If you're a fan of snickerdoodle cookies, you'll love this recipe for Snickerdoodle Cookie Brittle. This twist on the classic cookie is crispy, crunchy, and packed with cinnamon-sugar flavor.
Making Snickerdoodle Cookie Brittle
My two year old knows Costco. You'll be walking down an aisle and she suddenly screams out, "I found un!" She'll point to the direction of the sample. If I don't head in the right direction, she will practically throw herself out of the cart while dramatically using arm gestures to show me exactly where I need to be heading.
When I saw this cookie brittle sample and had a chance to try it I knew I could try to make it at home before I bought a bag. And I'm glad that I did. It was delicious!
Gather your ingredients
Before you start baking, make sure you have all the necessary ingredients. You'll need flour, sugar, butter, cinnamon, cream of tartar, baking soda, salt, and vanilla extract. Make sure your butter is softened and your oven is preheated to 325°F.
The full ingredient list includes:
- egg whites
- sugar
- butter
- vanilla extract
- salt
- baking powder
- cream of tartar
- cinnamon
- flour
Can you substitute all purpose flour or gluten free flour?
Yes! All purpose flour and gluten free flour substitute easily in this recipe.
Can I make the cookie brittle recipe dairy free?
Yes! This recipe can be made dairy free by substituting dairy free butter.
Preheat your oven and prepare your baking sheet
preheat your oven to 325°F and prepare a baking sheet with parchment paper. This will ensure that your cookie brittle doesn't stick to the pan and will make for easy cleanup. Once your oven is preheated and your baking sheet is ready, it's time to start mixing your ingredients.
Mix together your ingredients
In a mixing bowl, whisk the egg whites until they become foamy. (If using an electric mixer do this on medium speed). Turn the mixer to low and stir in the sugar, melted butter and vanilla until smooth. Stir in the salt, baking powder, cream of tartar, cinnamon, and flour until smooth.
Prepare dough, then roll out on a cookie sheet to desired thickness prior to baking
After baking, allow cookie brittle to cool then break into pieces
Pour and scrape the mixture into the cookie pan
Pour the batter onto the baking sheet or jelly roll pan and smooth with a scraper, spoon, or rolling pin until batter is ⅛-¼ inch thick.
Mix together 2 tablespoons of sugar and 2 teaspoons of cinnamon and sprinkle evenly over the top of the cookie batter.
Bake your cookie brittle
Bake at 325 degrees farenheit for 17 minutes. The edges of the cookie batter should be brown.
Immediately cut your brittle into pieces
Remove from the oven and immediately cut into pieces with a pizza cutter or knife into uneven pieces.
If any soft chewy pieces remaining, return them to the oven and bake an additional few minutes until browned and hard. Remove from oven and allow to cool.
Questions about making snickerdoodle brittle
What can I do if my brittle is too chewy?
If your snickerdoodle cookie brittle is too chewy, you can try cooking it for a few minutes longer. You can also try adding a little more baking soda.
What can I do if my snickerdoodle cookie brittle is too brittle?
If your snickerdoodle cookie brittle is too brittle, you can try cooking it for a few minutes less. You can also try adding a little more butter.
How do I store snickerdoodle cookie brittle?
Snickerdoodle cookie brittle can be stored in an airtight container at room temperature for up to 1 week.
How do I freeze snickerdoodle cookie brittle?
Snickerdoodle cookie brittle can be frozen in an airtight container for up to 3 months.
More Snickerdoodle Recipes!
Snickerdoodle lovers unite! I've got lot's of additional snickerdoodle recipes. If you crave snickerdoodles in the morning, try making this simple five ingredient snickerdoodle sheet pan breakfast. If you are a fruit lover, try changing it up with some apple cider caramel snickerdoodles, peach snickerdoodle bars, or pumpkin snickerdoodles. If you are just looking for the original cookie, try our perfectly soft and chewy poofy snickerdoodle cookie recipe.
Snickerdoodle Cookie Brittle
Equipment
- Rolling Pin
- Cookie sheet
Ingredients
- 4 egg whites
- 1 cup granulated sugar
- ½ cup + 2 tablespoon butter melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon cinnamon
- 1 ⅛ cup flour
- For the Topping
- 2 tablespoon sugar
- 2 teaspoon cinnamon
Instructions
- Preheat oven to 325 degrees.
- Line a baking sheet or jelly roll pan with parchment paper or silpat.
- In a mixing bowl, whisk the egg whites until they become foamy. (If using an electric mixer do this on medium speed). Turn the mixer to low and stir in the sugar, melted butter and vanilla until smooth. Stir in the salt, baking powder, cream of tartar, cinnamon, and whole wheat flour until smooth.
- Pour the batter onto the baking sheet or jelly roll pan and smooth with a scraper, spoon, or rolling pin until batter is ⅛-¼ inch thick.
- Mix together the 2 tablespoon of sugar and 2 teaspoon of cinnamon and sprinkle evenly over the top of the cookie batter.
- Bake at 325 degrees for 17 minutes. The edges of the cookie batter should be brown. Remove from the oven and immediately cut into pieces with a pizza cutter or knife into uneven pieces.
- For any soft chewy pieces remaining, return them to the oven and bake an additional 10-15 minutes until browned and hard. Remove from oven and allow to cool.
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