A classic cookie dressed up with your favorite healing drink ingredients: Golden Milk Snickerdoodles! These cookies get amped up with an extra layer of spice and flavor thanks to the additions of turmeric and black pepper.
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HEAR. ME. OUT.
Golden Milk Snickerdoodles have been missing from your life.
Think about it: we all love a golden milk latte for it’s slightly spicy, earthy flavor thanks to turmeric, cinnamon, black pepper, and ginger. Similarly, we love snickerdoodles for the cinnamon sugar hit and that unique cream of tartar flavor. So isn’t it only logical that all of these flavors would work well together?
And hey: look how pretty they are with that bright, yellow color ?
This is a truly classic cinnamon roll recipe but for the addition of turmeric and a teensy bit of black pepper to the dough and black pepper and ginger to the coating. It’s just enough to have you saying: mmm, these cookies are different? but you’ll like it.
The snickerdoodle recipe is adapted from Weeknight Baking by the lovely Michelle Lopez. I highly recommend giving this book a gander!
P.S. Want to see all of my bright and colorful food photos? Follow me on Instagram!
You can also view this recipe as a step-by-step web story.
Golden Milk Snickerdoodles
For the cookies:
- 2 3/4 cup flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 1/2 tsp turmeric
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 cup 2 sticks room temperature butter
- 2 eggs
- 2 tsp vanilla extract
For the coating:
- 1/4 cup sugar
- 1 tbsp cinnamon
- 1/4 tsp black pepper
- 1/2 tsp ground ginger
- Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, cream of tartar, baking soda, turmeric, black pepper, and salt.
- In the bowl of your standing mixer with the paddle attachment, beat the sugar and butter together on medium-high speed until butter is light and fluffy, at least 2 minutes (don't skimp on the timing!).
- Push down the butter with a rubber spatula from the sides of the bowl and paddle in the eggs on low speed. Add the vanilla and mix until incorporated.
- Gradually add in the dry ingredients and mix until just combined. Do not over mix.
- In a wide, shallow bowl, mix together all ingredients for the coating. Scoop cookie dough into balls about 1 1/2 inch across and roll in coating mixer. Place on lined baking sheet at least 3 inches apart.
- Bake for 10 minutes, or until the edges have just set.
- Let cookies cool for at least 20 minutes before serving.