Pumpkin Cheesecake Snickerdoodle Bars made with a pre-made sugar cookie dough, cinnamon sugar, cream cheese, and pumpkin! A delicious twist on a classic treat, perfect for Fall.

If you’re craving a treat that’s cozy and flavorful, these snickerdoodle cookie bars are just the thing. The mix of sweet dough and pumpkin cheesecake creates a delicious fall-inspired dessert that’s so easy to make. Adding pumpkin to cheesecake filling adds a seasonal twist that enhances the taste, making these snickerdoodle bars a must-try for dessert lovers!

Highlights of Pumpkin Cookie Bars

• Unique taste. Our recipe features pumpkin puree to bring in that classic Fall flavor. It adds moisture and a rich, seasonal taste that pairs perfectly with the tangy cream cheese.
• Simple steps. You’ll appreciate the ease of using pre-made cookie dough. It cuts down on prep time and makes this bar simple to whip up, even if you’re short on time.
• Great for any occasion. These pumpkin cheesecake bars are perfect for gatherings. They can be made ahead of time and served as a delightful dessert option. Bring them to various occasions, from fall celebrations to casual get-togethers. They travel well and are easy to serve.

Pumpkin Cheesecake Snickerdoodle Bar Ingredients

Pre-made cookie dough: You will need two 16.5-ounce rolls of sugar cookie dough.

Cinnamon & sugar: Mix 4 TBSP of sugar with 1 TBSP of cinnamon for a warmly spiced mixture.

Cream cheese: Use two 8-ounce blocks of softened cream cheese for the cheesecake filling.

Powder sugar: Sweeten the filling by adding powdered sugar to the mixture.

Eggs: Using two eggs will help create a wonderful texture.

Vanilla extract: Enhance the flavors by adding in vanilla extract.

Pumpkin puree: You need ½ cup of pumpkin puree for amazing flavor and texture too. Make sure to use 100% pumpkin puree and not pumpkin pie filling, they are not the same.

Tips for Making Snickerdoodle Pumpkin Cheesecake Bars

• When choosing pumpkin puree, opt for 100% pure pumpkin rather than pumpkin pie filling. The puree gives you the right texture and flavor without added sugars or spices, keeping your cheesecake bars balanced.
• Make sure your cream cheese is softened to room temperature before mixing. This helps avoid lumps and ensures a smooth, creamy filling. If the cream cheese is cold, it won’t blend well with the sugar or eggs.
• After baking, let your cheesecake cookie bars chill in the refrigerator for at least 3-4 hours. This rest time lets the filling set properly, making them easier to slice and enhancing the flavors. If you cut the bars too early, the filling might be runny or crumbly. Patience here really pays off.

How long are these cheesecake cookie bars good for?

These cookie bars will stay fresh for up to 3-5 days if stored in an airtight container in the refrigerator.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before serving.

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Pumpkin Cheesecake Snickerdoodle Bars Recipe

Pumpkin Cheesecake Snickerdoodle Bars made with a pre-made sugar cookie dough, cinnamon sugar, cream cheese, and pumpkin! A delicious twist on a classic treat, perfect for Fall!

Course Cookies, Dessert, Dessert

Cuisine American

Keyword Pumpkin Cheesecake Snickerdoodle Bars

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Chill Time 4 hours hours

Total Time 5 hours hours

Servings 12 servings

Calories 541kcal

Author Jessica & Nellie

Ingredients

• 4 TBSP granulated sugar
• 1 TBSP cinnamon
• 33 oz pre-made rolls of sugar cookie dough two 16.5 ounce rolls
• 16 oz cream cheese two 8-ounce blocks- softened
• 1 cup powdered sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup pumpkin puree

Instructions

• Preheat the oven to 350°F and line a 9×13 baking dish with parchment paper.
• In a small bowl, combine 4 TBSP of sugar with 1 TBSP of cinnamon and stir well to combine.
• Slice one roll of the cookie dough and place the slices in the pan and press down to make an even crust. Sprinkle 2 tablespoons of the cinnamon sugar over the crust.
• In a large bowl using an electric mixer, mix the cream cheese, powdered sugar, eggs, vanilla extract, and pumpkin puree until smooth. Pour the cheesecake mixture over the cookie crust.
• Pinch off pieces of the other roll of cookie dough and sprinkle all over the top of the cheesecake filling. Sprinkle with the remaining cinnamon sugar.
• Place the pan in the preheated oven and bake for 35-45 minutes until the top is golden and the middle is still slightly soft. Set aside to cool. Once cool place in the refrigerator for 4 hours or overnight. Slice, serve, and enjoy!

Notes

Store leftover snickerdoodle cheesecake bars in an airtight container in the refrigerator for up to 3-5 days.

For longer storage, consider freezing the bars. Let them cool completely, then either freeze the uncut bars or cut them into individual slices before freezing. Wrap the bars or slices tightly in plastic wrap and then aluminum foil to prevent freezer burn. Store them in a freezer bag or container for up to 3 months. Thaw in the refrigerator before serving. 

Nutrition

Calories: 541kcal | Carbohydrates: 65g | Protein: 6g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 74mg | Sodium: 357mg | Potassium: 196mg | Fiber: 1g | Sugar: 44g | Vitamin A: 2165IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 2mg

What substitutes can I use for sugar cookie dough?

You can use snickerdoodle dough instead of sugar cookie dough for a stronger cinnamon flavor. Or a shortbread dough works well if you want a buttery, crumbly base.

Alternatively, you can use homemade cookie dough instead of store-bought. It is essential to have a comparable consistency to ensure the crust holds together well. Adjusting the sweetness may also be necessary depending on the recipe used.

What is the best way to soften cream cheese?

Here in the US, cream cheese comes in an 8-oz brick wrapped in foil packaging. Most recipes call for softened cream cheese, which can be done in a few different ways:

1. Microwave it! Just 20 seconds or so in the microwave will sufficiently soften cream cheese. Be sure to remove the foil packaging first and to place the cream cheese in a microwave safe bowl.
2. Hot towel wrap! This is what I tend to do most often. All you do is get a clean kitchen rag, get it soaking wet with hot water, then ring it out quickly and wrap the hot towel around the foil package of cream cheese. It takes just a few minutes and it’s softened!
3. Let it sit out! If you can plan ahead, the absolute easiest way to soften cream cheese is just to let it sit on the counter for an hour or two. Easy!

Is there a difference between pumpkin puree and pie filling?

Yes, pumpkin puree is plain cooked pumpkin with no added spices or sugar. Pumpkin pie filling is already sweetened and spiced, which can alter the flavor and texture in your bars. Use pure pumpkin puree for best results.

What is the ideal amount of cream cheese for achieving the perfect cheesecake filling texture?

Using 16 ounces of softened cream cheese, which consists of two 8-ounce blocks, is ideal. This quantity ensures the cheesecake filling remains creamy and smooth when mixed with other ingredients.

Try more delightful cheesecake cookie recipes here:

• The taste & texture of these Easy Raspberry Cheesecake Cookies are absolutely incredible. Make a batch to see just how good they!
• For more warm, Fall flavors these Pumpkin Cheesecake Ginger Cookies deliver! The real struggle will be not eating them all immediately.
• If you love cheesecake, you will love this recipe for Chocolate Raspberry Cheesecake Cookies.
• Another simple dessert are these Strawberry Cheesecake Cookie Bars. They are a bit different texture than typical cheesecake bars, but tasty nonetheless!
• These Cherry Cheesecake Cookies taste so much like cheesecake, you won’t believe it! With simple ingredients you can create soft, luscious treats easily.

Pumpkin Cheesecake Snickerdoodle Bars are made using a pre-made sugar cookie dough, sweet cinnamon sugar, tangy cream cheese, and smooth pumpkin puree! These snickerdoodle cookie bars are both so simple to make, they come together quick for a satisfying dessert.

The post PUMPKIN CHEESECAKE SNICKERDOODLE BARS appeared first on Family Cookie Recipes.

Apple Cider Snickerdoodle Cream Pies are soft, spiced cookies filled with a tangy apple cider cream cheese frosting. This fall-inspired sandwich cookie recipe features cozy cinnamon and nutmeg in every bite, along with a creamy filling that makes them completely irresistible.

Recipe Highlights

• Perfect fall flavor combo: Apple cider, cinnamon, nutmeg, and cloves create a cozy, spiced cookie base that tastes like autumn in dessert form.
• Soft and chewy texture: The cookies bake up pillowy soft with a crisp sugar-spice coating, perfectly balanced with the creamy filling.
• Elevated snickerdoodles: Think of these as your classic snickerdoodle’s fancy cousin, upgraded with reduced apple cider for depth of flavor.
• Impressive but easy: The cookies and frosting are simple to prepare, yet the final sandwich looks bakery-worthy.
• Make-ahead friendly: You can bake the cookies ahead of time, then fill them right before serving for peak freshness.

What Are Apple Cider Snickerdoodle Cream Pies?

If you’ve ever wished snickerdoodles had a little seasonal flair, this recipe is for you. Apple Cider Snickerdoodle Cream Pies take the warm, cinnamon-sugar flavors of a classic snickerdoodle and kick them up a notch with apple cider reduction in both the cookie dough and the frosting. The result is a soft, chewy cookie with subtle apple undertones, sandwiched around a tangy cream cheese filling that’s spiked with apple cider and cinnamon.

