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Brown Butter Snickerdoodle Blondies

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

With school winding down for my kiddos, we are in the whirlwind time period formally known as May. Baseball games, end of year parties, recitals, and final test grades- it’s wilder than Christmas! Since when was May even busier than December?! Today, in honor of these final days of school, I’m sharing a super easy, sharable dessert that is perfect for those last minute gatherings and gifts: brown butter snickerdoodle blondies. YUM!

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

Just How Good are These Blondies?

To put it plainly: they’re amazing. Like, slap your mama good. Over the moon good. Fragrant, soft, and chewy, these brown butter snickerdoodle blondies make the perfect make-ahead treat to prepare for all your dessert needs. Teacher gifts? Sure. End of year parties? Yep. An early summer barbecue? Oh, yeah. These simple bars are as delicious as they are easy to make, and they’re such a crowd pleaser too.

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

Using Brown Butter in Blondies

First things first: you have to know how to make the best brown butter blondies! I may be biased, but brown butter makes just about everything better. If you’re unfamiliar with the process, be sure to learn how to brown butter in my previous post. Once browned, the butter adds a unique warm taste to the blondies that regular butter cannot offer. It pairs perfectly with the cozy cinnamon sugar snickerdoodle flavor, making these brown butter blondies the easiest comfort food dessert maybe ever.

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

How to Make Brown Butter Snickerdoodle Blondies

To make these treats, we start by browning the butter. Once golden and fragrant, we stir in the brown sugar, an egg, and vanilla extract. Next comes the dry ingredients which includes a pinch of salt and a bit of cinnamon. Finally, the dough presses into the pan before a sprinkle of cinnamon sugar tops the whole thing. The blondies bake in the oven for about 25 minutes or until a toothpick inserted just barely comes out clean. Voila!

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

What to Serve with Blondies

Truth be told, I love to serve these blondies solo. They need no backup singer. But if you’re dying to make these a showstopper, here’s what you need: first, ice cream. Vanilla, to be precise. Serve it alongside a warm square of blondie. A drizzle of homemade caramel? Perhaps a sprinkling of candied nuts? Even more cinnamon sugar? Absolutely. Make it a modified sundae, and you’re good to go.

I hope you enjoy these brown butter snickerdoodle blondies. Be sure to check out a few of my other favorite blondie offerings below. Happy Wednesday and happy baking!

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

Five Blondie Recipes to Make Right Now

Easy Chewy Blondies
White Chocolate Coconut Blondies
Pecan Toffee Blondies
Chocolate Chip Cookie Bars
Bourbon Brown Butter Snickerdoodles

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Brown Butter Snickerdoodle Blondies

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These Brown Butter Snickerdoodle Blondies are chewy bars loaded with cinnamon sugar flavor and brown butter!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 12
  • Category: Dessert

Ingredients

  • 1/2 cup unsalted butter, cubed into equals sized pieces
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 ¼ teaspoons cinnamon
  • 2 teaspoons sugar

Instructions

  1. Preheat the oven to 350 degrees. Line an 8″ square pan with foil and spray with cooking spray. Set aside.
  2. Add the butter to a light-bottomed pan over medium heat. Melt the butter, stirring regularly. Once the butter is melted and has stopped sizzling as frequently, begin to whisk constantly until the butter has browned to a medium-dark hue. (See notes for help.) Remove the butter to a separate large bowl. Allow to cool briefly, about 5 minutes.
  3. Once slightly cooled, whisk the brown sugar into the brown butter. Add the eggs and the vanilla and whisk well to combine. In a separate small bowl, stir together the flour, baking powder, salt, and ¾ teaspoons of the cinnamon. Add the dry ingredients to the brown butter mixture and fold to combine.
  4. Spread the batter into the prepared pan. Stir the remaining cinnamon and the 2 teaspoons of sugar together. Sprinkle the mixture on top of the blondie batter.  Bake in the preheated oven, about 25-30 minutes or until the edges are set and a toothpick inserted to the center just barely comes out clean.

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Easy Chewy Blondies

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

A handful of times each year, I share a new recipe that makes me think, “This is it- this is the one.” The recipe in question inevitably becomes one that I reach for time and time again, making (and remaking!) for any and all occasions. Well, friends, this is it. This is the one. These easy chewy blondies are the simple, sweet, and salty we all need. I’m so excited to share these with you.

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

Easy Beginner Recipes

I’m sure baking preferences vary, but basically everywhere I’ve ever lived would call this a “must make” recipe. Blondies are a staple, and while they don’t get as much love as their counterparts (brownies and chocolate chip cookies!), they really are the best of both worlds. Chewy, buttery, and brown sugar-flavored? Check. Ready for any and all mix-ins? Check. Crowd pleasing and super easy to make? Check, check.

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

These easy chewy blondies are a recipe fit for many occasions: casual weeknights, potluck gatherings, and even special occasions. Even better, they’re incredibly simple to make! The dough for these whips up in a single bowl, and requires little special equipment. In fact, if you have a bowl, a wooden spoon, and a few measuring cups, you’re basically there.

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

What is a Blondie?

In my mind, a blondie will always be the vanilla counterpart to a brownie. Instead of cocoa powder or melted chocolate, a blondie contains just a smidge extra flour. In fact, many brownie recipes can be adapted to become blondie recipes, simply by omitting the chocolate and slightly increasing the dry ingredients. Here, a butter and brown sugar base bakes up into gooey bars with chewy insides and edges. They truly are divine.

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

What to Add to a Blondie?

For this easy chewy blondies recipe, I’ve added chocolate chunks, but there are many more options. You can opt for flavored baking chips, chopped nuts, or even sprinkles! Maybe you love dried fruit or even broken pretzels. Go ahead- you have my permission! Give it a try!! There are so many different ways to modify this base blondie recipe.

