Ovaltine Snickerdoodles: A Nostalgic Hug in Every Bite

As a chef, I’m constantly on the hunt for those recipes that transport me back in time, the ones that evoke the comfort of a childhood kitchen filled with the aroma of baking. While I haven’t personally baked these Ovaltine Snickerdoodles yet, the very idea ignites a sense of joyful anticipation. It’s the playful wink at a beloved classic, the promise of a familiar, comforting flavor profile elevated by a surprising, yet deeply familiar, ingredient. I can already picture the golden-brown edges, the soft, chewy centers dusted with that characteristic cinnamon-sugar coating, and the subtle, malted sweetness that only Ovaltine can deliver.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 23-25 minutes
• Servings: 16
• Yield: 36 cookies
• Dietary Type: Standard

Ingredients

To embark on this delightful cookie journey, you’ll need the following ingredients. Measure them carefully for the best results!

• 1 ½ cups sugar
• ½ cup butter, softened
• 1 teaspoon almond extract
• 2 large eggs
• 2 ¾ cups all-purpose flour
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the Cinnamon-Sugar-Ovaltine Coating:

• 2 tablespoons sugar
• 2 tablespoons Ovaltine
• 2 tablespoons ground cinnamon

Equipment Needed

While these cookies don’t require any specialized equipment, a few essentials will make the process smooth and enjoyable:

• Large mixing bowl
• Electric mixer (handheld or stand mixer) or a sturdy whisk and spatula
• Measuring cups and spoons
• Small bowl (for the coating mixture)
• Baking sheets
• Parchment paper (optional, for easier cleanup)
• Wire cooling rack

Instructions

Now, let’s get down to the delicious business of creating these Ovaltine Snickerdoodles. Follow these steps closely for cookie perfection!

1. Preheat Your Oven: Begin by preheating your oven to 400 degrees F (200 degrees C). This ensures the oven is at the perfect temperature to get those cookies baking evenly from the moment they go in. If you’re using a baking sheet without a non-stick surface, consider lining it with parchment paper for easier cleanup.

2. Cream the Wet Ingredients: In a large mixing bowl, combine the 1 ½ cups of sugar, the softened butter, and the almond extract. Blend these ingredients well until the mixture is light and fluffy. This creaming process is crucial for incorporating air, which contributes to the cookie’s texture.

3. Incorporate the Eggs: Add the 2 large eggs, one at a time, to the creamed sugar mixture. Blend well after each addition to ensure they are fully incorporated. This step emulsifies the mixture and adds richness.

4. Combine the Dry Ingredients: In a separate, medium-sized bowl, whisk together the 2 ¾ cups of all-purpose flour, the 1 teaspoon of cream of tartar, the ½ teaspoon of baking soda, and the ¼ teaspoon of salt. Whisking these dry ingredients together ensures that the leavening agents and salt are evenly distributed throughout the flour, leading to consistent cookie rise and flavor.

5. Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients in the large mixing bowl. Stir until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour, resulting in tougher cookies. A few streaks of flour are perfectly fine.

6. Introduce the Ovaltine: Now comes the star ingredient! Stir in the 2 tablespoons of Ovaltine into the dough. Ensure it’s evenly distributed for that delightful malted flavor throughout every cookie. The original recipe notes that you can add this if wanted, implying it’s a key flavor enhancer for this specific variation.

7. Shape the Dough Balls: Using a spoon or a cookie scoop, shape the dough into 1-inch balls. Gently roll each portion of dough between your palms to form a smooth, compact ball. This consistent size will ensure they bake evenly.

8. Prepare the Coating: In a small bowl, combine the 2 tablespoons of sugar, the 2 tablespoons of Ovaltine, and the 2 tablespoons of cinnamon. Stir these ingredients together thoroughly to create your flavorful coating. This is what gives snickerdoodles their signature crackled, spiced exterior.

9. Coat the Dough Balls: Roll each dough ball generously in the sugar-cinnamon-Ovaltine mixture, ensuring it’s well coated. This coating will caramelize during baking, creating that wonderfully crisp outer layer.

10. Place on Baking Sheet: Place the coated balls 2 inches apart on your prepared baking sheet. This spacing allows the cookies to spread slightly during baking without crowding each other, which could lead to uneven cooking.

11. Bake the Cookies: Bake for 8-10 minutes, or until the edges are set and the centers still look slightly soft. The exact time will depend on your oven and how large you’ve made your cookie balls. The goal is a cookie that’s cooked through but still has a lovely chewiness.

12. Cool Immediately: Immediately remove the cookies from the cookie sheet. This is a crucial step for snickerdoodles, as their delicate structure can cause them to stick and break if left to cool on the hot metal. Transfer them to a wire cooling rack to finish cooling.

