Snickerdoodle Cookie Cups with Cinnamon Marshmallow Filling
These Snickerdoodle Cookie Cups with Cinnamon Marshmallow Filling combine soft cinnamon-sugar cookie cups with a fluffy marshmallow filling for the ultimate bite-sized dessert.
If you've spent much time around Out of the Box Baking, you already know I have a weakness for cinnamon and sugar.
Over the years I've shared Snickerdoodle Cookie Bars, Pumpkin Snickerdoodle Cookies, Snickerdoodle Cupcakes, Churro Cookies, homemade churros, and even an entire roundup of my favorite cinnamon desserts. In fact, my Snickerdoodle Cookie Bars are probably the most-requested treat I take to parties. Every time I bring them, they disappear.
So when I started experimenting with filled cookie bites this week, it didn't take long before I turned my attention to Snickerdoodles.
Snickerdoodles: The Ultimate Cozy Cookie
What surprised me wasn't that these were good.
It was how much I loved them.
I expected a simple cookie bite. Instead, I ended up with one of my favorite desserts I've made all year.
The soft cinnamon-sugar cookie shell pairs beautifully with a fluffy cinnamon marshmallow filling. The result is sweet, comforting, and filled with all those nostalgic flavors that remind me of childhood, church potlucks, family gatherings, and Grandma's kitchen.
If my snickerdoodle bars are always a hit at parties, I have a feeling these little cookie bites will be just as popular.
Why You'll Love These Cookie Bites
- Soft, tender snickerdoodle cookie shell
- Fluffy cinnamon marshmallow filling
- Perfect for parties and dessert tables
- Easy to make ahead
- Great for holidays, showers, and special events
- Kid-approved and adult-approved
- Easy to transport
Ingredients
You will find a full printable recipe card at the bottom of this post but here's a look at what you'll need to make these delicious Snickerdoodles. These are basic ingredients you might already have in your pantry or refrigerator.
For the Snickerdoodle Dough
- 1 cup shortening
- 2 eggs
- 1 cup granulated sugar
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
For the Cinnamon Marshmallow Filling
- ½ cup butter, softened
- ½ cup Crisco
- 1 cup powdered sugar
- 1 (7-ounce) container marshmallow fluff
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (or more to taste)
How to Make Snickerdoodle Cookie Bites
Before we begin: When I made these cookies I was working with frozen balls of dough, made in advance and scooped to just the right size for a mini muffin pan-with small 18g cookie scoop.
Prepare two mini muffin pans with Baker's Joy or another baking spray containing flour.
In a large mixing bowl, combine shortening, eggs, and sugar. Beat until creamy.
Add flour, cream of tartar, and baking soda. Mix until a soft dough forms.
In a small bowl, combine the cinnamon and sugar coating ingredients.
Using a small cookie scoop, portion the dough into approximately 48 dough balls. Roll each ball in the cinnamon sugar mixture. Place in refrigerator for 30-60 minutes to firm up.
Preheat oven to 350 degrees Fahrenheit.
Place chilled dough balls into the prepared mini muffin tins.
Bake for approximately 12-13 minutes, or until lightly golden and set.
Immediately after removing from the oven, use a tart tamper, wooden spoon handle, or other small round tool to press a well into the center of each cookie.
Allow the cookie bites to cool in the pan for several minutes before removing to a wire rack to cool completely.
Make the Filling
Beat butter and Crisco until light and fluffy. Add powdered sugar, marshmallow fluff, vanilla, and cinnamon. Mix until smooth and creamy.
Transfer to a piping bag fitted with a decorative tip.
Pipe a swirl of frosting into each cooled cookie bite.
Finish with a light sprinkle of cinnamon sugar.
Serve and Enjoy!
A Shortcut Option
Don't have time to make homemade snickerdoodle dough? You can start with refrigerated sugar cookie dough instead. Roll the dough portions in cinnamon sugar before baking. The flavor won't be exactly the same as a traditional snickerdoodle, but the results are still delicious and pair beautifully with the cinnamon marshmallow filling.
What to Expect from these Cookie Cups
I'm a huge fan of Snickerdoodles so I knew I would love these. But I didn't account for how much I would love the cinnamon marshmallow buttercream inside of the cookie. Wow, y'all. Just. . .wow. Maybe it's the contrast of the crisp, sugary cookie with that luscious, smooth frosting. Maybe it's the cinnamon flavor sprinkled on top. I don't know. I just know that this one is a keeper, for sure.
Why I Chose Marshmallow Filling
I considered using my cinnamon cream cheese frosting, but ultimately decided against it.
One of the things I love about cookie bites is that they can sit out at room temperature during parties, showers, church events, and family gatherings. The cookies stay soft and tender, and guests can help themselves throughout the event.