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

Easy Chewy Blondies

This is a moderately sized batch that bakes in an 8″ square pan. I have attempted this recipe on a larger scale and GOOD NEWS- it works. Your baking time will differ depending on the size of pan you use and by how much you modify the quantity of ingredients. I recommend watching the oven and removing them with the top is puffed and a toothpick inserted comes out with moist clumps.

Again, feel free to modify the mix-ins! You can omit the chocolate chunks and substitute for an equal amount of flavored baking chips or nuts. If you’re stirring in an ingredient that adds significantly more sweetness per ounce (like sprinkles), decrease the volume slightly. And remember that some mix-ins like nuts or pretzels will affect the moisture content of your final baked product. Adjust accordingly.

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

How to Make Easy Chewy Blondies

First, we start by melting the butter, brown sugar, and sugar together. Sure, you could simply mix together melted butter and sugar, but by melting them together, we achieve that nicely papery crackled top as seen in the photos. The recipe will still taste delicious if you melt the butter on its own, however, they will look different.

Next, we stir an egg and an additional egg yolk into the batter. The additional egg yolk adds loads of chewy moisture to our final product. Once combined, stir the dry ingredients into the wet ingredients just until smooth. Finally, we fold in the chocolate chips and spread the dough into a greased pan. The blondies bake for about 25-30 minutes until done.

Give these quick and easy bars a try and let me know what you think. Happy Tuesday to you and Happy Baking!

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

If you like these easy chewy blondies you should try:

Easy Chewy Brownies
Butterscotch Blondies
Chocolate Chip Cookies Bars
Brookies
Pecan Toffee Blondies

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Easy Chewy Blondies

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These Easy Chewy Blondies have gooey centers and sweet and salty flavor.

  • Author: Kate
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 16
  • Category: Dessert

Ingredients

  • 3/4 cup unsalted butter, melted
  • 1 cup brown sugar
  • ¼ cup sugar
  • 1 large egg plus 1 egg yolk
  • ½ tablespoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chunks (depending on your preference)

Instructions

  1. Preheat the oven to 350 degrees. Lightly grease an 8”  square pan (or line it with foil and then grease for easy removal). Set aside.
  2. In a large bowl, stir together the butter, brown sugar, and sugar. Add the eggs one at a time, stirring after each addition until each are incorporated. Stir in the vanilla extract. Add the flour, baking soda, and salt and stir until just combined. Fold in the chocolate chips and smooth the dough into the prepared pan. Bake in the preheated oven for about 25-30 minutes or the dough no longer jiggles and a toothpick inserted to the center comes out with moist clumps- do not overbake! Bake time may differ depending on the type of pan used. Allow to cool and then slice and enjoy!

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Salted Honey Cookies

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

This one goes out to the all the sweet and salty lovers. You know who you are! If a sprinkle of sea salt makes you absolutely weak at the knees, you will ADORE these salted honey cookies: soft and chewy cookies delicately sweetened with honey and brown sugar and finished off with a sprinkle of sea salt. They are uniquely delicious and the perfect bake for this weekend.

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

In the South, Food is Everything

I once saw this sign that said, “I didn’t grow up in the South, but I got here as fast as I could.” For years now, any time I thought of that sign, I’d always kinda shake my head in agreement: “Same.” I’ve been in Alabama nearly 20 years now, the past 10 of which have been spent in the deep South. The food, the pace of life, the kindness you meet in the faces of strangers- it all suits me. I just love it.

If I’ve learned anything in my short tenure as a southerner, it’s that people in the South love food. Here, recipes are generational, ingredients are time-tested, and time around the table is absolutely everything. Cooking here is a special thing, and I’ve found that people are eager to share the bounties from their kitchens, whatever they may be.

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

A Case for Honey-Flavored Cookies

Quite regularly, I’m given a jar of honey from friends. We’ve randomly wound up with a surprising number of friends who are apiarists (that’s beekeepers, y’all), and, praise the Lord, those are the most generous kind of people. Those little jars, usually adorned with homemade tags scrawled with loopy script, are like gold. It was recently, after being given a fresh jar of honey from a new friend, that I knew we needed a new recipe honoring the labor of love that is honey. This blog needed honey cookies.

Initially, I set out to make a graham cracker of sorts, but I later decided a chewy, everyday cookie would be much better. Inspired by molasses cookies, I combined butter, brown sugar, and just enough honey to make chewy, salty-sweet cookies that all would enjoy. A few batches later, we ended up with today’s salted honey cookies. Success!

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

Salted Honey Cookies

These salted honey cookies are unique in all the best ways. Here, butter and a bit of oil create an intensely chewy and soft cookie. Think oatmeal cream pie cookie texture- SUPER soft. Brown sugar adds a mild sweetness that plays backs-up to the honey, our star ingreident. And if honey steals the show, salt is its supporting character, adding a rich contrast to these cookies that make you keep coming back for more. Any cookie with a salted top usually benefits from the addition of something that isn’t notable sweet. But here, the salt enhances the honey flavor, bringing out a richness that is otherwise less present.

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

How to Make the Chewiest Cookies

These cookies start in a mixer with butter and oil. Oil is the ingredient that keeps these cookies seriously soft for days. Next, we add brown sugar and honey, creaming the four ingredients together until smooth. A little vanilla plus one egg comes next. Finally, we add the dry ingredients of flour, leavening, and salt, plus a little cinnamon! The cinnamon is not a dominant flavor, but it does add a smidge of background taste. The cookie dough is soft, so it needs a rest in the fridge. Then, rolled balls of dough bake in the oven just until the edges begin to set. Sprinkle each with a bit of salt (I prefer fleur de sel), and voila! Perfect salted honey cookies.

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

Give these honey cookies a try and let me know what you think! Happy baking, y’all!

