Delightful Oreo Snickerdoodle Cookies Recipe

What happens when you combine the cinnamon-sugar goodness of snickerdoodles with the chocolatey crunch of Oreos? You get these irresistible Oreo Snickerdoodle Cookies. Soft, chewy, and coated in cinnamon sugar, these cookies are a delicious twist on two classic favorites. Perfect for holiday baking, cookie swaps, or anytime you want a unique treat, these cookies are sure to impress.

Ingredients

For the Cookies:

• ½ cup unsalted butter (softened)
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon cream of tartar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup crushed Oreos (about 8 cookies)

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

Preparation Tips

• Don’t over-crush the Oreos: Leave some chunks for a great texture in the cookies.

• Chill the dough: Refrigerating the dough for at least 30 minutes helps maintain the shape during baking.

• Roll evenly: For uniform cookies, use a cookie scoop before rolling in the cinnamon-sugar coating.

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Step 2: Make the Dough

In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract until smooth.

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the crushed Oreos.

Step 3: Make the Cinnamon-Sugar Coating

In a small bowl, mix the granulated sugar and ground cinnamon until well combined.

Step 4: Shape and Coat the Cookies

Scoop the dough into 1 ½-tablespoon-sized balls and roll them in the cinnamon-sugar mixture until evenly coated. Place them on the prepared baking sheets about 2 inches apart.

Step 5: Bake the Cookies

Bake for 10-12 minutes, or until the edges are set and the centers are slightly underbaked. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Make-Ahead & Storage

The cookie dough can be prepared up to 2 days in advance and stored in the refrigerator. Baked cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls and bake directly from frozen, adding 1-2 extra minutes to the baking time.

Serving Suggestions

Enjoy these cookies with a hot cup of tea or a glass of milk for the ultimate comfort treat. They also make an excellent addition to holiday cookie platters, gift boxes, or school lunch surprises.

Conclusion

These Oreo Snickerdoodle Cookies combine the best of two beloved classics for a unique and delightful treat. Soft, chewy, and perfectly spiced, they’re a fun twist that everyone will love. Give them a try and explore more creative recipes on Cozy Cadence to sweeten your baking adventures.