snickerdoodle cookie cups Recipe

If ever there was a treat that could win over a crowd with a single bite, it’s these snickerdoodle cookie cups. They have it all: buttery-soft cookie bases infused with cinnamon, a creamy white chocolate ganache filling, a generous swirl of dulce de leche, and just the right touch of cinnamon-sugar sparkle. Each bite offers a little journey through melt-in-your-mouth cookies and decadent toppings. Whether you’re searching for a show-stopping dessert for your next gathering or just want an excuse to bake something magical, these snickerdoodle cookie cups are destined to become an instant favorite.

Ingredients You’ll Need

The beauty of these snickerdoodle cookie cups lies in their simplicity—familiar ingredients work together to create a treat that feels unique and impressive. Every item you gather will shine through, providing texture, flavor, and those signature cinnamon-sugar swirls.

• Butter, melted: This is the rich foundation that keeps the cookie cups extra tender and delivers that iconic bakery-level aroma.
• Packed brown sugar (208 grams): Brown sugar lends a molasses-like depth and subtle chewiness to the cookies.
• Large egg: Essential for binding the dough and giving these cookie cups lift.
• Pure vanilla extract: Just a teaspoon steps up the flavor with warm, comforting notes.
• All-purpose flour (160 grams): The backbone of your cookie base—be sure to measure precisely for just the right texture.
• Baking powder: This helps the cookie cups puff up around the edges while keeping the centers soft.
• Salt: Brings out the best in every other ingredient, balancing the sweetness perfectly.
• Cinnamon: The star spice here, giving that classic snickerdoodle warmth and aroma.
• White chocolate chips (8 ounces): For a creamy, sweet ganache filling that pairs perfectly with the spiced cookie base.
• Heavy whipping cream (1/4 cup): Makes the ganache silky-smooth and indulgent.
• Dulce de Leche (13.4 ounces): Ready-made, thick caramel that’s a dream to pipe and brings a luscious layer of sweetness.
• Sugar (2 teaspoons): Adds a sparkly finish when mixed with cinnamon and sprinkled on top.
• Cinnamon (1/4 teaspoon): For that final dusting, echoing the snickerdoodle’s nostalgic flavor.

How to Make snickerdoodle cookie cups

Step 1: Preheat and Prep

Start by setting your oven to 350 degrees Fahrenheit, letting it heat up while you assemble your ingredients. Grease 36 mini muffin cups with non-stick spray—this helps each snickerdoodle cookie cup pop out effortlessly later. With the stage set, you’re already halfway to cookie bliss!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, stir together the melted butter and packed brown sugar until the mixture looks smooth and glossy. Add in the egg and vanilla extract, continuing to mix until it’s all incorporated. This gives your cookie dough extra depth and a beautiful, caramel-like flavor.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Blending the dry ingredients beforehand ensures they’re evenly distributed, so every bite of your snickerdoodle cookie cups will be perfectly spiced.

Step 4: Make the Dough

Pour the dry ingredients into the wet mixture, stirring gently until just combined. It may look a little thick, but that’s exactly what you want—a dough that will bake up with crisp edges and chewy centers.

Step 5: Fill and Bake

Drop about 1 tablespoon of dough into each greased mini muffin cup. Don’t worry about smoothing them perfectly; these cookie cups will even out as they bake. Slide the pan into the oven and bake for 12-14 minutes, just until the edges start to turn golden and the tops look set.

Step 6: Cool and Release

When the cookies emerge from the oven, let them cool in the pan for about 15 minutes. As they cool, the centers will sink slightly, forming the perfect little well for your fillings. To release, turn the pan upside down and tap it gently on the counter—if you greased thoroughly, your snickerdoodle cookie cups should tumble out easily. Let them cool fully before moving on.

Step 7: White Chocolate Ganache Magic

In a small saucepan over low heat, combine your white chocolate chips and heavy whipping cream. Stir gently, letting the chocolate melt slowly. Remove the pan from the heat when the chocolate is about 75 percent melted; residual heat will finish the job. Stir until everything is smooth and creamy. Remember to reserve a tablespoon or so to drizzle over the tops later!