They’re part cookie, part whoopie pie, and all delicious. Perfect for Thanksgiving dessert tables, holiday cookie swaps, or just a cozy fall baking day.

Ingredients in Apple Cider Snickerdoodle Cream Pies

Cookies

• Butter – Unsalted butter at room temperature for a smooth, creamy dough.
• Sugars – A mix of brown sugar and granulated sugar gives these cookies depth of flavor.
• Egg – Binds the dough and keeps the cookies chewy.
• Vanilla extract – Enhances the warm flavors.
• Reduced apple cider – Adds concentrated apple flavor (see notes below).
• Flour, baking powder, salt – Your base for structure and lift.
• Spices – Ground cloves, nutmeg, and cinnamon add classic fall warmth.

Frosting

• Butter & cream cheese – The base of the frosting, rich and tangy.
• Powdered sugar – Creates the fluffy structure and sweetness.
• Cinnamon & apple cider reduction – Infuse the frosting with cozy, spiced apple flavor.

Helpful Tips for Success

Complete instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

• Don’t skip the cider reduction – This step intensifies the flavor, so your cream pies taste like real apple cider rather than just a hint of spice.
• Bake just until set – Pull the cookies out as soon as the bottoms are golden. Overbaking will make them crisp instead of soft and chewy.
• Cool before filling – If the cookies are even slightly warm, the frosting will melt and ooze out.
• Use a piping bag for neatness – Piping the frosting keeps the filling even and helps the cookies sandwich cleanly.
• Chill for clean slices – For picture-perfect edges, refrigerate the assembled cream pies for 15–20 minutes before serving.

Storage Instructions

• Room Temperature – Store in an airtight container for up to 24 hours if you like a softer texture.
• Refrigerator – Keeps up to 3 days when stored in an airtight container. Let sit at room temperature for 15 minutes before serving for best flavor.
• Freezer – Freeze unfrosted cookies for up to 2 months. Thaw, then fill with frosting when ready to serve.

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Apple Cider Snickerdoodle Cream Pies Recipe

Apple Cider Snickerdoodle Cream Pies are soft, spiced cookies filled with creamy frosting — perfect for a cozy fall dessert!

Course Cookies

Cuisine American

Keyword Apple Cider Snickerdoodle Cream Pies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 9 servings

Calories 482kcal

Author Jessica & Nellie

Ingredients

Cookie Ingredients:

• ½ cup unsalted butter room temperature
• ½ cup light brown sugar packed
• ½ cup white granulated sugar divided
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons reduced apple cider see notes
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon ground cloves
• 1 teaspoon nutmeg divided
• 1 teaspoon cinnamon divided

Frosting Ingredients:

• 2 tablespoons unsalted butter room temperature
• 4 ounces cream cheese room temperature
• ½ teaspoon cinnamon
• 4 cups powdered sugar
• 2 tablespoons reduced apple cider

Instructions

• Prep the apple cider: Pour 1 ½ cups of apple cider into a small saucepan and bring it to a boil on the stovetop over medium-high heat. Boil for 10-15 minutes, or until the cider is thickened slightly and reduced to about five tablespoons. Cool and use as instructed.
• Make the cookie dough: Cream butter, sugars, egg, vanilla, and apple cider for 2-3 minutes. In a separate bowl, mix the dry ingredients (flour, baking powder, salt, and spices). Add the dry ingredients to the butter mixture and mix until a soft dough forms.
• Roll in sugar coating: Combine sugar, cinnamon, and nutmeg in a small bowl. Use a cookie scoop to scoop the dough into 2-tablespoon-sized balls and then roll the dough balls in the mixture. Place 2" apart on a cookie sheet that has been lined with parchment paper or a silicone baking mat.
• Bake: Bake at 375°F for 9 minutes until the cookies are golden brown on the bottoms, but still soft in the centers. Cool for several minutes before transferring to a wire rack to cool completely.
• Make the frosting: Beat butter, cream cheese, powdered sugar, cinnamon, and apple cider until creamy and fluffy.
• Assemble: Pipe or spread frosting on the bottoms of half the cookies, then sandwich with the remaining cookies.

Nutrition

Calories: 482kcal | Carbohydrates: 82g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 120mg | Potassium: 133mg | Fiber: 0.3g | Sugar: 80g | Vitamin A: 590IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 0.4mg

FAQs

Can I make the cookies ahead of time?
Yes, bake the cookies 1–2 days in advance and store them in an airtight container. Assemble with frosting right before serving for the freshest texture.

Can I use store-bought apple cider?
Definitely. Store-bought cider works great — just make sure to reduce it so the flavor is concentrated. Apple juice won’t give the same result.

Can I substitute the cream cheese frosting?
Yes, but cream cheese balances the sweetness perfectly. A simple vanilla buttercream or spiced buttercream would also work if you prefer.

Do these taste more like snickerdoodles or whoopie pies?
A little of both! They have the cinnamon-sugar flavor of snickerdoodles but the soft, pillowy texture and filling of whoopie pies.

How should I store leftovers?
Keep cream pies in the fridge in an airtight container for up to 3 days. Let them sit at room temp for 10–15 minutes before serving.

What if the frosting is too soft or the cookies spread too much?
If the frosting is too soft, pop it in the fridge for 10–15 minutes before piping. If the cookies spread, chill the dough balls briefly before rolling them in sugar.

More delicious snickerdoodle cookie recipes to try:

• Cream Cheese Snickerdoodle Cookies stand out from the crowd with their soft, chewy texture and the rich addition of powdered sugar and cream cheese.
• Made with just five ingredients, this simple recipe for Cake Mix Snickerdoodles delivers fantastic cinnamon flavor and a perfectly chewy bite.
• Soft, thick, and baked in a sheet pan, Snickerdoodle Cookie Bars make it easy to enjoy that classic cinnamon sugar flavor in sliceable form.
• Fresh apples and gooey caramel filling make Caramel Apple Snickerdoodles the ultimate fall twist on a favorite snickerdoodle cookie recipe.
• Packed with pumpkin flavor and rolled in cinnamon sugar, Pumpkin Snickerdoodles are a chewy, delicious cookie that quickly becomes a seasonal favorite.

Apple Cider Snickerdoodle Cream Pies bring together the best flavors of fall in one irresistible sandwich cookie — soft, chewy, spiced cookies with a creamy apple cider frosting. These are guaranteed to be the star of your dessert table this season!

The post APPLE CIDER SNICKERDOODLE CREAM PIES appeared first on Family Cookie Recipes.

Cream Cheese Snickerdoodle Cookies are delightfully soft, thick, and chewy, thanks to the addition of powdered sugar and cream cheese. These unique ingredients enhance these snickerdoodles, making them stand out from any other recipe you’ve tried!

Snickerdoodles are a classic favorite cookie for good reason. Make them with cream cheese and powdered sugar and the texture is even better than the traditional snickerdoodle recipe. These cookies are absolutely melt-in-your-mouth incredible.

What are cream cheese snickerdoodles?

While most Snickerdoodle cookies are made with butter, this recipe incorporates both butter and cream cheese. The cream cheese adds a rich flavor and ensures the cookies remain moist and soft. Using powdered sugar instead of granulated sugar enhances the sweetness and contributes to the tender texture. I genuinely believe these are the best Snickerdoodle cookies I’ve ever had!

Recipe Notes

Just a few things you should know ahead of time:

• Make sure to soften the butter and cream cheese to room temperature and mix them together before adding the other ingredients.
• The dough needs to be refrigerated for at least 1-2 hours, but you can make it up to 2 days in advance and keep it in the refrigerator until you are ready to bake.
• Once you combine the wet and dry ingredients, it is important to mix as little as possible. The texture of the cookies will be more dense and less soft if you overmix the cookie dough.

INGREDIENTS IN CREAM CHEESE SNICKERDOODLE COOKIES

Butter: I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened, but not melted before adding to the recipe.

Cream cheese: This also needs to be softened to room temperature for best results. You can use regular cream cheese or a low-fat or non-fat alternative, but regular cream cheese is ideal for the best consistency.

Powdered sugar: Make sure that you use powdered sugar, not granulated sugar. This is part of what sets these cookies apart from other Snickerdoodle recipes.

Egg: We only need 1 egg, but it is important for helping to bind the dough together so that the cookies cook properly and don’t crumble.

Vanilla extract: You can swap this out with vanilla bean paste if you prefer, but don’t leave out the vanilla!

Baking powder: This is the leavening agent in the cookies, so make sure that it isn’t old or expired.

Flour: All-purpose flour works best, but you can use a gluten-free substitute if needed.

CINNAMON SUGAR TOPPING

Sugar and cinnamon: Mixing sugar and cinnamon creates the perfect coating for the cookie dough.