If you like these salted honey cookies you should try:

No-Churn Honey Salted Almond Ice Cream
Chewy Ginger Molasses Cookies
Snickerdoodle Sandwich Cookies
Salted Maple Pie
The Best Salted Chocolate Chip Cookies

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Salted Honey Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

These salted honey cookies are soft and chewy cookies sweetened with honey and brown sugar and sprinkled with a pinch of sea salt!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 18-24 Cookies
  • Category: Dessert

Ingredients

  • ½ cup unsalted butter, at room temperature
  • 2 tablespoons oil
  • 1 cup light brown sugar
  • ¼ cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • Fleur de Sel, for sprinkling the tops of cookies

Instructions

  1. In a large bowl or the bowl of a stand mixer, combine the butter, oil, brown sugar, and honey on medium speed using a paddle attachment until the mixture is smooth and consistent throughout, about 1 minute. Add the egg and vanilla extract, stirring on low to combine. Scrape the sides of the bowl and add the flour, baking soda, salt, and cinnamon. Stir on low, just until combined. Scrape the sides of the bowl and fold in any unincorporated dry ingredients.
  2. Line a baking sheet with a piece of parchment paper. Use a large cookie scoop or spoon to portion out 3 tablespoon-sized rounds of dough onto the prepared sheet. Once finished, cover the sheet pan and refrigerate until firm, about 1 ½ hours.
  3. Once ready to bake, preheat the oven to 350 degrees Fahrenheit. Space just under half of the cookie dough balls out on a second parchment-lined baking sheet. Bake in the preheated oven just until the edges of the cookies are set and beginning to brown, about 10 minutes. Out of the oven, sprinkle the tops with a pinch of fleur de sel. Repeat this process with the remaining dough on a new cookie sheet. Allow to cool slightly prior to enjoying, although, cookies will are best after setting up slightly.

Notes

  • For smaller cookies, use a medium cookie scoop to portion out 1 ½ tablespoon sized rounds of dough. Bake 8 minutes or until done. 

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Red Velvet Sandwich Cookies and a Valentine’s Day Gift Guide!

Red Velvet Sandwich Cookies by Wood and Spoon blog. These are chewy red velvet cookies sandwiched with a cream cheese buttercream. These cocoa scented cookies are a festive simple dessert for Valentine's Day, Christmas, and more. Find out how to make this kid-friendly cookie on thewoodandspoon.com

It’s the first day of February, and, boy, do I have a fitting treat for you. RED VELVET SANDWICH COOKIES. Oh, and an equally adorable gift guide for all the girlies in your life. If you’re into either of those things, keep reading! Today is white and red and yum all over.

A Valentine’s Day Gift Guide

Gift guides are one of my current favorite things. I love to see what other people love, the frivolous knick knacks they’re clicking into their online carts and dreaming about for their own lives. Valentine’s Day, in my opinion, is the perfect time to explore those pretty things. In no other season is it as acceptable- nay- NECESSARY for us to be unabashedly feminine, delighting in pink-hued objects and delicate florals. It’s probably why celebrating Valentine’s with the gals over some special someone is arguably more fun- we love a niche, themed reason to party. Today, I have a cute little gift guide for all the ladies in your life. Check it out!

Here's a 2023 gift guide for your valentine! Home goods, clothing, accessories, and more! only on thewoodandspoon.com
Shop the Guide:

1. Striped Terry Cosmetic Bag The cutest toiletry bag that is begging to be monogrammed!
2. Painted Classic Novels Rifle Paper redesigned the covers to some of your favorite classic novels.
3. Matte Lip Crayon My new favorite lip covering by Laura Mercier comes in a number of pretty hues.
4. Acrylic Vase Tiny holes in the top of this elongated acrylic vase makes floral arranging a cinch!
5. Block Print Tablecloth Confession: I have been buying up these tablecloths. Run, don’t walk.
6. Touch Lamps These touch lamps were my favorite Christmas gift this year. But that rosy color? Come on.
7. Instax Wide Printer On-the-go prints are made possible with this vintage-inspired photo printer.
8. Floral Tea Kettle This McKenzie Childs pot is the happiest little add-on for your kitchen.
9. Acrylic Bookstand I was influenced into buying one of these, and now it’s a staple on my sofa table.
10. Ugg Slippers Ugg’s ultra-trendy Tasmin slippers now come in a number of Valentine colors.
11. Knit Sweater This feels like the dress-up or dress-down sweater dreams are made of.
12. Leather Purse Sezane’s leather purses are feminine luxury at its finest.

Red Velvet Sandwich Cookies by Wood and Spoon blog. These are chewy red velvet cookies sandwiched with a cream cheese buttercream. These cocoa scented cookies are a festive simple dessert for Valentine's Day, Christmas, and more. Find out how to make this kid-friendly cookie on thewoodandspoon.com

Red Velvet Sandwich Cookies

Now, onto the cookies.

Red velvet is a favorite in our house. Those subtle cocoa flavors mixed with cream cheese frosting are just downright delicious. After deciding a red velvet cookie was rather overdue, I took to the kitchen and promtly whipped up what *might be* my favorite treat in a long time. These cookies are chewy, intensely so, while still being soft throughout. The sweetness is balanced, not even remotely overbearing, and the pairing of cream cheese and velvety cookies is beyond perfection. In short, I adore these cookies.

Red Velvet Sandwich Cookies by Wood and Spoon blog. These are chewy red velvet cookies sandwiched with a cream cheese buttercream. These cocoa scented cookies are a festive simple dessert for Valentine's Day, Christmas, and more. Find out how to make this kid-friendly cookie on thewoodandspoon.com

How to Make Red Velvet Cookies

To make the cookies, we start by creaming butter and sugar. Once smooth, we add the liquid ingredients: egg, vanilla, red food coloring, and vinegar. Finally, flour and cocoa powder toss together with salt and leavening before a smooth, soft dough forms. The small cookies bake up round and slightly puffed. Once cooled, we make a simple cream cheese buttercream with butter and powdered sugar. Dolloped swirls sandwich between two cookies and help to keep these treats soft and moist. Once complete, they are as delicious as they are adorable- quite possibly the cutest Valentine’s treat to make this year.

