I’m going to tell you something: I adore cookies. I don’t discriminate against most baked goods, but cookies? Lord help me, I cannot control myself with them. I always think to myself, “Okay Courtney, you’re only going to have two cookies today.” This never happens if there are cookies in the house. Never. What starts off as a snack, with the good intentions of moderation, always turns into a lack of self control. Or, more often than not, I’ll walk away after two cookies and then be back for a couple more in five minutes time when the tastes and yumminess are still lingering and I have to have more.
My favourite types of cookie are pretty typical, but they’re common for a reason: they’re delicious. My first love will always be homemade peanut butter cookies. They have to be soft, and made with smooth peanut butter, and that’s if I don’t consume most of the dough first. My second, and much more newly found love, is the Snickerdoodle. It’s a perfect balance of sweet, soft, and cinnamon-y. All good characteristics in a cookie. So when I found a recipe for Snickerdoodle cupcakes on Pinterest, I had to pin it, and I knew I would find an excuse to make them. It didn’t actually take long to find an excuse, actually. My cousin was planning a surprise party for her mom’s birthday and asked me to supply cupcakes. I willingly obliged.
I found the original recipe, via Pinterest, on the Martha Stewart website. The recipe suggests a Seven-Minute Frosting, which I chose not to use. Instead I used a cinnamon cream cheese icing. Let me tell you, these cupcakes were heaven! The icing was great with the cupcake, and the cupcakes were like huge, soft, moist cookies. I reiterate: Heaven.
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
Preheat your oven to 350 degrees, and line cupcake pans with paper liners, or use a nonstick baking spray. In a large bowl, combine the flours (I used 3 cups of all purpose flour, rather than mixing two types and had no issue), baking powder and salt. Set the flour mixture aside.
In the bowl of a stand mixer (or using a hand mixer), beat the butter and sugar until light and fluffy. Add the eggs one at a time, making sure to incorporate them fully before adding the next egg. Once the eggs are well combined, add the vanilla. Add the flour mixture to the egg mixture in 3 sections, alternating with the milk. Beat until combined.
Once the ingredients are combined well, evenly distribute the batter in the prepared baking pans, and then bake for 18-20 minutes. The original recipe says to bake fully, remove from the oven and allow to cool, ice the cupcakes and then sprinkle with the remaining cinnamon and sugar. I did not do this, since I was using an icing that already had cinnamon. Instead, I removed the cupcakes about halfway through their bake time and sprinkled with the sugar and cinnamon at that point, before letting them continue to bake for the remainder of the baking time. Then, I prepared the icing and iced the cupcakes once they had cooled completely. The icing was this cream cheese icing with the addition of two teaspoons of cinnamon.
I piped the icing using a Wilton 1A tip, and voila. Perhaps one of my favourite cupcakes ever. And, outrageously, when I offered the cupcakes to my parents to try, they asked me what a Snickerdoodle was. I’m not sure if they’ve been living under a rock or something, but they really had no idea. Needless to say, I made a batch of Snickerdoodle cookies soon after, to show them what they were missing out on.