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!

Snickercrinkle Cookies

Yield: 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

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:

Heat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside.
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.
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
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.

Source: adapted from An Edible Mosaic

One Year Ago: Strawberry Spinach Salad 

13 Responses to “Snickercrinkle Cookies”

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    1
    Elisabeth — May 21, 2012 @ 10:59 am

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

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    mizpurplest — May 21, 2012 @ 12:19 pm

    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!

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    Laura — May 21, 2012 @ 2:52 pm

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

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    Renee — May 21, 2012 @ 4:47 pm

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

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    The Food Hunter — May 21, 2012 @ 5:22 pm

    They look delicious.

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    ChgoJohn — May 21, 2012 @ 6:08 pm

    “Snickercrinkle” Good one, Christina!

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    7
    Jody Thompson — May 22, 2012 @ 1:18 am

    Yummy cookies!

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    Olivia — May 22, 2012 @ 5:33 pm

    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! :(

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    Emily @ Life on Food — May 29, 2012 @ 6:42 pm

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

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    susie — May 29, 2012 @ 9:13 pm

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

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    Dina — June 1, 2012 @ 8:41 am

    intriguing cookies :) i love the inside!

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    Jennifer — July 27, 2012 @ 11:14 am

    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!

    • Christina replied: — July 30th, 2012 @ 3:22 pm

      Yea! I am so glad that you enjoyed the cookies! Thanks so much for letting me know how they turned out for you! :)

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