These Brown Butter Snickerdoodles are crisp, soft, chewy and SO delicious with the extra special addition of brown butter. You do not want to sleep on this recipe!

Even though it’s fall (despite the weather being non-cooperative), I am trying to think outside of the typical pumpkin vs apple recipe box and give you guys other cozy and warm fall flavors. I feel like every year, the internet is dominated with pumpkin and apple recipes, and it seems like it is all the same stuff we’ve seen before.

And while yeah, I will happily engorge myself on apple pie bars and pumpkin bread, I kinda want something different? So if there’s a blatant lack of pumpkin and apple recipes this fall, it’s because I kind of want to bring some other special warm and cozy flavors to the mix.

I gotta say, these Brown Butter Snickerdoodles may usurp pumpkin and apple for the fall title.

How to Make Brown Butter Snickerdoodles

These Brown Butter Snickerdoodles are very easy to make and are made extra special with the addition of brown butter. What is brown butter, you may ask? It happens when you melt butter past the melting point and it begins to brown and caramelize. Little bits of fat in the bottom of the pan will toast and brown, creating this addictive nutty, toasted goodness that adds tremendous depth of flavor to your baked goods.

Because this recipe has melted browned butter in it, these snickerdoodles are a little more on the crisp and chewy side than a soft, pillowy snickerdoodle that we’re used to. But the compromise is worth it for that richness the brown butter imparts!

You’ll combine brown butter with some softened butter, granulated sugar and brown sugar in a stand mixer, then add in an egg and egg yolk. Stir in some vanilla extract, followed by your dry ingredients, which are baking soda, salt, cream of tarter, and flour.

Once the dough has come together, you’ll roll the dough into Tablespoon-size balls and dredge it in a mixture of cinnamon and sugar. Place the dough balls 2″ apart on prepared baking sheets and bake until set and golden.

How to Make Brown Butter

Brown butter is easy to make, but it happens quickly, so don’t plan on stepping too far from the pan.

In a saucepan, add your stick of butter over medium-low heat. Cook until it has melted. Now is the crucial time you don’t want to step away, because once it burns, it’s useless. The melted butter will soon begin to pop, fizzle and bubble violently; this is normal. Gently swirl the pan to prevent scorching. After about 5 or so minutes, you’ll begin to notice some foam, and beyond the foam you’ll notice some bits on the bottom of the pan begin to brown. Swirl the pan to discourage burning. When the butter is amber in color and smells nutty, remove from heat. Be sure to scrape the bottom of the pan to get all those browned bits!

These Brown Butter Snickerdoodles are light, crispy, chewy and have soft middles with a lovely rich flavor! You’re going to swoon over them!

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Brown Butter Snickerdoodles

These Brown Butter Snickerdoodles are light, crispy and chewy with soft centers and the most incredible brown butter and vanilla base! You're going to LOVE this irresistible cookie!

Course Cookies

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24 cookies

Ingredients

• 12 Tbsp unsalted butter, softened to room temperature and divided
• 1¼ cups granulated white sugar
• 1/2 cup light brown sugar, lightly packed
• 1 large egg
• 1 large egg yolk
• 1 Tbsp pure vanilla extract
• 1 tsp baking soda
• 2 tsp cream of tarter
• 1/2 tsp salt
• 2 cups all-purpose flour
• 1/4 cup granulated white sugar
• 3 tsp ground cinnamon