TIPS FOR MAKING CREAM CHEESE SNICKERDOODLE COOKIES

• Use a cookie scoop to scoop the dough. This ensures that all the cookies are the same size which allows for even baking and creates a professional look for the finished cookies.
• Do not overbake! These cookies won’t turn golden brown and may even look a bit underdone, but that’s ok! 
• If you like cinnamon, you can roll each ball in the cinnamon/sugar mixture multiple times to double or triple-coat the cookie dough. You can also add 1-2 teaspoons of cinnamon to the cookie dough if you want to amp up the cinnamon flavor.

STORING AND FREEZING SNICKERDOODLE COOKIES

Snickerdoodles can be stored in an airtight container at room temperature for up to 5 days.

These cookies freeze well and can be stored in an airtight container in the freezer for up to 3 months. To thaw, simply take them out of the freezer and allow them to come to room temperature before serving.

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CREAM CHEESE SNICKERDOODLE COOKIE RECIPE

Cream Cheese Snickerdoodle Cookies are delightfully soft, thick, and chewy, thanks to the addition of powdered sugar and cream cheese. These unique ingredients enhance these snickerdoodles, making them stand out from any other recipe you’ve tried!

Course Cookies

Cuisine American

Keyword Cream Cheese Snickerdoodle Cookies

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Servings 24 cookies

Calories 125kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened to room temperature
• 4 oz cream cheese softened
• 1 ½ cups powdered sugar
• 1 egg
• 1 tsp vanilla extract
• ½ tsp baking powder
• 1 ¾ cup all-purpose flour

CINNAMON SUGAR TOPPING

• ¼ cup sugar
• 1 TBSP ground cinnamon

Instructions

• With a hand mixer, cream the butter and cream cheese until smooth. Add the powdered sugar and mix until smooth. Add the egg and vanilla and beat for another 2-3 minutes. Add the flour and baking powder and mix just until combined.
• Place the dough in an airtight container (or cover with plastic wrap) and refrigerate for 1-2 hours.
• Preheat the oven to 375°.
• Mix the cinnamon and sugar in a small bowl and set aside.
• Use a cookie scoop (2 tsp) to scoop the dough and roll it into 1-inch balls. Roll the balls in the cinnamon/sugar mixture and place them on a cookie sheet lined with a silicone baking mat or parchment paper.
• Bake for 8-9 minutes. Do not overbake! These cookies won’t turn golden brown and may look a bit underdone, but that’s ok!
• Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Leftover cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 125kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 48mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 193IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg

What kind of cream cheese to use in Cream Cheese Snickerdoodle Cookies?

You can use any type of cream cheese. Regular, low-fat, and non-fat cream cheese all work well in the recipe. Make sure the cream cheese is softened before adding to the other ingredients.

MORE DELICIOUS SNICKERDOODLE RECIPES TO TRY:

• The easiest cookies begin with a cake mix. These Snickerdoodle Cake Mix Cookies are made with just 5 ingredients!
• Want delicious cinnamon sugar cookies, but don’t have the time to shape individual cookies? These Snickerdoodle Cookie Bars are soft, thick, and made in a sheet pan!
• Fruit pairs well with cinnamon. Try our popular Snickerdoodle Apple Pie Cookies made with apple pie filling, or try these Peach Snickerdoodles made with fresh peaches!

Cream Cheese Snickerdoodle Cookies are delightfully soft, thick, and chewy, thanks to the addition of powdered sugar and cream cheese. These distinctive ingredients set these snickerdoodles apart from any other recipe you’ve ever experienced!

The post CREAM CHEESE SNICKERDOODLE COOKIES appeared first on Family Cookie Recipes.

Simple recipe for Cake Mix Snickerdoodles made with just 5 ingredients! Easy snickerdoodle recipe with fantastic cinnamon flavor & chewy texture!

Snickerdoodles from a cake mix is perfect for those who want to enjoy the classic snickerdoodle flavor without the hassle of making the dough from scratch. With just a few simple ingredients, you can have a batch of warm, spiced Cake mix cookies in no time!

Simple Cookie Recipe Using a Cake Mix

Looking for a quick and easy cookie recipe that doesn’t require a lot of ingredients or prep time? Look no further than Cake Mix Snickerdoodle Cookies. With just five simple ingredients, you can whip up a batch of delicious cookies in no time.

One of the best things about this recipe is its versatility. You can easily customize the cookies by using different flavors of cake mix or adding in your favorite mix-ins, such as chocolate chips or chopped nuts.

These Cake Mix Snickerdoodle Cookies are perfect for any occasion, from a quick weeknight dessert to a last-minute party snack. With their soft and chewy texture and warm, spiced flavor, they’re sure to be a hit with everyone who tries them.

Why You’ll Love This Cake Mix Cookie Recipe

• Easy to Make: This recipe requires only a few ingredients and can be made in under 30 minutes. It’s perfect for when you want a quick and easy treat.
• Delicious Flavor: The combination of cinnamon and sugar creates a warm and comforting flavor that is perfect for any occasion.
• Perfect Texture: The addition of oil and eggs gives these cookies a soft and chewy texture that is sure to satisfy your sweet tooth.

Cake Mix Snickerdoodle Cookie Ingredients

Cake mix: For the base of this cookie recipe you will need one 15.25-oz box of white cake mix. If your cake mix is less than 15.25 oz, add 1 TBSP flour to the dough.

Oil: Give the cookies much needed fats to stay moist by adding ¼ cup of vegetable oil.

Eggs: Use 2 eggs to bind the ingredients together well and give these cookies great texture.

Sugar: For the classic snickerdoodle cookie coating you need 2 TBSP of granulated sugar.

Cinnamon: Add 1 tsp of ground cinnamon for a warm spiced flavor.

How to make Snickerdoodle Cookies with Cake Mix

Prep

Begin by heating the oven to 350°F and then line two baking sheets with parchment paper. Set them aside.

Dough

In a medium size bowl, combine the cake mix, oil, and eggs until fully incorporated. Cake mixes come in varying sizes these days. If your cake mix is less than 15.25 oz, add 1 TBSP flour and proceed with the recipe.

Then in a separate small bowl whisk the sugar and cinnamon together.

Proceed to shape the dough into 1″ balls and roll them in the cinnamon sugar mixture, spooning some over the dough to full coat them.

Bake

Line the cookie dough balls on the prepared baking sheets, leaving 2″ space between them.

Now place the cookies in the preheated oven and bake for 10 minutes. Remove the cookies from the oven and let them cool on the baking sheets for 2-3 minutes before transferring them to a cooling rack.

Serve cookies slightly warm and enjoy!

Variations of Cake Mix Cookies

Cake mix cookies are a versatile and easy treat to make. With just a few simple additions or substitutions, you can create a variety of flavors and textures. Here are some ideas to get you started:

Chocolate Chip: For a classic twist on the traditional chocolate chip cookie, use a box of yellow cake mix instead of chocolate. Add 1 cup of chocolate chips to the dough and bake as directed.

Lemon Cookies: For a bright and tangy cookie, use a box of lemon cake mix. Add 1 tsp of lemon extract and the zest of one lemon to the dough. Roll the cookies in a mixture of 2 TBSP of granulated sugar and 1 tsp of lemon zest before baking.

Peanut Butter Cookies: For a nutty and satisfying cookie, use a box of yellow cake mix. Add 1 cup of creamy peanut butter to the dough and bake as directed. For an extra touch, roll the cookies in a mixture of 2 TBSP of granulated sugar and ¼ cup of chopped peanuts before baking.

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Cake Mix Snickerdoodles

Simple recipe for Cake Mix Snickerdoodles made with just 5 ingredients! Easy snickerdoodle recipe with fantastic cinnamon flavor & chewy texture!

Course Cookies, Cookies, Dessert, Dessert

Cuisine American

Keyword cake mix cookies, Cake Mix Snickerdoodles

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 40 cookies

Calories 46kcal

Author Jessica & Nellie

Ingredients

• 15.25 oz white cake mix If your cake mix is less than 15.25 oz, add 1 TBSP flour and proceed with the recipe.
• ¼ cup vegetable oil
• 2 eggs
• 2 TBSP granulated sugar
• 1 tsp ground cinnamon

Instructions

• Prep: Preheat oven to 350°F and line two baking sheets with parchment paper. Set them aside.
• Dough: In a medium size bowl, combine the cake mix, oil, and eggs until fully incorporated. Cake mixes come in varying sizes these days. If your cake mix is less than 15.25 oz, add 1 TBSP flour and proceed with the recipe.
• In a separate small bowl whisk the sugar and cinnamon together. Shape the dough into 1" balls and roll them in the cinnamon sugar mixture, spooning some over the dough to full coat them.
• Bake: Line the cookie dough balls on the prepared baking sheets, leaving 2" space between them. Place the cookies in the preheated oven and bake for 10 minutes. Remove the cookies from the oven and let them cool on the baking sheets for 2-3 minutes before transferring them to a cooling rack.
• Serve cookies slightly warm and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

For longer storage place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.05g | Cholesterol: 8mg | Sodium: 78mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 0.002mg | Calcium: 25mg | Iron: 0.3mg

Can butter be used as a substitute for oil in cake mix cookies?

Yes, butter can be used as a substitute for vegetable oil in cake mix cookies. However, keep in mind that butter has a lower melting point than oil, which can result in flatter and crispier cookies. To achieve the best results, it is recommended to use a combination of butter and oil or to use a butter-flavored oil.