Red Velvet Sandwich Cookies by Wood and Spoon blog. These are chewy red velvet cookies sandwiched with a cream cheese buttercream. These cocoa scented cookies are a festive simple dessert for Valentine's Day, Christmas, and more. Find out how to make this kid-friendly cookie on thewoodandspoon.com

Give these red velvet cookies (and the gift guide!) a once over and let me know what you think! Happy February and Happy Baking, y’all!

If you like these red velvet cookies, you should try:

Red Velvet Madeleines
Red Velvet Cake
Snickerdoodle Sandwich Cookies
Pastel Lofthouse Cookies
Sugar Cookie Double Doozies

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Red Velvet Sandwich Cookies and a Valentine’s Day Gift Guide!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These red velvet sandwich cookies feature chewy cocoa-scented cookies and a cream cheese buttercream filling!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 45
  • Yield: 14
  • Category: Cookies

Ingredients

For the cookies:

  • ½ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring
  • 1 teaspoon white vinegar
  • 1 ½ cups all-purpose flour
  • 2 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the buttercream:

  • 1/4 cup butter, at room temperature
  • 2 ounces cream cheese, at room temperature
  • 3/4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

To make the cookies:

  1. Preheat the oven to 350 degrees and line two pans with sheets of parchment paper. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and sugar on medium speed until well combined, about 2 minutes. Add the egg, vanilla extract, red food coloring, and vinegar, and stir until well combined. Toss in the flour, cocoa powder, baking soda, and salt and stir on low to integrate.
  3. Use a small cookie scoop or a spoon to portion our 2 teaspoon-sized rounds of dough. Roll each briefly in your hands to smooth and set out 2” apart on the prepared sheet pan. Bake the pans one at a time, about 10-11 minutes or until the edges of the cookies are barely set- the insides make still look soft and underdone. Set aside to cool while you cook the second pan. Allow the cookies to cool completely.

To assemble the cookies:

  1. When you’re ready to assemble the cookies, prepare the frosting. Beat the butter and cream cheese together on medium speed just until combined, about 1 minutes. Add in the remaining ingredients and stir to combine. 
  2. Put the cookies in same-sized pairs and spoon the frosting into a piping bag fitted with a large round tip. Pipe a circle of buttercream onto one cookie from each pair and gently press the two cookies together to make a sandwich. Allow them to set up briefly before enjoying!

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Sprinkle Chocolate Chip Cookies

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

Hold the phone for the most fun little cookies you’ve seen in 2024: sprinkle chocolate chip cookies. Okay, okay, so the new year JUST started. But even so, these treats are a colorful and textured take on a traditional chocolate chip cookie, and they’re sure to brighten up these dreary winter days. I can’t wait to tell you how to make them.

First, A Little Kid Talk

My kids went back to school last week. In past years, going back to school usually meant a breath of fresh air for all of us and time for me to catch up on my own work and interests. This year is totally different though… I miss them. Like, really miss them. People have always said, “the days are long, but the years are short,” and I’m learning in real time that they’re not wrong. Time is moving more quickly these days, and I just want to be there for all of it.

Over the Christmas break, as you can imagine, we did a bit of baking. Per usual, the kids begged to make no-churn peppermint ice cream. We decorated my favorite soft frosted sugar cookies with friends. And we even had one near-disastrous lasagna fiasco where Aimee temporarily lost a press-on nail [that she thought was] somewhere in a layered pan of noodles and ricotta (um, ew). Naturally, everyone’s favorite around the holidays are the cookies, and today’s recipe, these sprinkle chocolate chip cookies, are no exception.

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

Sprinkle Chocolate Chip Cookies

So, why add sprinkles to chocolate chip cookies? For me, it’s a no-brainer. Why not add a smidge more sugar and a whole lot of color? Why not make a happier cookie? And, to be sure, these sprinkle chocolate chip cookies are super happy. All the flavor and salt of a traditional chocolate chip cookies with an added punch of texture and color thanks to the sprinkles and nonpareils. Let me tell you how to make them.

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

Making Sprinkle Chocolate Chip Cookies

The dough for these cookies is the freezer cookie dough recipe from my book*. Simple modifications took that base recipe into these colored cuties, and I couldn’t be happier about it. First, we start with softened butter. Sugar and brown sugar cream together with the fat before eggs and extract adds in. The dry ingredients are basic- just flour, leavening, and salt. Finally, we add in the stars: chopped chocolate chunks and sprinkles. Here, I opted for a blend of regular rainbow sprinkles and rainbow nonpareils. The sprinkles have that fabulous nostalgic flavor while the nonpareils add a whisper of a crunch. The two sprinkles tag team with the chocolate in the simple dough that bakes up quickly.

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

These sprinkle cookies are mostly chewy throughout with the occasional sprinkle crunch. I love the flavor offered by the semisweet chocolate, but you could opt for a different variety if you’d like. Also, consider this the PERFECT cookie to take on the road next month for Valentine’s Day! Red, pink, and white sprinkles would definitely make these a festive treat. Give these cookies a try this week and let me know what you think. Peace, love, and cookies, y’all!

*Read More About My Book HERE or Purchase It on Amazon HERE!

If you like these cookies you should try:

Gooey Funfetti Bars
Sugar Cookie Double Doozies
Shortbread Cookies
Toffee Espresso Chocolate Chip Cookies
Marbled Chocolate Chip Cookies

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com
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Sprinkle Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These are chocolate chip cookies with added color and sweetness from rainbow sprinkles.