13. Adjust for Texture: For more chewy cookies, bake for 8 minutes. For crispier cookies, bake for 9-10 minutes. Experiment with the time to find your perfect texture preference.

Expert Tips & Tricks

• Butter Temperature is Key: Ensure your butter is truly softened, not melted. Softened butter creams beautifully with sugar, incorporating air for a lighter cookie. If it’s too cold, it won’t cream properly; if it’s melted, your cookies will spread too much.
• Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can make your snickerdoodles tough and dense instead of tender and chewy.
• Uniformity for Even Baking: Try to make your cookie balls as uniform in size as possible. This is the simplest way to ensure all your cookies bake at the same rate. A cookie scoop is a baker’s best friend for this!
• Watchful Eye in the Oven: Ovens can vary significantly. Keep a close eye on your cookies during the last few minutes of baking. Snickerdoodles are best when they are just set and not deeply browned.
• Ovaltine Quality: Use a good quality Ovaltine for the best flavor. The malty notes are what set these apart, so choose one you enjoy.

Serving & Storage Suggestions

These Ovaltine Snickerdoodles are absolutely divine served warm, fresh from the oven, perhaps with a tall glass of cold milk – a classic pairing that’s hard to beat. Their slightly crisp exterior and wonderfully chewy interior make them perfect for a tea break or an afternoon pick-me-up.

Once cooled completely, store them in an airtight container at room temperature for up to 3-4 days. They tend to maintain their best texture within the first couple of days. If you find they start to dry out, you can try placing a slice of bread in the container to help reintroduce a bit of moisture. They also freeze beautifully; stack them in a freezer-safe container or bag, and they’ll keep well for up to 2-3 months. Thaw at room temperature before enjoying.

Nutritional Information

Please note that this is an estimated nutritional breakdown and can vary based on specific ingredient brands and precise measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	222.6 kcal
Calories from Fat
Total Fat	6.6 g	10%
Saturated Fat	3.9 g	19%
Cholesterol	38.5 mg	12%
Sodium	103.2 mg	4%
Total Carbohydrate	38.2 g	12%
Dietary Fiber	1.1 g	4%
Sugars	20.9 g	83%
Protein	3.1 g	6%

Variations & Substitutions

While the classic Ovaltine Snickerdoodle is a joy as is, here are a few ideas to switch things up:

• Chocolate Lover’s Dream: For an even richer chocolate experience, you could try a chocolate-flavored Ovaltine or even add a tablespoon of unsweetened cocoa powder to the dry ingredients, reducing the flour slightly to compensate.
• Spice It Up: If you enjoy a bit more warmth, consider adding a pinch of ground nutmeg or ginger to the dry ingredients or the cinnamon-sugar coating.
• Gluten-Free Option: To make these gluten-free, you would need to experiment with a good quality gluten-free all-purpose flour blend. You might need to adjust the amount of flour and possibly add a binder like xanthan gum if your blend doesn’t already contain it.
• Dairy-Free Delight: For a dairy-free version, substitute the butter with a high-quality vegan butter stick. Ensure it’s suitable for baking.

FAQs

Q: What makes Ovaltine so good in cookies?
A: Ovaltine’s unique blend of malted barley, wheat, and cocoa powder adds a distinctive, slightly toasty, malty, and subtly sweet flavor that complements the classic snickerdoodle profile beautifully.

Q: Why do snickerdoodles need cream of tartar?
A: Cream of tartar is a key ingredient in traditional snickerdoodles. It reacts with the baking soda to provide leavening, but it also gives snickerdoodles their characteristic tangy flavor and chewy texture.

Q: Can I make these cookies without almond extract?
A: Yes, you can omit the almond extract or substitute it with ½ teaspoon of vanilla extract. However, the almond extract adds a lovely depth that pairs well with the malty notes of Ovaltine.

Q: How do I get that nice crackled top on my snickerdoodles?
A: The crackled top is a result of the sugar coating caramelizing and the cookie spreading during baking. Rolling the dough balls in the sugar mixture and ensuring they have enough space on the baking sheet are crucial.

Q: My cookies spread too much. What did I do wrong?
A: This is often due to the butter being too soft or melted, or the dough being overmixed. Ensure your butter is properly softened and mix the dry ingredients into the wet until just combined. Using chilled dough can also help, although this recipe doesn’t require chilling.

Final Thoughts

There’s a special magic in a cookie that combines comfort and a hint of playful innovation. These Ovaltine Snickerdoodles are a testament to that. They’re more than just a sweet treat; they’re a warm invitation to revisit cherished memories while creating new ones. Whether you’re a lifelong snickerdoodle fan or looking for a delightful new cookie to try, I encourage you to give these a bake. Share them with loved ones, pair them with your favorite hot beverage, and savor every single crumb. Happy baking!