Is cream of tartar needed for Snickerdoodles with cake mix?

No, cream of tartar is not necessary for making Snickerdoodles with cake mix. The combination of sugar and cinnamon in the coating provides the classic snickerdoodle flavor. However, cream of tartar can be added to the dough to give the cookies a slightly tangy taste and a chewier texture.

How to Store Cookies to maximize storage life

When it comes to storing cookies, there are a few things to keep in mind to ensure they stay fresh and delicious for as long as possible. Here are some tips for storing your cookies:

• Room Temperature: If you plan on eating your cookies within a few days, storing them at room temperature is perfectly fine. Just make sure to keep them in an airtight container to prevent them from becoming stale or dry.
• Refrigerator: If you live in a hot or humid climate, it might be best to store your cookies in the refrigerator. This will help keep them fresh for longer. However, keep in mind that refrigeration can cause some cookies to become hard or lose their texture.
• Freezer: If you want to keep your cookies for an extended period, freezing them is the best option. Make sure to wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. When you’re ready to eat them, simply thaw them at room temperature for a few hours.

Can I enhance the flavor of a box cake mix for cookie baking?

To enhance the flavor of a box cake mix for cookie baking, you can add extracts, spices, or mix-ins. For example, you can add vanilla extract, almond extract, or lemon zest for a more complex flavor. Spices like cinnamon, nutmeg, or ginger can also be added to complement the cake mix flavor. Mix-ins like chocolate chips, nuts, or dried fruit can also add texture and flavor.

Try more delicious cake mix cookie recipes here:

• CARAMEL APPLE CAKE MIX COOKIES
• CAKE MIX COOKIES
• STRAWBERRY LEMONADE CAKE MIX COOKIES
• CHOCOLATE CAKE MIX COOKIES
• LEMON CAKE MIX COOL WHIP COOKIES
• CHOCOALTE CARAMEL CAKE MIX COOKIES
• STRAWBERRY CAKE MIX COOKIES
• LEMON CAKE MIX COOKIES
• FUDGE WALNUT CAKE MIX COOKIES
• MINT CHOCOLATE CAKE MIX COOKIES
• CAKE MIX JELLO COOKIES
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• CHOCOLATE PEANUT BUTTER CAKE MIX COOKIES

Cake Mix Snickerdoodles made with only 5 simple ingredients and come together in under 30 minutes! Easy snickerdoodle recipe is great for those who want to enjoy the classic snickerdoodle flavor without all the effort.

The post CAKE MIX SNICKERDOODLES appeared first on Family Cookie Recipes.

Caramel Stuffed Pumpkin Snickerdoodles are perfectly spiced cinnamon cookies with gooey caramel in the center. This is the perfect fall cookie recipe!

We love pumpkin and snickerdoodles; the combination of the two is even more incredible. Especially when you add a caramel in the center of every cookie!

These deliciously decadent cookies are so impressive to serve, that no one will ever guess how easy they are to make. Cinnamon, nutmeg, cloves, and allspice add so much flavor and will make your whole house smell like fall while they are baking!

Ingredients in Caramel Stuffed Pumpkin Snickerdoodles

Flour – All-purpose flour works best in these cookies. You can use a gluten-free substitute if needed.

Baking soda – This is the leavening agent in the cookies so make sure your baking soda isn’t old or expired.

Cream of tartar – Cream of tartar really helps with the consistency of these cookies and makes them perfectly soft and chewy.

Cinnamon, nutmeg, ground cloves, allspice – All of these spices are what make these cookies so amazing. You will be adding some of the spices to the cookie dough, and reserving some of them to roll the cookie dough in before baking.

Butter – You’ll need ½ cup of butter, softened to room temperature. For best results, use real butter.

Egg – The recipe calls for 1 large egg to bind everything together.

Vanilla extract – The higher the quality of the vanilla, the better!

Pumpkin – You will only need 4 tablespoons of pumpkin to add to the cookie dough. You can use the kind from a can, or you can make your own pumpkin puree if you prefer.

Sugar – Most of the sugar will be added to the cookie dough, but some will be reserved to mix with the reserved spices to roll each ball of cookie dough in.

Caramels – The recipe calls for 20 Werther’s Pumpkin Spice Soft Caramels, but you can use any type of soft caramel. Hard caramels will not soften and melt in the same way, so make sure to use soft caramels!

How to make Caramel Stuffed Pumpkin Snickerdoodles

Preheat the oven to 375°.

MAKE THE COOKIE DOUGH

Add the flour, baking soda, cream of tartar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ⅛ teaspoon cloves, and ¼ teaspoon nutmeg to a mixing bowl and whisk to combine. Set aside.

Add the butter and ¾ cup sugar to a large mixing bowl and beat with an electric mixer for 2-3 minutes.

Add the egg, vanilla extract, and canned pumpkin to the mixing bowl and mix well. Use a rubber spatula to scrape down the sides of the bowl periodically to ensure the butter and sugar are fully incorporated. 

Add the dry ingredients to the mixing bowl and mix well until a soft dough is formed.

MAKE THE CINNAMON COATING

Add the remaining sugar and spices to a small mixing bowl and stir to combine.

ASSEMBLE THE COOKIES

Use a cookie scoop to scoop out a two-tablespoon-size portion of dough and roll it into a ball. 

Unwrap a caramel, use your fingers to squeeze it into more of a ball shape, and press it into the center of the cookie dough ball.

Press the sides of the dough around the caramel to fully cover it and roll the dough ball between your hands to smooth it out.

Coat the dough ball in the sugar and spice mixture.

Repeat steps 7-10 until all the dough is used up.

Place the cookies, evenly spaced, on a baking sheet lined with parchment paper or a silicone baking mat. Do not flatten the cookies.

BAKE AND SERVE

Bake in the oven for approximately 12 minutes or until the bottoms are slightly golden brown.

Remove the cookies from the oven and transfer them to a wire cooling rack.

These cookies are best served warm while the caramel is still warm and gooey. Store any leftovers in an airtight container for up to three days.

Print

Caramel Stuffed Pumpkin Snickerdoodles

Caramel Stuffed Pumpkin Snickerdoodles are perfectly spiced cinnamon cookies with gooey caramel in the center. This is the perfect fall cookie recipe!

Course Cookies

Cuisine American

Keyword Caramel Stuffed Pumpkin Snickerdoodles

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Servings 20 cookies

Calories 179kcal

Author Jessica & Nellie

Ingredients

• 2 cups flour
• ¼ teaspoon baking soda
• ¼ teaspoon cream of tartar
• 2 teaspoons cinnamon divided
• 1 teaspoon nutmeg divided
• ¼ teaspoon ground cloves divided
• ½ teaspoon allspice divided
• ½ cup butter softened to room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 4 tablespoons canned pure pumpkin
• 1 ¼ cup white granulated sugar divided
• 20 Werther’s Pumpkin Spice Soft Caramels

Instructions

• Preheat the oven to 375°.

MAKE THE COOKIE DOUGH

• Add the flour, baking soda, cream of tartar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ⅛ teaspoon cloves, and ¼ teaspoon nutmeg to a mixing bowl and whisk to combine. Set aside.
• Add the butter and ¾ cup sugar to a large mixing bowl and beat with an electric mixer for 2-3 minutes.
• Add the egg, vanilla extract, and canned pumpkin to the mixing bowl and mix well. Use a rubber spatula to scrape down the sides of the bowl periodically to ensure the butter and sugar are fully incorporated.
• Add the dry ingredients to the mixing bowl and mix well until a soft dough is formed.

MAKE THE CINNAMON COATING

• Add the remaining sugar and spices to a small mixing bowl and stir to combine.

ASSEMBLE THE COOKIES

• Use a cookie scoop to scoop out a two-tablespoon-size portion of dough and roll it into a ball.
• Unwrap a caramel, use your fingers to squeeze it into more of a ball shape, and press it into the center of the cookie dough ball.
• Press the sides of the dough around the caramel to fully cover it and roll the dough ball between your hands to smooth it out.
• Coat the dough ball in the sugar and spice mixture.
• Repeat steps 7-10 until all the dough is used up.
• Place the cookies, evenly spaced, on a baking sheet lined with parchment paper or a silicone baking mat. Do not flatten the cookies.

BAKE AND SERVE

• Bake in the oven for approximately 12 minutes or until the bottoms are slightly golden brown.
• Remove the cookies from the oven and transfer them to a wire cooling rack.
• These cookies are best served warm while the caramel is still warm and gooey. Store any leftovers in an airtight container for up to three days.

Nutrition

Calories: 179kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 43mg | Potassium: 54mg | Fiber: 1g | Sugar: 19g | Vitamin A: 626IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 1mg

Tips for amazing Pumpkin Snickerdoodle Cookies

• Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour. The dough in this recipe is slightly sticky and may stick to your fingers slightly as you are rolling the balls, but if they are impossible to shape into balls, add a little bit more flour.
• Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin these cookies.
• Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• Preheat the oven. This will help your cookies turn out right every time!
• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

Can I make these cookies without cream of tartar?

Cream of tartar is an important ingredient in this recipe, as it helps to activate the baking soda and give the cookies their signature texture. If you don’t have cream of tartar on hand, you can substitute it How can I tell when the cookies are done baking?