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 Dozen
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 11/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • 11/4 teaspoon salt
  • 6 ounces semisweet chocolate, chopped into ¼” pieces
  • ½ cup rainbow sprinkles
  • ¼ cup rainbow nonpareils 

Instructions

  1. In a large bowl or the bowl of a stand mixer, cream the butter and sugars together for 2 minutes on medium speed. Scrape sides of bowl and add eggs and extract. Mix on medium speed just to combine. Add the flour, baking powder, baking soda and salt and stir until combined. Add the chocolate, sprinkles, and nonpareils and stir on low to combine. Use a medium-sized cookie scoop to scoop 1-1/2 tablespoon-sized balls of dough onto a parchment-lined baking sheet. Briefly chill while you preheat the oven.
  2. When ready to bake, preheat the oven to 350 degrees. Space the dough balls on a parchment-lined baking sheet at least 2” apart and bake in the preheated oven until the edges are barely golden and beginning to set, about 10 minutes. Allow to cool briefly before sharing. 

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Year-End Recap and the 10 Best Recipes of 2023

These are the 10 best recipes of 2023! Check out the most popular recipes from this site this past year, including cookies, bars, biscuits, and more! The recipes are found here on thewoodandspoon.com

HAPPY NEW YEAR! I cannot tell you how good it feels to say “2024.” Last year was a good one, for sure, but I love the idea of a fresh start. Unlike in past years, I’m entering this January pretty content- fewer resolutions and goals, but really happy about another year of days to spend with the people I love. Is “grateful” the word I’m looking for? Probably. 🙂

Today, I’m giving a bit of recap (a highlight reels, if you will), including the best recipes, tutorials, and more of 2023. Sit tight as we wrap up 2023.

Up first, HER DAILY BREAD!

I’d be remiss if I failed to remind you about my daily devotional (with recipes throughout!), Her Daily Bread. It’s a 365-day book with daily readings beginning on January 1st, and it’s the perfect little nugget to begin you year with. Personal stories, correlating scripture references, and bits of fun and hope sprinkled throughout make this the short and sweet one-a-day reading for the bakers, mothers, daughters, friends, and women in your life. You can find the book at all major booksellers, but I’ll share the amazon link HERE. Please give it a read- I really believe you’ll enjoy it.

Her Daily Bread Kate Wood and Spoon

10 Best Recipes of 2023

Before I get started, did you know I can track the most popular pages on this site? These 10 recipes below are the 10 Best Recipes of 2023- the most visited and baked treats on Wood & Spoon. To be honest, you guys have great taste- these are some of my faves, too. Whether you’re looking for a perfect chocolate chip cookie, my favorite maple pie, or the flakiest overnight buttermilk biscuits, you’re covered. Good job, y’all- you really know how to pick them.

1. Overnight Buttermilk Biscuits
2. Brownie Petit Fours
3. Salted Maple Pie
4. The Best Salted Chocolate Chip Cookies
5. Mini Cinnamon Rolls
6. Cream Cheese Chocolate Chip Biscuits
7. Peppermint Bark Bread
8. My Best Mini Muffins
9. Sugar Cookie Double Doozies
10. Easy Chewy Brownies

Baking Tutorials

You guys also *loved* the tutorials in 2023, and you know what- I love that about you! We 100% can do new things and tackle challenging stuff in the kitchen. Whether you learned how to lattice a pie, make homemade ice cream, or bake pâte à choux, I’m proud of you for stepping out of your comfort zone and into the kitchen. I’ll list the top 3 tutorial below, but you can check them all out HERE.

How to Make Homemade Caramel

    You Need to Know How to Make Caramel by Wood and Spoon Blog. This is a tutorial with visual cues on how to caramelize sugar. Learn how to know when caramel is done, when to pull caramel off the heat, and how to prevent a crystallized, grainy caramel mess! Learning about caramel is an essential baking skill that you can master today! Read more here on thewoodandspoon.com by Kate Wood caramel sauce, salted, spun sugar, drizzle


    Stacking a Layer Cake


    How to Stack a Layer Cake by Wood and Spoon blog. Learn the tips and how to for stacking pretty naked cakes and layer cakes from scratch homemade! Step by step tutorial with photos for learning can decorating for beginners. Learn about leveling cakes, crumb coats, filling a cake, piping borders, and more. On thewoodandspoon.com


    How to Whip Egg Whites


    You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

    What’s Next in 2024?

    I’m busy daydreaming about what’s to come in the days, weeks, and months that will follow this one. Please know that I just love having you be apart of this journey. I hope 2024 is our tastiest year yet. Happy 2024 and happy baking!

    Inside-Out Peanut Butter Blossoms

    Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

    Can’t stop, won’t stop making Christmas cookies! Today’s recipe, these inside-out peanut butter blossoms, take me back to some of my earliest Christmas cookie memories. Remember the old-fashioned peanut butter blossoms with the Hershey’s Kisses on top? Well, these are the flip-flopped version featuring a chewy chocolate thumbprint cookie and a peanut butter cup filling. So peanut butter lovers- REJOICE! Today is your time to shine.

    Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

    Inside-Out Peanut Butter Blossoms

    There are lots of reasons why thumbprint cookies are so popular at Christmas, but if I had to land on just one, I’d say it’s because kids LOVE to show off their thumbprints. What better way to get kiddos in the kitchen at Christmas than by offering their bitty fingers for cookie indentations?! My kids LOVE making thumbprint cookies (remember these from last year!?!), and this mom loves to EAT them. I call that a win-win.

    Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

    These peanut butter cookies are ones that grown ups and kids alike can enjoy. The cookies are balanced in flavor and texture, with enough added sweetness that the kids will ask for seconds. I love to roll the cookie dough balls in a bit of sugar just after rolling for added holiday sparkle. For even more texture, these cookies love the addition of finely chopped peanuts which not only taste great but also offer some visual pizazz too.

    Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

    If you’re prepping for Christmas, feel free to make these goodies in advance and freeze in an air-tight container. Simply thaw to room temp prior to enjoying. What could be better than a simple, kid-friendly, make-ahead treat!?! I hope you all are enjoying your holiday season. Hugs and cookies to all!