The marshmallow filling was the perfect solution. It's fluffy, stable, easy to pipe, and adds a wonderful surprise in every bite.
Storage
Store in an airtight container at room temperature for up to three days.
For longer storage, refrigerate and bring to room temperature before serving.
Frequently Asked Questions
Absolutely. In fact, I froze my dough balls before baking. Simply place the frozen dough balls directly into the mini muffin pan and bake as directed, adding a minute or two if needed.
Yes. The cookie shells can be baked a day or two ahead and filled before serving.
You can, but the marshmallow filling is lighter and more stable at room temperature.
No. You can spoon the filling into the cookie bites, but piping creates a prettier presentation.
Yes. Refrigerated sugar cookie dough works well as a shortcut option.
The cookie bite format creates a soft cookie shell with a creamy surprise center, making them feel more like a miniature dessert than a traditional cookie.
They're perfect for holiday trays, cookie exchanges, baby showers, bridal showers, church gatherings, tea parties, and family celebrations.
Absolutely. These would be wonderful on a Christmas cookie tray.
This recipe already uses a homemade marshmallow frosting, but you can substitute your favorite version if desired.
If you love cinnamon treats, be sure to check out my Snickerdoodle Cookie Bars, Pumpkin Snickerdoodle Cookies, Snickerdoodle Cupcakes, Churro Cookies, homemade churros, and my Best Cinnamon Bakes roundup.
Final Thoughts
I've made a lot of cookie bites and cake bites lately, but these may be my favorite so far.
They're simple without being boring. Familiar without being ordinary. And that fluffy cinnamon marshmallow filling transforms a classic snickerdoodle into something truly special.
One bite was all it took to convince me that this recipe belongs in my permanent collection.
Other Cookie Cups from Out of the Box Baking
If you love the idea of these tiny little cookie cups, we've got other options. Here are some favorites:
Peanut Butter Cookie Cups: these are filled with delicious ganache and drizzled with peanut butter. They're topped with Reese's Pieces. Yum!
Easy Mini Cheesecake Cookie Cups: These Easy Mini Cheesecake Cookie Cups combine a soft sugar cookie base with a smooth, creamy cheesecake filling for the perfect bite-sized dessert. They're ideal for tea parties, bridal showers, baby showers, birthdays, church gatherings, and holiday dessert tables.
Brownie Bites with Chocolate Truffle Filling: These Brownie Bites with Chocolate Truffle Filling are similar to cake bites, with a somewhat lighter texture. They feature a fudgy brownie shell and rich chocolate center.
That's it for This Post, Friends!
Thanks for stopping by! If you make these delicious cookie cups and enjoy them, please leave a comment or review. Before you go, why not pin some photos to your Pinterest boards?
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
Snickerdoodle Cookie Cups with Cinnamon Marshmallow Filling
These Snickerdoodle Cookie Cups feature soft cinnamon-sugar cookie shells filled with a fluffy cinnamon marshmallow filling. They're perfect for parties, holidays, bake sales, and dessert tables.
Ingredients
- For the Cookie Cups
- 1 cup shortening
- 1 cup granulated sugar
- 2 eggs
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- For the Cinnamon Marshmallow Filling
- ½ cup butter, softened
- ½ cup Crisco
- 1 cup powdered sugar
- 1 (7-ounce) container marshmallow fluff
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon (or to taste)
Instructions
Instructions
Preheat oven to 350 degrees Fahrenheit.
Spray two mini muffin pans with Baker's Joy.
In a large mixing bowl, cream together shortening and sugar.
Add eggs and mix well.
Stir in flour, cream of tartar, and baking soda until a soft dough forms.
Scoop dough into approximately 18-gram balls.
Roll each dough ball in the cinnamon sugar mixture.
Place one dough ball into each mini muffin cavity.
Bake for 14 minutes, or until lightly golden.
Immediately press a well into the center of each cookie using a tart tamper or wooden spoon handle.
Cool in the pan for 5 minutes before transferring to a wire rack.
Make the Filling
Beat butter and Crisco until light and fluffy.
Add powdered sugar, marshmallow fluff, vanilla, and cinnamon.
Beat until smooth and creamy.
Transfer filling to a piping bag fitted with a decorative tip.
Assemble
Pipe cinnamon marshmallow filling into each cooled cookie cup.
Sprinkle lightly with additional cinnamon sugar if desired.
Serve immediately or store in an airtight container.
Notes
Dough balls were approximately 18 grams each.
This recipe yields about 48 cookie cups when portioned carefully.
The marshmallow filling remains soft and fluffy at room temperature.
These cookie cups store beautifully and are ideal for parties and dessert trays.
For a shortcut version, use refrigerated sugar cookie dough rolled in cinnamon sugar.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 4gCholesterol: 16mgSodium: 53mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
