Going along with the fall theme from yesterday, I decided to feature a baked good that has autumn written all over it – snickerdoodle cupcakes topped with snickerdoodle cookies for double the snickerdoodle fun!
I wish those were the cupcakes we made. Ours were tasty, but bakerella makes these look simply amazing.I’m pretty sure it’s the cinnamon smell that makes the whole house feel cozy when these guys are baking. Unfortunately, I missed most of that smell since I got home once everything was already out of the oven. That’s right, that means Dan made these wonderful treats 100% on his own! He followed the Martha Stewart snickerdoodle cupcake and cookie recipes exactly and got these to show for it.
We used the recommended 7-Minute frosting too, and it was a perfect combination. I would advise making about half of the frosting recipe though – we had a lot left over.Once the cupcakes and cookies are baked (and cooled), just frost a cupcake, plop a cookie on it, then frost the top of the cookie. Here’s our version of these yummy treats:
I would definitely make these again, and probably will at least once this fall. It has quickly shot to one of my favorites.What’s your favorite fall dessert?