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Beer + Snickerdoodles = Snickerbrewdles

5 from 2 votes
Servings 3 dozen


For the cookies:

  • 1 cup (228g) unsalted butter, softened
  • 3/4 cup (150g) white sugar
  • 3/4 cup (150g) brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¼ cup (2oz) IPA beer
  • 3 ¼ cups (390g) all-purpose flour
  • 1 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt

For the topping:

  • ¼ cup (30g) granulated sugar
  • ¼ cup (30g) brown sugar
  • 2 tablespoon ground cinnamon


  • In the bowl of a stand mixer add the butter, and both kinds of sugar. Beat until well combined.
  • Add the eggs and vanilla, beating until well combined.
  • Stir in the beer.
  • Add the flour, cream of tartar, baking soda, and salt. Stir until just combined.
  • Stir together the remaining sugars and cinnamon in a small bowl.
  • Using a cookie scoop, scoop out a ball of dough, then roll in the cinnamon sugar.
  • Add to a baking sheet covered with parchment paper, evenly spaced (you will need two to three baking sheets total).
  • Add the cookies to the freezer while the oven heats (this will prevent them from spreading).
  • Heat the oven to 350°F.
  • Bake the cookies for 16-18 minutes or until the edges have turned golden brown the center has set.