This snickerdoodle recipe makes cookies that are soft and chewy in the middle, yet crispy and lightly puffed around the edges. The best part? This is a snickerdoodle recipe WITHOUT cream of tartar. As a result, it’s likely that you already have all the ingredients you need to make these cookies at home.
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Ube Crinkle Cookies
Ube crinkle cookies are a beautiful, Filipino-American twist on the classic crinkle cookie! Ube is a purple yam frequently used in Southeast Asian desserts. It is naturally purple in color, with a subtle flavor that tastes like both pistachio and vanilla. These ube crinkle cookies get their vibrant color and flavor from both ube halaya jam and ube extract!
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Peppermint Bark Oreos
Peppermint bark “Oreos” are chocolate shortbread cookies topped with a holiday classic! The cookies are topped with mint-flavored white chocolate, dark chocolate, and sprinkled with peppermint candy pieces. The recipe is a hybrid of two favorites: Oreo cookies and peppermint bark chocolate! Access the recipe by supporting Hummingbird High on Patreon.
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Small Batch Brookie Bars
These small batch brookie bars are made from a combination of chewy, all cocoa powder brownies and fudgy chocolate chip cookies! The recipe is small batch and made in a 9 x 5-inch loaf pan. It makes 8 brookie bars, enough for 2 to 4 people!
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Pumpkin Snickerdoodles
These pumpkin snickerdoodles are soft, cakey, and fluffy on the inside, crisp on the outside, and rolled in a generous amount of pumpkin pie spice sugar! Access the recipe by becoming a Patreon supporter.
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Neapolitan Cookies
Neapolitan cookies are chewy sugar cookies flavored with the three flavors of Neapolitan ice cream: strawberry, vanilla, and chocolate! The best part? Despite their striking appearance, these cookies come together easily. They are made from the same chewy, buttery sugar cookie base and flavored with freeze-dried strawberries and black cocoa powder. The recipe is from Sarah Kieffer’s new cookbook, 100 Cookies!
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