These Cinnamon Swirl Snickerdoodle Cupcake Cookies are a delightful blend of sweet and spiced flavors. With a hint of cinnamon in the tender cookie base and a luscious cream cheese frosting, this dessert is sure to impress.
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
2
Mix in the egg and vanilla extract until well combined. Gradually add the all-purpose flour, cornstarch, cream of tartar, baking powder, baking soda, ground cinnamon, and salt, and mix until the dough is formed. Set aside.
CINNAMON SUGAR TOPPING
3
In a small bowl, combine the 3 tablespoons of granulated sugar and 1/2 teaspoon of ground cinnamon to create the cinnamon sugar topping.
COOKIE DOUGH
4
Scoop out equal-sized balls of cookie dough and roll them in the cinnamon sugar topping. Place on the prepared baking sheet and gently flatten each cookie to about 1 inch in thickness.
5
Bake in the preheated oven for 10 minutes. Allow the cookies to cool on the baking sheet.
CREAM CHEESE FROSTING
6
In a separate bowl, mix together the softened cream cheese, softened unsalted butter, vanilla extract, and powdered sugar until smooth and creamy.
7
Fill a piping bag or a ziplock bag with the cream cheese frosting and pipe the frosting onto each cooled cookie in a circular swirl pattern. Sprinkle the frosted cookies with the remaining cinnamon sugar topping and enjoy.