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Home » Recipes » Snickercrinkle Cookies

Snickercrinkle Cookies

March 16, 2012 by Faith 29 Comments

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).

Snickercrinkle Cookies 1

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.

Snickercrinkle Cookies 2

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!

Snickercrinkle Cookies 3

Print
Snickercrinkle Cookies
Prep time:  20 mins
Cook time:  20 mins
Total time:  40 mins
Yield: 2½ to 3 dozen
 
A combination of snickerdoodles and molasses crinkles, these 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).
Ingredients
  • 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
Instructions
  1. In a large bowl, cream together the butter, shortening, brown sugar, eggs, and vanilla.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  3. Gradually stir the dry ingredients into the wet; refrigerate the dough until chilled (I stick it in the freezer for 10 to 15 minutes).
  4. 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.
  5. 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).
  6. 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!).
  7. Cool for a couple minutes on the tray, and then transfer to a wire rack to finish cooking.
Notes
Recipe is a hybrid of my recipe for Molasses Crinkles and Martha Stewart's recipe for Snickerdoodles.
3.3.3070

Filed Under: Recipes Tagged: Baking, Cookies, Holiday Cookies, Molasses Crinkles, Recipes, Snickerdoodles

Comments

  1. Kathy says

    April 1, 2012 at 7:17 pm

    I 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!

    Reply
  2. Magic of Spice says

    March 20, 2012 at 5:01 pm

    A hybrid cookie…love it! And love these…they look fantastic Faith!

    Reply
  3. Hannah says

    March 19, 2012 at 9:29 pm

    I 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. :)

    Reply
  4. Ben says

    March 19, 2012 at 7:29 pm

    Oh what beautiful idea for a hybrid cookie. I\’d definitely love to try this.

    Reply
  5. grace says

    March 18, 2012 at 6:20 pm

    oh faith, i like these very much, and i’m sure that’s no surprise. clever thinking!

    Reply
  6. Lisa says

    March 18, 2012 at 1:28 pm

    I love the idea of a hybrid cookies—and these are two of my favorite kinds! They sound amazing—and they look really perfect too :-)

    Reply
  7. Jessica says

    March 18, 2012 at 12:36 am

    These 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…

    Reply
  8. Reeni says

    March 17, 2012 at 7:53 pm

    You fused 2 of my favorite cookies together Faith! What a great idea. They look completely delicious and very irresistible!

    Reply
  9. FOODESSA says

    March 17, 2012 at 4:48 pm

    My 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

    Reply
  10. Jean (Lemons and Anchovies) says

    March 17, 2012 at 10:55 am

    What 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. :)

    Reply
  11. [email protected] says

    March 17, 2012 at 8:57 am

    Too cute and I know exactly who will want to eat these cookies.

    Reply
  12. Laz says

    March 17, 2012 at 8:23 am

    Love 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.

    Reply
  13. Lorraine @ Not Quite Nigella says

    March 17, 2012 at 7:20 am

    Ooh 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

    Reply
  14. Michele | Cooking At Home says

    March 17, 2012 at 5:28 am

    Great idea, Faith; a perfect blend.

    Reply
  15. Veronica says

    March 17, 2012 at 2:26 am

    Perfectly brilliant, love the combo!

    Reply
  16. Terra says

    March 16, 2012 at 10:16 pm

    Oh wow, I love the idea of combining these flavors….I would have never thought to, they sound wonderful! Take care, Terra

    Reply
  17. Carolyn Jung says

    March 16, 2012 at 8:48 pm

    A cookie that’s the best of both worlds. Now, we’re talkin’! I bet these become a total classic.

    Reply
  18. Patty says

    March 16, 2012 at 8:32 pm

    I like the look of these hybrid cookies Faith and your photos are gorgeous! Don’t you just love a cookie exchange;-)

    Reply
  19. BeadedTail says

    March 16, 2012 at 7:15 pm

    Snickerdoodles are my favorite cookies so I think I will have to try these Snickercrinkles for sure!

    Reply
  20. beti says

    March 16, 2012 at 7:05 pm

    they look thin, crispy and delicious, I’m wondering if I could make an ice cream sandwich with them

    Reply
  21. Chaya says

    March 16, 2012 at 2:53 pm

    What a great name to give to those fabulous cookies.

    Reply
  22. Alyssa @ Everyday Maven says

    March 16, 2012 at 2:48 pm

    Yum! I want one of these cookies for (lunch) dessert. A cookie exchange sounds like a lot of fun! These photos are stunning Faith :)

    Reply
  23. Krista says

    March 16, 2012 at 2:34 pm

    I love the name of these cookies!!

    Reply
  24. Katerina says

    March 16, 2012 at 11:16 am

    I 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!

    Reply
  25. Erica says

    March 16, 2012 at 9:37 am

    Sounds like a winning combination to me!!!

    Reply
  26. Barbara says

    March 16, 2012 at 9:34 am

    That’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!

    Reply
  27. Katrina @ Warm Vanilla Sugar says

    March 16, 2012 at 7:20 am

    What a fabulous cookie! The crackle really makes these pretty.

    Reply
  28. Nicole, RD says

    March 16, 2012 at 6:15 am

    I would make these for the name alone — too cute! But, they are picture-perfect and I can’t wait to make them!

    Reply
  29. Rosa says

    March 16, 2012 at 5:44 am

    Perfect! That is such a delicious cookie.

    Cheers,

    Rosa

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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