A combination of snickerdoodles and molasses crinkles, these Snickercrinkle Cookies have the texture of molasses crinkles (flat cookies that are crispy outside, but soft and chewy inside), and the flavor of snickerdoodles (buttery, cinnamon-y, and slightly tangy because of the cream of tartar).
Last holiday season I went to a cookie exchange. Before going, I knew that all the classic favorites would be there (like peanut butter kisses, frosted cut-out cookies, hello dollies, Russian tea cakes, jam thumbprints, and all kinds of fudge), but I wanted to bring something different. I searched online, in numerous cookbooks, and even in my mom’s recipe box, but I didn’t find anything that really called to me.
Then an idea hit me: a hybrid cookie! A pairing so perfect that both cookies would come together seamlessly. The two fantastic cookies that I chose to combine ended up both being old-fashioned favorites: snickerdoodles and molasses crinkles. With my hybrid, I was going for a cookie that looked like and had the texture of molasses crinkles (flat cookies that were crispy outside, but soft and chewy inside), and the flavor of snickerdoodles (buttery, cinnamon-y, and slightly tangy because of the cream of tartar). These cookies were right on the money and ended up being a huge hit a at the cookie exchange.
They’re sure to be a hit with your family and friends!
- ½ cup unsalted butter, at room temperature
- ½ cup vegetable shortening, at room temperature (or unsalted butter)
- 1¼ cups light brown sugar, lightly packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons white sugar
- 1½ tablespoons cinnamon
- In a large bowl, cream together the butter, shortening, brown sugar, eggs, and vanilla.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually stir the dry ingredients into the wet; refrigerate the dough until chilled (I stick it in the freezer for 10 to 15 minutes).
- Preheat oven to 350F and line 2 large baking sheets with parchment paper or silpat liners. In a shallow bowl, combine the white sugar and cinnamon.
- Scoop the dough out with a 1½ tablespoon measure and roll it into balls; roll the balls in the cinnamon sugar and arrange them on the prepared baking sheets about 3 inches apart (they will spread out quite a bit as they cook; I do 6 cookies per half sheet pan).
- Bake until the cookies are puffed (they’ll flatten as they cool) and are set along the edges, about 10 to 12 minutes, rotating the trays once halfway through (be sure not to over-bake!).
- Cool for a couple minutes on the tray, and then transfer to a wire rack to finish cooking.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
March 16, 2012 at 5:44 amPerfect! That is such a delicious cookie.
Cheers,
Rosa
Nicole, RD says
March 16, 2012 at 6:15 amI would make these for the name alone — too cute! But, they are picture-perfect and I can’t wait to make them!
Katrina @ Warm Vanilla Sugar says
March 16, 2012 at 7:20 amWhat a fabulous cookie! The crackle really makes these pretty.
Barbara says
March 16, 2012 at 9:34 amThat’s the trick, Faith. Crisp on the outside with a softer center. Brilliant recipe. And I love your name. Fits this cookie perfectly. Copied it already. Wish someone around here would have a cookie exchange. They are so much fun. Think perhaps my age bracket is out on the golf course and NOT baking!
Erica says
March 16, 2012 at 9:37 amSounds like a winning combination to me!!!
Katerina says
March 16, 2012 at 11:16 amI haven’t tried either of these two types of cookies but your hybrids look like something I would gladly want to accompany me when I drink my afternoon tea! They look crispy and tasty Faith! And coming up with a new cookie is definitely a success!
Krista says
March 16, 2012 at 2:34 pmI love the name of these cookies!!
Alyssa @ Everyday Maven says
March 16, 2012 at 2:48 pmYum! I want one of these cookies for (lunch) dessert. A cookie exchange sounds like a lot of fun! These photos are stunning Faith :)
Chaya says
March 16, 2012 at 2:53 pmWhat a great name to give to those fabulous cookies.
beti says
March 16, 2012 at 7:05 pmthey look thin, crispy and delicious, I’m wondering if I could make an ice cream sandwich with them
BeadedTail says
March 16, 2012 at 7:15 pmSnickerdoodles are my favorite cookies so I think I will have to try these Snickercrinkles for sure!
Patty says
March 16, 2012 at 8:32 pmI like the look of these hybrid cookies Faith and your photos are gorgeous! Don’t you just love a cookie exchange;-)
Carolyn Jung says
March 16, 2012 at 8:48 pmA cookie that’s the best of both worlds. Now, we’re talkin’! I bet these become a total classic.
Terra says
March 16, 2012 at 10:16 pmOh wow, I love the idea of combining these flavors….I would have never thought to, they sound wonderful! Take care, Terra
Veronica says
March 17, 2012 at 2:26 amPerfectly brilliant, love the combo!
Michele | Cooking At Home says
March 17, 2012 at 5:28 amGreat idea, Faith; a perfect blend.
Lorraine @ Not Quite Nigella says
March 17, 2012 at 7:20 amOoh a hyrbid cookie! What a brilliant idea. I made snickerdoodles and they were such a hit but mixing them with molasses crinkles makes them ever better I bet! :D
Laz says
March 17, 2012 at 8:23 amLove this cookie. Fantastic idea and expertly shot. Your photos never cease to amaze. I am making cookies too today, guess we are in a mood for cookies.
angela@spinachtiger says
March 17, 2012 at 8:57 amToo cute and I know exactly who will want to eat these cookies.
Jean (Lemons and Anchovies) says
March 17, 2012 at 10:55 amWhat a great idea to combine the two. I’m not cookie baker so I appreciate how perfect yours look. These wouldn’t last long at home. :)
FOODESSA says
March 17, 2012 at 4:48 pmMy community exchange should be planning one of these exchanges soon for Easter…well, I can only hope people don’t back out at the last minute.
Loving this cookie…and I shall one day try your version as well ;o)
Have a great weekend Faith.
Ciao for now,
Claudia
Reeni says
March 17, 2012 at 7:53 pmYou fused 2 of my favorite cookies together Faith! What a great idea. They look completely delicious and very irresistible!
Jessica says
March 18, 2012 at 12:36 amThese look SO perfect! How do you make your cookies so beautiful? And the combination of flavors sounds divine. I think you just transported me to another world with the photos…
Lisa says
March 18, 2012 at 1:28 pmI love the idea of a hybrid cookies—and these are two of my favorite kinds! They sound amazing—and they look really perfect too :-)
grace says
March 18, 2012 at 6:20 pmoh faith, i like these very much, and i’m sure that’s no surprise. clever thinking!
Ben says
March 19, 2012 at 7:29 pmOh what beautiful idea for a hybrid cookie. I\’d definitely love to try this.
Hannah says
March 19, 2012 at 9:29 pmI love classic cookie mash-ups! The end results are often better than either individual treat. Plus, how could you not love a name like “snickercrinkle”? Quite catchy. :)
Magic of Spice says
March 20, 2012 at 5:01 pmA hybrid cookie…love it! And love these…they look fantastic Faith!
Kathy says
April 1, 2012 at 7:17 pmI made these cookies tonight and they were delicious; mine never flattened though so I’m not sure if I just didn’t get the batter cold enough before baking them or what…but the flavor was amazing and I will be making these again!