These snickerdoodle cookies have affiliate links, but that’s how we buy the rum!
Hope you guys are having a great week, it’s time for drunken snickerdoodle cookies! This week I am redoing an old classic!
When you think about Christmas cookies, one of the classics that comes to mind are snickerdoodle cookies.
That’s why the second recipe this holiday season is a great recipe for my drunken snickerdoodle cookies. (You know I can’t make anything “normal”)
These cookies have a great little bite to them (cinnamon bite silly) and are light and fluffy. You won’t believe what my secret weapon is to make them light and fluffy either (hint, it’s not the alcohol in this cookie recipe).
Snickerdoodles are my eldest daughter’s favorite cookie. Normally we just hit the store and grab some Snickerdoodles, but you and I both know that isn’t the best way to have amazing Christmas cookies!
This year, I figured I would figure out how to make these sweet and tangy cookies but add a little flare to them. These cookies turned out even better than I expected.
The cinnamon and sugar add so much flavor to this cookie recipe, the spiced rum gives the spices a little extra oomph. Like all of these recipes, the alcohol bakes off so all you are left with is a delicious holiday cookie that has a little extra pizzazz!
Tips for the BEST Snickerdoodle Cookies Ever! FAQS and Short Cut Tips
Do I Have to use alcohol in this cookie recipe? First off, no you don’t have to make cookies with alcohol. But if you are worried about being tipsy don’t be! The alcohol cooks off during the baking process. These are 100% PG friendly cookies. How much you drink WHILE baking these cookies with alcohol, well that’s between you and your kitchen.
What’s the best cookie sheet to use? Does it really make a difference? My first batch of Snickerdoodles were on my plain jane cookie baking sheets. The last batch was on my Tfal air bake cookie sheets, and it made the world of difference.
I developed this recipe to result in a soft fluffy cookie. The ones on the regular baking sheet spread out too fast, and ended up with more of a flatter chewier cookie.
The ones on the no burn cookie sheets were absolutely perfection. The cookie was sweet and bright and fluffy. Of course those were the cookies that my kids were heading for first.
Upon threat of death, they were told not to touch them until I could get some pictures to share with you guys! Look how amazing that cookie on the right looks!!!
Is this recipe gluten free? No, this is not a gluten free cookie recipe. We are working in developing one. You could try to use a 1:to:1 gluten free flour in this recipe but we haven’t tested that yet.
Do you have to use a cookie scoop? Nope. We just suggest tools that make these recipe as easy as possible. You can use a spoon to form small balls. Using a cookie scoop, just helps keep the balls the same size which helps the snickerdoodles to cook at the same rate. (Ie. Some cookies won’t be done before the other ones)
If you love cookie recipes, make sure to check out these other great Christmas cookies on Quirky Inspired:
- White Cranberry Chocolate Chip Cookies
- Chocolate Peppermint Kiss Cookies
- Oatmeal Chocolate Chip Cookie Gift Jars
- Dark Chocolate Amaretto Macaroons
EQUIPMENT NEEDED FOR THIS DRUNKEN SNICKERDOODLE RECIPE
- Tfal Air No Burn Cookie Sheet
- Mixing Bowl Set
- Cooling Rack
- Eat Dessert First Spatula
- This is F*cking Delicious Oven Mitt
- Measuring Cups
- Meausring Spoons
- Cookie Scoop
Cooking Terms You Need to Know
“CREAM”: When someone says “cream” ingredients together usually that means take butter and other ingredients and smush the feck out of them until they are all blended together.
In this recipe’s case, you are mushing the butter, eggs, and sugar together.
- SHORT CUT TIP: It’s REALLY important that your butter is at room temperature. Otherwise you will feel like it’s IMPOSSIBLE to cream these bad boys together.
- SHORT CUT TIP #2: Use a hand mixer. You can always cream sh*t together by hand, but why do that when you can use cool ass things like a hand mixer to do the work for you! Don’t have a hand mixer? Then you can always use a spoon or a spatula. It’s really good therapy!
“COMBINE DRY INGREDIENTS”: This term literally means dump all the dry ingredients (things like the flour, spices, etc) into a bowl and whisk together with a fork or whisk.
“COMBINE UNTIL ALL BATTER IS MOIST”: This means that all the ingredients dry and wet are mixed together. There are no completely dry parts of the dry ingredients and no pools of liquid in the batter.
- SHORT CUT TIP #1: When adding wet ingredients to dry, you can ALWAYS add more wet ingredients easily if your batter is still too dry. It’s a lot more tricky to add more dry ingredients if you added too much liquid. (Not impossible, just a more advanced cooking trick)
- SHORT CUT TIP #2: You know you’ve hit the right amount of wet and dry ingredients when your cookie batter is sticks together easily if you pick up a ball and pinch it together. It shouldn’t be liquidy like pancake mix, but it also shouldn’t be so crumbly that it won’t stick together if you pinch it.
Now check out how to make these snickerdoodle cookie recipes with alcohol, and there’s even a printable recipe card below too!
- Two sticks of butter (room temperature)
- 1 1/3 Cup Sugar
- 1 Egg
- 3 1/4 C All Purpose Flour
- 1 t Cream of Tartar
- 1/4 t Rodelle Vanilla
- 1/2 t Salt
- 1 1/2 t Baking Soda
- 2 t Cinnamon
- 1/4 C Spiced Rum
- 1/4 C Sugar
- 3/4 t Cinnamon
How to Make Snickerdoodle Cookies
- Preheat over to 375
- In a large bowl, cream the sugar, egg, and butter. (Cream means to mush it all together in the bowl until smooth)
- In another bowl combine dry ingredients.
- Gently combine the wet and dry ingredients adding the spiced rum. Combine until all batter is moist.
- In another bowl, place the topping mix: 1/4 c sugar and 3/4 t cinnamon.
- Using a cookie scoop form balls, and then roll in topping mix.
- Place on cookie sheet about 1-2 inches apart.
- Bake for 10-15 minutes or just until the cookies are slightly brown.
- You want to remove the cookies before they start to flatten out in order to maintain the fluffy soft cookie texture.
- Allow to cool and serve!
Serving Size: 24
Amount Per Serving: Calories: 190Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 191mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 2g
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