This snickerdoodle cookie couldn’t be simpler. Jazzing up a simple cookie mix and dumping it all in a slow cooker makes for the perfect fall dessert.
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I just have to say, September weather is crazy.
Earlier this month it felt so much like fall. Now this week in Wisconsin it’s been feeling like it’s back to summer.
The nice part? Your slow cooker can be used in either season!
I know, you’re probably in the mindset that the slow cooker is meant just for fall/winter days. To make soups and roasts and used as a set it and forget it appliance.
Today I want to break the slow cooker mold though. With this snickerdoodle cookie! Yes, a cookie in your slow cooker.
Let me just tell you, this cookie/bar is incredible! Not only in flavor, but also in ease of making. So let’s just dive right in, shall we?
How to make a slow cooker snickerdoodle cookie
The slow cooker
First we obviously have to start with the slow cooker.
To ensure the cookie cooks through fully, you need to use a larger slow cooker. The traditional 7-8 quart works best.
Line the slow cooker with parchment paper. It’s okay that it’s not flat, or that it crinkles in the corners. We just want to make it super simple to pull the cookie out of the slow cooker, and ensure it doesn’t burn on the edges and bottom.
The snickerdoodle mix
There’s a bit of a spin on this classic snickerdoodle cookie for this slow cooker version.
To take a plain old cookie mix and turn it on it’s head, I added some lemon juice to spice things up a bit. It gives the cookie a nice tang, that’s not always there with this classic cookie.
Another spin? Coconut milk. It provides fat needed to make the cookie delicious, but also a subtle tropic flavor.
The lemon, coconut milk and a couple eggs are stirred together and poured on top of the cookie mix in the slow cooker.
They slowly start to ooze together, creating the most amazing cookie bar experience.
The cooking
Like we talked about earlier, the set it and forget it part of slow cooking is probably what makes it the best.
This snickerdoodle cookie bar cooks on high for almost three hours. Then sits for about 15 minutes to set up completely.
Since you lined the slow cooker ahead of time, now you can easily pull the cookie out and slice.
I don’t know about you, but my mouth is already watering just thinking about taking a big bite of warm lemon snickerdoodle cookie.
With just 15 minutes to prep this bad boy, you should probably be heading to the store now to make it for this weekend.
I can’t wait to hear what you think about this spin on a classic cookie, now made in the slow cooker!
Looking for more easy classic desserts? Check these out:
This snickerdoodle cookie couldn't be simpler. Jazzing up a simple box mix and dumping it all in a slow cooker makes for the perfect fall treat.
- 1 {17.9 oz} package snickerdoodle cookie mix
- 1/2 cup {1 stick} butter, melted
- 1 Tbsp. water
- 2 eggs, divided
- 1 {13.66 oz} can coconut milk
- 1/2 cup fresh lemon juice {about 3-4 lemons}
- Zest of 2 lemons
- 3 egg yolks
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Line a 7-8 quart slow cooker with parchment paper, so it comes up the sides. It's okay if it's not completely flat around the edges.
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In a large bowl, stir together the cookie mix, butter, water and 1 egg.
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Spread the cookie batter in an even layer in the bottom of the lined slow cooker.
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Using the same mixing bowl, whisk together the coconut milk, lemon juice and zest, egg yolks and remaining one egg.
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Pour the lemon mixture over the top of the cookie batter and place the lid on the slow cooker.
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Cook on high for 2 hours and 45 minutes. Turn the slow cooker off and let rest for 15 minutes.
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Pull the cookie out by the parchment paper and slice into 20 bars.
