Vanilla Bean Snickerdoodle Cookies – A fun spin on classic snickerdoodle cookies! These snickerdoodles are jam-packed with 3 different types of vanilla: vanilla butter, vanilla bean paste, and vanilla extract. Perfect as a Christmas cookie or a cookout dessert!
Vanilla Bean Snickerdoodle Cookies
Welcome to #CookoutWeek day two! After making the Asian Pork Burgers yesterday, I decided to go for a sweeter treat today that would be a great dessert for a cookout. What could be better than a cookie? You can make them ahead of time and they are super easy to transport! These are the perfect cookies to bring to your next cookout or bbq!
So onto the cookies, they are a spin on classic snickerdoodles. Normally, snickerdoodles just have vanilla extract but I added in vanilla bean paste and Chef Shamy Vanilla Bean Honey Butter! If you haven’t tried Chef Shamy butters before, go do it! They are trying to “Make the World a Butter Place®” with their incledible butters that contain no oils and is clean label. The shelf life is really long, it has a 1 year shelf life (unopened), 2 years frozen, 1 year in the fridge unopened, 6 months opened in the fridge, and several weeks on the counter. Personally, I keep it refrigerated until I am about to use it, then I set it on the counter to soften a bit.
This stuff is seriously ADDICTING! I tried both the Vanilla Bean Honey Butter and the Garlic Butter and it’s been good on everything I have put it on such as waffles, toast, dinner rolls, etc. I can’t wait to use it in more recipes!
By adding in the Chef Shamy Vanilla Bean Honey Butter and the vanilla bean paste, vanilla becomes a stronger flavor than in a traditional snickerdoodle cookie and it’s amazing! I think these snickerdoodles will be a new staple at Christmas time (or all year round) at my house!
Common questions about making snickerdoodle cookies
What is a snickerdoodle?
A snickerdoodle is a cookie that is typically made from butter, sugar, flour, and cream of tartar. It is rolled in cinnamon sugar before being baking. Sometimes the dough may have additional spices such as cinnamon or vanilla extract. It is very similar to a sugar cookie taste and texture wise except for the fact it uses cream of tartar which impacts the taste and texture of the cookie.
How to make snickerdoodle cookies?
Making snickerdoodle cookies is very simple. You beat the butter and sugar together before adding in egg and vanilla extract. Next, you add in the flour, baking soda, and cream of tartar. Once the dough is mixed together, you place the dough in the refrigerator for at least 30 minutes. Then you scoop out the cookies and roll them in cinnamon sugar before placing them on a sheet pan. Next, you place the sheet pan in the oven and cook the cookies for 12-14 minutes.
Do you have to use cream of tartar for snickerdoodles?
Cream of tartar is part of what makes a snickerdoodle cookie a snickerdoodle cookie. It helps create that tangy taste and chewy texture. It is possible to leave it out but it will have an impact on how the cookies turn out.
What is cream of tartar and what does it do?
Cream of tartar is a byproduct of grape processing that helps stabilize egg whites in recipes.
Is there a substitute for cream of tartar?
Some substitutes for cream of tartar include fresh lemon juice or white vinegar. For each 1/2 teaspoon of cream of tartar, use 1 teaspoon of either lemon juice or vinegar.
Other tips and tricks on this vanilla bean snickerdoodle cookies recipe
- If you do not have Chef Shamy Vanilla Bean Honey Butter on hand, you can substitute in additional unsalted butter.
- This recipe makes about 2-2.5 dozen cookies. This recipe doubles or triples really well if you are making dessert for a large crowd.
Can’t get enough of this vanilla bean snickerdoodle cookie recipe? Try these other recipes!
Vanilla Bean Snickerdoodle Cookie Dough
- 1/4 cup unsalted butter, softened
- 1/4 cup Chef Shamy Vanilla Bean Honey Butter, softened
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- In a large mixing bowl, beat together butter, Chef Shamy Vanilla Bean Honey Butter, white sugar, and brown sugar until well combined. Add in egg, vanilla bean paste, and vanilla extract, continuing to beat for 1 minute.
- Add in the flour, cream of tartar, and baking soda. Mix until just combined.
- Cover cookie dough and place in refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees and line a sheet pan with parchment paper or a silicon mat. Mix together cinnamon and sugar in a bowl and set aside.
- Remove cookie dough from refrigerator and scoop out cookie dough into tablespoon-sized pieces. Roll into a ball before rolling in cinnamon sugar mixture. Place on sheet pan, leaving at least 3" between each cookie as they will spread in the oven. Repeat until sheet pan is full. Place in oven and bake for 12-14 minutes.
- Remove from oven and allow to sit on the sheet pan for a few minutes before transferring to a cooling rack.
- Rodelle Gourmet Extract, Vanilla, 8 Oz
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer, Onyx Black (K45SSOB)
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Amount Per Serving: Calories: 83 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 14mg Sodium: 34mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 0g Sugar: 7g Sugar Alcohols: 0g Protein: 1g