Instructions

• Preheat the oven to 350℉.
• First, prepare your brown butter: In a small saucepan, add in 8 Tbsp (1 stick) unsalted butter over medium-low heat and allow the butter to melt. Once it has melted, do not stray far from the stove as the browning process happens quickly! The melted butter will bubble, pop and sizzle violently; this is normal. After about 5 or so minutes, it may become foamy. Swirl the pan occasionally to discourage burning. You'll begin to notice some browned bits on the bottom of the pan; continue swirling the pan and remove from the heat when the butter is amber in color and smells nutty.
• Pour the brown butter into the bowl of a stand mixer with the remaining 4 Tbsp softened butter. Allow to sit for 5 minutes to help further soften the remaining butter. Then, add in the sugars and beat with the paddle attachment until combined, about 1 minute. Add in the egg, followed by the egg yolk, mixing well, followed by the vanilla. Lastly, add in your baking soda, cream of tarter, salt, and flour and mix until just combined; set aside. Meanwhile, in a small bowl, mix together the remaining granulated sugar and cinnamon.
• Line two baking sheets with parchment paper. Using a Tablespoon-size cookie dough scoop, portion out dough balls one at a time. Drop a rounded dough ball into the cinnamon sugar mixture and toss gently to coat. Place the dough balls 2" apart on the baking sheets.
• Bake for 10-12 minutes, rotating the pans halfway through baking time to ensure even baking. Remove from the oven and allow to cool on the baking sheets for 5 minutes before carefully transferring to a wire rack to cool completely. Cookies may appear puffy and deflate; this is normal as they are a crisper cookie than a traditional puffy one. If you have any leftover cinnamon sugar, sprinkle it over the still-warm cookies.

These snickerdoodles may or may not be life-changing… but I’ll let you be the judge

Have a super sweet day!

xo, Hayley

The post Brown Butter Snickerdoodles first appeared on The Domestic Rebel.

These Caramel Snickerdoodle Bars are seriously INCREDIBLE! Consisting of a soft and chewy snickerdoodle cookie bar base, a gooey, buttery caramel middle and a sweet white chocolate and cinnamon sugar topping, they definitely hit the spot!

So a few months ago, I started to make jewelry.

I was always curious about making polymer clay jewelry but finally went out and bought some supplies. And now I’m hooked and selling my creations on Etsy. It is so much fun and such a great creative outlet other than baking. For years I have been needing a hobby and I am so glad I finally have one. You know when something just clicks? That was me with jewelry making. It’s so peaceful yet challenging and boosts my creativity elsewhere as well. You wouldn’t think working with clay and metal would help in the baking department, but I often find when I’m working with jewelry, I’ll absentmindedly think of recipe ideas, too.

Anyway, this short story is brought to you by my newfound hobby. If you’ve been dreaming of starting a hobby – do it! Trust me, there have been many failed earrings, resin projects, and ugly looking clay creations so far. But it’s still fun, and the perfectionist in me isn’t as discouraged or let down as I thought I’d be by the failures.

And for a lot of you, I’m assuming baking is your hobby which is awesome! It started as mine too This recipe is a good moderate recipe for bakers since it requires a few more steps than the average cookie bar but the payoff is *chefs kiss* seriously amazing. There’s something about the combination of cinnamon and sugar, white chocolate and buttery caramel that definitely clicks!

The Cookie Base

The cookie base is based off of my chocolate chip cookie bars but made with a few tweaks. Namely, we’re omitting any kind of mix-ins like chocolate chips and adding in some cinnamon for flavor. After all, these are snickerdoodle bars! This makes for a killer, super soft and chewy bar everyone’s going to love. We’ll bake up the bars and then add on our other layers!

The Caramel Layer

The caramel layer is one we’ll make from scratch using sweetened condensed milk as a small shortcut, some corn syrup, brown sugar, butter, and a little salt. We’ll cook it on the stove and bring it to a boil, then a simmer and cook until it is golden brown, thickened and perfectly caramel-y. Then, we’ll pour it over our cookie bars.

The White Chocolate Ganache

The white chocolate ganache is a two-parter layer that first consists of the white chocolate ganache made from, you guessed it, white chocolate and some heavy cream to help it melt together. We’ll melt it and then pour the luscious mixture over the caramel layer and smooth it out. Then we’ll immediately top the white chocolate mixture with some cinnamon and granulated sugar, aka “cinnamon sugar” which you can buy pre-mixed at the store or mix up at home. This gives it that signature snickerdoodle/churro-esque flavor.

These White Chocolate Caramel Snickerdoodle Bars are sweet, chewy, impossibly gooey and rich and you’re going to LOVE them!

