Snickerdoodles 3 Ways - The Gingerdoodle
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Snickerdoodles (3 Ways!)

A classic snickerdoodle cookie recipe, modified into 3 different but equally delicious variations - Gingerdoodle, Scotchadoodle, & Double Chocolate Chunkadoodle.
Course Dessert
Cuisine American
Keyword snickerdoodles
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 43 minutes
Servings 24
Calories 269kcal
Author Erica

Ingredients

  • 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

Instructions

  • 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. For Double Chocolate Chunkadoodle variation, also add dark cocoa powder now.
  • Gradually add dry ingredients into creamed butter mixture, mixing until incorporated. Dough will be slightly tacky.
  • At this point, depending on what variation you're making, add your mix ins: ½ cup finely crushed gingersnaps, 1 cup butterscotch chips, OR ¾ cup chocolate chunks.
  • 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; for Gingerdoodle = ¼ cup finely crushed gingersnaps + 2 teaspoons cinnamon
  • When dough is chilled, roll 1-inch balls between the palms of your hands, then roll the balls in the coating.
  • Place the balls 1½ - 2 inches apart on your chilled baking sheets. Chilling them keeps the dough from spreading too much.
  • Bake for 8-10 minutes. Let cool on baking sheets for 5 minutes, then remove to wire rack to cool.

Nutrition

Calories: 269kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 123mg | Potassium: 141mg | Fiber: 1g | Sugar: 24g | Vitamin A: 265IU | Calcium: 33mg | Iron: 1.7mg