Snickerdoodle Cold Brew

Inspired by the must-try, cookie-dusted coffee found at Disneyland, this Snickerdoodle Cold Brew recipe captures the warm, cinnamon-sugar magic of the classic treat.

Serves 1 large cup

Ingredients

Cold Brew Base

• 1 cup cold brew coffee (or strong iced coffee)

• 2–3 Tbsp snickerdoodle syrup (recipe below)

• Ice

Snickerdoodle Syrup (makes ~1 cup)

• 1 cup water

• 1 cup sugar or brown sugar for a warmer flavor

• 1 ½ tsp cinnamon

• ½ tsp vanilla extract

• ¼ tsp almond extract

• 1 small pinch cream of tartar

Whipped Topping

• ½ cup heavy cream

• 1 Tbsp powdered sugar

• ¼ tsp vanilla extract

• Small pinch cinnamon

Cookie Dust + Cookie

• 1 snickerdoodle cookie, crushed

• Extra mini snickerdoodle cookie for garnish

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☕ HOW TO MAKE IT

Make the Snickerdoodle Syrup

1. Add water + sugar to a small pot. Heat until the sugar dissolves.

2. Simmer for 5-10 minutes then let cool slightly

3. Stir in cinnamon, vanilla, almond extract, and cream of tartar.

4. Cool completely. (Thickens slightly as it cools.)

• This syrup will keep 1–2 weeks in the fridge.

Make the Whipped Topping

1. Whisk heavy cream, powdered sugar, vanilla, and cinnamon until soft peaks.

2. Keep cold until ready to use.

Assemble the Drink

1. Fill a glass with ice.

2. Add 1–1.5 cups cold brew (depending on how strong you like it).

3. Stir in 2–3 Tbsp snickerdoodle syrup. Taste and adjust.

4. Top with a generous layer of the whipped topping.

5. Sprinkle with snickerdoodle cookie dust.

6. Finish with a whole snickerdoodle cookie pressed into the top.