*adapted from my Chocolate Chip Cookie Millionaire Bars recipe

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White Chocolate Caramel Snickerdoodle Bars

These White Chocolate Caramel Snickerdoodle Bars are heaven sent! A three-layer bar consisting of a soft and chewy cinnamon cookie bar, a buttery caramel layer and a sweet white chocolate and cinnamon sugar topping! You're going to LOVE these bars!

Course Bars, Cookies, Dessert

Cuisine American, Dessert

Prep Time 3 hours hours 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 15 bars

Ingredients

For the Cookie Bars:

• 12 Tbsp (1½ sticks) unsalted butter, softened
• 1 cup light brown sugar
• 1/2 cup granulated white sugar
• 1 large egg
• 1 large egg yolk
• 1 Tbsp vanilla extract
• 1 tsp baking soda
• 2 tsp cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 cups all-purpose flour

For the Caramel Layer:

• 28 oz (Two 14 oz cans) sweetened condensed milk
• 1 cup light brown sugar
• 12 Tbsp (1½ sticks) unsalted butter, cubed
• 1/3 cup light corn syrup
• 1 tsp vanilla extract
• 1/4 tsp salt

For the White Chocolate Layer:

• 2 cups white chocolate chips
• 1/2 cup heavy whipping cream
• 1/4 cup granulated white sugar
• 1 tsp ground cinnamon

Instructions

• Preheat your oven to 350° degrees F. Line a 9x13 light metal rectangular baking pan with foil or parchment, extending the foil or parchment paper over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
• For the cookie bars: In the bowl of a stand mixer, cream together the softened butter, brown sugar and granulated sugar with the paddle attachment until creamy and smooth, about 1 minute. Add in the egg and egg yolk, mixing well, followed by the vanilla, scraping down the bottom and sides of the bowl as needed. Lastly, add in the baking soda, cornstarch, ground cinnamon, salt, and flour until a soft dough comes together. Spread the dough evenly into the prepared pan.
• Bake the bars for about 25-30 minutes or until light golden brown and a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely.
• For the caramel layer: In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar and corn syrup together over medium heat. Cook, stirring occasionally, so butter melts and mixture becomes well combined. As mixture comes to a boil, begin to stir it constantly. Once the mixture comes to a full boil, reduce the heat to medium-low and simmer the caramel mixture, stirring constantly, for about 10-15 minutes or until thickened and golden brown. The mixture should almost pull away from the sides of the pan. Everyone's stovetop is different, so your mixture may thicken and brown sooner than 10-15 minutes, or take longer. Just keep your eye on it. Remove from the heat and whisk in the vanilla and salt.
• Pour the caramel layer evenly over the cooled cookie bars. Spread into an even layer. Cool completely at room temperature, uncovered, about 2 hours, or you can expedite the process by cooling it in the fridge for about 1 hour.
• For the white chocolate layer: In a small bowl, whisk together the granulated sugar and cinnamon. Set aside for now. Meanwhile, add the white chocolate chips to a medium bowl. Pour the heavy cream into a microwaveable glass measuring cup and microwave until hot to the touch, about 30 seconds. Pour the hot heavy cream over the white chocolate chips in the bowl. Let the mixture stand for about 3-5 minutes, then slowly whisk the mixture until fully smooth and melted.
• Pour the white chocolate ganache layer evenly over the cooled caramel layer and smooth it out into an even layer. Immediately top with the cinnamon sugar mixture and lay it on thick. Allow the white chocolate layer to harden and set, about 1 hour at room temperature, before cutting into squares to serve. You can also expedite this layer by refrigerating for about 30 minutes. For the cleanest cuts, I like to run a very sharp knife under super hot water, wipe the blade dry, and cut, repeating this process after each cut. A clean, sharp and HOT knife makes for super clean cuts.

I just adore the irresistible combination of sweet white chocolate, buttery caramel, sparkling cinnamon sugar and chewy cookie bars!

Have a super sweet day!

xo, Hayley

The post White Chocolate Caramel Snickerdoodle Bars first appeared on The Domestic Rebel.

