#snickerdoodledelight

Snickerdoodle Fudge is a delightful combination of the classic snickerdoodle flavors in a creamy, sweet, and cinnamon-spiced fudge. It's the perfect treat for snickerdoodle lovers!

Ingredients: 2 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup cinnamon sugar for topping.

Instructions: Line an 8x8-inch 20x20 cm square baking pan with parchment paper, leaving some overhang for easy removal. In a microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and well combined. Stir in the vanilla extract, ground cinnamon, ground nutmeg, and salt until fully incorporated. Pour the fudge mixture into the prepared baking pan and spread it out evenly. Sprinkle the cinnamon sugar evenly over the top of the fudge, pressing it down gently with a spatula to adhere. Refrigerate the fudge for at least 2 hours, or until it is set. Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut the fudge into small squares or rectangles. Enjoy your homemade Snickerdoodle Fudge!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Apple Butter Snickerdoodle Bars are soft and cinnamony delicious. A delectable bar that combines the flavors of apple butter and classic snickerdoodle cookies.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup apple butter. 1/4 cup milk. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 cup granulated sugar for coating.

Instructions: Preheat the oven to 350F 175C and grease a 9x13-inch baking pan. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Press about two-thirds of the cookie dough into the prepared baking pan to form an even layer. In a small bowl, mix together the apple butter and milk until well combined. Spread this mixture over the cookie dough layer. In another small bowl, combine the ground cinnamon, nutmeg, and cloves. Take spoonfuls of the remaining cookie dough and drop them evenly over the apple butter layer. Sprinkle the cinnamon-spice mixture over the top of the cookie dough. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, cut into bars and optionally dust with powdered sugar before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

Indulge in the delightful combination of traditional snickerdoodle flavors with the added richness of chocolate chips. These Chocolate Chip Snickerdoodles are soft, chewy, and filled with irresistible cinnamon-sugar goodness.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon cream of tartar. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1/4 cup granulated sugar for rolling. 1 tablespoon ground cinnamon for rolling.

Instructions: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips. Cover the dough and refrigerate for at least 1 hour or overnight to firm up. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, mix together the 1/4 cup granulated sugar and ground cinnamon for rolling. Scoop out about 2 tablespoons of dough and roll it into a ball, then roll the ball in the cinnamon-sugar mixture until coated. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a spoon or your fingers. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Chocolate Chip Snickerdoodles with a glass of milk or your favorite hot beverage!

Indulge in the goodness of a massive, soft, and chewy snickerdoodle cookie with a delightful cinnamon-sugar coating!

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon cream of tartar. 1/8 teaspoon salt. 1/4 cup unsalted butter, softened. 1/3 cup granulated sugar. 1/3 cup packed light brown sugar. 1/2 teaspoon vanilla extract. 1 large egg yolk. 2 tablespoons milk. 2 tablespoons cinnamon sugar mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking soda, cream of tartar, and salt in a small bowl with a whisk. Melt the butter and mix it with the light brown sugar and white sugar in a separate, bigger bowl until the mixture is light and fluffy. Add the egg yolk and vanilla extract and beat until well mixed. Slowly add the dry ingredients to the wet ones, mixing in between each addition of milk. Do this until the ingredients are just barely combined. Make a big ball out of the dough and put it on the baking sheet that has been prepared. To make the dough ball a little flatter, gently press down on it. Cover all of the dough with the cinnamon sugar by spreading it out evenly. The giant cookie should be baked in a hot oven for 18 to 20 minutes, or until the edges are golden brown and the middle is set. After taking the cookie out of the oven, let it cool for a few minutes on the baking sheet. Then, move it to a wire rack to cool all the way down. Have fun with your tasty Giant Snickerdoodle Cookie!