Snickerdoodle Cookies(My Kids Love These; Great For Dunking In Milk.)
15‑minute Oreo‑infused dessert with a creamy cheese‑whip frosting, perfect for kids and family snack time, topped with crunchy crumbs for extra texture.
Ingredients
- 1 c. shortening ⓘ
- 1 1/2 c. sugar ⓘ
- 2 eggs ⓘ
- 2 3/4 c. flour ⓘ
- 2 tsp. cream of tartar ⓘ
- 1 tsp. soda ⓘ
- 1/2 tsp. salt ⓘ
- cinnamon and sugar ⓘ
- 1 large pkg. Oreo cookies ⓘ
- 8 oz. pkg. cream cheese ⓘ
- 12 oz. Cool Whip ⓘ
- 1/2 c. softened margarine ⓘ
- 2 small boxes instant vanilla pudding ⓘ
- 3 c. milk ⓘ
- 1 c. powdered sugar ⓘ
Instructions
- Crush Oreo cookies into crumbs and spread half in the bottom of a 9 x 12-inch pan.
- Reserve the remaining crumbs for the topping.
- Beat together cream cheese, Cool Whip, and softened margarine until smooth.
- In a separate bowl, whisk instant vanilla pudding mix, milk, powdered sugar, and vanilla until combined.
- Combine the cream cheese mixture with the pudding mixture.
- Pour the combined filling over the Oreo crumbs in the pan.
- Sprinkle the reserved Oreo crumbs on top.
- Refrigerate until set.
Tips & Substitutions
For a lighter texture, use half butter and half shortening. If you prefer a sweeter cookie, increase the sugar slightly. You can also substitute the cream cheese with Greek yogurt for a tangy twist. Consider using flavored pudding mixes like butterscotch for added depth. Remember to chill thoroughly for best results, as this helps the layers set beautifully.
Serving Suggestions
These Snickerdoodle Cookies pair beautifully with a glass of milk or hot chocolate. Serve them alongside a fruit salad for a balanced treat. For a fun twist, try layering them with ice cream for a delicious dessert parfait. They also make a great addition to holiday dessert tables, offering a nostalgic flavor that everyone loves.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze them, layer the cookies with parchment paper in a freezer-safe container. Thaw in the refrigerator overnight before serving. Avoid reheating, as the texture may change; they are best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Snickerdoodle Cookies(My Kids Love These; Great For Dunking In Milk.) contains roughly 2814 calories, with 24g protein, 362g carbohydrates, and 118g fat. It is an excellent source of potassium (106% of the Daily Value), iron (92% of the Daily Value), and calcium (51% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! You can prepare the cookie dough and freeze it for up to 3 months. Just scoop the dough onto a baking sheet and freeze until solid, then transfer to a bag. Bake from frozen, adding a couple of minutes to the baking time for best results.
What can I use instead of Cool Whip?
If you prefer a homemade version, you can make whipped cream by beating heavy cream with sugar until soft peaks form. This will give you a fresher taste and is a great substitute for Cool Whip in this recipe.
Can I add other flavors to the filling?
Definitely! You can add a teaspoon of vanilla extract or almond extract to enhance the flavor. For a chocolate twist, mix in some cocoa powder or chocolate chips into the filling for a delightful variation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).