Snickerdoodle Cupcake Cookies

Instructions

For the Frosting 

1. Mix together the cream cheese, butter and vanilla until fully combined.
2. Add the powdered sugar and continue to mix until the frosting is light and fluffy. If the frosting is too thick, add a tsp. of milk at a time until your desired consistency is reached.
3. Set aside.

For the Cookies

1. In a stand mixer, or a bowl with a handheld mixer, combine the butter and sugar until light and fluffy, 3-5 minutes. Take the time to do this, it makes the cookies so fluffy!
2. Add the vanilla and the eggs, one at a time, mixing each egg fully before adding the next.
3. Pour in the flour, baking soda, baking powder, cinnamon and salt. Carefully mix just until the flour is absorbed and a cookie dough forms.
4. Place the dough into the refrigerator for one hour.
5. When ready to bake, preheat the oven to 350˚F.
6. Line two baking sheets with parchment paper.
7. Scoop a 2 Tbsp. portion of the cookie dough and roll it into a ball with your hands.
8. Place the cookie dough ball into the cinnamon sugar mixture and roll to coat.
9. Place the cookie dough ball onto the prepared cookie sheet.
10. Repeat until all of the cookie dough has been rolled into balls and coated in the cinnamon sugar mixture.
11. Use the bottom of a glass to push the cookie dough balls into ¼-inch circles.
12. Bake at 350˚F for 13-15 minutes, being careful not to overbake. When the tops of the cookies lose their shininess in the middle, that’s when they are ready to be pulled out of the oven.
13. Allow the cookies to cool on a wire rack.
14. Frost the cookies. If you wish to pipe the frosting, fill a gallon-sized Ziploc bag with the frosting. Squeeze all of the frosting to one corner, snip the corner with scissors and pipe the frosting onto the cookies.
15. Top with sprinkles of your choice.