I am in the full swing of Christmas baking for my website and I am hoping you enjoy my creations! Of course, I had to do something with ginger since gingerbread is such a quintessential Christmastime flavor and cookie.

When it comes to my Christmas baking M.O., I am more of a tastes better person than an elaborate decorator kinda person. Meaning, I like things that are easier to make that may look more humble and “plain” but taste AMAZING than someone who elaborately decorates gingerbread men with royal icing and sprinkles laid with tweezers that are gorgeous to look at but maybe lack flavor. Also, I don’t have time or patience to painstakingly place individual sprinkles on gingerbread houses or use twelve different icings. Noooo thanks.

Therefore, you probably won’t see elaborate Christmas cookies on my blog, but you will find delicious ones that are simple to make. Case in point: these Gingerdoodles!

I am certainly not the first to come up with this idea, but I do have to say, I prefer mine the most! This combines two classic cookies: gingerbread and snickerdoodles – and turns them on their heads in a delicious mashup.

The cookies themselves are based off of my Gingerbread Molasses Cookies but instead of being dipped in white chocolate, the cookie dough balls are dredged in cinnamon sugar like a snickerdoodle. You bake them up and voila! The most amazing take on a gingerbread x snickerdoodle mashup.

For ample flavor, the cookie dough is fully loaded with tons of ginger, cinnamon, and cloves and some molasses to really amplify the spices and bring out that warm, aromatic, comforting gingerbread flavor we know and love. The extra cinnamon sugar coating on the cookie dough adds a little texture, sparkle, and of course is reminiscent of a snickerdoodle cookie fresh out of the oven. I always like to sprinkle any leftover cinnamon sugar onto the freshly baked cookies so they have a little bit of a thicker coating of cinnamon and sugar on the outside. This is optional, but if you have leftover cinnamon sugar, you should use it!

The cookies are super soft – like little pillowy clouds! – and chewy with fluffy interiors and amazingly warm and spicy gingerbread flavor. You’re going to love these Gingerdoodles!

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The Best Gingerdoodle Cookies

These Gingerdoodles are the best I have tried! Soft and chewy with a fluffy interior, they're spicy and sweet with gingerbread flavors and rolled in cinnamon sugar for a snickerdoodle twist!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 cookies

Ingredients

• 1½ cups (3 sticks) unsalted butter softened
• 1 cup granulated white sugar
• 1 cup light brown sugar lightly packed
• 2 large eggs
• 1 Tbsp vanilla extract
• 1/2 cup molasses do not use blackstrap molasses
• 1 Tbsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 2 tsp baking soda
• 1/2 tsp salt
• 4½ cups all-purpose flour

For the Cinnamon Sugar Coating:

• 1/3 cup granulated white sugar
• 1½ tsp ground cinnamon

Instructions

• Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside. Meanwhile, mix together the cinnamon and granulated sugar in a small bowl for the cinnamon sugar coating; set aside.
• In a large bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar together until fluffy and soft, about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition, followed by the vanilla extract and molasses. Lastly, beat in the spices, baking soda, salt and flour and mix on low speed until combined.
• Using a 2-Tablespoon-size cookie dough scoop, scoop out rounded balls of dough and roll them in your palm to smooth them out. Drop the rounded balls into the cinnamon sugar coating and dredge to coat. Place 2" apart on the baking sheets.
• Bake for 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cool for at least 10 minutes on the baking sheets, then carefully transfer to wire racks to continue cooling. Sprinkle any additional cinnamon sugar onto the still-warm cookies.

Notes

Molasses comes in a few different types - mild, strong, and blackstrap. Blackstrap is far too concentrated for this recipe, so I recommend using a "mild" molasses. Some brands, like Brer Rabbit, say "mild" on the package. If yours does not, it should be fine - usually they *will* label for blackstrap so just look for one that is not labeled blackstrap. 

Soft, chewy, spicy and sweet – these cookies are so yummy!

Have a super sweet day!

xo, Hayley

The post The Best Gingerdoodles (Gingerbread Snickerdoodles) first appeared on The Domestic Rebel.

