When you’re ready to jazz up your sweets this holiday season, there’s more than just cinnamon in the spice rack. Snickerdoodles epitomize the power of this humble seasoning, bringing the full bouquet of warm, woodsy, piquant notes out to the surface, quite literally, by varnishing chewy sugar cookies with a crackled cinnamon coating. Though it’s hard to argue with that elegant simplicity, that tried-and-true method that children of all ages, including children at heart, adore, there’s a lot to be said for embracing the saltier side of the pantry.
No longer a crazy concept, adding just a pinch of salt to sweets is now the norm, embraced by wise bakers seeking to amplify the layers of flavors already in place. By emphasizing those saline crystals, even the most basic tastes take on greater dimension. Case in point: The pretzel. Without their darkly varnished exteriors sparkling with coarse salt, they would merely be dry bread sticks. Take the next step forward, adding crushed pretzels to the tender cookies we all know and love, and an equally startling, yet wholly satisfying transformation can take place.
In stark contrast to the supple cookie dough beneath, crunchy layers of everyone’s favorite bar snack turn this treat up to eleven. It’s the kind of cookie that has real staying power, after the other guests have gone home and the decorations are carefully packed away, after Christmas, New Year’s Day, and beyond.
Snickerdoodle Cookie Dough:
- 1 Cup Vegan Butter
- 1/2 Cup Dark Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 1/2 Teaspoons Spicy Brown Mustard
- 1/4 Cup Aquafaba
- 1 Teaspoon Vanilla Extract
- 2 1/4 Cups All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/2 Cup Finely Crushed Pretzels
- 1/4 Teaspoon Ground Cinnamon
- Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats.
- In your stand mixer or a large mixing bowl, cream the vegan butter together with both sugars, until homogeneous, light, and fluffy. Add the mustard along with the aquafaba and vanilla. Pause to scrape down the sides of the bowl as needed, to make sure everything is incorporated.
- Whisk together the flour and baking soda in a separate bowl before adding them in last. Mix just until it forms a cohesive dough and all of the dry goods are integrated smoothly.
- Mix together the crushed pretzels and cinnamon in a small dish.
- Scoop out about 3 tablespoons of dough per cookie, using an ice cream scoop for ease and consistency if you've got one handy. Roll the balls between lightly moistened palms before dropping them into the bowl of crushed pretzels, tossing gently to coat.
- Transfer coated cookies to your prepared baking sheets, flattening them out slightly. Bake for 10 - 14 minutes, until the edges of the cookies are golden brown.
- Remove the parchment paper from the baking sheets and let cool completely.
Store in an airtight container at room temperature for 6 - 7 days, or in the freezer for up to 3 months.
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Amount Per Serving: Calories: 219Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 157mgCarbohydrates: 27gFiber: 1gSugar: 12gProtein: 2g