A cookie that thinks it is a cupcake is exactly what my kitchen needed this week.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs , room temperature
- 1 tablespoon vanilla extract
- 3 cups all -purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon sal t
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream 1 cup softened butter and 1 1/4 cups granulated sugar on medium-high speed for 3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition, then incorporate 1 tablespoon vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture on low speed until just combined, ensuring not to overmix the dough.
- In a small bowl, combine the 1/4 cup sugar and 1 tablespoon cinnamon for the coating.
- Divide the dough into 12 equal portions (approximately 1/3 cup each) and roll into smooth balls.
- Thoroughly coat each ball in the cinnamon-sugar mixture and place them on the prepared baking sheets, spaced 3 inches apart.
- Bake for 10-12 minutes until the edges are set and the tops are slightly puffed; the centers should still appear soft.
- Cool the cookies on the baking sheet for at least 15 minutes before transferring to a wire rack to cool completely.
- To prepare the frosting, beat the cream cheese and 1/2 cup butter until smooth, then gradually add powdered sugar and 1 teaspoon vanilla, whipping until stiff peaks form.
- Using a piping bag with a large round tip, pipe a spiral swirl starting from the center of each cooled cookie moving outwards.