    If you like these inside-out peanut butter blossoms, you should try:

    Holiday Sugar Cookie Blossoms
    Espresso Caramel Thumbprint Cookies
    Chewy Peanut Butter Oreo Cookies
    Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
    Peanut Butter Chocolate Chunk Cookies
    Peanut Brittle Cookies

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    Inside-Out Peanut Butter Blossoms

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    These inside-out peanut butter blossoms feature a chewy chocolate cookie with a creamy peanut butter cup filling!

    • Author: Kate Wood
    • Prep Time: 45 minutes
    • Cook Time: 10
    • Total Time: 55 minutes
    • Yield: 36 Cookies
    • Category: Dessert

    Ingredients

    For the cookies:

    • 1 1/3 cup (167 grams) all-purpose flour
    • ½ cup (43 grams) unsweetened cocoa powder
    • ¼ teaspoon table salt
    • ¼ teaspoon baking soda
    • ½ cup (113 grams) unsalted butter, softened to room temperature
    • 1 cup (200 grams) granulated sugar, divided
    • 1/3 cup (73 grams) packed light brown sugar
    • 1 large (50 grams) egg
    • 1 teaspoon (4 grams) pure vanilla extract
    • Peanut Butter Cup Filling (recipe follows)
    • Garnish: 2 tablespoons (14 grams) finely chopped honey roasted peanuts

    For the filling:

    • ¼ cup (64 grams) creamy peanut butter
    • 1 ½ cups (180 grams) confectioner’s sugar
    • 3 ½ tablespoons (53 grams) milk

    Instructions

    To make the cookies:

    1. In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
    2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, 2/3 cup (133 grams) granulated sugar, and light brown sugar on medium speed until well combined, about 1 minute.  Scrape the sides of the bowl and add the egg and vanilla extract, stirring on medium speed just until combined. Add the mixed bowl of dry ingredients and stir on low speed, scraping the bowl as needed, just until the dough comes together. Fold in any unincorporated flour and set aside.
    3. Line 2 heavy-bottomed baking sheets with a piece of parchment paper and pour the remaining 1/3 cup (67 grams) granulated sugar in a small mixing bowl. Use a small (2-teaspoon) spring-loaded scoop with portion out rounds of dough. Briefly roll each piece in your hands to smooth and toss each one in the remaining sugar to coat. Use your thumb or the back of a rounded ½ teaspoon measure to indent a thumbprint into each cookie. Space them 2” apart on the prepared pans and cover each with plastic wrap, refrigerating until firm, about 30 minutes. 
    4. About 15 minutes prior to baking, preheat the oven to 350 °F (180 °C). Bake the cookies one at a time in the preheated oven just until the edges of the cookies are set, about 10 minutes. The centers of the cookies will likely have puffed some while baking, so immediately after removing the pans from the oven, use the back of the ½ teaspoon measure to re-create a thumbprint in the center of the cookie again. Allow the cookies to cool completely.
    5. Fill a piping bag fitted with a round tip with the peanut butter cup filling. Pipe teaspoon-sized swirls of filling into the center of each cooled cookie. Sprinkle cookies with finely chopped honey roasted peanuts if desired. Allow to set up slightly prior to enjoying. Cookies can be stored at room temperature in an airtight container and are best eaten within 3 days. 

    To make the filling:

    1. In a medium-sized mixing bowl, use a hand mixer to combine the peanut butter, confectioner’s sugar, and milk on low speed. Stir until smooth. 

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    Chewy Ginger Molasses Snickerdoodles

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

    Confession Time: Deep down, I truly believe that cookies are the only acceptable dessert at Christmas. Don’t even tell me I’m wrong. I know some of you will try to convince me of your brownie pie, red velvet cheesecake, or some aggressively flavored peppermint cake, but I’m not here for it. If it’s December and there’s a Christmas tree in my house, cookies are the best option. With that being said, I do think it’s easy to get stuck in the cookie rut. I, myself, reach for the same soft and chewy sugar cookie recipe every year, because that’s what I’ve grown up on. Even so, I’m making efforts this year to branch out, if only slightly, to widen my cookie offerings during Christmas. Cue these chewy ginger molasses snickerdoodles.

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

    Chewy Ginger Molasses Snickerdoodles

    So, here’s another confession: I don’t actually like molasses cookies. Sure, I love making gingerbread houses, smelling cinnamon-spiced things, and the idea of ginger-y treats during the holidays, but honestly, molasses need to get in line. When there are peppermint brownie cookies, fancy-frosted sugar cookies, and bourbon snickerdoodles to taste, who wants to settle for molasses?! Even so, I know many people adore the intensity of a spice cookie, so I decided to make a toned-down version that maybe even this Grinch would enjoy. Well, guess what- we landed somewhere delicious. These chewy ginger molasses snickerdoodles are, in fact, splendid.

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

    These are chewy crackled cookies sweetened with brown sugar and a hint of molasses. The spice here is moderate too- just a smidge of cinnamon, ginger, and cloves. My favorite part, though, is the roll of cinnamon sugar that the dough gets just before baking. It leaves us with a sanded exterior and a little extra texture. These cookies are mildly spiced, but wonderfully Christmas. If you have yet to be a fan of ginger cookies, this is the dough to try.

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

    I have a few other cookies in mind for this last two weeks before Christmas, so stay tuned! Happy Monday to you all and happy baking!

