Cupcake Cookies Recipes

COOKIE CUPCAKES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well., Spoon about 2 tablespoons dough into each of 12 paper-lined muffin cups, filling each halfway. Bake at 375° for 10 minutes or until edges are light brown., Meanwhile, in a small bowl, beat the brown sugar, egg and salt for 5 minutes or until lighter in color. Stir in chocolate chips and walnuts. , Remove partially-baked cupcakes from oven. Spoon rounded tablespoonfuls of filling into the center of each cupcake. Bake 12-14 minutes longer or until deep golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.

CUPCAKE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together.
• Fill small candy liners (smaller than the smallest cupcake liners) with dough.
• Place side-by-side on cookie sheet.
• Bake for 10 minutes.
• Cool and frost with white or chocolate frosting.
• You can use sprinkles to make them more festive. I use red and green for Christmas.

COPYCAT SNICKERDOODLE CUPCAKE COOKIES

Steps:

• For the cookies: Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
• Whisk the flour, cornstarch, cinnamon, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside.
• Cream the butter, granulated sugar and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing on low between additions. Mix in the vanilla. Scrape down the sides of the bowl, then add the dry mixture and mix on medium low until incorporated.
• For the coating: Whisk the granulated sugar and cinnamon in a medium bowl. Set aside about 1 tablespoon of the mixture in a small bowl for topping the baked cookies.
• Divide the dough into 10 pieces, about 1/3 cup each. With wet hands, shape each piece of dough into a ball and roll in the cinnamon-sugar coating, rewetting your hands as needed. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each dough ball until roughly 1 inch thick.
• Bake until the cookies are puffed and the edges are very lightly browned, 13 to 15 minutes. Cool completely on the baking sheets.
• For the frosting: While the cookies cool, mix the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium high until combined. Add the confectioners' sugar, vanilla and salt and mix on low until incorporated, then mix on medium until light and fluffy, about 3 minutes. Transfer to a piping bag fitted with a round tip.
• Pipe a swirl of frosting starting in the center of each cookie going outward to the edge. Top with a sprinkle of the reserved cinnamon-sugar mixture. Store in the refrigerator in an airtight container.