Step 8: Fill With Ganache

Spoon or pipe white chocolate ganache into the little wells of your cookie cups. Let this layer cool and firm up a bit—it’s the surprise creamy center that makes these snickerdoodle cookie cups unforgettable.

Step 9: Pipe on the Dulce de Leche

Transfer your dulce de leche to a pastry bag fitted with a large open star tip (like a 1M). Pipe a generous swirl right over that ganache center. This is your big flavor moment—it adds color, flair, and a dreamy caramel sweetness.

Step 10: Finish with Spice and Drizzle

Mix together the sugar and cinnamon, then sprinkle it over the tops while the dulce de leche is still soft. Reheat your reserved ganache over low heat (add a drop of cream if needed to thin), and drizzle it in zigzags over the finished cookie cups. Stand back and admire your work—you just made snickerdoodle cookie cups totally worthy of a bakery window!

How to Serve snickerdoodle cookie cups

Garnishes

These snickerdoodle cookie cups are beauties all on their own, but a little extra garnish never hurts. A sprinkle of flaky sea salt highlights the caramel notes, or try a light dusting of powdered sugar for a whimsical touch. If you really want to go over the top, finish each with a smaller swirl of whipped cream or a few edible gold stars to make them pop at parties.

Side Dishes

While the cookie cups are definitely the stars, they pair surprisingly well with cool accompaniments. A scoop of vanilla or cinnamon ice cream makes for a dreamy dessert duo. Fresh berries add a bright contrast to the creamy richness, or serve with an espresso for a sweet afternoon treat that satisfies every craving.

Creative Ways to Present

Try arranging your snickerdoodle cookie cups on a tiered cake stand for a festive, whimsical dessert display. For parties, serve them in cupcake papers or set each one atop a mini dessert plate with a swirl of caramel sauce. You could even build a snickerdoodle cookie cup “tower” for a stunning holiday centerpiece that guarantees lots of smiles and maybe a few recipe requests.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra snickerdoodle cookie cups (lucky you!), keep them covered in an airtight container at room temperature. They’ll stay soft and chewy for up to three days, and you’ll love reaching for one whenever your sweet tooth calls.

Freezing

To freeze, place cooled and fully assembled cookie cups in a single layer on a baking sheet. Once firm, transfer them to a freezer-safe container with parchment between the layers. They’ll keep beautifully for up to two months—just thaw at room temperature when you’re ready to serve.

Reheating

If you like your snickerdoodle cookie cups a little warm, microwave them in 10-second bursts. Be careful not to overheat, especially due to the ganache and dulce de leche. This little warmth brings out the butter and caramel flavors for an extra-indulgent treat.

FAQs

Can I make the cookie cups in advance?

Absolutely! You can bake the cookie bases up to a day ahead, store them in an airtight container, and then fill and top with ganache and dulce de leche on the day you serve. This way, they stay fresh and look picture-perfect.

Is it possible to use regular chocolate instead of white chocolate for the ganache?

Yes, you can swap in semi-sweet or milk chocolate chips for a different flavor profile. The result will be just as rich and delicious—feel free to play with your favorites.

What if I don’t have a mini muffin pan?

No worries! You can make larger cups in a standard muffin pan—just increase the bake time slightly and keep an eye on them. The cookie bases should be golden and a bit sunken in the center when done.

Can I fill the cups with something other than dulce de leche?

Of course! Nutella, peanut butter, or even a tangy fruit jam would work beautifully if you’re in the mood for something different. These snickerdoodle cookie cups are a perfect blank canvas for your dessert imagination.

How do I prevent the ganache from getting greasy?

The key is gentle heat: remove the pan from the stove before all the white chocolate has melted, and let the residual warmth do the rest. Stirring continuously will ensure a smooth, glossy ganache every time.

Final Thoughts

Baking these snickerdoodle cookie cups is a surefire way to turn an ordinary day into something worth celebrating. Each bite is layered with cozy spice, luscious ganache, and gooey caramel—truly the kind of treat that makes you want to share the recipe with everyone you know. Give them a try, and don’t be surprised if they become your signature sweet for years to come!

Print