How can I tell when the cookies are done baking?

The cookies should be lightly golden brown on the bottom and around the edges when they are done baking. They will still be slightly soft in the middle but will firm up as they cool. Be sure to let them cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.

Other fall cookie recipes that we love!

• Pumpkin Gingersnap Cookies
• Pumpkin Pudding Cookies
• Caramel Apple Snickerdoodles
• Maple Donut Cookies
• Glazed Pumpkin Oatmeal Cookies
• Soft Gingerbread Cookies
• Spiced Pumpkin Chocolate Chip Cookies
• Halloween Cobweb Cookies
• Caramel Apple Cake Mix Cookies
• Halloween Funfetti Cookies
• Snickerdoodle Apple Pie Cookie Cups
• Orange Pumpkin Cookies
• Chunky Apple Cinnamon Cookies

Caramel Stuffed Pumpkin Snickerdoodles are perfectly spiced cinnamon cookies with gooey caramel in the center. This is the perfect fall cookie recipe!

The post CARAMEL STUFFED PUMPKIN SNICKERDOODLES appeared first on Family Cookie Recipes.

Snickerdoodle Cookie Bars are soft, thick, and packed with that cinnamon flavor we all love! This simple Snickerdoodle recipe is made in a sheet pan so the bars can be easily sliced and served.

Snickerdoodle Cookie Bars are so much easier to make than scooping out and baking individual cookies. Snickerdoodles are a favorite of mine, but sometimes it just feels like a lot of work to roll the dough into balls and dip each one individually in cinnamon and sugar. The solution? Snickerdoodle cookie bars! Just put all the dough in a sheet pan and bake the whole batch at one time!

Why you’ll love these Snickerdoodle Bars:

• Easy to make. This recipe uses basic ingredients that you likely have on hand, and you can make them in under 10 minutes. Regular Snickerdoodle cookies need to be scooped, rolled, and individually coated in cinnamon sugar. These are so much easier than that!
• Crowd pleaser. I love these cookie bars, but don’t just take my word for it! Check out the comments below to see how much our readers love them too! They really are the best!!!

Check out these 5 ⭐️ reviews for these incredible Snickerdoodle Bars:

Ingredients in Snickerdoodle Cookie Bars

Butter – For best results, use real butter and make sure it is softened to room temperature before adding to the dough.

Sugar – Can’t have cookies without sugar! You will need brown sugar and granulated sugar for the recipe. For best results, make sure your brown sugar is soft and fresh.

Eggs – Two large eggs will help to bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better.

Flour – All-purpose flour works best in snickerdoodles. You can use a gluten-free alternative if needed.

Salt – Just a little bit of salt helps all of the other flavors to pop.

CINNAMON/SUGAR TOPPING

Sugar and cinnamon – You will need 1/2 cup sugar and 4 teaspoons of cinnamon to sprinkle on the top of the cookie bars before baking.

How to make Snickerdoodle Cookie Bars

Cream the butter and sugars together for 2-3 minutes.

Add eggs and vanilla and mix for another 2-3 minutes.

Add flour and salt and mix just until combined.

Distribute the dough evenly in the prepared pan and use a knife to spread evenly to the edges.

In a small bowl, mix the sugar and ground cinnamon together and sprinkle over the top of the dough. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool and then slice and serve.

Print

Snickerdoodle Cookie Bars

Snickerdoodle Cookie Bars are soft, delicious, and packed with that cinnamon flavor we all love! This simple Snickerdoodle recipe is made in a sheet pan and can be easily sliced and served.

Course Cookie Bars

Cuisine American

Keyword Snickerdoodle Cookie Bars

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 24 servings

Calories 185kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened to room temperature
• 1 cup sugar
• ⅔ cup brown sugar
• 2 eggs
• 3 tsp vanilla extract
• 2 cups flour
• ½ tsp salt

Topping

• ½ cup sugar
• 4 tsp ground cinnamon

Instructions

• Preheat oven to 350°. Spray a 10X15X1 pan with non-stick cooking spray and then line with parchment paper.
• Cream the butter and sugars together for 2-3 minutes. Add eggs and vanilla and mix for another 2-3 minutes. Add flour and salt and mix just until combined.
• Distribute the dough evenly in the prepared pan and use a knife to spread evenly to the edges.
• In a small bowl, mix the sugar and ground cinnamon together and sprinkle over the top of the dough. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool and then slice and serve.

Nutrition

Calories: 185kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 117mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 257IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg

HOW TO CUT PERFECT COOKIE BARS

The answer to getting every single cookie bar cut and looking perfect is parchment paper! I used to always get frustrated with desserts that were made in a 9X13 or sheet pan because I felt like I was always destroying the entire first row trying to get them out of the pan! Then I discovered that if you use parchment paper, you can remove all the cookie bars from the pan and slice them perfectly.

If you don’t have parchment paper, you can just grease your pan like you usually do but your first row may just not be quite as pretty! This cookie bar recipe is one of the easiest to cut into squares – they stay intact much better than many other desserts!

Want to try some more Snickerdoodle recipes?

• If you are short on time, try these Cake Mix Snickerdoodles. You only need 5 ingredients to make them!
• Some of our favorite Snickerdoodle recipes have fruit in them! These Snickerdoodle Apple Pie Cookie Cups have gone viral several times, and everyone loves these Peach Snickerdoodles – they have fresh peaches in them!
• Love Snickerdoodles, but you aren’t in the mood for cookies? Try this Snickerdoodle Apple Pie or our Snickerdoodle Fruit Dip.

Snickerdoodle Cookie Bars are soft, delicious, and packed with that cinnamon flavor we all love! This simple Snickerdoodle recipe is made in a sheet pan and can be easily sliced and served.

The post SNICKERDOODLE COOKIE BARS appeared first on Family Cookie Recipes.

Peach Snickerdoodle Cookies are soft, chewy, delicious and the addition of fresh peaches makes these cinnamon sugar cookies even better!

What are Peach Snickerdoodles?

Snickerdoodles are a popular cookies that are known for their crispy exterior and soft and chewy interior, as well as their unique cinnamon sugar coating. Each ball of cookie dough is rolled in a mixture of cinnamon and sugar before baking, giving it its distinctive taste and appearance. Peach Snickerdoodles are a fun twist on a favorite classic cookie recipe. The snickerdoodle recipe is amazing on its own, but the addition of fresh peaches is absolutely fabulous. The peaches go so well with the cinnamon in the cookie!

My favorite cookie making tips:

• Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
• The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
• The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.)

INGREDIENTS IN PEACH SNICKERDOODLE COOKIES

Butter – For best results, use real butter and make sure it is softened to room temperature before adding to the dough.

Sugar – Can’t have cookies without sugar! You just need granulated sugar for this recipe.

Egg – One large egg is needed to bind the cookie dough together.

Vanilla – You will need 2 teaspoons of vanilla to add just the right amount of flavor to the cookie dough.

Flour – All-purpose flour works best in most cookie recipes.

Cream of tartar – Cream of tartar gives snickerdoodles that fabulous chewy consistency that is so incredible.

Baking soda – The baking soda is the leavening agent in the cookies, so make sure your baking soda isn’t old or expired.

Cinnamon – Cinnamon is a key ingredient in snickerdoodles, so don’t leave it out! And yes, there is cinnamon in the dough AND in the topping too.

Salt – Just a little bit of salt helps all of the other flavors to pop.

Peaches – You will need 1 cup of fresh peaches, peeled and chopped. Make sure the peaches are chopped into bite-sized pieces and if the peaches are extra ripe, pat them dry with a paper towel to absorb any extra liquid.

Cinnamon & sugar – Mix a little bit of cinnamon and sugar together to roll the cookie dough in to give each cookie that classic snickerdoodle flavor.

How to make Peach Snickerdoodle Cookies

To make Peach Snickerdoodles, the first step is to preheat the oven to 350°. Then, prepare the cinnamon sugar topping by mixing the sugar and cinnamon together in a bowl and set it aside.

In a separate bowl, cream the butter and sugar together until fluffy using an electric mixer. Add in the egg and vanilla and mix for another 2-3 minutes. Set aside.

In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.

Next, gently fold in the chopped fresh peaches into the dough. Take 1-2 tablespoons of dough (depending on how big you want to make the cookies) and roll it into a ball. Roll the dough balls in the cinnamon sugar topping mixture and place them on a greased cookie sheet.

Bake the cookies for 10 minutes and then allow them to cool for about 10 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

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PEACH SNICKERDOODLE COOKIES

Peach Snickerdoodle Cookies are soft, chewy, delicious and the addition of fresh peaches makes these cinnamon sugar cookies even better!

Course Cookies

Cuisine American

Keyword Peach Snickerdoodle Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 30 cookies

Calories 147kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened to room temperature
• 1 ⅓ cup sugar
• 1 egg
• 2 tsp vanilla
• 3 cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 2 ½ tsp cinnamon
• ½ tsp salt
• 1 cup chopped fresh peaches

TOPPING

• ¼ cup sugar
• 1 tsp cinnamon

Instructions

• Preheat oven to 350°.
• Make the topping by mixing the sugar and cinnamon together. Set aside.
• Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla for another 2-3 minutes and then set aside.
• In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
• Gently fold in the peaches.
• Take 1-2 Tbsp of dough (depending on how big you want to make the cookies) and roll into a ball. Roll the dough balls in the topping mixture and place on a greased cookie sheet. Bake for 10 minutes and then cool for about 10 minutes on the cookie sheet before transferring to a wire rack to cool completely.

