Hellmann's Mayonnaise Snickerdoodle Cookies

Hellmann's Mayonnaise Snickerdoodle Cookies

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Hellmann's Real Mayonnaise makes these snickerdoodle cookies moist and flavorful.
  • 14 People

    Servings

  • 20 Mins

    Prep Time

  • 10 Mins

    Cooking Time

  • 30 Mins

    Ready In


  • COOKIES:
  • 2 3/4 cups all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 sticks butter, softened
  • 7 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
  • 1 1/2 cups PLUS 2/3 cup granulated sugar, divided
  • 1 tsp. vanilla extract
  • 4 tsp. ground cinnamon
  • GLAZE:
  • 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 4 ounces cream cheese
  • 2 Tbsp. butter
  • 1 1/2 tsp. vanilla extract
  • 3 1/2 cups confectioners' sugar
  • 7 ounces marshmallow creme
  • 2 tsp. flaky sea salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. ground black pepper
  • 1/4 cup to 1/2 cup milk or half and half


  1. For COOKIES, preheat oven to 350°. Line baking sheet with parchment paper. In a large bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.

  2. In bowl of electric mixer, blend together butter and Hellmann's® or Best Foods® Real Mayonnaise. Beat in 1½ cups sugar and beat until light and fluffy. Beat in vanilla, slowly beat in flour mixture until blended.

  3. In small shallow bowl, combine cinnamon and 2/3 cup sugar. With a 2 Tbsp. cookie scoop, scoop cookie dough. Roll into perfect ball shapes, then roll in cinnamon sugar mixture and place 2 to 3-in. apart on prepared baking sheet. Slightly flatten balls with drinking glass.

  4. Bake 8 minutes. Remove from oven; flatten cookies again with a drinking glass. Bake an additional 2 to 5 minutes. Remove to wire rack and cool completely.

  5. For GLAZE, in bowl of electric mixer, beat Hellmann's® or Best Foods® Real Mayonnaise, cream cheese and butter until light and fluffy. Beat in vanilla extract, then slowly beat in confectioners' sugar until light and fluffy.

  6. Beat in marshmallow creme, then salt, cinnamon, nutmeg and black pepper. Slowly beat in1/4 cup milk or half-and-half, adding more if needed to reach desired consistency. Top cooled cookies with GLAZE.

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