Ovaltine Snickerdoodles
Indulge in the nostalgic flavors of Ovaltine Snickerdoodles, a delightful twist on the classic cinnamon-sugar cookie. These soft and chewy treats combine the comforting malted richness of Ovaltine powder with the warm, spiced sweetness of a traditional snickerdoodle. Each bite delivers a velvety blend of buttery dough, subtle chocolate-malt undertones, and a perfectly crisp cinnamon-sugar coating. With a quick prep time of just 20 minutes, these cookies are perfect for last-minute dessert cravings or sharing at your next gathering. Easy to make and irresistibly delicious, Ovaltine Snickerdoodles are a must-try for any cookie lover looking for a fresh spin on a timeless favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 0.5 cups unsweetened Ovaltine powder
- 2 teaspoons cream of tartar
- 1 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.25 cups granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, Ovaltine powder, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, use a stand mixer or hand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs and vanilla extract to the butter-sugar mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Scrape down the sides of the bowl as needed.
In a small bowl, combine the granulated sugar and ground cinnamon for rolling.
Scoop tablespoons of cookie dough and roll each portion into a ball. Roll each ball in the cinnamon-sugar mixture until evenly coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are just set and the centers still look slightly underbaked. Do not overbake.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
4911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 703.3 g | 256% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 406.4 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 808 mg | 62% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 2778 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
