The Snoodle cookie
The snoodle!
What motivated me to name this cookie “The Snoodle”? I am not entirely sure. It has the cinnamon sugar of a snickerdoodle but the feeling of a thumbprint cookie and the added appeal of dulce de leche and a drizzle of chocolate. I add a little salt to the cinnamon sugar because I like a little saltiness in my cookies. They are good! You can certainly make your own dulce de leche but I just buy the premade stuff. These make at least 2 dozen cookies so if you wanted to use half the dough to make snoodles and the other half to make jam thumbprint cookies, I won’t tell a soul. I hope you love them!
The Snoodle cookie
Ingredients:
For the dough:
1.5 cups of unsalted butter, softened
3/4 cup granulated sugar
3.5 cups of all-purpose flour
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
For the filling:
Cinnamon sugar for rolling (1/2 tablespoon cinnamon, 1/4 cup sugar and a pinch of salt)
1/4 cup dulce de leche
1/4 cup dark chocolate, melted with 1/2 tsp of coconut oil
Directions:
In a large bowl (or the bowl of your stand mixer with the paddle attachment), cream the butter, sugar, vanilla and salt until just combined. Slowly (or with the mixer on low-speed) add the flour. Mix until the dough just comes together. Dump the dough onto a piece of plastic wrap and use the edges of the plastic to push the dough together and form it into a disk. Wrap it well and chill for at least 30 minutes.
Preheat your oven to 350 and line two baking sheets with parchment paper or silicone mats. Roll the dough into about 1-1.5 inch balls (slightly smaller than a golf ball). Roll the balls in the cinnamon sugar and place the prepared baking sheet about an inch apart. Using your finger or thumb, press a small indent in the top of the cookie.
Bake for about 20-25 minutes, rotating and flipping the pans halfway through the baking time. The bottom edges of the cookie should be a light golden brown. If you find the indentations have puffed up while baking, you can press down on them lightly with the back of your measuring spoon while the cookies are still hot. While the cookies are still warm, spoon 1/2 teaspoon of dulce de leche into each indentation. *If you want to put more or less, you do you!
Once the cookies are filled, transfer them to a cooling rack. I hate a lot of clean up so I put the cooling rack over the baking sheet and then drizzle the melted chocolate-coconut oil mixture over the cookies. *You can certainly just use melted chocolate, I find the coconut oil helps with the drizzling and makes the chocolate a little shiny.
They will keep at room temperature for about 3-5 days if they can last that long in your house.
Enjoy!
Warm snoodle cookies cooling on a rack!