cookies · Desserts

Cinnamon Butter Filled Snickerdoodles

Cinnamon butter filled snickerdoodles

What do you get when you breed a snickerdoodle cookie with a muffin and fill it with a glorious cinnamon-brown sugar-butter filling?

Well, you get perfection.

Sure, this isn’t much to look at.  “What is it?” you might be asking (as was I, as I tried to come up with a name for my creation)  “Is it a muffin?” “Is it a cookie?”

I don’t know.

I love all things cinnamon.  Cinnamon rolls= pretty much my favorite thing ever.  Snickerdoodles= my favorite cookie ever.  Poor me, in my quest to rid myself of my last 30 pregnancy pounds, I could only have a little bite of this fantastical creation.  I wanted to eat the entire pan.  Sadly,for my tummy, yet happily for my thighs and butt, the rest will head out the door to my husband’s co-workers in the morning.

I baked these cookies in a muffin tin, thus the muffin shape.  They are sort of a “deep dish” cookie, so I didn’t want to do them on a cookie sheet.  In retrospect, one of those nifty muffin top pans would have probably been perfect and not given the cookies that sunken in the middle sort of appearance.  Oh well.

Anyway, I promise you will love this cookie.

A Rumbly in my Tumbly original


makes 12 deep dish cookies

For the filling:1/2 cup butter
1 cup brown sugar, packed
2-3 tablespoons cream
1/8 teaspoon baking soda
1 tablespoon cinnamon

For the cookie dough:
1 cup room temperature butter
1 1/2 cups sugar
3 cups flour
2 eggs
1 tsp vanilla
1 1/2 tsp baking powder
1 tsp salt
1 tsp baking soda
Cinnamon/sugar mixture (this doesn’t have to be exact amounts, whatever looks good)

First, make your filling:

In a saucepan over medium high heat, melt the butter. Add in the brown sugar and whisk, bringing it up to a boil.

Let it boil for about one minute, remove from heat, and whisk in the cream.

Add the baking soda and cinnamon and whisk until combined.  Pour into a heat-resistant bowl and stick it in the fridge to cool completely.

Now, preheat your oven to 350° and start on your dough.

Mix butter, sugar, eggs, and vanilla in mixing bowl. Add remaining ingredients and mix until just combined.

Now, get out a muffin tin.  Don’t grease it or anything.  Take a heaping quarter cup of snickerdoodle dough.

Take about 1/3 of that dough and make it into a disk.  Take the other 2/3 and roll it into a ball.  Make a well in the center of the ball.

Fill the well with cinnamon-sugar buttery goodness.

Now place the disk on the top of that, and pinch around the edges to seal it really well.

Form that into a ball.  Don’t smoosh it.

Then, roll it in the cinnamon sugar mixture.

And press it into a muffin tin.  Sprinkle with a little more cinnamon sugar.

Bake for 10 minutes. 

They will come out poofy, but the center will sink in a bit as they cool.  Like I said, not the prettiest thing ever but oh-so-good.

Enjoy with a nice glass of milk.


4 thoughts on “Cinnamon Butter Filled Snickerdoodles

  1. Thank you for the idea – used apple-pie filling chopped up & added a lil more cinnamon & butter and had me some mini pies and of course ice cream! I'm a landscape designer w/ a wonderful garden – the "Aunt" of the neighborhood! Played "Afternoon Tea" w/ the little ones(boys & girls)on my cul-de-sac! Butterflies & dragonflies & hummingbirds & naming flowers/plants!

  2. Yum! I added some corn syrup to the remainder of the filling, mixed that and the cinnamon sugar topping with some popcorn and it was a killer use of the leftovers!

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