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A classic snickerdoodle cookie recipe, modified into 3 different but equally delicious variations – Gingerdoodle, Scotchadoodle, & Double Chocolate Chunkadoodle.
My kitchen exploded yesterday.
No, not literally. Picture every mixing bowl, cookie sheet, rubber spatula, and measuring cup you own, sitting dirty in your sink. Your appliances are lightly dusted with a fresh coat of flour. Your cooling racks are jammed full. Then, imagine 5 pounds of sugar, 24 sticks of butter, 10 pounds of flour, and 2 dozen eggs being transformed into half of this year’s batch of Christmas cookies.
I’m dreading the other half. I say that now, but cookie baking (and baking in general) is very relaxing and almost therapeutic for me. It takes me back to my childhood, when Nana and I would spend two days every mid-December baking and decorating cookies from her yellowed, typewritten cookbook to give away as gifts.
Nana has been gone for almost 10 years now, and to this day, not a Christmas has gone by that I haven’t continued our special tradition. Throughout December, I will be sharing my favorites of Nana’s cookie recipes, because they truly deserve to be exposed to the world. Today, however, meet my very own brainchildren. Snickerdoodles – 3 Ways!
This Monday through Friday, I’m celebrating Christmas Cookie Week 2014 with my friend Erin from The Speckled Palate, as well as a bunch of other awesome bakers around the web, and I’m (ambitiously) gifting you with 5 original Christmas cookie recipes that popped into my overly full brain in the past few days.
Just call me The Crumby Cookie, too!
These snickerdoodles are terribly simple and tasty, and are so much fun to get creative with! I honestly can’t remember where I found my base recipe – I wrote it down on a piece of scrap paper years ago, and it is taped to a backside page of one of Nana’s recipes.
I never was quite as organized as she was.
He may look like an ordinary snickerdoodle, but don’t be deceived – he is wearing his finest winter gingersnap and cinnamon coat. For even more gingery goodness, mix your finely crushed snaps inside the cookie dough!
This little cutie is stuffed with butterscotch chips, then rolled in some brown sugar. He’s extra sweet, with little gooey, butterscotchy surprises inside!
THE DOUBLE CHOCOLATE CHUNKADOODLE.
And this lovely specimen in a whole new breed. Dark chocolate cocoa powder and chocolate chunks make him a decadent Doodle brother, and dressing him up in Turbinado sugar or sprinkles makes him the most festive family member on the plate.
Don’t ask why I just introduced them like that. Sleep deprivation due to long bouts of cookie baking plus work? Yeah, I’ll blame that.
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Gingerdoodle variation
- 3/4 cup finely crushed gingersnaps, divided
- 2 teaspoons cinnamon
- Scotchadoodle variation
- 1 cup butterscotch chips
- 3 Tablespoons brown sugar
- Double Chocolate Chunkadoodle variation
- 3/4 cup dark chocolate cocoa powder
- 3/4 cup chocolate chunks
- 5 Tablespoons Turbinado sugar or non pareils sprinkles
- In a large bowl, cream the butter and sugar for 2 minutes. Add eggs one at a time, then add vanilla.
- In a separate, medium sized bowl, sift together flour, baking powder, baking soda, salt. [b]For Double Chocolate Chunkadoodle variation, also add dark cocoa powder now.[/b]
- Gradually add dry ingredients into creamed butter mixture, mixing until incorporated. Dough will be slightly tacky.
- [b]At this point, depending on what variation you’re making, add your mix ins: 1/2 cup finely crushed gingersnaps, 1 cup butterscotch chips, 3/4 cup chocolate chunks.[/b]
- Chill the dough & your ungreased baking sheets in the refrigerator for 10-15 minutes.
- Preheat the oven to 350 degrees F.
- Pour your chosen coatings into a shallow bowl; [b]for Gingerdoodle = 1/4 cup finely crushed gingersnaps + 2 teaspoons cinnamon[/b]
- When dough is chilled, roll 1-inch balls between the palms of your hands, then roll the balls in the coating.
- Place the balls 1 1/2 – 2 inches apart on your chilled baking sheets. [i]Chilling them keeps the dough from spreading too much.[/i]
- Bake for 8-10 minutes. Let cool on baking sheets for 5 minutes, then remove to wire rack to cool.
Which Doodle variation sounds the best to you?!
|DAY ONE | Snickerdoodles (3 Ways!)
DAY TWO | White Chocolate Cranberry Brown Butter Bars
DAY THREE | Pumpkin Butterscotch Streusel Cookies
DAY FOUR | …
DAY FIVE | …