I’ve been really good, no complaining here, but I can’t do it anymore. I just can’t. This weather is killing me. It’s the worst winter ever! I’m not exaggerating, there’s evidence. Unless you’re some snow bunny, it’s crazy bad. If I wanted to live in the Arctic, I would.
First there’s our enemy the polar vortex. Seriously, he needs to be on the FBI most wanted list. And I know it’s a he, because he clearly is refusing to ask for directions. I don’t ever remember school being closed because it’s so cold outside. I’m literally hibernating like a bear. I don’t do temperatures in the single digits or below zero.
Speaking of “snow days” I don’t know whether to be mad I didn’t have all these days off when I was in school or happy. You know, after awhile those days are gonna have to be made up, which is such a bummer.
As if the dangerously cold temperatures that had us dripping faucets at night weren’t enough, there’s snow. Tons of it. Our neighborhood is a depressing Arctic landscape, the parking lots are full of snow mountains, and our deck had to be shoveled! January was the snowiest month ever here in Detroit. Not even just the snowiest January, but the snowiest month EVERRRRRRR! We got our seasonal average in one month. And what’s it doing right now you ask. Yeah, it’s snowing.
To put insult to injury, that pesky groundhog said there’ll be six more weeks of winter. He better be wrong, because this girl needs some sunshine and warmth.
For now, I’ll have to settle for these Snickerdoodle Cookie Cups. I’d never made cookies in the muffin tin before, but I can’t wait to do it again. You don’t have to worry about the cookies spreading and the crunchy exteriors are perfectly matched by the soft and chewy interiors. Oh, and this frosting! It’s a wonderfully creamy mix of cinnamon and maple syrup that is pure heaven, unlike this weather.
Ingredients
1 stick unsalted butter
¼ cup granulated sugar
¾ cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
3 tablespoons pure maple syrup
1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon cream of tartar
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 stick unsalted butter, room temperature
2-3 cups confectioners’ sugar
2-3 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 tablespoon ground cinnamon
Milk or cream, if necessary
Instructions
Make the cookie cups. In a small saucepan, brown the butter. The butter will melt and then bubble until it is dark amber in color and very fragrant. Once this happens, immediately remove it from the heat. Allow to cool 15 minutes.
Preheat oven to 375 degrees F. Coat a muffin tin with shortening.
In a large bowl, beat cooled butter with sugars until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Beat in the egg until once again light and fluffy. Beat in the vanilla and maple syrup.
In a small bowl, stir together the flour, baking soda, and cream of tartar. Add to butter mixture and stir until just combined.
In another small bowl, stir together sugar and cinnamon for topping. Using a regular sized ice cream scoop, scoop the cookie dough. Roll each scoop into a ball and coat fully in the cinnamon sugar mixture. Place in muffin tin. Repeat until cookie dough is all used. Bake for 16-18 minutes until puffed and golden brown. Cool in pan about 15 minutes, before removing from tin and cooling completely.
Make the frosting. Using a hand or stand mixer beat butter with 2 cups of confectioners’ sugar. Add the maple syrup, vanilla, and cinnamon and beat to combine. Taste the frosting, if it is not sweet enough, add more sugar. If it is too thick, add some milk or cream slowly until it is spreadable.
Generously frost each cookie with the buttercream. If the centers caved in, this is okay, and the perfect place to add more frosting! The cookie cups may be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.
Notes
Recipe adapted from Beyond Frosting
Original article: Snickerdoodle Cookie Cups
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