Video

Nutrition

Calories: 147kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 127mg | Potassium: 58mg | Fiber: 1g | Sugar: 11g | Vitamin A: 214IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 1mg

The Easiest Way to Peel a Peach

Peeling a peach is done more easily by following a few simple steps.

1. Choose a ripe peach: A ripe peach will be slightly soft to the touch and have a sweet aroma.
2. Boil water: Fill a large pot with water and bring it to a boil.
3. Prepare an ice bath: Fill a large bowl with ice and water.
4. Score the peach: Using a sharp knife, make a small “x” on the bottom of the peach.
5. Blanch the peach: Place the peach in the boiling water for 30 seconds.
6. Transfer the peach to the ice bath: Using a slotted spoon, transfer the peach to the ice bath and let it cool for a few minutes.
7. Peel the peach: Using your fingers, gently peel the skin away from the peach. The skin should come off easily.
8. Slice or chop the peach: Once peeled, the peach is ready to be sliced or chopped for use in recipes.

Tips for Making the best Peach Snickerdoodle Cookies

When making Peach Snickerdoodles, there are a few tips that can help ensure success:

• Soften the butter to room temperature before using it. This will make it easier to cream with the sugar and will result in a smoother dough.
• Use fresh peaches that are ripe but not overly soft. Overly ripe peaches can make the dough too wet and result in flat, spread-out cookies.
• Make sure to roll the dough balls in the cinnamon sugar topping mixture before baking. This will give the cookies their signature snickerdoodle look and flavor.
• Allow the cookies to cool on the cookie sheet for about 10 minutes before transferring them to a wire rack to cool completely. This will help them set and prevent them from falling apart.
• Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.

FAQs

Can I use canned peaches instead of fresh?

While fresh peaches are recommended for this recipe, canned peaches can be used in a pinch. Just be sure to drain them well and pat them dry before chopping and adding to the dough.

Can I freeze Peach Snickerdoodles?

Yes! These cookies freeze well and can be stored in an airtight container in the freezer for up to 3 months. To thaw, simply take them out of the freezer and allow them to come to room temperature before serving.

My dough is too sticky. What should I do?

If your dough is too sticky, try adding a bit more flour (1-2 tablespoons at a time) until it reaches the right consistency. Be careful not to add too much flour, as this can make the cookies dry and crumbly.

Can I make these cookies without cream of tartar?

Cream of tartar is an important ingredient in this recipe, as it helps to activate the baking soda and give the cookies their signature texture. If you don’t have cream of tartar on hand, you can substitute with an equal amount of lemon juice or white vinegar.

How can I tell when the cookies are done baking?

The cookies should be lightly golden brown on the bottom and around the edges when they are done baking. They will still be slightly soft in the middle, but will firm up as they cool. Be sure to let them cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.

Try some more delicious Snickerdoodle recipes:

• Best Snickerdoodle Recipe
• Cinnamon Roll Snickerdoodles
• Caramel Apple Snickerdoodles
• Snickerdoodle Apple Pie Cookie Cups
• Frosted Snickerdoodles
• Caramel Apple Snickerdoodles
• Snickerdoodle Apple Pie
• Snickerdoodle Fruit Dip
• Caramel Snickerdoodle Cookies
• Frosted Maple Snickerdoodle Cookies
• Big Fat Snickerdoodle Cookies
• Snickerdoodle Cookie Bars

Peach Snickerdoodle Cookies are soft and chewy cookies made with fresh peaches and coated in cinnamon and sugar.

The post PEACH SNICKERDOODLE COOKIES appeared first on Family Cookie Recipes.

Cinnamon Roll Snickerdoodles are your favorite snickerdoodle cookies with the addition of a sweet vanilla frosting swirl on top! These snickerdoodle cookies with frosting are a fun variation on a traditional snickerdoodle recipe for anyone who loves cinnamon rolls!

This cinnamon roll cookie recipe is so easy to make and the best part is you likely have most of the ingredients in your kitchen already! These snickerdoodle cinnamon roll cookies are soft, chewy, delicious and take your favorite cinnamon sugar cookie up a couple notches!

Snickerdoodle Cinnamon Roll Cookies

These cinnamon snickerdoodles are a fun twist on a favorite classic cookie recipe. This traditional cookie recipe is amazing on its own, but the addition of the vanilla swirl on top is fabulous. The smooth powder sugar frosting goes so well with the cinnamon in the cookie. These cookies are so soft and chewy and the way your house will smell while these are baking is absolutely incredible too. Give them a try today and see just how amazing they taste!

Tips to get the PERFECT Cinnamon Roll Snickerdoodle Cookies:

• Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
• The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
• The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.)

Cinnamon Roll Snickerdoodle Ingredients

Butter: You will need 1/2 cup of softened butter to create lovely rich tasting cookies.

Shortening: To make the cookies nice and tender, add in 1/2 cup of shortening (I used butter flavored Crisco).

Sugar: Using 1 1/2 cups of sugar helps make these cookies nice and sweet.

Eggs: Adding in 2 eggs helps bind the cookie dough together and give the cookies wonderful texture too.

Vanilla extract: You need 1 tablespoon of vanilla extract to enhance all the amazing flavors in this recipe.

Flour: The base of this cookie dough is 2 3/4 cups of flour.

Cream of tartar: Add 2 teaspoons of cream of tartar for one of the leavening agents used in this cookie recipe.

Baking soda: Another leavening agent is to use 1 teaspoon of baking soda to help the cookies rise as they bake.

Salt: To help balance all the tasty flavors in these cookies, add in 1/2 teaspoon of salt.

Cinnamon & sugar mixture: You will need 3 tablespoons of sugar and 2 teaspoons of cinnamon for these cookies.

Vanilla Swirl Ingredients

Butter: To give the frosting a great rich flavor, use 2 tablespoons of butter, melted.

Powder sugar: For a great sweet taste, add in 2/3 cups of powdered sugar.

Milk: Using 1-2 tablespoons of milk will have create the perfect consistency for this topping.

Vanilla extract: Add in 1 teaspoon of vanilla extract to give this cookie frosting great flavor.

How to make Cinnamon Roll Snickerdoodle Cookies

Prep

Begin by preheating the oven to 400 degrees F. Then, line a baking sheet with parchment paper or a silicon mat, set it aside.

Next, in a small bowl, create the cinnamon and sugar mixture. Stir the two ingredients together well, set it aside for future use.

Cookie dough

In a large bowl, cream together the butter, shortening, sugar, eggs and the vanilla extract. Then, add in the flour, cream of tartar, baking soda and salt.

Proceed to shape the dough by rounded scoops into balls. Continue to roll the balls of dough in cinnamon and sugar mixture, spoon cinnamon-sugar mixture over each cookie, turning once and doing the same on the other side. Coat the ball of dough well in this mixture.

Place the cookie dough balls 2 inches apart on the prepared baking sheet.

Bake

Place the baking sheet in the preheated oven and bake for 8 minutes exactly! Remove the cookies from oven and let them cool on the baking sheets for an additional 2 minutes. Transfer them to a cooling rack to cool completely.

Vanilla Swirl Frosting

In a small bowl, whisk the melted butter, powder sugar, milk and vanilla extract together well. Let the frosting cool for about 5 minutes, then transfer it to a small bag and snip off a corner. Proceed to pipe the glaze onto each cookie in the shape of a swirl.

Serve and enjoy!

Print

Cinnamon Roll Snickerdoodles

Cinnamon Roll Snickerdoodles are your favorite snickerdoodle cookies with the addition of a sweet vanilla frosting swirl on top! These snickerdoodle cookies with frosting are a fun variation on a traditional snickerdoodle recipe for anyone who loves cinnamon rolls!

Course Cookies, Dessert

Cuisine American

Keyword Cinnamon Roll Snickerdoodles

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 36

Calories 134kcal

Author Jessica & Nellie

Ingredients

• ½ cup softened butter
• ½ cup shortening I used butter flavored Crisco
• 1 ½ cups sugar
• 2 eggs
• 1 tbsp vanilla extract
• 2 ¾ cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• cinnamon-sugar mixture 3 TBSP sugar + 2 tsp cinnamon

Vanilla Swirl:

• 2  tbsp melted butter
• ⅔ cup powdered sugar
• 1-2 tbsp milk
• 1 tsp vanilla extract

Instructions

• Prep: Begin by preheating the oven to 400° F. Then, line a baking sheet with parchment paper or a silicon mat, set it aside.
• Next, in a small bowl, create the cinnamon and sugar mixture. Stir the two ingredients together well, set it aside for future use.
• Cookie dough: In a large bowl, cream together the butter, shortening, sugar, eggs and the vanilla extract. Then, add in the flour, cream of tartar, baking soda and salt.
• Proceed to shape the dough by rounded scoops into balls. Continue to roll the balls of dough in cinnamon and sugar mixture, spoon cinnamon-sugar mixture over each cookie, turning once and doing the same on the other side. Coat the ball of dough well in this mixture. Place the cookie dough balls 2inches apart on the prepared baking sheet.
• Bake: Place the baking sheet in the preheated oven and bake for 8 minutes exactly! Remove the cookies from oven and let them cool on the baking sheets for an additional 2 minutes. Transfer them to a cooling rack to cool completely.
• Vanilla Swirl Frosting: In a small bowl, whisk the melted butter, powder sugar, milk and vanilla extract together well. Let the frosting cool for about 5 minutes, then transfer it to a small bag and snip off a corner. Proceed to pipe the glaze onto each cookie in the shape of a swirl. Serve and enjoy!