This Churro Bugle Snack Mix is seriously addictive, comes together quickly and tastes AMAZING. Beware, because once you start snacking on this, you won’t be able to stop!

It should come as no surprise that I love anything cinnamon sugar!

I prefer cinnamon sugar over chocolate, ice cream, candy and pie ANY day. It is my go-to comfort food and I love it in virtually everything, from cinnamon rolls to churros. It’s my love language!

A looong time ago I posted a churro bugle mix that was crazy good, but it used a now-discontinued product to help make it. Since it was pretty popular back then, I figured it was time to reformulate the recipe so anyone could make it using pantry ingredients and no defunct baking products!

This Churro Bugle Snack Mix is super simple to make, comes together quickly and tastes SO AMAZING!! Seriously, it is super addictive – I could not stop snacking on it while I was taking photos of it. If you know me, you know I don’t always eat the things I make but this was one I practically inhaled!

It starts with Bugles, of course! These are those pointy chips from the 90s that I have a personal affinity for. I like them because they’re a solid, sturdy chip that won’t disintegrate from the hot toffee mixture. Another good option if you don’t have Bugles would be Fritos.

Then you make your toffee mixture – just butter, brown sugar, vanilla and a little cinnamon. Boil it up and pour it over the Bugles in a roasting pan. Toss to coat, then bake for a quick 10 minutes in the oven so the toffee mixture melds over the chips. Once it is bubbly and out of the oven, you’ll liberally coat it with cinnamon and granulated sugar. Let cool, and start snacking!!

This is easily my new FAVORITE recipe, and if you love churros and sweet and salty desserts, you will LOVE this recipe! It is mind-blowing how good it is.

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Churro Bugle Snack Mix

This Churro Bugle Snack Mix is seriously ADDICTIVE and totally irresistible! You cannot stop with one bite of this sweet and salty, cinnamon sugary treat!

Course Dessert, Snacks

Cuisine American, Dessert

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 10 cups

Ingredients

• 10 cups (About 1½ bags) Bugles chips
• 1 cup (2 sticks) unsalted butter
• 1 cup brown sugar lightly packed
• 1 tsp vanilla extract
• 3 tsp ground cinnamon divided
• 3/4 cup granulated white sugar

Instructions

• Preheat oven to 350° degrees F. Lightly spray a roasting pan with cooking spray. Add the Bugles into the pan in an even layer and set aside.
• In a medium saucepan, melt the butter and brown sugar together over medium heat. Bring to a boil and boil for 2 minutes while stirring constantly. Remove from the heat and whisk in the vanilla extract and 1 tsp of the ground cinnamon.
• Pour the hot caramel mixture evenly over the Bugles in the roasting pan and use a rubber spatula to toss the chips to coat them evenly with the hot caramel mixture. Spread in an even layer and bake for 10 minutes. Mixture should be hot and bubbly.
• While Bugles bake, in a small bowl whisk together the granulated sugar and remaining cinnamon together until blended. Immediately upon removing the Bugles, liberally sprinkle the cinnamon sugar evenly over the hot and sticky Bugles, tossing to coat in the cinnamon sugar mixture. Allow the Bugles to cool to room temperature before breaking into pieces to serve.

Notes

If you cannot find Bugles, I recommend using another sturdy chip like Frito's corn chips.

Buttery, sweet, salty, and highly addictive – you’re going to FLIP for this snack mix!

Have a super sweet day!

xo, Hayley

The post Churro Bugle Snack Mix first appeared on The Domestic Rebel.

So I don’t usually have problems admitting when I’m wrong, but after multiple people said my original Pumpkin Snickerdoodle recipe wasn’t pumpkin-y enough, I went back to the drawing board.

I happened to think they were awesome, but if you guys didn’t think so, something must have been off.

I was trying to figure out how to make these pumpkin-y and delicious without sacrificing the texture of the cookie. See, pumpkin is a tricky ingredient. It adds lots of moisture but also tends to make baked goods quite cake-y. While snickerdoodles are plush, soft, and tender in nature, I didn’t want them to end up super fluffy and cake-y with excess pumpkin. What’s a gal to do?

