If you grew up obsessed with Dunkaroos, this Snickerdoodle Dunkaroo recipe is for you. These bite-sized mini snickerdoodles are perfectly soft, coated in classic cinnamon sugar, and paired with a rich, tangy cream cheese icing. Whether you’re building a “cookie charcuterie board” or packing individual treat boxes, these dunkable treats are a guaranteed crowd-pleaser.
Ingredients
The Mini Snickerdoodles
- 3 1/4 cups (406g) All-Purpose Flour
- 1 tsp (5g) Baking Soda
- 1 tsp (6g) Salt
- 1 1/2 tsp (5g) Cream of Tartar (essential for that classic tang!)
- 1 cup (227g) Unsalted Butter, softened
- 1 1/3 cup (267g) Granulated Sugar
- 1/3 cup (67g) Light Brown Sugar, packed
- 2 Large Eggs, room temperature
- 2 tsp Pure Vanilla Extract
- For Rolling: 1/3 cup Sugar + 1 tablespoon Cinnamon
Cream Cheese Icing (The “Dunk”)
- 8 oz (227g) Cream Cheese, room temperature
- 1/2 cup (113g) Unsalted Butter, softened
- 2 cups (240g) Powdered Sugar, sifted
- 1 tsp Pure Vanilla Extract
- Pinch of Salt (optional)
Instructions
1. Prep and Mix
Preheat your oven to 350°F. Line your baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar. Set aside.
2. Cream the Butter
In a large bowl or stand mixer, cream the softened butter and both sugars (granulated and brown) until the mixture is light, fluffy, and pale in color.
3. Add Wet Ingredients
Add the eggs one at a time, followed by the vanilla extract. Mix on medium speed until everything is evenly combined.
4. Fold and Roll
Gently fold in your dry flour mixture until just combined. In a small separate bowl, mix your cinnamon and sugar for rolling. Scoop the dough into tiny balls—about 1/2 tablespoon each. Roll each ball in the cinnamon sugar until fully coated.
5. Bake
Place the balls on your baking sheets about 1 inch apart. Flatten them slightly with your palm or the bottom of a glass. Bake for approximately 7 minutes.
Baker’s Tip: Do not overbake! They should look set but still very pale. Let them cool completely on the sheet to keep that signature soft texture.
6. Make the Icing
While the cookies cool, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, followed by the vanilla and salt. Whip until the icing is smooth, creamy, and irresistible.
7. Assemble
To serve “Dunkaroo style,” place the icing in a small bowl in the center of a tray and surround it with the mini cookies. For individual sales or gifts, portion the icing into 2oz condiment cups and place them in boxes with the cookies.
Estimated Yield: This recipe should produce approximately 85 to 95 mini cookies.
Why This Recipe Works
- Cream of Tartar: This isn’t just for leavening; it’s what gives snickerdoodles their unique chew and slightly tart flavor that cuts through the sweet cinnamon sugar.
- Miniature Size: Making these as 1/2 tablespoon “bites” increases the surface area for the cinnamon sugar coating, ensuring every dunk is packed with flavor.
- The “Dunk” Consistency: By using a full block of cream cheese, this frosting is sturdy enough to hold up to dipping without being too runny.
Dunkaroo boxes, condiment cups, piping bags, baking sheets, hand mixer, vanilla extract used in this recipe and tons of other items I use to bake with is linked for you in my Amazon Storefront!
Snickerdoodle Dunkaroos
Ingredients
Method
- Prep: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, and cream of tartar. Set aside.
- Cream: In a large bowl, cream the softened butter and both sugars together until light and fluffy.
- Mix: Add the vanilla and eggs, mixing until evenly combined.
- Fold: Gently fold in the flour mixture until just combined. In a small bowl, mix the cinnamon and sugar for rolling.
- Shape: Roll out small dough balls (approximately 1/2 tablespoon each) and roll them in the cinnamon sugar. Place them on the baking sheets about 1 inch apart. Flatten slightly.
- Bake: Bake for approximately 7 minutes, then let them cool completely on the baking sheets.
- Make the Icing: Cream the butter and cream cheese together. Add vanilla and then the powdered sugar, one cup at a time, until smooth and creamy.
- Assemble: Assemble dunkaroo boxes or place the icing in a small bowl in the center of a serving tray and surround it with the cooled cookies.
Video
@bubbas_daughter Replying to @gonegirl_00 the 25th favor in my quest to make 100 flavors of Dunkaroos is Snickerdoodle! Mini snickerdoodle cookies with cream cheese icing to be specific 🥰 comment below any specific Dunkaroo or cookie flavors you want to see for Halloween or Fall! #snickerdoodlecookies #minicookies #dunkaroos #dunkaroosrecipe #bestsnickerdoodles Recipe: For the cookies: 3 1/4 cup APF 1 tsp baking soda 1 tsp salt 1 1/2 tsp cream of tartar 1 cup unsalted butter, soft 1 1/3 cup granulated sugar 1/3 cup light brown sugar 2 eggs, room temp 2 tsp vanilla (I used vanilla bean paste) (For rolling: 1/3 cup sugar & 1 tablespoon cinnamon) For the icing: 8 oz cream cheese, room temp 1/2 cup unsalted butter, soft 2 cups powdered sugar 1 tsp vanilla
♬ original sound – Blinch09²