    If you like these chewy ginger molasses snickerdoodles you should try:

    Gingerbread Lemon Bars
    Gingerbread Cinnamon Rolls
    Ginger Molasses Bundt Cakes
    Pumpkin Snickerdoodles
    Bourbon Brown Sugar Snickerdoodles

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.
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    Chewy Ginger Molasses Snickerdoodles

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Kate Wood
    • Yield: 32

    Ingredients

    • 2 ½ cups (313 grams) all-purpose flour
    • 1 tablespoon (6 grams) cinnamon, divided
    • 1 ½ teaspoons (3 grams) ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon table salt
    • 1 teaspoon (5 grams) baking soda
    • 1 ½ teaspoons (3 grams) cream of tartar
    • ¾ cup (170 grams) unsalted butter, softened to room temperature
    • 1 cup (220 grams) packed light brown sugar
    • ¼ cup (85 grams) unsulphured molasses
    • 1 large (50 grams) egg
    • 1 ½ teaspoons (6 grams) pure vanilla extract
    • 1/3 cup (67 grams) granulated sugar

    Instructions

    1. In a mixing bowl, whisk together the flour, 1-1/2 teaspoons (3 grams) cinnamon, ginger, cloves, salt, baking soda, and cream of tartar. Set aside.
    2. In the bowl of a stand mixer, use the paddle attachment to cream together the butter and brown sugar on medium speed until smooth and fluffy, about 2 minutes. Add the molasses and stir on medium speed to combine. Scrape the sides of the bowl and add the egg and vanilla extract, stirring on medium just until smooth. Add the bowl of mixed dry ingredients and stir on low speed to incorporate, scraping the sides of the bowl as needed. Once a soft dough comes together, set it aside.
    3. Line a heavy-bottomed baking sheet with a piece of parchment paper. In a small bowl, combine the remaining 1-1/2 teaspoons (3 grams) cinnamon with the granulated sugar. Use a medium (1 ½- tablespoon) spring-loaded scoop to portion out rounds of dough on the prepared baking sheet. Briefly roll the balls of dough in your hands to smooth and coat the sides of each cookie dough piece with the cinnamon sugar mixture. Once the cookies are coated and placed on the baking sheet, cover with plastic wrap refrigerate to firm up, about 1 hour.
    4. About 15 minutes prior to baking, preheat the oven to 350 °F (180 °C). Prepare a second baking sheet with a piece of parchment paper and space the cookie dough pieces 2 inches apart. Bake the pans one at a time in the preheated oven for about 11 minutes or until the tops of the cookies are cracked and beginning to set. Allow to cool slightly prior to enjoying. Cookies can be stored at room temperature in an airtight container and are best eaten within 3 days.

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    Pumpkin Snickerdoodles

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    We interrupt this [totally unscheduled] break from regular recipe posting to present what is, quite possibly, the perfect fall cookie: pumpkin snickerdoodles.

    It has been absolutely FOREVER since the last time we spoke, right? Although I’ve continued sending recipes to Wood & Spoon subscribers, it’s been a hot minute since I posted a fresh-from-the-oven kind of thing. I’m planning to catch you all up on the nitty gritty of what I’ve been up to, but for now, let me introduce you to these pumpkin snickerdoodles.

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    What is a Snickerdoodle?

    If you haven’t had the pleasure of experiencing a real-deal snickerdoodle, let me fill you in. Snickerdoodles are chewy drop cookies known for their hint of cinnamon sugar. Just before baking, rounds of dough are tossed in granulated sugar and cinnamon so that baked cookies have a bit of that flavor in every bite. Each finished cookie, often adorned with a crinkled top thanks to the addition of cream of tartar, has a festive look, and because so, snickeredoodles and most common around the holidays.

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    How to Make Pumpkin Snickerdoodles

    These pumpkin cookies are a step above the average snickerdoodles. We start these cookies with browned butter. A little butter sizzles and browns on the stovetop until golden. Brown sugar and regular granulated sugar come next, along with vanilla and eggs. The star ingredient here is the pumpkin. Canned pumpkin puree (not pumpkin pie filling!!) is drained in between layers of paper towel before being added to the wet ingedients. Finally, flour, salt, pumpkin pie spice, and leavening adds to the mix. We roll the finished dough balls in the signature cinnamon sugar and set aside in the fridge to firm up briefly. The finished cookies are soft, chewy, and intensely fall-like. They make me want to cozy up by a fire real bad.

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com
    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    Why Drain the Pumpkin?

    In my first two test batches of these cookies, I used undrained pumpkin and found the finished cookies to be cakey in a dry muffin sort of way. The flavor was there, but the texture was lacking. To achieve a true cookie texture, simply drain some of the liquid out of the mix. I used about 4 paper towels and a spare, clean kitchen towel.

    These pumpkin snickerdoodles are an excellent addition to your fall menus. They would even make a great add-on to your Thanksgiving menu! Give them a try this week and let me know what you think. Happy Saturday to you all and happy baking!

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    If you like these cookies you should try

    Bourbon Brown Butter Snickerdoodles
    Pumpkin Whoopie Pies
    Cinnamon Sugar Cake
    Snickerdoodle Sandwich Cookies

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    Pumpkin Snickerdoodles

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    These pumpkin snickerdoodles are cinnamon sugar-spiced cookies scented with brown butter.

    • Author: Kate Wood
    • Prep Time: 30
    • Cook Time: 15
    • Total Time: 45 minutes
    • Yield: 24 Cookies

    Ingredients

    • ½ cup canned pumpkin puree
    • 1 cup unsalted butter, chopped
    • 1 cup brown sugar
    • 3/4 cup sugar, divided
    • 1 egg
    • 2 teaspoons vanilla extract
    • 21/4 cups all-purpose flour
    • 1 tablespoon cornstarch
    • 11/2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1 teaspoon pumpkin pie spice
    • ¼ teaspoon salt
    • 2 teaspoons cinnamon

    Instructions

    1. Start by removing liquid from the pumpkin puree. Layer two paper towels and dollop the pumpkin onto them. Top with two additional paper towels and gently press to remove the liquid from the pumpkin. Use additional paper towels as needed to squeeze out liquid. Set aside.
    2. Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl. Add in the brown sugar and ½ cup sugar. Add in the egg, pumpkin puree, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, pumpkin pie spice, and salt and stir on low just until combined.
    3. Line two sheet pans with pieces of parchment paper. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough onto the parchment. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
    4. When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.

