Snickerdoodle Cookie Cups with Cinnamon Cream Cheese Frosting

For the cookies
1 cup butter
1 1/2 cups white sugar
2 eggs
1 tsp vanilla extract
2 3/4 cups flour
1 tsp baking soda
1 Tbs cinnamon
1 tsp cream of tartar
1/4 tsp salt
3 Tbs white sugar
2 tsp cinnamon

Preheat oven to 375 degrees F. Grease mini muffin pan.

In a large bowl, combine butter and sugar. Mix in eggs one at a time blending well after each. Add vanilla and mix. In another bowl, stir together flour, baking soda, 1 Tbs cinnamon, cream of tartar, and salt. Gradually add to the wet mixture.

Combine the 3 Tbs sugar and 2 tsp cinnamon in a small bowl. Shape the dough into walnut sized balls and roll in the cinnamon sugar mixture. Place dough balls in the mini muffin pan.

Bake for 8-10 minutes. Let cool for one minute then take a 1 tsp measuring spoon and make an indention in each cookie. (My cookies fell in on their own and I didn’t have to do this step.) Let cookies cool in pan for 5 more minutes before transferring to a wire rack to cool completely.

Cookie Recipe from The Crunchy Mamacita

For the frosting
2 8 oz pkgs cream cheese, softened
1 stick butter, softened
2 cups powdered sugar
1 tsp vanilla
1 tsp cinnamon (more or less)

Cream together butter and cream cheese. Add vanilla and sugar and cinnamon and beat well. Pipe onto cooled cookies. Or eat it by the spoonful. I won’t judge you.