Loaded Snickerdoodles

Snickerdoodles have been one of my favorite cookies since I was little, right up there with chocolate chip cookies and sugar cookies. To me, they’re truly the ideal cookie for any occasion. The cinnamon-sugar flavor and pillowy, melt-in-your-mouth texture make them a standout at bake sales and cookie exchanges, but they’re cozy enough to grab for a snack. And, believe it or not, loaded snickerdoodles are even better.

Recipe creator Gayle Clanton of Odessa, Texas, set out to combine her beloved snickerdoodles with extra mix-ins that could satisfy any craving. She landed on chopped pecans, shredded coconut, chocolate chips and white baking chips, which deliver maximum flavor and texture, and pair perfectly with typical snickerdoodle ingredients like rich butter, two kinds of sugar, vanilla and cinnamon. The best part is that these cookies freeze well, so you can get ahead of the game and bake them before holiday hubbub sets in.

Ingredients for Loaded Snickerdoodles

• Butter: When baking cookies, soften your butter to room temperature. It makes creaming it with sugar much easier.
• Sugar: Two sugars (granulated and light brown sugar) add sweetness and depth of flavor to the cookies. You’ll roll the dough in extra granulated sugar to give the cookies that signature snickerdoodle exterior.
• Eggs: Eggs bind the ingredients and give the cookies a fluffy texture. Use room-temperature eggs for the easiest incorporation into the dough.
• Vanilla extract: Real vanilla extract can be expensive, but it’s worth it for the flavor. Imitation vanilla works, if that’s what you have.
• All-purpose flour: Flour is an important building block for structure. There’s no need to sift the flour unless it’s very clumpy.
• Baking soda: Just a touch of baking soda goes a long way in helping the cookies to rise and spread while baking.
• Cream of tartar: Cream of tartar helps create that classic crinkly top and tender texture in every bite of these loaded snickerdoodle cookies.
• Chocolate chips: You’ll use semisweet chocolate chips and white baking chips in this recipe. These are loaded snickerdoodles after all. Both amp up flavor!
• Pecans: Chopped pecans add a bit of contrast and crunch.
• Shredded coconut: Sweetened shredded coconut adds texture. Toast the coconut first for even more flavor.
• Cinnamon: It wouldn’t be a snickerdoodle without that tried-and-true cinnamon sugar exterior.

Directions

Step 1: Cream the butter and sugars

Preheat the oven to 375°F. Cream the butter and sugars until they’re light and fluffy, five to seven minutes. Beat in the eggs and vanilla.

Step 2: Add the dry ingredients

In another bowl, whisk together the flour, baking soda and cream of tartar. Gradually beat the dry ingredients into the creamed mixture. Stir in chocolate chips, nuts and coconut.

Step 3: Roll the dough in cinnamon sugar

In a small bowl, combine the sugar and cinnamon. Shape the dough into 1-inch balls. Roll each in cinnamon sugar. Place the dough balls 2 inches apart on ungreased baking sheets.

Editor’s tip: We used ungreased baking sheets here to prevent spreading, which can happen because of the butter in the dough. If you prefer an easy clean-up option, line the baking sheets with parchment paper.

Step 4: Bake the cookies

Bake the cookies until they’re light brown, 10 to 12 minutes. Remove them from the pans and transfer them to wire racks to cool.

Loaded Snickerdoodle Variations

• Spice it up: Cinnamon is classic for snickerdoodles, but you can certainly mix and match with other spices. Consider incorporating cardamom, nutmeg, ginger or allspice into the cinnamon sugar mixture.
• Use other nuts: Pecans add a nice buttery crunch to these cookies. However, you can certainly swap them for chopped walnuts or even try a version with hazelnuts.
• Add cream cheese filling: Want to go all out with these loaded snickerdoodles? Take inspiration from our stuffed gingerbread cookies recipe and add a cream cheese filling. Make the dough, form it into large balls, fill them with a cream cheese mixture and bake them. You’ll end up with a creamy, flavorful filling in every cookie.

How to Store Loaded Snickerdoodles

Cool the loaded snickerdoodles, then store them in an airtight container or a zip-top bag. They’ll last two to three weeks at room temperature. To extend the shelf life, stick a piece of bread into the container. It’s one trick that helps keep cookies soft for longer.

Can you freeze loaded snickerdoodles?

Like regular snickerdoodles, these cookies freeze very well. Store them in a freezer bag or an airtight container for 8 to 12 months. Let the cookies thaw at room temperature before enjoying.

Loaded Snickerdoodle Tips

How do I make sure my loaded snickerdoodles are soft and chewy?

The secret to a soft and chewy loaded snickerdoodle is to put the hot baking sheet to work. Pull the cookies out of the oven when they’re just browned around the edges. Then, leave them on the hot baking sheet above your oven for just a few minutes before transferring them to a wire rack to cool. It’s just one great pro tip for baking the best cookies.

Should snickerdoodle dough be chilled before baking?

This recipe has a no-chill dough; you can bake the cookies right after the dough is prepped. However, there’s no harm in chilling your cookie dough if you prefer. Cover the dough and refrigerate it for up to 24 hours. The more time it spends in the fridge, the more flavor will develop.