Snickerdoodle Cupcake Cookies

Snickerdoodle cupcake cookies, bite size cookies in cupcake form, filled with delicious spiced buttercream frosting.Urgh.

I keep writing, deleting. Writing, deleting.



I just can’t seem to pull something together.

Mostly, I think, it’s because there is an ongoing skirmish simmering low inside me.

It’s all about Christmas, and no matter how much I want to ignore it, I can’t deny that there are two sides to this story – and they both are hunting down prime real estate in my heart.

I want to remember that Little Baby who lay in the manger. I want to transport my mind to be there in the stable with donkey’s breath over my shoulder. I want to peek into the hay, pull back the swaddling clothes and see His warm pink cheeks. I want to feel the warmth of this Baby’s outstretched hand even though our skin might never actually meet.

I want to carry this scene around in my heart whether I’m doing homework duty or morning meditation.

But truly, the tuffle of desires denies me settlement. . . .

I do so fancy gift giving and craft making and holiday eating and celebrating.

I eagerly anticipate the glee and joy on the faces of my children as they first spy the wrapped treasures under the tree.

The importance of finding (or makingย aaackk!!) the just-perfect gift for each and every loved one refuses to fade for me.

I want to offer up, to each of my friends, sparkles of joy found in little boxes and jars of lovingly baked and carefully crafted things.

I daydream of benefacting Christmas for a less fortunate family.

I donate little bits here and there, and there and here.

I want to celebrate the Christ of Christmas, family, kindness, and goodwill; but how and why does this seem, every year, to get tangled up and twisted into something other than what it was meant to be?

Every year, all these things that are borne of such good intention turn life into a frenzy of too much of everything.

Too much stuff, too much work, too much money, too much stress, too much grouchiness, and wanting, and headaches, and over-scheduling, and feeling like we’re coming unraveled.

We do this to ourselves.

Every. Year.

(Maybe you don’t??? Do tell!)

We do, and there may just be beauty in it.

Because in breaking ourselves, here is where we will find ourselves desperately lacking and turning back towards that Baby.

We’ll throw our hands into the air and cry our frustrations out, and then we’ll turn to look at that twinkling nativity and throw the rest of it to, well. . . you know.

Whatever we’ve done up to this point is suddenly more than enough.

We’re done.

Throwing in the towel.

From here on out, the focus has got to be on Love.

Even as I write this, I know I still have things to do. I’ve got three days of baking and mailing left to do.

I know if I claim to be done, I’ll be lying.

I promise you this though, I am downgrading.

I’m moving my ambitions from royally iced snowflake sugar cookies (easily three hours) to peppermint bark (7 minutes) and drop cookies.

Instead of another batch of cupcake cookies, I’ll opt for muffins.

Instead of shopping for individual teacher’s gifts, I’m buying online Amazon gift cards, because that works for everybody.

I’m going to force myself to sit quietly and breathe deep for a few minutes of every day and contemplate that Little Baby that entered the world with such understated bedazzlement.


I might be on to a new Christmas theme. . . .


If you’ve been here since the beginning, you’ve seen Snickerdoodle Cupcake Cookies - bite sized cookies in cupcake form, filled with spiced buttercream frosting. Perfect for holiday entertaining!these guys before.

This time though, they’re bite size and minus the pecans.

I would say too, that they’d be hunky dory without the toffee pieces – if you’re fresh out of toffee pieces.


If you’re notย so into nutmeg, they’d still be dee-lish Snickerdoodle Cupcake Cookies - bite sized snickerdoodlel cookies in cupcake from, filled with spiced buttercream frosting. Adorable for holiday entertaining!with cinnamon only.

The thing is, they’re a cookie.

Shaped like a cupcake.

And filled with frosting.

As my grandma would say, ” ‘Nuff said.”


Snickerdoodle Cupcake Cookies

Yield: about 60 mini-cupcake cookies

If you are a frosting lover and a snickerdoodle lover, these are the treat for you! Don't let it stop you if you don't have toffee pieces, I'm positive these would be just as good without them!


  • For the cupcake cookies:
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 cup toffee pieces
  • for coating the cookies:
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • For the Spiced Buttercream:
  • 2/3 cup softened unsalted butter
  • 7 cups powdered sugar, divided
  • 1/4 cup milk, plus extra
  • 1 teaspoon Vanilla
  • 1/4 teaspoon coarse Kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg, or a dash of ground nutmeg


For the cupcake cookies:

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar, the baking soda, cream of tartar, and salt. Beat until combined, scraping the side of the bowl occasionally. Beat in the eggs, one at a time, and the vanilla until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in remaining flour, and the 1 cup toffee pieces. Cover and chill dough about 1 hour.

Preheat oven to 375 degrees F. Line mini-muffin tins with paper baking cups. Set aside. In a small bowl, stir together the 1/4 cup sugar, cinnamon, and nutmeg. Set aside.

Using a measuring teaspoon, scoop a rounded teaspoon of dough, then shape dough into balls. Roll balls in the sugar mixture to coat. Place each ball lightly into a prepared muffin cup.

Bake for 8-11 minutes or until tops are light brown and edges are just firm (centers will dip slightly). Cool in muffin tins on wire rack for 5 minutes. Remove cupcakes from pans, cool completely.

For the Spiced Buttercream:

In a large mixing bowl, beat 2/3 cup softened butter with an electric mixer on medium speed until smooth. Gradually beat in 2 cups powdered sugar. Beat in 1/4 cup milk, vanilla, cinnamon, nutmeg, and salt. Gradually beat in 5 cups powdered sugar and enough additional milk (2-4 tablespoons) to make frosting piping consistency.

When cupcake cookies are completely cooled, pipe frosting into the center of each.


Adapted by Sara from here, originally from Better Homes and Gardens Foodgifts 2011.

14 thoughts on “Snickerdoodle Cupcake Cookies

  1. Ok. I’m totally with you on the scaling back thing. Really I am. But of ALL things to NOT do…The “royally iced snowflake sugar cookies”? Seriously? Seriously? Can you help a sister out and post the recipe at least? You don’t actually have to make them. Maybe just a little how – to for the sugar cookie challenged? Please? I don’t even need a fancy picture. How’s that for a n easy gift?

  2. Hey there, these are so cute!! Iยดm totally with you in remembering what is important during this very special time of year.. thatยดs what Xmas is all about.. the birth of Jesus and hope for all! Have a super week Xx

  3. “Too much” are two words that encapsulate this time of year for me! Ahhhh. It’s completely overwhelming.

    Love these! Cookies with extra room for frosting? ‘Nuff said indeed.

  4. I love everything about both sides of Christmas, the trouble is separating them a bit in the kids’ minds…
    These little cookie-cakes are fantastic – perfect icing ratio! I’m one of those who’ll have to leave out the nutmeg though ๐Ÿ˜‰

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