Snickerdoodle Noodle Kugel {And a Sweepstakes with No Yolks!}
Recipe type: Dessert
Serves: 24
Cinnamon spiced and topped with the most delicious snickerdoodle streusel, this traditional Jewish Noodle Kugel gets a modern and scrumptious updating and will soon become a family favorite!
  • 1 pkg (12 oz) No Yolks Extra Broad Noodles
  • 6 eggs
  • 2 cups low-fat sour cream
  • 1 cup low-fat cottage cheese
  • 1 (8 oz) pkg brown sugar & cinnamon flavored cream cheese (if you can't find this, simply substitute regular cream cheese)
  • 1 & ¼ cups white sugar
  • ¼ cup unsalted butter, melted
  • 2 tsp cinnamon
  • 1 & ½ cups snickerdoodle cookies, finely chopped into very small pieces
  • 3 Tbsp butter, melted
  • 2 Tbsp sugar
  • 2 Tbsp brown sugar
  • 1 tsp cinnamon
  1. First, fill a large, heavy sauce pot with water and bring to a boil over high heat. Boil your No Yolks Extra Broad Noodles for about 5 minutes or until tender but not overly soft. Drain the noodles, then rinse with cold water. Set aside. Meanwhile, preheat your oven to 350 degrees F. and liberally grease a 13x9" baking dish with cooking spray.
  2. In a large food processor bowl, add the eggs, sour cream, cottage cheese, cream cheese, sugar, butter, and cinnamon and blend on medium-high heat until smooth. Pour the cream mixture on top of the noodles in a large bowl and toss to coat. Spread the mixture evenly into the prepared baking dish.
  3. In another medium bowl, toss together the chopped snickerdoodle cookies, the butter, brown sugar, white sugar and cinnamon until coated. Sprinkle evenly over top of the kugel. Bake for approx. 50-60 minutes or until the top is golden brown and bubbly and appears set.
  4. Cool for at least 20 minutes in the pan before cutting, though the longer it sits the easier it is to cut. Serve and store leftovers covered in the fridge.
Recipe by The Domestic Rebel at