Snickerdoodle Cups

  1. In a big bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  2. Add in 1 1/2 cups sugar, baking soda, cream of tartar, and salt.
  3. Beat until combined, scraping bowl occasionally.
  4. Beat in eggs, one at a time, and vanilla until combined.
  5. Beat in as much of the flour as you can with the mixer.
  6. Using a wooden spoon, stir in any remaining flour, the toffee pieces, and pecans.
  7. Cover and chill about 1 hour or until dough is easy to handle.
  8. Meanwhile, make frosting-in a bowl, beat butter with electric mixer on medium speed until smooth.
  9. Gradually beat in 2 cups powdered sugar.
  10. Beat in 1/4 cup milk, vanilla, cinnamon, and nutmeg until combined.
  11. Gradually beat in 6 cups additional powdered sugar and enough milk to make a frosting of spreading consistency; set aside.
  12. Preheat oven to 375; grease and lightly flour twenty-four 2 1/2-inch muffin cups or line with paper bake cups.
  13. In a small bowl, combine the 1/4 cup sugar, cinnamon, and nutmeg.
  14. Using a rounded 2-tablespoon scoop to measure dough; shape into balls and roll in sugar mixture to coat.
  15. Press each ball into a prepared muffin cup; making tops of cookies even.
  16. Bake for 15-18 minutes or until tops are lightly browned and edges are just firm (centers may dip).
  17. Cool in cups on a wire rack for 5 minutes.
  18. Remove cookies from muffin cups; cool.
  19. Spoon the frosting into a decorating bag fitted with a large star tip.
  20. Pipe a tall swirl of frosting on each cupcake.
  21. If desired, sprinkle with crushed toffee pieces.

butter, sugar, baking soda, cream of tartar, salt, eggs, vanilla, allpurpose, toffee, pecans, sugar, ground cinnamon, ground nutmeg, butter, powdered sugar, milk, vanilla, ground cinnamon, ground nutmeg, powdered sugar

Taken from www.food.com/recipe/snickerdoodle-cups-468833 (may not work)

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