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Snickerdoodle Cups with Vanilla Ice Cream

Prep time:
Cook time:
Total time:
Servings: 16 to 18 cups
Skill level: Beginner

What you need

For Snickerdoodle Cups

1/2 cup Unsalted Butter, at room temperature
3/4 cup Sugar
1 Large Egg
1 tsp Vanilla
1 3/4 cup Flour
3/4 tsp Cream of Tartar
1/4 tsp Baking Soda
1/2 tsp Salt

For Cinnamon-Sugar Mixture

1/4 cup Sugar
1 1/2 tbsp Cinnamon
2 tbsp Ground apple rings (optional)

For Garnish

As desired Caramel Sauce for drizzle

How to prepare


Preheat the oven to 350F.


In a large bowl, cream together butter and sugar until smooth. Beat in the egg, then stir in the vanilla. Sift in flour, cream of tartar, baking soda and salt until just blended. Form dough into a flat disc. If it is too soft to work with, cover with plastic wrap and chill in the refrigerator for 20 minutes up to one hour until firm.


In a small plate, stir together sugar, cinnamon and ground apple rings if using.

Roll dough out between two sheets of parchment paper to approximately a 1/4” thick. Cut out 2.7” circles. You should get 16 to 18 circles. Drop each circle in the sugar and cinnamon mixture, ensure the surface is coated well. Place in a greased mini muffin tin. Repeat for each circle. Bake for 9 minutes. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.



Once cooled, use a melon baller to scoop a portion of HÄAGEN-DAZS® Vanilla Bean Ice Cream, drizzle with caramel sauce and serve.


Snickerdoodle Cookies

You can use the off cuts of the dough to make extra cookies