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Snickerdoodle Cookie Cocktail

Snickerdoodle Cookie Cocktail

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  • Prep 10min
  • Total1hr10min
  • Servings1

Like snickerdoodle cookies? Next time, drink them!MORE+LESS-

ByBetty Crocker Tasteseekers

Updated August 4, 2016


Snickerdoodle Cookie Cocktail


oz Cinnamon Simple Syrup (2 tablespoons)


oz vanilla vodka (2 tablespoons)


oz half-and-half (2 tablespoons)


oz white crème de cacao (1 tablespoon)


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  • 1

    To make Cinnamon Simple Syrup, mix sugar, water and cinnamon sticks in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Discard cinnamon sticks. Pour syrup into glass jar. Cover jar, and refrigerate until needed. Makes 1 1/4 cups.

  • 2

    To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce cinnamon simple syrup, vodka, half-and-half and creme de cacao; cover and shake. Strain into cocktail glass. Sprinkle with cinnamon-sugar.

Nutrition Information

No nutrition information available for this recipe

Snickerdoodle White Chocolate Latte (Vegan)

This dairy-free Snickerdoodle White Chocolate Latte is a fun drink to whip up for an afternoon treat. Made with strong coffee, non-dairy milk, brown sugar, cinnamon, and cacao butter, it’s delicious!

Happy Friday night! What are you all up to this weekend? I wasn’t going to post this tonight, but my gosh, the lockdown boredom is doing strange things to my posting schedule. I think I am going to work on a few summery recipes (my plan is to develop a couple of quinoa breakfast recipes, a summery lasagna, cauliflower tabbouleh, and harissa hummus with halloumi and citrus honey), and aside from that, spend lots of time outside. It should be nice.

I figured that a fun warm drink recipe was in order before spring gives way to summer. This white chocolate snickerdoodle latte is inspired by something that I saw on Instagram awhile back with a barista talking about off-menu drinks that people can order. I thought that a white chocolate snickerdoodle latte sounded pretty delicious, so I decided to try making my own version at home using strong coffee, almond milk, brown sugar, cinnamon, and melted cacao butter. It ended up being quite good, if I do say so myself!

1. Orange Cinnamon Old Fashioned

This drink made from Fireball whisky is a twist on a classic. It will be sweeter than a traditional old-fashioned because Fireball contains sugar. If the end result of this drink is too sweet for your tastes, omit the sugar cube.


  • 1 sugar cube
  • 3 dashes orange bitters
  • Splash of soda water
  • ½ ounce Fireball whisky
  • 1½ ounces bourbon
  • Ice cubes
  • 1 strip orange peel


  1. In a rocks glass, dash the bitters onto the sugar cube. Add the soda water and allow the water to soak the sugar cube for a minute. Then, muddle to crush the sugar cube.
  2. Add the whisky and bourbon and drop in a few ice cubes. Stir.
  3. Holding the orange peel with its skin-side down over the drink, squeeze to release the citrus oils into the drink. Drop it into the drink skin-side up for garnish.

Snickerdoodle Latte Brewing Tips

Are you wondering how you can make this latte your own? Here are a few simple tips to help you perfect your drink.


Our recipe uses molasses, a thick, syrupy form of sugar, for its unique flavor. We love the taste of a little molasses in a wintry latte, but you can easily substitute brown sugar, white sugar, or even honey. If you don’t want your latte to be sweet, you can also reduce or skip the sugar entirely!

Image Credit: santarina81, Pixabay


Cinnamon is the center of any snickerdoodle recipe, and this one is no exception. For a strong cinnamon flavor, you can simmer your milk with whole cinnamon sticks. You can also add a splash of cinnamon syrup to the finished drink. We also like to add a little nutmeg — freshly ground is best — for added depth of flavor. You could consider adding cardamom or any other spice if you’d like!

Classic cow’s milk works well in this recipe, and you can use any fat percentage you like. But other delicious options include almond milk, oat milk, and coconut milk, all of which will alter the latte’s flavor a little. If you want an even more decadent drink, you can use half-and-half or a splash of heavy cream instead.

Image credit: Africa Studio, Shutterstock


Espresso is the best option for a coffee shop-quality latte, so if you have an espresso machine or portable espresso maker, we recommend using that. You can also use a Moka pot or AeroPress to make concentrated coffee. If you don’t have any of that equipment, don’t worry! You can easily substitute regular brewed coffee from a drip machine or Keurig. Just make it a little stronger than usual.

Other Tips for easy Snickerdoodle Cookies

  • The snickerdoodle cookie dough does not need to be refrigerated and can be baked right away. However, I usually let them rest in the fridge while I preheat the oven or if the kitchen is especially warm that day.
  • To make it even easier, I like to streamline the process by portioning the dough all at once, roll them into balls, place them on a parchment-lined baking sheet and refrigerate them while they wait for their turn to go into the oven.
  • If you pre-portion the dough, roll them in cinnamon sugar just before you pop them into the oven.
  • You can stretch this recipe to about 19 – 22 cookies if you use the smallest size cookie scoop to divide the dough, one flat scoop per cookie.
  • If you’re making smaller cookies, bake them for 8 – 9 minutes.

Storing baked cookies

Keep these cookies in an airtight container at room temperature, and they will last up to 5 days.

Storing unbaked dough and making ahead

Refrigerating – The dough can be refrigerated up to 3 days if you don’t want to bake them right away.

  • You can refrigerate the dough in the bowl, covered, or in an airtight container.
  • But I recommend pre-portioning the dough, and then refrigerate the dough balls in an airtight container in one layer.
  • When you’re ready to bake, just roll them in cinnamon sugar and pop them into the oven.

Freezing – If you want to keep them for even longer, or prepping for a massive baking extravaganza, freeze the dough. Frozen cookie dough will last months. To freeze:

  • Pre-portion the dough.
  • Roll them into balls.
  • Freeze the dough balls on a baking sheet in one layer until totally frozen.
  • Then pop them all into a freezer bag.
  • You can bake from frozen, add about 2 minutes to the baking time. Don’t forget to roll the dough balls in cinnamon sugar before baking.
  • Or allow the dough to thaw before baking. To thaw, place the dough balls out on a baking sheet in one layer, and don’t thaw them all together in the freezer bag.