But then I got this recipe down and I knew this was a true winner. Super soft, tender and buttery with a light texture that’s still fluffy but not dry and cake-y. Lots of spice (because I am a cinnamon fiend and more spice is better!), and more pumpkin than the original recipe. This also has that traditional snickerdoodle taste and “rise” thanks to cream of tartar.

Overall, I think you’re going to LOVE them. I certainly did! I shared them with neighbors and everyone went crazy for them. Admittedly, I’m not a HUGE pumpkin fan (sorry!!) but I put down several of these cookies. The texture and flavor totally makes the cookies as spectacular as they are.

New and improved Best Ever Pumpkin Snickerdoodles. You asked, I improved! And I think you’re going to looooove the changes!

*recipe slightly adapted from Cooking Classy

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Best Ever Pumpkin Snickerdoodles (New & Improved!)

These Best-Ever Pumpkin Snickerdoodles are a new and improved recipe with more pumpkin flavor and an amazing light and soft texture. You do not want to miss these cookies!

Course Cookies

Prep Time 1 hour hour

Cook Time 14 minutes minutes

Total Time 1 hour hour 14 minutes minutes

Servings 36

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated white sugar
• 3/4 cup brown sugar
• 1 large egg yolk
• 3/4 cup pumpkin puree not pumpkin pie filling!
• 2 teaspoons vanilla extract
• 3¼ cups all-purpose flour
• 3½ teaspoons cornstarch
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• FOR ROLLING & TOPPING:
• 1/4 cup granulated sugar
• 1½ teaspoons ground cinnamon

Instructions

• In a large bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar together until creamy, about 20 seconds. Add in the egg yolk and beat well, followed by the pumpkin puree and vanilla extract.
• In a large bowl, combine the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, and spices and whisk well. Gradually add in the flour mixture to the stand mixer bowl with the wet ingredients, scraping down the sides of the bowl as needed, until a soft dough comes together. Place plastic wrap over the dough bowl and refrigerate for at least 1 hour or until easier to handle (dough is very sticky at first but will set more in the fridge during chilling time).
• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners. Meanwhile, in a small bowl, whisk together the topping: granulated sugar and cinnamon.
• Scoop out about 1 Tablespoon of dough using a cookie dough scoop and roll it into a ball using your hands. Dredge the dough ball into the cinnamon sugar mixture. Place 2" apart on the baking sheets.
• Bake for 12-14 minutes, rotating pans halfway through baking time to ensure even baking. Cookies may look slightly underdone; this is okay as they will continue to set up as they cool. Do not over-bake! Cool on the baking sheet for about 5-10 minutes before transferring to a wire rack to cool completely. If you have leftover cinnamon sugar after baking, I like to sprinkle some additional cinnamon sugar over the still-warm cookies for added flavor and texture.

These are SO delicious and they’re my new favorite recipe! I think you’ll agree that this recipe truly is the best ever!

Have a super sweet day!

xo, Hayley

The post Best Ever Pumpkin Snickerdoodles (New & Improved!) first appeared on The Domestic Rebel.

However, the weather is sometimes less-than-ideal this month, especially if you live somewhere it snows! I live in California myself, so I rarely see snow action. But if it’s blustery and snowy where you live, chances are you’re probably thinking of ways to keep the house warm and your kiddos occupied while the snow falls. I’ve got you covered!

I whipped up these warm, aromatic and slightly spiced White Chocolate Chai Snickerdoodles as a great way to celebrate a snow day! They’re easy to make with the kids and they boast such amazing flavor from the chai spices and the crunchy cinnamon-sugar coating that everyone loves about a snickerdoodle. To make them extra simple, I used my favorite Krusteaz Bakery Style Snickerdoodle Cookie Mix which has such an amazing, homemade flavor without the hassle of chilling your dough, as most homemade snickerdoodle recipes call for.

To make these, I simply prepared the cookie dough according to the package directions and stirred in some white chocolate baking chips and some chai spices. Because chai tea is typically caffeinated, I added some instant espresso powder to the dough to give these cookies a little kick, but you can omit it if you prefer to just have the chai spice without a coffee flavor.

Whatever you do, warm yourself up some coffee and make these snickerdoodles ASAP!

Be sure to visit Krusteaz online and follow them on Pinterest, Instagram, Facebook, and Twitter for news, recipes and more!

In the interest of full disclosure, I am a brand ambassador for Krusteaz. I was compensated for this post; however, all opinions are 100% my own. Thank you for supporting the brands that keep my blog alive! 

The post White Chocolate Chai Snickerdoodles first appeared on The Domestic Rebel.

So truth be told, I’ve been on the hunt for the perfect snickerdoodle cookie. I’ve tried all the recipes, tried all the bakery versions, tried all the boxes. But nothing comes close to this recipe!

I promise!

I love when you find exactly what you’re looking for, ya know? Like when you’re on the hunt for the perfect objet d’art for your brand new apartment (!!!!!) and you find it. Or when you go to HomeGoods with the hopes they have XYZ and they DO in all the sizes, colors, and styles you could think of. For your new apartment, of course!!!

So… did you catch that? I got my first apartment!!

I am SO excited, y’all. And SO READY. What’s weird is, a few months ago if you asked when I was moving out, I would have shrugged and told you I was perfectly content living at home still. And, as if overnight, a switch flipped in me and I was basically scratching at the walls to get out & find my own place.

After looking around, I found one that’s totally perfect for me. Spacious, light and sunny, with easy stairs for Mannie to climb and a second bedroom that’s dedicated entirely to my extensive cake stand collection… and as an office

But when they say you’ll need ALLTHETHINGS for your apartment, they ain’t playin’! I mean, who automatically thinks of a toilet brush as something they need? Or Kleenex? Or a bath mat? (!!!!)

So Miss Organization over here found a moving-out checklist that details every last thing I need to make my move successful. So if you cut yourself in my apartment on my new knife set, I’ll have band-aids and antibacterial ointment to give you. And an aspirin. OMG, YOU GUYS I’M BUYING MY OWN BANDAIDS. I feel so adult right now.

I’ll stop.

Between buying my first broom and trying not to spend all my hard-earned money at Z Gallerie, I managed to make you these cookies. You can thank me later, because you’re going to want to make them ASAP!

These cookies have a fluffy, soft interior thanks to cream of tartar which gives them that lift and oomph. They’re spiked with cinnamon in the dough and rolled in cinnamon sugar just before baking to give them lots of flavor. The best part about these cookies, though, has to be that they do not need to chill before baking! Hip, hip, hooray!

So get yourself in the kitchen and make them STAT!

*adapted slightly from Good Housekeeping

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The Best Soft & Chewy Snickerdoodles

These Best-Ever Soft & Chewy Snickerdoodles are incredible! Fluffy, soft, airy and packed with cinnamon sugar flavor, they'll soon become your go-to recipe!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 30 -36

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 cup (2 sticks) butter softened
• 1½ cups plus 1/4 cup granulated sugar divided
• 2 large eggs
• 1 Tbsp vanilla extract
• 2½ teaspoons plus 1/2 tsp ground cinnamon divided
• 1 tsp baking soda
• 2 tsp cream of tartar
• 3 cups all-purpose flour
• Optional: white chocolate chips

Instructions

• Preheat oven to 375 degrees F. Line 2 cookie sheets with silicone liners or parchment paper; set aside.
• Cream together the butter and 1 & 1/2 cups granulated sugar together with an electric mixer until combined and light in color, about 2 minutes. Beat in the eggs, one at a time, followed by the vanilla. Lastly, beat in 1 tsp ground cinnamon, the baking soda, cream of tartar and the flour until a soft dough comes together.
• In a small bowl, whisk together the remaining 1/4 cup granulated sugar and the 1 & 1/2 tsp ground cinnamon until combined. Drop rounded Tablespoonfuls of dough into the cinnamon sugar mixture, rolling them around to coat completely. Place 2" apart on the prepared baking sheets.
• Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets.

