Snickercrinkle Cookies

Two of my favorite cookies come together to create one incredibly addicting cookie. These cookies are a hybrid of snickerdoodles and molasses crinkle cookies. I love my snickerdoodle and crinkle cookies to be soft and puffy, and these cookies definitely fit the bill. Rolling the cookies in a cinnamon and sugar mixture before baking produce a scrumptious crinkly sugar crust. If you love the classic snickerdoodles, then you’ll flip for this delicious version!

One Year Ago: Strawberry Spinach Salad 

Snickercrinkle Cookies

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Ingredients:
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening, softened
  • 1 ¼ cups dark brown sugar, lightly packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup granulated sugar
  • 2 tablespoons cinnamon

Directions:

  1. Heat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, shortening and brown sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs and vanilla and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
  4. Place the sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar mixture, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart
  5. Bake until center is just set and begin to crack, 10 minutes, rotating the baking sheets halfway through. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Yields: 3 dozen cookies
Prep Time: 15 minutes
Bake Time: 10 minutes

Source: adapted from An Edible Mosaic

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13 Responses to Snickercrinkle Cookies

  1. Elisabeth says:

    With a name like that, they have to be good!!! Maybe I’ll make them for our company tomorrow!

  2. mizpurplest says:

    These look fabulous. I do love snickerdoodles, and yours look nice and fluffy – so often they turn out a bit too flat and get crispy. Thanks!

  3. Laura says:

    Sinckercrinckles??? I’ve never heard of these…but they look so delish…I should make them!

  4. Renee says:

    These are puffy little beauties. I want to try one now.

  5. They look delicious.

  6. ChgoJohn says:

    “Snickercrinkle” Good one, Christina!

  7. Olivia says:

    I tried making these today, and they didn’t turn out like your photo! I’m not sure if I did something wrong or not. They ended up just being regular snicker doodles! 😦

  8. This is just how I like my cookies. Nice and plump!

  9. susie says:

    These cookie look fluffy and yummy! Love the idea of making a Snickercrinkle cookie!

  10. Dina says:

    intriguing cookies 🙂 i love the inside!

  11. Jennifer says:

    These were super simple to make and as my son said “deliciously yummy”. They ended up making 5 dozen which was perfect! This will definitely be added to my cookie list!

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