This recipe was provided by Megan Faulkner Brown, founder of The Sweet Tooth Fairy Gourmet Bake Shop. Check out all the sweet things you can order online. And if you’re in the Salt Lake City area, there are four locations where you can treat yourself in person!
The only thing more fun than saying the word “snickerdoodle is eating one”! These beloved cinnamon cookies with an added twist of a delicious Hershey’s Kisses are a wonderful addition to your Christmas cookie platter. Whether you are making them for your family, or bringing them to an event, this snickerdoodle recipe is sure to be a crowd pleaser!
Snickerdoodle Cookies Recipe
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, slightly beaten
1 Tbsp vanilla extract
3 1/2 cups all-purpose flour
1 3.4 oz box of instant vanilla pudding
2 tsps cream of tartar
1 tsp baking soda
1/2 tsp salt
2 cups cinnamon chips (optional)
1/2 cup granulated sugar
1 Tbsp ground cinnamon
Pinch of ground nutmeg
Preheat oven to a temperature of 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, add 1 cup unsalted butter, softened. Mix on medium speed until creamy and smooth: about 1 minute.
Add 1 1/2 cups granulated sugar and cream ingredients together on medium speed until light and fluffy: about 2 to 3 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula.
Add the eggs, slightly beaten, and the vanilla extract. Mix ingredients together on low speed until they are evenly mixed. Increase the mixer speed to medium and mix until light and fluffy: about 2 - 3 minutes.
In a separate medium bowl, whisk the flour, instant vanilla pudding, cream of tartar, baking soda, and salt until well combined.
Gradually pour the dry ingredients into the wet mixture, adding a little bit at a time. Mix on low speed until everything is completely blended together. Stop the mixer and scrape down the sides of the bowl with a spatula.
Add the cinnamon chips, if using. Mix together on low speed until chips are well dispersed throughout the dough.
Form the dough into balls either by using a cookie scoop or rolling them into golf-ball sized portions.
In a shallow bowl, add the granulated sugar, ground cinnamon, and nutmeg and mix together until well combined.
Roll each dough ball in the cinnamon-sugar mixture.
Ideally, chill the dough balls for 30 minutes, if you have the time and/or patience to do so. If not, that is just fine!
Place the dough balls on the prepared baking sheet, leaving space between the dough balls to allow for spreading.
Bake the cookies for 10-12 minutes or until lightly browned and almost set.
Remove the cookies from the oven and immediately top with unwrapped Hershey's Kisses®. Let the Kisses set on top of the cookie for a couple of minutes before slightly pressing down the tips to create a little rim around the bottom.
Allow the cookies to cool on the baking sheets for a few minutes before moving to a wire rack to cool completely.
Cookies can be stored in an airtight container/bag at room temperature for a few days, or in the freezer for a few weeks.
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