Fluffy, soft, chewy and sprinkled with cinnamon sugar, these Snickerdoodles are my new favorite recipe!

Have a super sweet day!

xo, Hayley

The post The Best Soft & Chewy Snickerdoodles first appeared on The Domestic Rebel.

So I did a thing.

I posted my first pumpkin recipe in August. Mid-August. TODAY. #sorrynotsorry

To be honest, I’m over this whole summer business. I am beyond ready for fall!

Nothing makes me happier than fall and winter. My two favorite seasons for sure. There’s something about wearing the first jacket of the season, pulling on your boots and traipsing through red and orange leaves that makes me feel giddy inside.

And of course, there’s the influx of everything pumpkin spice. Is there anything they haven’t pumpkin spiced? I don’t think so.

So in the spirit of things (and because I do not bode well in this wretched heat), I am posting my first pumpkin recipe today. And I don’t wanna hear about how it’s still summer! I know it’s still summer – I went to and graduated from school, thank you – I am aware of my seasons. BUT I am also eager to wear my army green anorak and Doc Martens so LETMEHAVEMYMOMENT.

If you are clutching your bikini in mock horror that I’m posting a pumpkin recipe before Labor Day, bookmark this recipe for a breezy day in September when you feel like succumbing to the pumpkin spice trend. Otherwise, let us pumpkin fanatics have our moment

So yeah – these snickerdoodles. They’re awesome, I tell ya! Loaded with tons of pumpkin spice flavor, with crisp outer edges and soft and fluffy chewy centers, they’re pretty much perfect. You could totally throw in some chopped pecans or even white chocolate chips for added adornments, but I love them straightforward with cinnamon sugar. Is there anything better?

A few notes about this recipe…

1. This recipe does not have any eggs in it. Eggs are known for adding extra fluff to some cookie recipes, and I didn’t want to make cakey snickerdoodles. So, I eliminated the egg.
2. Use as much or as little pumpkin pie spice as you’d like. Since we’re only using pumpkin puree, I like beefing these cookies up with as much spice as possible.
3. Chilling the dough is paramount because we start the dough base with melted butter. Melted butter, as opposed to softened butter, helps give the cookies a chewy texture with crisp edges and eliminates any cakey texture the cookies may adopt had we started with softened butter.

Now if you’ll excuse me, I have an anorak to try on.

*adapted from my Ultimate Chocolate Chip Cookies recipe

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The Best Soft & Chewy Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles truly are the BEST! Soft and chewy with crisp edges and pure pumpkin spice flavor. A must-make for fall... or whenever your pumpkin craving strikes!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 2 hours hours 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 24

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1/2 cup (1 stick) butter melted
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/4 cup pumpkin puree NOT pumpkin pie filling!
• 1 tsp cinnamon
• 1-2 tsp pumpkin pie spice depending on how spicy you like them
• 2 tsp cornstarch
• 1 tsp soda
• 2 cups all-purpose flour
• FOR ROLLING:
• 1/2 cup sugar
• 3 tsp cinnamon

Instructions

• In the bowl of a stand mixer, combine the melted butter, sugar and brown sugar with the paddle attachment. Cream for about 30 seconds or until combined. Add in the vanilla and pumpkin and beat to combine. Lastly, add in the cinnamon, pumpkin pie spice, cornstarch, baking soda and flour and beat gently until a soft dough forms.
• Refrigerate the dough, covered, for at least 2 hours or until sufficiently chilled. Chilling is mandatory.
• Preheat oven to 350 degrees F. In a small bowl, whisk together the sugar and cinnamon. Drop rounded Tablespoon-sized balls of dough into the cinnamon sugar mixture and toss to coat. Place 1-2" apart on a silicone or parchment lined baking sheet.
• Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets before dusting with any remaining cinnamon sugar topping.

These cookies are so plush and fabulous, and I cannot wait for you to try them!

Have a super sweet day!

xo, Hayley

The post The Best Soft & Chewy Pumpkin Snickerdoodles first appeared on The Domestic Rebel.