Snickerdoodle - Week 9

The flavor of the week is....
SNICKERDOODLE!!! I love all things snickerdoodle.  What I like the most about this cookie is the texture, but I am unsure how to translate that into a cupcake.  My sister-in-law, Paula, introduced me to The Farm Girl, and her recipe inspired me to give these a try.  On her blog I discovered chocolate snickerdoodle cookies.  It seems perfect. The following is my copy-cat version of  The Farm Girl's cupcakes/cookies.  I'm still drooling thinking about chocolate in my snickerdoodle.  The cupcake itself does not reflect the texture of a snickerdoodle, but that's why there is the cookie on top!!!

 Snickerdoodle Cake- adapted from The Farm Girl

3 1/3 c. all-purpose flour

1 1/4 tsp. ground cinnamon

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

3 sticks butter, softened

2 c. sugar

4 large eggs

1 tsp. vanilla extract

1 1/4 c. buttermilk

Cinnamon sugar: 

1 Tbsp sugar and 1 tsp cinnamon

1.  Preheat oven to 350 degrees.  Sift together dry ingredients (except for cinnamon sugar).  In the bowl of a stand mixer with a paddle attachment cream butter and sugar until fluffy, about 2 -3 minutes.  Add eggs one at a time beating well after each addition.  Add vanilla.  Alternately add flour mixture and buttermilk beginning and ending with flour.  Fill cupcake pans 2/3 full.  Sprinkle with cinnamon sugar mixture.  Bake for 20-25 minutes.  Cool in pan for 5 minutes and remove. Let cool completely before frosting.

Cinnamon Frosting - adapted from The Farm Girl
(I could get used to cinnamon in my frosting!)

1/2c butter, softened
1/2c shortening
1 tsp vanilla
4 c powdered sugar
2-4 tablespoons half-n-half
1 tsp cinnamon

Cream butter and shortening in mixer until smooth. Mix in vanilla and powdered sugar  Add half-n-half until the frosting is the consistency you would like for decorating. Add cinnamon and mix until combined. 

Frost cupcakes and top with 1/2 of a chocolate snickerdoodle.


Chocolate Snickerdoodle Cookies - The Farm Girl

1/2 c. butter flavored shortening (it's totally worth it)

1/2 c. butter, softened

1 1/2 c. sugar

2 eggs

1 tsp. vanilla

1/3 c. cocoa

2 2/3 c. all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

sugar, for rolling

1.  Preheat oven to 400 degrees.  Cream shortening, butter, and sugar until light and fluffy.  Add eggs, one at a time, beating well after each one.  Add vanilla and beat again.  

2.  In a medium bowl combine cocoa, flour, cream of tartar, baking soda, and salt together.  Add flour mixture to creamed mixture and stir until completely incorporated.  Place extra sugar in a small bowl.  Roll mixture into small balls and roll in sugar.  Place about 2" apart on greased cookie sheets.  Bake for 8 minutes.  Remove, let sit for 5 minutes before removing to cooling rack.