Mini Snickerdoodle Cookie Cups

Why You’ll Love This Recipe

Mini Snickerdoodle Cookie Cups are the ultimate mash-up of texture and flavor. The cinnamon-sugar coating gives each bite a slightly crisp edge, while the inside remains soft and chewy. Their unique cup shape makes them ideal for creative fillings, and they’re easy to make in mini muffin tins. They look impressive, taste amazing, and disappear fast at any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Cream of tartar
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Ground cinnamon (for rolling)
• Additional granulated sugar (for rolling)
• Optional filling (cream cheese frosting, caramel, chocolate, etc.)

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
2. In a small bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
3. In a larger bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
6. In a separate small bowl, mix ground cinnamon and sugar for rolling.
7. Scoop small portions of dough, roll into balls, and then roll each in the cinnamon-sugar mixture.
8. Place one dough ball into each cavity of the mini muffin tin.
9. Bake for 10–12 minutes, or until the tops are set and lightly golden.
10. Immediately after baking, use the back of a teaspoon or a small spoon to gently press the center of each cookie to form a cup.
11. Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
12. Once cooled, fill with your desired filling.

Servings and timing

This recipe makes approximately 24 mini cookie cups.
Prep time: 20 minutes
Cook time: 12 minutes
Cooling and filling time: 20 minutes
Total time: 52 minutes

Variations

• Cream Cheese Filling: Pipe in sweetened cream cheese frosting for a rich, tangy center.
• Caramel Apple: Fill with a small dollop of caramel and top with finely diced apples.
• Chocolate Ganache: Pour in a simple chocolate ganache for an indulgent twist.
• Peanut Butter Cup Surprise: Press a mini peanut butter cup into each cookie cup right after baking.
• Holiday Spice: Add a dash of nutmeg or clove to the dough for a seasonal flavor.
• Gluten-Free Option: Use a gluten-free flour blend that substitutes 1:1 for all-purpose flour.

Storage/Reheating

Store the cookie cups in an airtight container at room temperature for up to 4 days.
If filled with dairy-based fillings, refrigerate and consume within 3 days.
To freeze, store unfilled cookie cups in a freezer-safe bag or container for up to 2 months. Thaw at room temperature and fill just before serving.
No reheating necessary unless warming a specific filling.

FAQs

Can I make these cookie cups ahead of time?

Yes, you can bake the cookie cups up to two days in advance and fill them closer to serving time.

What’s the best filling for snickerdoodle cookie cups?

Popular options include cream cheese frosting, caramel, Nutella, or even pudding.

Can I use store-bought cookie dough?

You can, but for the classic snickerdoodle flavor and texture, homemade dough is recommended.

Do I need to chill the dough?

Chilling isn’t required, but it can help the dough hold its shape better during baking.

How do I keep the cookie cups from sticking to the pan?

Grease the mini muffin tin well or use a non-stick spray. Silicone muffin pans also work great.

Can I make these without cream of tartar?

Cream of tartar is essential for the traditional tangy flavor, but in a pinch, use baking powder as a substitute.

Can I double the recipe?

Yes, simply double all ingredients and use multiple mini muffin pans or bake in batches.

What size dough ball should I use?

A rounded tablespoon of dough per cup usually works well for mini muffin tins.

Can I freeze them with filling?

It’s best to freeze the cookie cups unfilled and add the filling after thawing for optimal texture.

Are these good for kids?

Absolutely! Their small size and fun fillings make them a hit with kids and adults alike.

Conclusion

Mini Snickerdoodle Cookie Cups combine the nostalgic flavor of cinnamon-sugar cookies with a playful, customizable presentation. Whether you fill them with creamy frosting, gooey caramel, or rich chocolate, they’re guaranteed to impress. Perfect for holidays, parties, or anytime you want a treat that’s both classic and creative.

Mini Snickerdoodle Cookie Cups

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mini Snickerdoodle Cookie Cups are soft, chewy cinnamon-sugar cookies baked into bite-sized cup shapes, perfect for holding fillings like cream cheese frosting, caramel, or ganache. A fun and flavorful twist on a classic favorite.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 52 minutes
• Yield: 24 mini cookie cups
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)
• Optional filling: cream cheese frosting, caramel, chocolate ganache, etc.

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin.
2. In a small bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add egg and vanilla extract; mix until well combined.
5. Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
6. In a separate bowl, mix 2 tablespoons granulated sugar with 1 teaspoon cinnamon for rolling.
7. Roll dough into small balls (about 1 tablespoon each), then roll each ball in cinnamon-sugar mixture.
8. Place one dough ball in each mini muffin cup.
9. Bake for 10–12 minutes, or until tops are set and lightly golden.
10. Immediately after baking, press the center of each cookie with the back of a teaspoon to form a cup.
11. Let cookie cups cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
12. Once cooled, fill with your desired filling and serve.

Notes

• Fillings can be added right before serving to maintain texture.
• Unfilled cups can be frozen and stored for up to 2 months.
• Silicone mini muffin pans make removal easier and reduce sticking.
• For a festive touch, sprinkle filled cups with extra cinnamon-sugar or drizzle with chocolate.

Nutrition

• Serving Size: 1 cookie cup (unfilled)
• Calories: 110
• Sugar: 8g
• Sodium: 65mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg