snickerdoodle recipe

Snickerdoodle Cheesecake Bars

(8-oz.) blocks cream cheese,

c. sugar

eggs

pure vanilla extract

kosher salt

c. all-purpose flour

baking soda

cinnamon

c. (1 1/2 sticks) unsalted butter, melted

c. packed brown sugar

cinnamon sugar,

Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.

Pumpkin Cheesecake Snickerdoodles

all-purpose flour

baking powder

salt

cinnamon (ground)

¼ tsp. ground nutmeg (freshly ground)

unsalted butter (at room temperature)

sugar

brown sugar

pumpkin puree

vanilla extract

cream cheese (softened)

ginger

allspice

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.

In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.

Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.

To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.

Preheat oven to 350 and line your baking sheets with parchment paper. In a [url:3]small bowl[/url], combine the sugar and spices for the coating and set aside.

To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Snickerdoodle Cookies from Delish.com is a perfect version of the classic.

Snickerdoodle Cookies

cream of tartar

c. (2 sticks) butter, softened

c. granulated sugar, divided

Great recipe! I’m not the best baker but I this recipe helped me nail these cookies!!! They turned out perfect.

This is an excellent recipe!! Only used half a cup butter but man they came out perfect

Good recipe but the cookie size the recommended was really large and so I made them smaller. Taste delicious!

These cookies are salty. I’d look for another recipe.

These are delicious and so easy to make. My 9 and 7 year old boys helped me and probably could've done it themselves.  They taste like a true snickerdoodle cookie. We will be making these again!

This is not a good recipe. First of all why anyone uses cream of tartar in a cookie recipe...I just don’t know what to say to that. It might work if you chilled it overnight, I don’t know because I only chilled it for 30 minutes, and the recipe doesn’t even call for that. Bad all the way around.

I made these! I was able to make 38 cookies and they turned out soft on the inside and not flat!

Went exactly by the recipe and did not turn out.

These are our new favorite cookies! So good!

Play turned into a flatbread instead of a cookie

Was undone and goopy after 12 min but was over all good

Well all I’m gonna say is mine turned out great I made mine smaller so they cooked well and they were not flat at all they were and are perfect

This recipe writer forgot to tell us to refrigerate the dough for one hour prior to baking.  If you don’t, you get very flat unappealing cookies.

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Snickerdoodle Cheesecake Bars

Pumpkin Cheesecake Snickerdoodles

Snickerdoodle Cookies

Top 3 snickerdoodle recipe recipes from across the web

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Snickerdoodle Cheesecake Bars

Pumpkin Cheesecake Snickerdoodles

Snickerdoodle Cookies

The most viewed snickerdoodle recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine