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 minutesminutes
Cook Time 8 minutesminutes
Total Time 43 minutesminutes
Servings 24
Calories 269kcal
Author Erica
Ingredients
1cupunsalted butterroom temperature
1 ½cupsgranulated sugar
2large eggsroom temperature
1teaspoonvanilla extract
2 ¾cupsall purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
¼teaspoonsalt
Gingerdoodle variation
¾cupfinely crushed gingersnapsdivided
2teaspoonscinnamon
Scotchadoodle variation
1cupbutterscotch chips
3tablespoonsbrown sugar
Double Chocolate Chunkadoodle variation
¾cupdark chocolate cocoa powder
¾cupchocolate chunks
5tablespoonsTurbinado 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.