Snickerdoodles (3 Ways!)
A classic snickerdoodle cookie recipe, modified into 3 different but equally delicious variations - Gingerdoodle, Scotchadoodle, & Double Chocolate Chunkadoodle.
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 43 minutes
- 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
- 3/4 cup finely crushed gingersnaps divided
- 2 teaspoons cinnamon
- 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. 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.
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