If you’re a fan of the snickerdoodle, you’ll thank yourself for making these Megadoodle Cookies! They take the snickerdoodle to whole new levels of awesome with phenomenal improvements like crushed pretzels, white chocolate chips, and a cinnamon buttercream frosting!
Probably my favorite cookie in the history of cookies is the Snickerdoodle. Sure, I’ll never turn down a good Chocolate Chip Cookie (a close second on my list), but the Snickerdoodle (only if it’s soft) holds a special place in my cookie-loving heart.
I just love the cinnamon sugar coating and the unique, subtle tang from the cream of tartar contrasted with all the sweet. The flavor is unbeatable! So, as of about a week ago, I was pretty content believing that the snickerdoodle was perfect in its current state. It could get no better. That is, until my son (he’s eight) brought up the idea of the “Megadoodle”! I know, it sounds like something out of a kid movie. 🙂
He started by saying, “Mom, you know how amazing snickerdoodle cookies are?” (this is coming from the guy who could probably eat a dozen in one sitting, if allowed) and I was like, “I’m totally with you there, buddy.”
And then he continued, “Well, what if we made them even better by frosting them and then called them “The Megadoodle?!”
I always knew he was a genius, but now I’m 110% sure of it! (And now there’s also no doubt in my mind that he’s been watching altogether too many cartoons, lol.)
So I bolted to the kitchen and whipped out these beauties! I took it a step or two further by adding in white chocolate chips and crushed pretzels for that perfect sweet and salty flavor and crunchy texture!
And now I’m wondering, with all the millions of diverse and incredible cookies that have come out of my kitchen, why the Megadoodle has not been among them until now. The world has seriously been missing out!
Megadoodle Cookies
Ingredients
- 1/2 cup butter softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Scant 1/4 teaspoon salt
- 3/4 c. white chocolate chips
- 1/2 c. finely crushed pretzels
- For Rolling:
- 1/4 cup granulated sugar
- 3/4 teaspoon cinnamon
- Frosting:
- 1/2 c. butter softened
- 3 1/2 c. powdered sugar
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 2 Tbsp. milk more, as necessary, for thinning
Instructions
- Preheat oven to 350 degrees Fahrenheit and prepare cookie sheets by lining them with nonstick baking liners, greasing them, or lightly spraying with nonstick cooking spray.
- In the bowl of an electric mixer add butter, granulated sugar, brown sugar, egg, and vanilla extract. Cream together. In a separate bowl, stir together flour, baking soda, cream of tartar and salt. Add to wet mixture and mix until combined. Stir in crushed pretzels and white chocolate chips.
- Prepare rolling mixture by stirring together sugar and cinnamon in a small bowl. Roll or scoop dough into 1 1/2" balls, then roll in cinnamon/sugar mixture, ensuring the ball is well-coated.
- Place dough balls on cookie sheet about 2? apart. Gently press the dough balls down with the palms of your hands so they'll spread out nicely. Bake for approximately 8 to 9 minutes. Don't overbake or cookies won't be soft.
- Let cool on pan for 2-3 minutes before removing carefully to a cooling rack.
- Make the frosting by creaming together butter, powdered sugar, vanilla, cinnamon and milk in the bowl of an electric mixer until smooth, creamy and fluffy. Add additional splashes of milk, if necessary, for thinning, mixing well in between. Frost cooled cookies and serve.
I’m pretty sure you’re going to fall head over heels in love with these cookies, just like we did! I can’t wait for you to try them! Let me know what you think!
For all other Snickerdoodle recipes, go HERE.
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