit crispy where he likes his more chewy. His all-time favorite cookie are Snickerdoodles which to me aren't Christmas-y at all. However, in wanting to do something special for him I remembered that I had a Christmas sugar blend from Target that I had found in the dollar section. So instead of using plain white sugar for the cinnamon sugar blend, I used the green, red, and white sugars and viola! Christmas cookies :o)

Snickerdoodles
(from Better Homes and Gardens) Brad's favorite version

Prep Time: 25 min
Chill: 1 hr
Bake: 10 min per batch
Oven: 375 degrees F

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 tsp baking soda
• 1/4 tsp cream of tartar
• 1 egg
• 1/2 tsp vanilla
• 1 1/2 cups all-purpose flour

• 2 Tbsp sugar
• 1 tsp ground cinnamon

Directions
1. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.

2. In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

3. Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.