When I first started dating my boyfriend, we made a chocolate layer cake, or he did rather. The next thing we baked was a box of snickerdoodles. This particular brand was the closest snickerdoodle he could find to his favorite childhood recipe. Yesterday was the first time he actually made the recipe from scratch. I am writing this post as I anxiously wait for the first batch to come out of the oven. He made the entire batch himself and only called me to ask me where a few ingredients could be found. When we finally got a copy of the recipe, I was super excited; all he used to talk about was this snickerdoodle cookie.
So I took his original recipe and changed around a few of the ingredients to make these Maple Snickerdoodle Cookie Cups. I’ve had a jar of maple sugar in my pantry for quite some time and I’ve been dying to make something with it. I made the first batch and they were fantastic but totally flat. However, I didn’t have enough maple sugar for a second batch. So I went on a quest to find more. Turns out it’s super expensive. So I decided that I needed to change the recipe to be more user friendly with maple syrup. I also used brown butter because I liked the nuttiness of the brown butter.
I topped these cookie cups with a fluffy maple cinnamon frosting. I love the little dollop of frosting on top. This is one of those cookies that I can’t keep at the house. I had to give away all my extra cookies because I could just keep eating them all day. I am very pleased with my first homemade snickerdoodle recipe!
- ½ C Unsalted butter, browned.
- ¼ C Sugar
- ¾ C Light brown sugar
- 1 Large egg
- ½ tsp Pure vanilla extract
- 3 tbsp Maple syrup
- 1½ C Flour
- ¼ tsp Baking soda
- ¼ tsp Cream of tartar
- 2 tbsp Sugar
- 1 tbsp Cinnamon
- ½ C Butter, softened
- 2 C Powdered sugar
- 1 tbsp Heavy whipping cream
- 2 tbsp Maple syrup
- 2 tsp Cinnamon
- Preheat oven to 375° and coat mini muffin pan with cisco or with a light spray of cooking spray.
- Brown butter in a sauce pan over medium heat. Once butter is melted, stir constantly until butter turns light brown and starts to have a nutty aroma.
- Combine browned butter with sugar and light brown sugar and beat on medium speed until well creamed together.
- Add egg, vanilla and maple syrup. Mix into butter and sugar until egg is well beaten.
- In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined.
- On a small plate, combine sugar and cinnamon and stir to combine. Measure out about two tablespoons of dough. Roll into a ball and then roll in cinnamon sugar mixture.
- Place into a mini muffin pan. Bake at 375° for 10-14 minutes until they turn light brown.
- Remove from oven and allow to set for 5-10 minutes. Use a tart shaper and gently press into the center of the cookie to form a cup.
- Allow cookies to set for another 10 minutes before removing from muffin tin. Allow to cool completely.
- Allow butter to come to room temperature. Using a stand mixer, beat the butter for several minutes until light and fluffy.
- Add powdered sugar and slowly increase speed from low to medium. Frosting will become thicker. Add heavy whipped cream and increase speed to medium high; beat for several minutes until light and fluffy.
- Lastly, add maple syrup and cinnamon and beat until incorporated.
- Fill cookie cups with frosting once cookies are cooled.
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