Notes

Cinnamon Roll Snickerdoodles make a fantastic sweet and indulgent treat. These snickerdoodle cookies with frosting are a delicious cookie that everyone is sure to enjoy. 

Nutrition

Calories: 134kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 92mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 112IU | Calcium: 4mg | Iron: 1mg

HOW LONG ARE THESE SNICKERDOODLE COOKIES GOOD FOR?

I recommend eating these cookies within 3-5 days for the best tasting results. You can keep them stored in an airtight container at room temperature for 3-5 days, but eating these cookies sooner means they will taste so much better. Yum!

CAN I FREEZE THESE SNICKERDOODLE COOKIES?

Yes, these cookies can be frozen. Simply place them in an airtight container and freeze for up to 3 months. Thaw before eating by placing a cookie (or more) on the counter for about 30 minutes to come to room temperature. I recommend adding the vanilla frosting AFTER you have defrosted them and are ready to enjoy them.

If you loved these cinnamon cookies, try more recipes here!

• Snickerdoodles
• Snickerdoodle Apple Pie Cookie Cups
• Caramel Apple Snickerdoodles
• Peach Snickerdoodles
• Apple Snickerdoodle Cookies
• Frosted Snickerdoodles
• Apple Cider Snickerdoodles
• Pumpkin Snickerdoodle Cookie Bar
• Big Fat Snickerdoodle Cookies
• Holiday Spiced Snickerdoodles

Last year my husband and I made the decision to spend more on travel and less on “stuff.” This isn’t easy! Not only is travel with our family of 7 hard, but most, if not all of the little people in the photo above really like their stuff. Ha! Nevertheless, we press forward. We recently took a trip to Zions National Park and had a wonderful time. We took this picture on the last day. Notice 6 out of 7 are smiling and the last one really wants to smile. I consider that a success for the last day of a family vacation!

Cinnamon Roll Snickerdoodles are a traditional snickerdoodle cookie with the addition of a sweet vanilla frosting! These snickerdoodle cookies with frosting are an amazing variation on a classic snickerdoodle recipe for anyone who adores cinnamon rolls!

The post CINNAMON ROLL SNICKERDOODLES appeared first on Family Cookie Recipes.

Best Snickerdoodle Recipe made with classic ingredients that yield soft, chewy cookies with that lovely cinnamon sugar taste we enjoy! Perfect Snickerdoodle cookies that everyone craves!

Be sure to check out our updated collection of BEST CHRISTMAS COOKIE RECIPES here!

Make these cinnamon sugar cookies easily, using basic pantry ingredients and about 20 minutes of your time. It is never a wrong time for sugar cookies, with this snickerdoodle recipe you can whip up a batch of these tasty treats!

Easy Snickerdoodle Recipe for AMAZING cookies

My oldest son adores Snickerdoodles so much, I tend to make them often. I have used the same recipe for years, I believe in the moto “if it ain’t broke, don’t fix it”. It is such an easy cookie recipe and my kids love spooning the sugar over the dough to help with the process. I adore the simple flavor of Snickerdoodle cookies, so really, everyone wins! Give this recipe a try today, have your kids help out and enjoy these simply delightful cookies.

WHY YOU’LL LOVE THESE CINNAMON SUGAR COOKIES

• Simple ingredients. This cookie recipe is made with basic ingredients like flour, eggs, sugar and butter. You may have most, if not all, of the ingredients needed to make these cookies already in your home.
• Easy to make! These incredibly delicious cookies are as easy to make as they are to eat. The dough comes together fast and they bake for under 10 minutes. Give these a try, see for yourself how easy it is to whip up a batch of these sweet treats.
• Only 10 ingredients. With only minimal ingredients, this is a great dessert to make on a whim. The chances are high that you have most or all of the required ingredients already in your home.

Ingredients for the BEST Snickerdoodle Cookies

Butter: You need ½ cup of butter, softened , to make these cookies wonderfully rich in flavor.

Shortening: Add in ½ cup of shortening (I used butter flavored Crisco) to make these cookies soft and moist.

Sugar: To make each cookie perfectly chewy and sweet, use 1 ½ cups of sugar.

Eggs: You will want to add in 2 eggs to this cookie dough to give them great taste and texture too.

Vanilla extract: Help enhance all the great flavors by using 1 tablespoon of vanilla extract.

Flour: The structural base of this cookie recipe is 2 ¾ cups of flour + 2 tablespoons.

Cream of tartar: Adding in 2 tsp of cream of tartar will help make these cookies nice and tender.

Baking soda: Use 1 teaspoon of baking soda to help the cookies rise as they bake.

Salt: Balance the flavors in this dough by adding in ½ teaspoon of salt.

Cinnamon-sugar: For the sweet coating that makes these cookies amazing, use a mixture of 3 tablespoons of sugar + 2 teaspoons of cinnamon.

How to make the BEST Snickerdoodle Cookie Recipe

Prep

Begin by preheating the oven to 400 degrees F. Then, line a baking sheet with parchment paper or a silicon mat, set aside.

Also, get the sugar & cinnamon coating ready. Combine the 3 tbsp of sugar and 2 tsp of cinnamon in a small bowl, whisk with a fork to combine well.

Dough

Next, in a large bowl, cream together the softened butter, shortening, 1 ½ cups sugar, the eggs and vanilla extract. After that, mix in the flour, cream of tartar, baking soda and salt.

Proceed to shape the dough, by rounded spoonful’s, into balls. Continue to roll each ball of dough in sugar/cinnamon mixture, then spoon the mixture over each cookie, turning once and doing the same on the other side. Place the dough 2 inches apart on the prepared baking sheet.

Bake

Place the cookies in the preheated oven and bake for 8 minutes exactly. Remove them from the oven and let the cookies cool on the baking sheets for an additional 2 minutes. Transfer to a cooling rack to cool completely.

Serve immediately and enjoy!

Tips to make the PERFECT Snickerdoodle cookies:

Three kitchen items make these cookies come together quickly and easily. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile.

• First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets! Parchment is especially useful for this recipe as the dough is quite soft. It makes clean up a breeze!
• The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
• The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.)

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The BEST Snickerdoodle Recipe

Best Snickerdoodle Recipe made with classic ingredients that yield soft, chewy cookies with that lovely cinnamon sugar taste we enjoy! Perfect Snickerdoodle cookies that everyone craves!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Best Snickerdoodle Recipe, snickerdoodle cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 36 cookies

Calories 123kcal

Author Jessica & Nellie

Ingredients

• 3 TBSP granulated sugar
• 2 tsp cinnamon

Snickerdoodle Cookie Dough:

• ½ cup softened butter
• ½ cup shortening I used butter flavored Crisco
• 1 ½ cups sugar
• 2 eggs
• 1 TBSP vanilla
• 2 ¾ cups flour + 2 TBSP flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt

Instructions

• Preheat oven to 400°F. Line baking sheets with parchment paper and set aside.
• Prep the cinnamon sugar mixture by combining them in a shallow bowl and stirring until the cinnamon is well incorporated.
• Cream together butter, shortening, 1 ½ cups sugar, the eggs and the vanilla extract.
• In a separate bowl, whisk together the flour, cream of tartar, soda and salt.
• Pour the dry ingredients into the butter sugar mixture, mixing as you go. Scoop level mounds of dough and roll into a ball.
• Roll the balls of dough in cinnamon/sugar mixture, then spoon cinnamon-sugar mixture over each cookie, turning once and doing the same on the other side. Place 2 inches apart on baking sheets lined with parchment paper.
• Bake 8 minutes exactly! Remove from oven and let cookies cool on the baking sheets for an additional 2-3 minutes. Transfer to a cooling rack to cool completely. Serve and enjoy!

Notes

Give this Best Snickerdoodle Recipe a try the next time you are craving something sweet and simple. The snickerdoodle cookie dough has wonderful flavor and comes together so easily too. 

Nutrition

Calories: 123kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 16mg | Sodium: 87mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 93IU | Vitamin C: 0.004mg | Calcium: 5mg | Iron: 0.2mg

Do you have to have Cream of Tartar for Snickerdoodles?

Cream of Tartar is one of the ingredients that gives Snickerdoodles its distinct flavor & texture. It makes it so that these cookies don’t just taste like sugar cookies with a cinnamon sugar coating. The flavor is unique and fairly difficult to replicate. Nevertheless, if you’re out and don’t want to run to the store, you can substitute baking powder instead, being as baking powder actually contains Cream of Tartar!

