I love naughty mash-up recipes! Let it be my easy butter chicken pilaf, steak Diane pasta bake Or beef massaman pie with crushed potato toppingThere’s something about combining two classic dishes that often means you get the best of both worlds! Plus, double the fun!
Last Christmas I imagined my Gingerbread Snickerdoodles which everyone loved, so I decided Easter was the perfect time to create these cross bun snickerdoodles.
What I Love About This Hot Easter Cross Bun Snickerdoodles Recipe
Easter, to me, has always meant a house filled with the scent of warming spices. Whether Mom was baking cinnamon Easter cookies or cardamom meats, there was always something tempting floating around the house. These cookies took me back to that time. The warm embrace of the cinnamon and spice blend made my house smell amazing.
My first attempt with these cookies resulted in a slightly bitter aftertaste that came from the baking soda and they lacked that signature flavor that comes with classic snickerdoodles. After a slight increase in cream of tartar and a slight decrease in bicarb, I had the perfect texture and taste.
💡Tip: Prepare the dough the day before
You can make these snickerdoodles and refrigerate them up to a day in advance before baking. If you do this, coat them with cinnamon sugar just before baking.
Key Ingredients for My Hot Bun Snickerdoodles
- Unsalted butter: Butter at room temperature is best here. You can also use salted butter if you have some on hand.
- Powdered sugar : this keeps the crumb delicate. Replace half of the powdered sugar with brown sugar for extra caramel notes.
- Vanilla extract: A classic baking ingredient, vanilla adds a nice touch of sweetness.
- Eggs: these help bind the ingredients and give the cookies structure and moisture.
- Plain flour: this balances butter and sugar and works with cream of tartar and baking soda for added lift.
- Spice blend: Many different brands offer different spice blends, so choose the one you like best. Mixed spices usually combine cinnamon, allspice, nutmeg, and sometimes cloves. It’s the shortcut to “hot cross bun” flavor.
- Cream of tartar and baking soda: These two are what give the classic snickerdoodle its impetus. Cream of tartar also gives cookies their signature flavor.
- Dried currants: these are a nod to the classic hot bread. Feel free to use chopped raisins or sultanas, or even mixed zest for a citrus twist.
- White chocolate fondants: easy to melt, they harden faster than eating chocolate.
- Cinnamon: no snickerdoodle would be complete without this nostalgic spice.
Do you like to get creative with hot cross bun flavors? Then try our tiramisu trifles with hot crossbread.
Recipe, video, photography and recipe notes by Digital Food Director Amira Georgy.