    Notes

    • Draining the pumpkin is essential! Undrained pumpkin will result in cakey cookies.
    • Do not use pumpkin pie filling as a substitute for the pumpkin puree.
    • Be sure to adequately chill the dough!

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    Share a photo and tag us — we can’t wait to see what you’ve made!

    Oatmeal Cream Pies

    Oatmeal Cream Pies by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    Children of the 90’s, this one is for you. If the words “oatmeal cream pies” don’t stop you right in your tracks, you didn’t get enough processed food as a kid. For me, treats like these sandwich cookies take me back to the lunchbox days– back to the time when square pizza and mini cartons of chocolate milk reigned supreme. You know- those few minutes of school when you’d do anything to trade your boring PB&J for a Lunchable. If you’re salivating just thinking about it, keep reading. Today, we’re going back in time with these oatmeal sandwich cookies!

    Oatmeal Cream Pies by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    Disclaimer: not one part of me actually wants to go back to middle school. I wish I had a photo (Thank God that I don’t) so you could see me in all my prepubescent glory; maybe then you’d know why me and middle school didn’t get along. I was all limbs, braces, and eyebrows, and every inch of me, from my sun-bleached frizz to my neon green toenails, smelling like an explosion of Bath & Bodyworks products. To say it wasn’t pretty is putting it mild. Things were rough.

    Oatmeal Cream Pies by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    Although my children are young, I’ve reached the age where a few of my friends have kids who are entering this phase of life. Some of them, probably the ones who rule their classes with their athleticism and good skin, make it look easy. Others remind me of younger me: insecure, uncoordinated, and in desperate need of some dry shampoo. I don’t envy any of them for a second, but every once in a while, I’m reminded of the good things those middle school days included. And no, I’m not talking about a killer metabolism or free time out the ring yang- I’m talking oatmeal cream pies.

    Oatmeal Cream Pies by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    Oatmeal Cream Pies

    Surely you remember these. Soft, chewy cookies? A sweet and slightly fluffy marshmallow filling? The sticky, comforting combination of the two, every bite better than the last? Oatmeal cream pies have long been one of my favorite processed snacks (and trust me, that’s a lengthy and detailed list), but I have never ever made them on my own. You might remember that a while back we made oatmeal cream pie ice cream sandwiches (seriously, so good), but this recipe is as new to me as it is to you. You’re welcome.

    Oatmeal Cream Pies by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    To make these oatmeal cream pies, we start with the cookies. Oats, butter, brown sugar, and molasses come together with eggs, vanilla, and the dry ingredients. These cookies spread a bit in the oven, so we opt for smaller rounds of dough. After a quick bake, we can start on the filling. Butter, sugar, and good, old fashioned marshmallow fluff round out the ingredients for the filling which gets piped or spread in between two cookies. I like to let them set for just a bit to soften the cookies, as the filling seeps in a barely softens each bite. Double you’re welcome.

    Oatmeal Cream Pies by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    Give these oatmeal cream pies a try and let me know what you think. While we can’t (and probably shouldn’t?) eat all the same things we did when we were kids, there’s not a thing wrong with a little kitchen reminiscing. This round of memory lane is one me. Happy Friday and Happy Baking, y’all!

    Oatmeal Cream Pies by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    If you like these oatmeal cream pies you should try:

    Oatmeal Cream Pie Ice Cream Sandwiches
    Maple Oatmeal Biscuits
    Oatmeal Cookie Chunk Ice Cream
    Oatmeal Cookies
    Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

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    Oatmeal Cream Pies

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    These oatmeal cream pies are sandwich cookies featuring soft and chewy oatmeal cookies and a simple marshmallow fluff filling!

    • Author: Kate Wood
    • Prep Time: 15
    • Cook Time: 15
    • Total Time: 30 minutes
    • Yield: 18 Cookies
    • Category: Dessert

    Ingredients

    For the Cookies:

    • ½ cup unsalted butter, at room temperature
    • 3/4 cup brown sugar
    • 1 large egg
    • 1 tablespoon molasses (optional)
    • 1 teaspoon vanilla extract
    • 3/4 cup all-purpose flour
    • ½ teaspoon baking soda
    • 1/4 teaspoon cinnamon
    • ½ teaspoon salt
    • 1 cup quick cooking oats

    For the filling:

    • ½ cup unsalted butter
    • 1 cup powdered sugar
    • 7 ounces marshmallow fluff

    Instructions

    To prepare the cookies:

    1. Preheat the oven to 350 degrees Fahrenheit and line 2 sheet pans with parchment paper.
    2. In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar until smooth and combined, about 1-2 minutes. Add the egg, molasses, and vanilla and stir to combined. Scrape the sides of the bowl and add the remaining ingredients. Stir on low just until well-combined.
    3. Use a small cookie scoop to spoon 2 teaspoon sized rounds of dough 2” apart on the prepared cookie sheets. Bake one at a time in the preheated for about 9 minutes or until the edges are set and turning golden. The center of the cookie may still look wet. Remove from oven and allow to cool completely. If you notice your cookies look wonky upon removal from the oven, use the rim of a large glass or jar to nudge them into a rounder, perfected shape. Be sure to do this carefully while they are still fresh from the oven. Continue baking the remaining cookies and allow to cool completely.

    To prepare the filling:

    1. Cream the butter and powdered sugar together on medium speed in a large bowl using a hand mixer. Add the marshmallow fluff and stir until well combined. If needed, you can thin the frosting out slightly with a teaspoon or two of water- be careful not to add to much though as this makes for a messy cookie. Spoon the filling into a piping bag fitted with a medium round tip and sandwich the cream in between two cookies of the same size. Alternatively, you can just spread large dollops on with a knife. Enjoy!

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