How long are these frosted cookies good for?

These cookies can be kept stored in an airtight container for up to 3-5 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge.

Try a few of our other favorite snickerdoodle recipes:

• Caramel Apple Snickerdoodles
• Peach Snickerdoodles
• Cinnamon Roll Snickerdoodles
• Snickerdoodle Apple Pie Cookie Cups

Love sugar cookies? Try more amazing recipes here:

• CREAM CHEESE SUGAR COOKIES
• FROSTED BROWN SUGAR COOKIES
• SOUR CREAM SUGAR COOKIES
• CHOCOLATE SUGAR COOKIES
• SUGAR COOKIE BARS
• MINI SUGAR COOKIE BITES
• JELLO SUGAR COOKIES
• BLUEBERRY SUGAR COOKIES
• LIME SUGAR COOKIES

There’s something magical about visiting the ocean with your kids. I’m going to be honest, it’s nowhere near as serene as visiting the ocean without kids, but still, there’s something incredible about it. Here my husband is helping my youngest daughter spot the colorful fish swimming right around the rocks on the shoreline. Don’t miss the sleeping sea lion in the foreground! This was a very small, very popular beach with lots of fun things to see.

Do you like visiting the beach with your family? Where’s your favorite beach?

Try this Best Snickerdoodle Recipe to create the amazing traditional snickerdoodle cookies we all know and love! Tender & sweet, the snickerdoodle cookie dough has great cinnamon flavor and the traditional texture too!

The post BEST SNICKERDOODLE RECIPE appeared first on Family Cookie Recipes.

Snickerdoodle Apple Pie Cookie Cups start with a buttery cinnamon-sugar cookie dough flavored with vanilla & cinnamon. Each cup is filled with sweet apple pie filling for a warm, cozy bite-sized dessert!

These easy snickerdoodle cookie recipe is the kind of dessert that disappear fast for a reason—soft, chewy cinnamon-sugar cookies baked into perfect little cups and filled with warm apple pie filling. What makes them different is the snickerdoodle base, which gives you that cozy, spiced flavor instead of a traditional pie crust, making every bite richer and more interesting. Stick around for this one… it’s simple, crowd-pleasing, and just a little bit addictive in the best way.

Recipe Highlights

• So easy to make! Start with snickerdoodle cookie dough, scoop into a mini muffin tin, bake, then fill each cup with apple pie filling. That’s it!
• Easy to customize. Swap in any cookie dough or pie filling—sugar cookie + cherry, snickerdoodle + peach, and so many more combos.
• Perfect for serving. These bite-sized cookie cups are adorable, neatly portioned, and easy to grab from a platter—no slicing or mess at the party.

Ingredients for Easy Snickerdoodle Cookies

Butter & sugar: Butter creates a rich, tender cookie base, while granulated sugar adds sweetness and helps give the edges a light crisp.

Egg: The egg binds the dough together and helps give the cookie cups structure.

Vanilla: Vanilla adds warm, sweet depth that enhances the overall flavor.

Flour: All-purpose flour provides the structure that holds each cookie cup in place.

Cream of tartar, baking soda, cinnamon & salt: Cream of tartar and baking soda work together for a soft, chewy texture, cinnamon delivers the signature snickerdoodle spice, and salt balances and enhances the sweetness.

Cinnamon & sugar coating: This coating adds the classic snickerdoodle sparkle and a boost of warm cinnamon flavor on the outside.

Apple pie filling: Sweet, spiced apple pie filling creates the gooey center that transforms each cookie cup into a mini apple pie. You can also make your own apple pie filling if you prefer!

Tips for making Apple Pie Cookie Cups

Full instructions in the recipe card below, but here are a few tips you won’t want to miss!

• Don’t skip the immediate press after baking. Right when the cookie cups come out of the oven, press down the centers while they’re still soft—this is what creates the perfect “cup” shape for holding the filling later.
• Chop the apple pie filling. Store-bought filling works great, but chopping the apples into smaller pieces helps them sit neatly in the cookie cups and gives you a better apple-to-cookie ratio in every bite.
• Grease the pan really well. Even nonstick mini muffin pans can stick with this dough, so a generous coating (or baking spray with flour) helps the cookie cups release cleanly without breaking.

How long are these Snickerdoodle Cookies good for?

These cookie cups are best enjoyed fresh but will stay good for about 3–4 days when stored in an airtight container at room temperature or in the refrigerator. For best texture, store the cookie cups and apple pie filling separately if possible, then fill just before serving.

Yes, you can freeze them—freeze the baked, unfilled cookie cups for up to 2 months. Thaw at room temperature, then warm slightly if you want that fresh-baked softness before adding the apple filling.

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Snickerdoodle Apple Pie Cookie Cups

Snickerdoodle Apple Pie Cookie Cups start with a buttery cinnamon-sugar cookie dough flavored with vanilla & cinnamon. Each cup is filled with sweet apple pie filling for a warm, cozy bite-sized dessert!

Course Cookie Cups, Cookies, Dessert

Cuisine American

Keyword Snickerdoodle Apple Pie Cookie Cups

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 36 servings

Calories 136kcal

Author Jessica & Nellie

Ingredients

• 1 cup unsalted butter softened to room temperature
• 1 ⅓ cup sugar
• 1 egg
• 2 tsp vanilla extract
• 3 cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 2 ½ tsp cinnamon
• ½ tsp salt
• 20 oz can apple pie filling

Topping

• ¼ cup sugar
• 1 tsp cinnamon

Instructions

• Preheat oven to 350°.
• Make the topping by mixing the sugar and cinnamon together, set it aside.
• In a large bowl cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla, then set aside.
• In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
• Using a tablespoon cookie scoop, scoop out the dough into 36 balls.  Roll each ball in the cinnamon/sugar mixture and then place each ball into the a well-greased mini muffin pan.
• Bake for about 12 minutes or until the edges turn slightly golden brown.  Immediately after removing from the oven, make an indention in the top of each cookie by pressing the back of a tablespoon into each cookie cup. If a tablespoon is too big, try a ½ or ¾ tablespoon.
• After cooling for 3-5 minutes, use a knife to gently pop out each cookie cup and then place on a wire rack to cool.
• Prepare apple pie filling by chopping up the apples in the filling into small pieces.  Use a tablespoon sized cookie scoop to scoop the pie filling into each of the cookie cups. If desired, sprinkle some of the remaining cinnamon/sugar mixture on the top of the pie filling. Serve & enjoy!

Video

Notes

These cookie cups will keep for 3–4 days in an airtight container at room temp or in the fridge. For best texture, store the cookie cups and apple filling separately and assemble before serving.

You can also freeze the baked, unfilled cookie cups for up to 2 months—just thaw at room temp and warm slightly before filling.

Nutrition

Calories: 136kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 73mg | Potassium: 50mg | Fiber: 1g | Sugar: 11g | Vitamin A: 169IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1mg

Can I use homemade apple pie filling instead of canned?

Yes! Homemade filling works great and can even taste fresher and less sweet. Just make sure to chop the apples small so they fit neatly into the cookie cups.

Do I have to use cream of tartar?

Cream of tartar is key for that classic snickerdoodle texture and slight tang. If you skip it, the cookies will still work, but they’ll be a bit more like standard sugar cookies.

Can I make these ahead of time?

Yes—bake the cookie cups a day or two in advance and store them in an airtight container. Add the apple pie filling right before serving for the best texture.

Why did my cookie cups stick to the pan?

They likely needed more greasing or didn’t cool long enough before removing. Let them sit a few minutes, then gently loosen with a knife before lifting out.

Do I need to bake the apple pie filling?

No—store-bought and homemade apple pie filling are already fully cooked, so there’s no need to bake it again once added to the cookie cups. If you prefer, you can warm it slightly before serving, but it’s perfectly fine as-is. And honestly… spooning it straight from the can might be more common than we’d like to admit.

Enjoy more of our favorite sugar cookie recipes here:

• These Cream Cheese Sugar Cookies are the kind you make once and suddenly every other sugar cookie feels a little disappointing. They stay pillowy for days thanks to a simple cream cheese trick!
• Frosted Lemon Sugar Cookies are bright, soft, and bursting with fresh lemon flavor from real juice and zest baked right into the dough.
• Our Buttermilk Sugar Cookies result in ultra soft, tender, and melt-in-your-mouth good with a subtle tang that sets them apart from the usual sugar cookie. Bakery-style treats that disappear fast.
• Starting with a simple cookie mix and Jello, these Easy Jello Cookies come together fast and bake into soft, chewy, bakery-style treats.
• All Butter Sugar Cookies have the classic buttery flavor that makes simple cookies feel extra special. Topped with a smooth vanilla frosting, they’re an easy, bakery-style treat made from pantry staples.
• This Sugar Cookie in a Mug is warm, soft, and ready in minutes for when a cookie craving hits hard but a whole batch feels like too much effort.

These Snickerdoodle Apple Pie Cookie Cups bring together soft cinnamon-sugar cookies and gooey apple pie filling for a cozy, bite-sized dessert that feels straight out of a bakery. Every cup is warm, sweet, and just the right mix of chewy cookie and spiced apple filling.

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