If you didn’t know, January is my birthday month. Holla at your fellow Aquarius!
Therefore, I find myself entitled to any and all birthday freebies known to man throughout the entire month.
After all, I totally rule this month. It’s like no one else exists but me. Well, that’s what I tell myself every day, anyway.
Did you know you can get a boatload of birthday freebies? It’s super cool–all you had to do was BE BORN.
Which is kind of a big deal and stuff, especially for people like your parents who now have to buy you a bunch of stuff til you’re 18, then taper off the gifts as you get older.
That’s where awesome places like Starbucks, Sephora and Benihana come in. They’re totally looking out for you and your birthday and want you to feel special and loved and appreciated and entitled. Everything I feel every day.
I’ve always been a big birthday person. I loved having parties as a kid (more people=more presents) and I’ve always enjoyed birthday dinners out to restaurants of my choice, getting free desserts with lit up candles, obnoxious songs and um, being treated like a freakin’ princess.
So even though my sister and grandma have birthdays in this month, it’s totally my month. I own it. It should be a national Hayley birthday celebration month. At least that’s what I think.
The one thing that isn’t cooperating with my birthday? The weather.
Um, hi. It’s January. That means it’s supposed to be chilly and overcast and rainy and cloudy and NOT EIGHTY DEGREES.
I’m sure someone somewhere currently buried in snow is shaking their fist at their computer screen wishing they were basking in the sun’s 80 degree rays, but not me.
Eighty degrees comes in May. Where is my rain, dammit?!
I should not be wearing a crop top and sweating while I’m driving in January. It’s not okay. It’s not fair. It’s simply disgraceful. Unless I’ll be getting wonderful rain showers in June, this ain’t okay, M. Nature. Get with the seasons!
Because I’m depressed about the weather NOT raining on my parade, I baked up some Deep Dish Snickerdoodle Cups to calm my nerves and evoke the sense that I was nestled in a corner cafe booth sipping hot fancy drinks and being celebrated for being alive on a romantic rainy day instead of sitting inside wearing shorts and thinking about swimming.
It worked. Kind of.
So the news on these cups: They’re technically cookies, but I baked the cookie dough up in my mini muffin tin. If you wanna get supah fancy (and why not?) you could call them a cross-breed of a cookie and a cupcake because of their light and tender texture and their adorable muffin top. I just called them cups since I felt more sweaty and uncomfortable than creative and that’s just not okay.
1 cup butter (2 sticks), softened
1 & 1/2 cups white sugar, plus an additional 1/2 cup set aside
2 & 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 cup canned buttercream frosting (I used vanilla, but cream cheese would be yummy), melted
1. Preheat oven to 400 degrees F. Generously grease 24 cavities of a mini muffin pan with cooking spray. In a small bowl, mix together 1/2 cup of white sugar with the entire teaspoon of cinnamon; set aside.
2. In a large bowl, cream together the butter, sugar and eggs until creamy and blended. In a medium bowl, sift together the flour, cream of tartar, soda and salt. Gradually whisk the flour mixture into the butter mixture, about a cup at a time, until a soft dough forms and all the flour’s been mixed in.
3. Portion the cookie dough into Tablespoon-sized balls and roll in the cinnamon sugar mixture. Gently spoon each coated dough-ball into one of the muffin pan’s cavities and press down on the dough slightly with the back of your spoon to fill in the cavity. Repeat process until all 24 muffin cups are filled with cookie dough.
4. Bake approximately 9-11 minutes or until the tops of the cookie cups are golden and set. Do not overbake. Allow to cool about 5-10 minutes in the pan before removing to a wire rack to cool completely. Drizzle cooled cups with melted frosting and allow frosting to harden. Serve immediately and store airtight.
**Note: For easy removal (since this may get tricky!) gently run a small butter knife’s tip around the edge of each muffin top to loosen the edges of the cookie from the pan. Then carefully twist each cookie top with your fingers and it should easily release. However, I did decapitate some cookies, they still taste awesome.
I’m reaaaally loving the idea of deep-dish cooking my cookies. It’s like a BJ’s pizookie except homemade which automatically makes it taste better. Try this super delicious looking version of molten chocolate chip cookies Shelly made over at Cookies and Cups! Just don’t blame me if you drool on your keyboard.
I have a super awesome birthday giveaway I’ll be listing tomorrow, so keep your eyes peeled! Have a marvelous Friday!